Baked Chicken Thighs With Veggies

This is a quick, easy and delicious dinner you can put in the oven. On one sheet pan, the colourful vegetables and juicy chicken roast all cook together.

50 minutes

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This one-pan dinner is an absolute game-changer. This Baked Chicken Thighs With Veggies is a delicious recipe that will satisfy you every time. This is a delicious Whole30, gluten-free and dairy-free dinner that everyone can enjoy.

Sheet pan roasted chicken and vegetables

Want to change the dinnertime? One pan of chicken and vegetables will change your dinnertime. This easy recipe combines perfectly crispy vegetables with well-seasoned chicken in a single pan. It only takes 15 minutes for everything to be ready for the oven. You can then relax and enjoy your meal as it bakes to golden perfection. Ahhhh! It sounds nice.

Recipe Highlight: Sheet Pan Vegetables and Chicken

It’s hard not to love this simple Baked Chicken Thighs With Veggies dinner on a sheet pan. This is why we have been making it for years.

• It takes less than an hour to prepare this dish. This dish takes only 50 minutes from start to finish.
• It can be customized. You can easily mix and match your favourite vegetables and seasonings.
• One batch makes 4 servings and can be stored for quick meals throughout the week. It’s great for meal prep. You can easily double the recipe if you need to feed more people!
• Delicious and nutritious. It’s high-protein and packed with nutrients and fibre, so it will satisfy your taste buds and keep you full.

Ingredients for Roasted Chicken and Veggies

You’ll need the following ingredients to prepare a delicious, balanced dinner for tonight.

• You can also use skinless, boneless chicken thighs or skinless, boneless chicken legs. Chicken breasts are not recommended as they become dry while the vegetables roast.
• Use rainbow carrots to create a beautiful look or parsnips and turnips.
• Green beans can be substituted with Broccoli or asparagus.
• You can also use cubed sweet potatoes or baby yellow potatoes instead of baby red potatoes.
• You can also use a yellow or shallot onion instead of a red onion.
• Fresh rosemary can be substituted with 1 teaspoon dried rosemary.
• You can substitute 1 teaspoon of dried thyme in place of 1 tablespoon of fresh.
• If you are using skinless, boneless chicken thighs, you will need to use twice as much oil (1 tablespoon).
• Salt and black pepper

Ingredient Spotlight – Baked Chicken Thighs With Veggies

Chicken thighs are often given a bad rap, but they can be a part of a healthy meal plan. We use them in recipes such as Crockpot Hawaiian Chicken or Sheet Pan Chipotle Chicken thighs with Broccoli. The bones and skin of the chicken make for more flavorful recipes.

• Collagen and amino acids are increased.
• Increases mineral and vitamin absorption
• Add extra omega-3 fatty acids and omega-6 fatty acids.
• Reduce costs by choosing budget-friendly chicken.

How to Make Sheet Pan Chicken with Vegetables

This one-pan chicken and vegetables recipe is so easy to make! What to do?

• Prepare the vegetables: Toss chopped vegetables, herbs, and oil on a baking sheet lined with parchment paper. There’s no need to use another dish.
• Put the chicken thighs on top of the vegetables, seasoning with salt and pepper.
• Place the sheet pan into the oven. Bake the vegetables until they are soft, and the chicken is cooked through. Toss the sheet pan once or twice during the baking process.

Scroll down to see the recipe card for the full directions, ingredients amount, and nutritional analysis, including calories, protein, carbohydrate, fibre, sugar, and sodium per serving.

Tip!

The Best Vegetables for Sheet Pan Cooking

Many vegetables are suitable for roasting in the oven. Use vegetables that will caramelize during the dry heat circulating in the oven. Here are some of our favourite vegetables to roast on a sheet tray.

• Baby red and yellow potatoes
• sweet potatoes
• Cauliflower
• Brussels sprouts
• You can also find out more about the following:
• Carrots
• green beans
• Bell peppers
• cabbage
• The following are some examples of the use of

Can you make roasted chicken and vegetables ahead of time?

This sheet pan recipe for Baked Chicken Thighs With Veggies is perfect for busy weeknights as well as slower weekends. You can speed up the process by pre-cutting the vegetables and storing them in a container covered in the refrigerator until you are ready to add them to the pan, along with some oil and herbs. You can add the chicken thighs the night before, season with salt and pepper and place them in the oven.

How to store leftovers

After cooling, you can transfer the sheet pan recipe for chicken and vegetables to an airtight container to store in the fridge for up to four days. You can also freeze it for up to three months if you want a longer-lasting version.

Reheating

Let leftovers defrost in the refrigerator overnight. Reheat leftovers either in the microwave or on the stovetop in a skillet. Add them to a baking sheet greased with cooking spray and heat them at 350o F.

Sheet Pan Chicken and Veggies

This sheet pan recipe with Baked Chicken Thighs With Veggies is perfect for busy weeknights. It’s ready in minutes and is a great way to have dinner on the table quickly. This is also a good recipe to include in your meal preparation and a good option to feed a large crowd. It’s a great recipe to serve at a potluck or after-practice meal for the kids.