SHEET PAN ROASTED VEGETABLES RECIPE RECIPES

Name: One-Pan Crispy Chicken Thighs with Roasted Vegetables
Prep time: 15 min
Total time: 1 h
Yield: 4
Ingredients: 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

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

Ingredients

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

Ingredients

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.

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

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