Sheet Pan Chicken and Vegetables
A simple, delicious and easy sheet pan chicken and vegetables dinner. For those busy days or lazy nights when you just want something healthy and comforting that cooks itself.Sheet pan dinners are THE best! Throw everything on a pan and it's done when then time goes off? Yes please! Sheet pan dinners are all about less mess and less hands on time. The meat and the sides are cooked the same way on the same pan, so clean up is easier.I love this sheet pan chicken and vegetables recipe because the flavors are simple yet so good. You can totally customize with whatever spices or herbs you have, but I loved using fresh lemon and thyme for this. I also really like using bone in chicken thighs for this recipe because it makes the chicken more flavorful without adding anything extra.In a time where going to the grocery store is less encouraged than ever and many of us are only venturing out when necessary, dinners like these are what we need. No crazy ingredient list of 15 items. Just some chicken, vegetables, a lemon and whatever spices are in your cabinet. The lemon isn't even crucial!Like these sheet pan chicken and vegetables, sometimes our food does the work for us. Don't underestimate the power of roasting and all the flavor it can bring to a dish! Also, just because you may not have a fully stocked kitchen doesn't mean you can't make really yummy meals :)
Some tips:
I used skinless, bone in chicken quarters because it's what I had. A quarter is the leg and the thigh, but at the store you can buy bone in chicken thighs and remove the skin yourself. Or you can leave the skin on for even more flavor and eat it or remove it once it's finished cooking.
If you like your potatoes super crispy, bake them for 8-10 minutes before you add the chicken and other vegetables. Also, cut the potatoes into pretty small cubes to make sure they get soft enough and crisp up.
If things start to look dry, drizzle more olive oil.
If you don't have any fresh herbs right now, no big deal! Use any dried spices you may have and the lemon will help with adding freshness.
Sheet Pan Chicken and Vegetables
Chicken thighs roasted with potatoes, carrots, celery and onions.
2 large russet potatoes, diced
1 cup carrots, sliced
1 small onion, sliced
1 head of celery, cut into pieces
1 lb chicken thighs, bone in
1 lemon
3-4 tbsp olive oil
2 tsp salt
1 tsp pepper
fresh thyme (or dried )
Preheat oven to 400 degrees. Put the potatoes, carrots, celery and onion on a large baking sheet. Toss with 2 tbsp of olive oil, 1 tsp of salt, 1/2 tsp of pepper and thyme.
Lay the chicken thighs on the pan in between the vegetables. Rub with the remaining olive oil, salt and pepper. Add fresh or dried thyme. Slice half of the lemon into slices and place them on top of the chicken thighs. Squeeze the juice from the other half of the lemon over the vegetables.
Bake in the oven for 40-45 minutes until the chicken reaches 165 degrees or is cooked through. Top with extra lemon and fresh herbs.
