SHEET PAN ROASTED VEGETABLES AND CHICKEN RECIPES

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ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES ...



One-Pan Crispy Chicken Thighs with Roasted Vegetables ... image

Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.

Provided by Girl Versus Dough

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

2 lbs Yukon gold potatoes, halved and quartered
4 to 5 carrots, peeled, halved and quartered
1 red onion, halved and quartered
1 garlic bulb, cloves separated and skins removed
4 tablespoons olive oil, divided
3 1/2 to 4 lbs skin-on, bone-in chicken thighs
Salt and pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes

Steps:

  • Heat oven to 450°F.
  • In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
  • Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables.
  • Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.

Nutrition Facts : Calories 870 , CarbohydrateContent 45 g, CholesterolContent 210 mg, FatContent 8 , FiberContent 5 g, ProteinContent 71 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 4 g, TransFatContent 1/2 g

ONE-PAN CRISPY CHICKEN THIGHS WITH ROASTED VEGETABLES ...



One-Pan Crispy Chicken Thighs with Roasted Vegetables ... image

Crispy chicken thighs and caramelized vegetables all baked on one sheet pan.

Provided by Girl Versus Dough

Total Time 1 hours 0 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 10

2 lbs Yukon gold potatoes, halved and quartered
4 to 5 carrots, peeled, halved and quartered
1 red onion, halved and quartered
1 garlic bulb, cloves separated and skins removed
4 tablespoons olive oil, divided
3 1/2 to 4 lbs skin-on, bone-in chicken thighs
Salt and pepper
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley flakes

Steps:

  • Heat oven to 450°F.
  • In a large bowl, toss potatoes, carrots, onion and garlic with 3 tablespoons olive oil. Spread in an even layer on a large rimmed baking sheet.
  • Use paper towel to blot chicken thighs to remove excess moisture. Arrange chicken thighs on top of vegetables, and brush chicken skin with remaining 1 tablespoon olive oil. Sprinkle thighs generously with salt and pepper. Sprinkle thyme, oregano and parsley flakes evenly over thighs and vegetables.
  • Bake on center rack of oven 40 to 45 minutes until an internal thermometer inserted in center of largest piece of chicken reads 175°F, chicken skin is crispy and browned and vegetables are tender.

Nutrition Facts : Calories 870 , CarbohydrateContent 45 g, CholesterolContent 210 mg, FatContent 8 , FiberContent 5 g, ProteinContent 71 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 250 mg, SugarContent 4 g, TransFatContent 1/2 g

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