Description
One pan chicken veggies made with juicy chicken thighs, roasted potatoes, carrots, green beans, and fresh herbs. A healthy and easy sheet pan dinner ready in 50 minutes.
Ingredients
1 ½ pounds boneless, skinless chicken thighs
12 ounces whole carrots (6–8 medium), cut into 2- to 3-inch sticks
12 ounces fresh green beans, trimmed
12 ounces baby red potatoes, halved or quartered
1 medium red onion, cut into wedges
3 garlic cloves, minced
1 tablespoon chopped fresh rosemary
2 teaspoons fresh thyme leaves
1 tablespoon olive oil
½ teaspoon fine salt
½ teaspoon ground black pepper
Instructions
1. Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
2. Place carrots, green beans, potatoes, and red onion on the baking sheet. Add garlic, rosemary, thyme, and olive oil. Toss to coat and spread evenly.
3. Arrange chicken thighs on top of the vegetables.
4. Sprinkle salt and pepper evenly over everything.
5. Roast for 30–35 minutes, stirring vegetables every 10 minutes.
6. Remove when chicken reaches 165°F and potatoes are fork-tender. Serve warm.
Notes
Cut vegetables evenly for consistent roasting.
Stir vegetables during cooking to prevent sticking.
Use a meat thermometer to ensure chicken reaches 165°F.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: One-Pot & Easy Meals
- Method: Roasting
- Cuisine: American