This post is all about how to make an Easy Sheet-Pan Chicken Thighs and Veggies dinner recipe.
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Published September 13, 2024
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Easy Dinners for the WIN
Sometimes you just need a dinner that can be put into the oven to bake in less than five minutes. Am I right?!
This Sheet-Pan Chicken Thighs and Veggies Recipe can be prepped and in the oven cooking for you in under 10 minutes and is JUST perfect for those busy nights where you do not want to stand in front of a stove. Or you cannot because our are doing all of the things for all of the people.
Hey, I get it!
No judgment here!
Solidarity for the busy.
Take last night for instance. Now that this momma is working full-time (and LOVING IT) for the first time outside the house in 15 years, sometimes dinner just needs to be Q.U.I.C.K. Left work and then had a doctor’s appointment. Our daughter has dance on Wednesdays and I got home JUST on time to bring her, waving at my husband as I drove out of the driveway with him just coming home. After dance, this momma then started dinner, made dinner, set the table and then got to work on homework. Because what is life without more busy? I started school to finish my bachelors degree this spring and then spent hours working on homework.
Sometimes we just need a dinner recipe that doesn’t need you to fold in the cheese.
Sheet-Pan Chicken Thighs Recipe
Sheet-Pan Chicken Thighs Ingredients
- 6 Chicken Thighs – boneless OR bone-in
- Carrots
- Potatoes
- Green Beans
- Salt
- Pepper
- Garlic Powder
Equipment
- Rimmed baking sheet
- Parchment Paper OR Aluminum Foil
- Nonstick Spray
- Cutting board
- Knife
Sheet-Pan Chicken Thighs Directions
Preheat the oven to 375 degrees Fahrenheit.
On a rimmed baking sheet, lay a piece of aluminum foil or parchment paper, then spray it with nonstick spray and set aside.
On the rimmed baking sheet, add chicken thighs. You can either use bone-in or boneless for this recipe.
In a sink colander, rinse the potatoes.
Peel the potatoes, if desired, then cut them into 4 pieces and transfer onto the prepared baking sheet. For this recipe, red potatoes were used. However, you can use Russett or whatever potato you desire.
In a sink colander, rinse the green beans and then place them on the prepared baking sheet. Sometimes fresh green beans have both ends on them when sold in the store. Cut the ends off before cooking.
Rinse the carrots in a sink colander and then peel the skins off. Cut the ends off of the carrots and then cut them lengthwise so they are smaller. When done, transfer them to the prepared baking sheet. Cutting them thin helps them to cook at the same time as the chicken.
Drizzle oil over the vegetables and chicken thighs. Use any oil you desire, vegetable oil, sesame oil, coconut oil, or canola oil.
Sprinkle the chicken with salt, pepper, garlic powder and oregano. You can also choose to use any seasonings you desire. Italian seasoning, BBQ seasoning, taco seasoning, chili powder, make them spicy with cayenne powder or even cumin.
Bake the Sheet-Pan Chicken Thighs and Veggies for 30-50 minutes, or until the chicken reads at 165 degrees Fahrenheit and the juices run clear. Your cooking time may vary based on your oven.
Remove the baking sheet from the oven and let the food rest for 2-3 minutes. Make sure to use a meat thermometer to check the temperature of the chicken before eating.
Serve and enjoy!
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This post was all about how to make an easy Sheet-Pan Chicken Thighs and Veggies dinner recipe.
~Monica
Sheet-Pan Chicken Thighs and Veggies
Equipment
- Rimmed baking sheet
- Parchment Paper OR Aluminum Foil
- Nonstick Spray
- Cutting board
- Knife
Ingredients
- 6 Chicken Thighs boneless OR bone-in
- Carrots
- Potatoes
- Green Beans
- Salt
- Pepper
- Garlic Powder
- Oregano
- 2 Tbsp Oil
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- On a rimmed baking sheet, lay a piece of aluminum foil or parchment paper, then spray it with nonstick spray and set aside.
- On the rimmed baking sheet, add chicken thighs. You can either use bone-in or boneless for this recipe.
- In a sink colander, rinse the potatoes.
- Peel the potatoes, if desired, then cut them into 4 pieces and transfer onto the prepared baking sheet.
- In a sink colander, rinse the green beans and then place them on the prepared baking sheet. Cut the ends off if desired.
- Rinse the carrots in a sink colander and then peel the skins off. Cut the ends off of the carrots and then cut them lengthwise so they are smaller. When done, transfer them to the prepared baking sheet.
- Drizzle oil over the vegetables and chicken thighs.
- Sprinkle the chicken with salt, pepper, garlic powder and oregano.
Bake the Sheet-Pan Chicken Thighs
- Bake the Sheet-Pan Chicken Thighs and Veggies for 30-50 minutes, or until the chicken reads at 165 degrees Fahrenheit and the juices run clear.
- Remove the baking sheet from the oven and let the food rest for 2-3 minutes.
- Serve and enjoy!
Notes
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