Sheet Pan Chicken Thighs
Juicy and flavorful roasted chicken thighs paired with a colorful medley of vegetables, perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 4 chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 pound mixed vegetables (such as carrots, broccoli, and bell peppers)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chicken thighs with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
- Arrange the chicken thighs on a sheet pan, surrounded by mixed vegetables.
- Roast in the oven for 35-40 minutes until cooked through and golden brown.
- Serve hot and enjoy!
Notes
Use bone-in thighs for juicier meat. Experiment with spices to customize flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Find it online: https://doughgirlbylea.com/sheet-pan-chicken-thighs-3/