Sheet Pan Chicken Thighs and Roasted Veggies
30-Minute Sheet Pan Chicken Thighs and Roasted Veggies, A simple one-pan dinner packed with flavor
Servings: 4
Equipment
Ingredients
- 4 Chicken Thighs --Use a clean paper towel to remove the excess moisture.
- 3 Olive Oil. --divided
- 1 teaspoon Salt
- ½ teaspoon Pepper
- 3 teaspoon Italian blend seasoning
- 1 cup Green Beans. --Wash and dry the green beans thoroughly then trim off the stem ends.
- 1 Zucchini --Rinse and dry the zucchini then slice it into bite-sized chunks or half-moons about ½ to 1 inch thick.
- 1 Yellow Squash --Wash and dry the squash then chop it into pieces similar in size to the zucchini so everything roasts at the same rate.
Instructions
- Prepare. Preheat your oven to 425°F. Prep your sheet pan as desired. Nonstick spray or foil could work in this recipe.
- Chicken. Place your chicken into a large bowl. Drizzle two tablespoons of the olive oil over the chicken and spread the oil around so that the skin is covered with oil. Then season the chicken thighs with the seasonings. You can Massage the seasoning into the chicken so it is evenly coated on all sides. Arrange the chicken thighs skin-side up on the sheet pan, leaving space between pieces so they roast evenly and crisp properly.
- Vegetables. Prepare your vegetables as indicated. Then place them onto the sheet pan around the chicken thighs and drizzle the remaining olive oil over them and gently toss to coat. You can sprinkle additional seasonings over the vegetables.
- Roast Roast for 30-35 minutes (depending on the size of the chicken thighs). Your chicken is done roasting when reaches an internal temperature of 165°F and the skin is golden brown and crispy. The vegetables should be tender with lightly caramelized edges.
- Rest. Remove the sheet pan from the oven and let the chicken rest for about five minutes before serving. Garnish with fresh thyme or rosemary if desired.
Recipe Notes
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
Also, please see the actual recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used. See theairfryingdiva.com for details on this recipe.
*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Calories: 279kcal | Carbohydrates: 5g | Protein: 20g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 966mg | Potassium: 546mg | Fiber: 2g | Sugar: 3g | Vitamin A: 474IU | Vitamin C: 20mg | Calcium: 35mg | Iron: 1mg
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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