Herb Roasted Chicken and Vegetables Sheet Pan Meal
Experience the comfort of Herb Roasted Chicken and Vegetables Sheet Pan Meal—a delightful one-pan dish featuring juicy bone-in chicken thighs, colorful carrots, and hearty red potatoes. Infused with aromatic herbs and garlic, this easy-to-make recipe is perfect for busy weeknights or casual gatherings. Enjoy incredible flavors while simplifying cleanup, allowing you to spend quality time with loved ones.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (about 1.5 lbs)
- 2 cups carrots, chopped
- 2 cups red potatoes, cut into wedges
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme leaves
- 4 garlic cloves, minced
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- 1. Preheat oven to 425°F (220°C).
- 2. In a large bowl, combine chicken thighs with olive oil, garlic, rosemary, thyme, lemon juice, salt, and pepper. Rub seasoning evenly over the chicken.
- 3. On a large sheet pan, arrange seasoned chicken in the center and scatter carrots and potatoes around it.
- 4. Roast for 40-45 minutes until chicken reaches an internal temperature of 165°F (75°C) and vegetables are caramelized.
- 5. Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 150mg