Roasted Sheet Pan Chicken Thighs
A comforting and flavorful meal featuring tender chicken thighs roasted alongside sweet vegetables, all cooked on a single pan for easy cleanup.
Ingredients
Main Ingredients
- 4 pieces bone-in skin-on chicken thighs
- 2 large carrots Chopped into large pieces
- 1 large onion Chopped into large segments
- 1 pound little potatoes Whole or halved
Seasoning and Oils
- 3 tablespoons olive oil For drizzling over vegetables and chicken
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground pepper
Instructions
Preparation
- Preheat the oven to 425°F (220°C) for optimal roasting.
- Place the chicken, carrots, onions, and potatoes onto a rimmed cookie sheet.
- Drizzle the olive oil over the ingredients and toss them to coat evenly.
- Season the ingredients with oregano, thyme, garlic salt, and pepper.
Cooking
- Roast in the preheated oven for 30-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Once cooked, let the chicken rest for a few minutes before serving.
Serving
- Arrange the chicken and roasted vegetables on a large serving platter, drizzle with remaining pan juices, and enjoy.
Notes
For best results, pat the chicken dry before seasoning and use seasonal vegetables to enhance flavors. Consider marinating for added depth of taste.