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–+ servings
Easy Sheet Pan Veggies and Chicken

Easy Sheet Pan Veggies and Chicken

A quick and delicious sheet pan dinner featuring tender chicken thighs and roasted seasonal vegetables, perfect for busy weeknights.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 4 pieces bone-in chicken thighs
  • 2 cups broccoli florets
  • 1.5 cups baby carrots cut in halves
  • 1 tablespoons olive oil
  • 1 teaspoons garlic powder
  • 0.5 teaspoons paprika
  • 0.75 teaspoons salt
  • 0.25 teaspoons black pepper

Instructions

Preparation Steps

  • Preheat the oven to 425°F (220°C).
  • In a large bowl, toss the chicken thighs with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  • Arrange the chicken thighs on a rimmed baking sheet, and scatter the broccoli florets and baby carrots around them.
  • Roast for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F and vegetables are tender.
  • Remove from oven and let rest for 5 minutes before serving.

Notes

This recipe is perfect for meal prep and tastes great warmed up the next day.