Sheet Pan Chicken Thighs with Vegetables

Name: Sheet Pan Chicken Thighs with Vegetables
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 8 chicken thighs (bone in, skin on); 2 tbsp olive oil; 4 cloves garlic ( minced or pressed); 1 tbsp each, Italian seasoning and garlic powder; 1/2 tbsp each, paprika and onion powder; salt and pepper (to taste); 1 lb baby carrots; 1 lb brussel sprouts (trimmed); 1 small yellow onion (quarted)

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total: 45 minutes

Servings: 8

Author : Silvia Dunnirvine

Sheet Pan Chicken Thighs with Vegetables

Ingredients

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8 chicken thighs (bone in, skin on)2 tbsp olive oil4 cloves garlic (minced or pressed)1 tbsp each, Italian seasoning and garlic powder1/2 tbsp each, paprika and onion powdersalt and pepper (to taste)1 lb baby carrots1 lb brussel sprouts (trimmed)1 small yellow onion (quarted)

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Instructions

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Step 1

Add chicken thighs to a zipper back along with all seasoning. Shake the bag until the chicken is well coated. Refrigerate chicken in bag for 1/2 hour or up to two days. Alternatively, toss them in a bowl to coat with seasoning.

Step 2

When ready to cook, pre-heat oven to 425F degrees. Line a sheet pan with parchment paper. Arrange chicken thighs in sheet pan the add the veggies around the sides. Add an additional pinch of Italian herbs to the veggies.

Step 3

Cook for about 30-35 minutes or until skin starts to brown and internal temperature of chicken is 165F degrees. Garnish with fresh parsley or cilantro before serving.