Description
A festive sheet pan dinner combining roasted chicken thighs and seasonal vegetables, perfect for holiday celebrations or cozy weeknights.
Ingredients
Scale
- 4 chicken thighs
- 2 cups potatoes, chopped
- 2 cups carrots, chopped
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 sprigs rosemary
- 2 sprigs thyme
- 1 lemon, sliced
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Pat chicken thighs dry, season with salt, pepper, and half of the minced garlic.
- Wash and chop vegetables into uniform pieces, toss with olive oil, remaining garlic, salt, and pepper.
- Spread vegetables on the pan, leaving space for the chicken. Place chicken skin-side up on the pan.
- Scatter rosemary and thyme around the chicken, and add lemon slices on top.
- Roast for 35-40 minutes until chicken reaches 165°F (75°C) and vegetables are tender.
- Turn on the broiler for the last 2-3 minutes to crisp the chicken skin.
- Remove from oven and let rest for 5 minutes before serving.
Notes
Make-ahead: chop vegetables and season chicken up to 24 hours prior. Keep covered and refrigerate.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg