Sheet Pan Chicken And Vegetables Recipe

Imported & edited by @alicialannan

Prep Time

15m

Cook Time

35m

Total Time

50m

Recipe Options

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 4)

Scale

12 oz whole carrots (6–8 medium), cut into 2- to 3-inch sticks

12 oz green beans (2 large handfuls), washed and trimmed

12 oz baby red potatoes, halved or quartered (may sub cubed sweet potato)

1 medium red onion, cut into wedges

3–4 garlic cloves, minced

1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary)

2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme)

½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)

1½–2 lbs. bone-in, skin-on chicken thighs (may sub 1 lb. boneless, skinless or skin-on chicken thighs)

½ teaspoon fine salt

½ teaspoon black pepper

View steps on therealfooddietitians.com or by saving the recipe to your personal library.

Percent Daily Values are based on a 2,000 calorie diet.

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