therealfooddietitians.com
Sheet Pan Chicken and Vegetables Recipe
An easy, delicious, and healthy dinner that you can get into the oven quick! The juicy roasted chicken and colorful tender vegetables all cook at the same time on one sheet pan.
Prep
15 min
Cook
35 min
Total
50 min
Serves
4
Instructions
- 01
Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
- 02
Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.
- 03
Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.
- 04
Season the chicken and veggies with salt and pepper.
- 05
Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes, tossing and turning the vegetables every 10 minutes.
Nutrition
per serving · 1/4 of the recipe with skin-on chicken
- Calories
- 450
- Protein
- 35g
- Carbs
- 31g
- Fat
- 20g
- Fiber
- 8g
- Sugar
- 8g
- Sat. fat
- 6g
- Sodium
- 447mg
- Cholesterol
- 170mg
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