chicken sheet pan dinner
This easy and delicious chicken sheet pan dinner is a one-pan meal that combines juicy chicken thighs with colorful vegetables, making it a healthy and satisfying dish. Perfect for busy weeknights, it’s loaded with flavor and requires minimal cleanup.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 cutting board
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 cups baby potatoes, halved
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- as needed pieces fresh parsley for garnish optional
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and black pepper. Mix well.
- Add the chicken thighs to the bowl and coat them evenly with the marinade. Set aside.
- On the large sheet pan, spread the halved baby potatoes in a single layer. Drizzle with a bit of olive oil, and sprinkle with salt and pepper (optional).
- Place the marinated chicken thighs on top of the potatoes, skin side up.
- In the same bowl used for the chicken, add the broccoli and cherry tomatoes. Toss them gently in the remaining marinade.
- Scatter the broccoli and cherry tomatoes around the chicken and potatoes on the sheet pan.
- Roast in the preheated oven for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- Once cooked, remove from the oven and let rest for 5 minutes before serving. Garnish with freshly chopped parsley if desired.
Notes
Feel free to substitute the vegetables with your favorites or whatever you have on hand, such as carrots, bell peppers, or zucchini.
For extra crunch, broil the sheet pan dinner for the last 2-3 minutes of cooking.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.