Ah, the weeknight dinner scramble—when the fridge stares back at you, mocking your lack of inspiration. But fear not! This easy sheet pan chicken and veggies recipe swoops in like your favorite Netflix series, providing comfort and satisfaction with minimal effort. Plus, who doesn’t love a meal that practically cooks itself while you’re busy debating whether pineapple belongs on pizza?
Steps
- Preheat your oven to 425ºF. Prepare the vegetables by washing and slicing the potatoes in half, slicing the carrots into 1-inch pieces, cutting the red onion into wedges, and leaving the garlic cloves whole.
- Mix together the seasoning by combining olive oil, dried basil, thyme, rosemary, garlic powder, paprika, salt, and black pepper in a bowl.
- Place the prepared vegetables in a large bowl, drizzle half of the seasoning mix over them, and toss until they are well-coated. Transfer the seasoned vegetables to a large casserole dish.
- Add the chicken thighs to the bowl and pour the remaining seasoning over them. Toss the chicken until it is fully covered in the seasoning.
- Arrange the chicken thighs among the vegetables in the casserole dish, ensuring the chicken is not hidden by the vegetables. Place the dish in the preheated oven.
- Roast for 40 minutes, then take the dish out to stir the vegetables and spoon some of the dish’s liquid over the chicken. Return it to the oven for another 20 minutes, or until the chicken skin is crispy and the vegetables are caramelized.
- Serve the dish hot. Optionally, garnish with parsley for a pop of color.
Ingredients
- 24 oz. baby potatoes (or red potatoes cut into 1-inch cubes)
- 2 large carrots
- 1 red onion
- 4 cloves garlic
- 1/4 cup olive oil
- 2 tsp dried basil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1 tsp salt
- 1/2 tsp freshly cracked black pepper
- 4 bone-in, skin-on chicken thighs (about 2 lbs.)
Nutritional Values
Calories: 3124kcal | Carbohydrates: 152g | Protein: 164g | Fat: 208g | Sodium: 3176mg | Fiber: 24g
FAQ
- Can I use different cuts of chicken for this recipe?
- Yes, you can substitute the bone-in, skin-on chicken thighs with chicken drumsticks. However, it is recommended to avoid boneless or skinless cuts, as they might dry out during the longer cooking time and won’t yield the same crispy skin.
- How can I make this recipe more budget-friendly?
- To reduce costs, you can replace the baby potatoes with red potatoes cut into 1-inch cubes. This substitution will still provide the same hearty texture and flavor.
- How long can I store the roasted chicken and vegetables?
- After cooking, you can store the chicken and vegetables in single-serving containers in the refrigerator for up to four days. They can be easily reheated in the microwave when ready to serve.
- What makes roasting a preferred method for this recipe?
- Roasting enhances the natural sweetness of the vegetables through caramelization and keeps the chicken tender and juicy while creating a crispy skin. It’s also a hands-off cooking method, allowing you to attend to other tasks while it cooks.
- What herbs are used in the seasoning mix for this dish?
- The seasoning mix includes dried basil, dried thyme, dried rosemary, garlic powder, paprika, salt, and black pepper. These herbs infuse the chicken and vegetables with rich, aromatic flavors in every bite.
Tips
- Choose the Right Chicken Cuts: Opt for bone-in, skin-on chicken thighs or drumsticks. These cuts are budget-friendly and maintain juiciness during roasting, unlike boneless or skinless options, which may dry out.
- Maximize Flavor with Seasonings: Ensure every bite is flavorful by generously seasoning both the chicken and vegetables with a mix of dried herbs, paprika, garlic powder, salt, and pepper. This will enhance the dish’s overall taste.
- Stir and Baste Midway: After the initial roasting period, stir the vegetables and baste the chicken with the dish’s liquid. This helps achieve evenly caramelized vegetables and ensures the chicken skin remains crispy.
- Meal Prep for Convenience: Divide the cooked chicken and vegetables into individual containers for easy meal prep. Stored in the refrigerator, they can be reheated quickly in the microwave and enjoyed over the next four days.
Equipment
- Large casserole dish (9×13-inch or larger)
- Large mixing bowl
- Oven thermometer (optional, if you want to ensure precise oven temperature)
