Yummy Sheet Pan Chicken Thighs and Veggies!

I love to mix up the veggies for lots of texture and color and I prefer bone-in chicken thighs with skin as they have more flavor than the boneless, skinless variety.

This dish couldn’t be easier. In fact, I made it last week, decided I should write this blog, and I even decided to have it again tonight! I also added a video so you can watch along:

It smells so wonderful while it’s cooking. And, while it’s roasting, you have plenty of time to wash up the items used in the prep. Then after dinner, all you need to wash is the sheet pan.

Let’s get to the recipe:

In this post...

-8 small ( or 4 large bone-in, skin on chicken thighs)

-kosher salt

-pepper

-2 T fresh oregano, minced

-2 Sprigs of fresh thyme, leaves minced

-1/3 cup plus 2 T olive oil

-2 lemons, halved, and juiced

-1 pound of small Yukon gold potatoes, halved

-1 red or yellow onion sliced into rings and then halved

-1 red pepper, cut into strips

-1 cup cherry tomatoes

-2 cloves garlic, minced

1/4 cup fresh parsley, chopped

1. Position rack in center of oven. Preheat to 475 degrees F.
2. In a small bowl, whisk together the oregano, thyme, 1/3 cup of olive oil, the juice of the lemons (don’t toss the halves!), a pinch of salt and pepper.
3. Put 2 T of oilve oil onto a rimmed sheet pan and distribute it evenly. Place the chicken thighs skin side up on the sheet. Sprinkle the thighs with 1 T of salt and 1 teaspoon of black pepper. Brush the chicken skin with 3 T of the oil and herb mixture.
4. Scatter the potatoes, the pepper, and the onion around the chicken thighs. Brush these veggies with 3 T of the olive oil mixture.
5. Roast the pan for 15 minutes.
6. Then, lower the heat to 400 degrees F and continue roasting for 10 more minutes.
7. Meanwhile, toss the cherry tomatoes and garlic in the remaining olive oil mixture. Scatter these around the pan, and roast until chicken is cooked through (165 degrees F), an additional 12-15 minutes.
8. Let the chicken rest on the counter for five minutes.
9. Squeeze the lemon halves over the rested chicken and sprinkle the whole pan with the chopped parsley.
10. Enjoy!

There you have it lovely readers! An easy and delicious Sheet Pan Supper with Chicken Thighs and Veggies. Feel free to substitute chicken breasts, instead of thighs as well as to mix up your veggies. Let me know in the comments below if you love this as much as I do!

XO,

Dr. Julie

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Best Recipe for Key Lime Pie!

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How to Create an Elegant Fall/Thanksgiving Tablescape