Description
One Pan Chicken with Vegetables is an easy sheet pan dinner made with roasted chicken thighs, carrots, green beans, potatoes, garlic, and fresh herbs. Perfect for busy weeknights.
Ingredients
12 ounces whole carrots (6–8 medium), peeled and cut into 2–3 inch sticks
12 ounces fresh green beans, trimmed
12 ounces baby red potatoes, halved or quartered
1 medium red onion, cut into wedges
3–4 garlic cloves, finely chopped
1 tablespoon fresh rosemary, chopped
2 teaspoons fresh thyme leaves
1 tablespoon olive oil
1 1/2 to 2 pounds boneless or skinless chicken thighs
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
2. Place carrots, green beans, potatoes, onion, garlic, rosemary, and thyme on the baking sheet. Drizzle with olive oil and toss.
3. Arrange chicken thighs on top of the vegetables.
4. Sprinkle salt and black pepper over everything.
5. Bake for 30–35 minutes, stirring vegetables every 10 minutes, until chicken reaches 165°F and potatoes are tender.
6. Remove from oven and let rest before serving.
Notes
Use sweet potatoes instead of baby red potatoes for variation.
Ensure vegetables are spread evenly to promote browning.
Always check that chicken reaches an internal temperature of 165°F.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: One-Pot & Easy Meals
- Method: Roasting
- Cuisine: American