Name: Sheet Pan Chicken And Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 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

Prep 15m

Cook 35m

Total 50m

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Chicken

Lunch

Dinner

Sheet Pan Chicken And Vegetables Recipe Image

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(Servings: 4)

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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

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Nutrition Facts

Calories

625kcal

31%
Fat

32g

49%
Saturated Fat

9g

45%
Carbohydrates

35g

11%
Fiber

7g

28%
Sugar

10g

20%
Protein

45g

90%
Cholesterol

175mg

58%
Sodium

650mg

27%

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

Imported & edited by @alicialannan

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Sheet Pan Chicken And Vegetables Recipe

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Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

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Nutrition Facts