Sheet Pan Chicken Thighs and Vegetables
A nourishing and flavorful dish featuring tender chicken thighs paired with vibrant roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 4 chicken thighs
- 2 cups Brussels sprouts
- 2 cups carrots, chopped
- 2 cups potatoes, diced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the chicken thighs, Brussels sprouts, carrots, and potatoes in a large bowl with olive oil, garlic powder, paprika, salt, and pepper until everything is evenly coated.
- Spread the mixture out on a sheet pan in a single layer.
- Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve and enjoy!
Notes
Store leftovers in an airtight container for 3-4 days or freeze portions for up to 3 months. Reheat in the oven at 350°F (175°C) until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
Find it online: https://www.glutenfreez.com/chicken-thighs-and-vegetables/