Roasted Sheet Pan Chicken Thighs
We all want a delicious, easy, inexpensive meal to feed our family on weeknights. These Roasted Sheet Pan Chicken Thighs are all that and more.
I have found a few times chicken thighs, bone-in and skin-on, on sale at a really low price for a big huge package. I then divide them up into thirds or quarters of the package (depending on how big the package is) and freeze them.
That way I’ve always got chicken thighs on hand for when I need a protein source for a quick weeknight recipe. If you find boneless, skinless chicken thighs you can use those too but they’re usually more expensive.
This recipe is great because the dark meat of the chicken thighs is more flavourful than your typical boneless skinless chicken breast without having to add a lot of seasoning. I’m always careful when seasoning our meals. Knowing how much sodium I am serving is very important to me. That said, proper seasoning is important it can make or break the taste of your food.
Under seasoning your food will result in a bland taste, on the other hand over seasoning can also ruin a meal. It’s important to find a happy medium, your family will thank you, trust me!
A few simple ingredients make this scrumptious dinner in no time. I love that it is a complete meal on a sheet, easy veggies and chicken and so does my family.
Leaving the skin-on and bone-in while cooking adds amazing flavor to this simple chicken dinner. We love meals like this, it can be a quick weekday dinner if your family is running here or there like we often are!
I can also be an easy weekend dinner when you just don’t feel like spending hours in the kitchen!
The chicken roasts up juicy along with the veggies being sweet and tender. I love the fact that there really very little clean up with this recipe. My family loves roasted vegetables and with this recipe, the results are amazingly wonderful. The chicken is perfectly done and the veggies are nicely browned with just the right amount of crunch.
If you want to line the pan with foil, then there is even less clean up! Anytime I can make create a dinner with all the trimmings in one pan I’m a happy camper!
I have made this recipe many times now and have started to get a little creative with my ingredients. The last few times I have made it I have added other veggies that I happened to I have on hand. I have tried squash, parsnips, turnip, sweet potatoes, and Brussel sprouts.
You could also mix up the chicken if you like. Sometimes you can find quarter chickens in the grocery store. Or alternatively, you could use just legs, really you can use any combination you and your family like. The only caution I would let you know about is be careful if you are using chicken breasts as they can dry out, especially roasting in the oven like this.
The only limitation is your imagination, you could create a new and different dinner nearly every time you make this recipe
Sheet Pan Dinner
You will fall in love with this recipe and make it again and again. Sure doesn’t taste like you just added a bunch of ingredients to a tray and popped it in the oven.
It tastes as though you slaved over it. The chicken juices escape adding flavor to the veggies. Cooking sheet pan dinners are easy and delicious!!
The veggies then brown and caramelize giving even more flavor to the meal. Using little potatoes couldn’t be easier too, no need to peel, cut or even wash, just pop them onto the tray.
The meal prep. time is about 10 minutes maximum!! You then pop them in the oven and have an amazing meal in no time!!
Chicken is so versatile and lends itself to numerous flavors. If you think about it, nearly every style of cooking has recipes utilizing chicken!
Roasted Sheet Pan Chicken Thighs Recipe
- 6-7 bone-in, skin-on chicken thighs
- 4 large carrots, peeled and cut into large chunks
- 2 small to medium onions, cut into large chunks
- 1 lb. little potatoes
- 2-3 Tbsp. olive oil
- 1 tsp. each dried oregano and thyme
- Garlic salt to taste
- Freshly ground pepper
- Preheat oven to 425F. Place the chicken, carrots, onions, and potatoes onto a rimmed cookie sheet. Drizzle on the olive oil and toss. Season with oregano, thyme, garlic salt, and pepper.
- Roast for 25-28 min. or until chicken reads 165F. Serve.
Amount Per Serving:Calories: 386 Total Fat: 25g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 20g Cholesterol: 42mg Sodium: 195mg Carbohydrates: 32g Net Carbohydrates: 0g Fiber: 5g Sugar: 4g Sugar Alcohols: 0g Protein: 11g