Description
This Herb Roasted Chicken and Vegetables Sheet Pan Meal is a delightful answer to busy weeknights.
Ingredients
Scale
- 4 thighs chicken (skin on)
- 1 tsp paprika
- 1 tsp sea salt
- 1 tsp freshly ground pepper
- 12 pieces cherry tomatoes (cut into halves)
- 4 large carrots (cut into sticks)
- 2 medium yellow onions (roughly chopped)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 tsp garlic powder
- few sprigs fresh oregano
- few sprigs fresh rosemary
- few sprigs fresh thyme
Instructions
- Preheat your oven to 400°F.
- Prepare your vegetables by cutting the cherry tomatoes in half, the carrots into sticks, and roughly chopping the onions.
- Place the chicken thighs skin side up on a baking tray and spread the chopped veggies around the chicken.
- Drizzle olive oil over the chicken and vegetables, then sprinkle dried herbs, sea salt, freshly ground pepper, and garlic powder evenly across everything.
- Mix together the chicken and veggies, ensuring they are evenly coated with oil and seasonings.
- Sprinkle the chicken skin with paprika and more salt and garlic powder if desired.
- Top with fresh herb sprigs for flavor and presentation.
- Roast in the oven for 40 minutes.
- Check the internal temperature of the chicken to ensure it reaches at least 165°F.
- Serve by plating the chicken atop roasted veggies and garnish with remaining fresh herbs.
Notes
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 150 mg
Keywords: Herb Roasted Chicken Vegetables