Sheet Pan Chicken Thighs and Veggies
Recipe Cost 13.92 Serving Cost 2.32 Course Main Dish
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings people
Recipe Cost $ 13.92 Serving Cost $ 2.32This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner.
Ingredients
- 6 boneless skinless chicken thighs
- 4 Carrots large chopped
- 2 pounds yellow potatoes chopped
- 1 medium onion chopped
- 3 Tablespoons olive oil
- 1 ½ teaspoon paprika
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon oregano
- Salt and pepper to taste
GARNISH:
- Fresh Parsley
Instructions
- Preheat the oven to 400℉.
- Prepare a baking pan by spraying it with nonstick spray and set it aside.
- Add the carrots, potatoes, onion, 2 Tablespoons of olive oil, salt, and pepper in a large bowl. Mix until all the veggies are coated.
- Mix one teaspoon of paprika, onion powder, garlic powder, and oregano in a small bowl.
- Sprinkle and mix in the spice mixture over the veggies.
- Spread the veggie mixture over the baking pan.
- Next, add the chicken to the bowl the veggies were in.
- Drizzle 1 Tablespoon of olive oil on top of the chicken and desired salt and pepper.
- In the same small bowl, add ½ teaspoon of the paprika, onion powder, garlic powder, and oregano.
- Sprinkle and rub the seasonings on top of the chicken thighs.
- Place the chicken thighs on top of the veggies and bake for 50-55 minutes or until the chicken reaches 165℉.
- Serve and enjoy!
Notes
Here's everything you need to know about storing, freezing, reheating, and making this recipe ahead of time.
Store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Freeze: Cooked chicken and veggies can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals.
Meal Prep: Chop the veggies and season the chicken in the spice rub up to a day in advance for even easier assembly. Store the veggies and chicken separately in the refrigerator.
Equipment
Baking sheet
Measuring cups and spoons
Cutting board
Chef’s knife
Mixing bowl
Nutrition
Serving: 1.5cupsCalories: 343kcalCarbohydrates: 33gProtein: 26gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 107mgSodium: 140mgPotassium: 1093mgFiber: 5gSugar: 4gVitamin A: 6871IUVitamin C: 35mgCalcium: 57mgIron: 3mg
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