Sheet Pan Herb-Roasted Chicken with Vegetables
25min
45min
5
485
Chef's Note
For extra flavor, marinate the chicken for up to 4 hours in the refrigerator. If cooking for younger children who prefer milder flavors, you can set aside some plain roasted vegetables before adding them to the sheet pan with the seasoned chicken. The key to perfect roasting is not overcrowding the pan - use two sheet pans if needed to ensure everything cooks evenly.
Tags
Ingredients
10 pieces bone-in, skin-on chicken thighs
2 large red bell peppers
1 large yellow bell peppers
1.5 pounds baby potatoes
4 medium carrots
1 large red onion
1/4 cup olive oil
2 tablespoons fresh rosemary
1 tablespoon fresh thyme
4 cloves garlic
1 whole lemon
1 tablespoon Dijon mustard
1 tablespoon honey
1.5 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
Instructions
- 1
Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or aluminum foil for easier cleanup.
- 2
In a small bowl, mince 4 cloves of garlic. Finely chop 2 tablespoons of fresh rosemary and 1 tablespoon of fresh thyme.
- 3
In a large bowl, whisk together 3 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 tablespoon of honey, minced garlic, chopped herbs, 1 teaspoon of salt, 3/4 teaspoon of black pepper, and 1 teaspoon of paprika.
- 4
Pat 10 chicken thighs dry with paper towels and add them to the marinade. Toss well to coat evenly. Let them marinate while you prepare the vegetables.
- 5
Cut 2 large red bell peppers and 1 large yellow bell pepper into 1-inch chunks. Slice 1 large red onion into wedges. Cut 1.5 pounds of baby potatoes in half (or quarter if large). Peel and cut 4 medium carrots into 1-inch chunks.
- 6
In another bowl, toss all the prepared vegetables with the remaining 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
- 7
Arrange the vegetables on the sheet pan, spreading them out evenly. Place the marinated chicken thighs on top of the vegetables, skin side up.
- 8
Cut 1 lemon into wedges and nestle them among the chicken and vegetables on the sheet pan.
- 9
Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. If needed, broil for the last 2-3 minutes to crisp up the chicken skin.
- 10
Let the sheet pan rest for 5 minutes before serving. Squeeze the roasted lemon wedges over the chicken and vegetables for extra flavor.
Nutrition Information (per serving)
485
32g
28g
27g
Reviews (0)
No reviews yet
Be the first to review this recipe!