This sheet pan chicken recipe is a one-pan meal that you’re planning to love. Simple to make, minimal dishes to clean out, and super tasty, what’s to not ever love about a sheet pan dinner such as this?
This one-pan chicken and veggies is solutions for your dinner plate made one single baking sheet. This recipe will yield flavorful rosemary chicken, crispy potatoes, and tender veggies.
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While it’s easy to customize sheet pan suppers to anything you have from the fridge, we simply love the amalgamation shared here while using chicken, Brussels sprouts, carrots, and red potatoes. You can get some protein, some greens, some carbs, a lot of yummy!
Some other tasty options for this one-pan chicken recipe include using sweet potatoes, broccoli, or peas. Either of these would pair well with all the flavors on this dish.
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The other bonus to the dinner idea would be that the prep because of this sheet pan chicken recipe is minimal. The whole meal all comes together in under an hour, generally of your time committed to the dinner actually baking within the oven.
You can also meal prep this entire dinner using the preparation advised here, then placing my way through separate freezer bags (chicken goes in one bag, veggies be put into another), then freezing the components until you’re willing to defrost them and bake them.
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Summary |
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Cook time: 40 minutes Prep time: 20 minutes Idle time: |
Level
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Servings: Unit: MetricUS Imperial |
Ingredients
- 12 oz Brussels sprouts trimmed and halved
- 12 oz red potatoes unpeeled, cut into 1-inch pieces
- 6 shallots peeled and halved lengthwise
- 4 medium carrots peeled and cut into 2-inch pieces, thick ends halved lengthwise
- 6 garlic cloves peeled
- 1 tbsp vegetable oil
- 4 tsp minced fresh thyme divided
- 2 tsp minced fresh rosemary divided
- Salt and pepper
- 2 tbsp unsalted butter
- 6 chicken thighs
Instructions
- Preheat the oven to 475