Roast Chicken with Vegetables and Sauce
A quick and easy sheet-pan dinner with juicy chicken, tender carrots and onions, and a simple pan sauce. Perfect for a busy weeknight.
- Total time
- 35 min
- Servings
- 4
- Calories
- 450
- Protein
- 30g
Ingredients
- 4 whole chicken thighs
- 3 medium carrots
- 1 large onion
- 2 tablespoons olive oil
- 1 cup chicken broth
- 1 to taste salt and pepper
Instructions
- 1
Preheat oven to 425°F. Peel and slice 3 carrots and 1 onion into thick chunks. Toss with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- 2
Season 4 chicken thighs with salt and pepper. Place them skin-side up on top of the vegetables. Drizzle with remaining 1 tbsp olive oil.
- 3
Roast for 25-30 minutes, until chicken is golden and cooked through (internal temp 165°F) and vegetables are tender.
- 4
Transfer chicken and vegetables to a plate. Place the baking sheet on the stove over medium heat. Add 1 cup chicken broth, scraping up browned bits. Simmer until slightly thickened, about 3 minutes.
- 5
Pour the sauce over the chicken and vegetables. Serve hot.
Tools you’ll need
- Baking sheet
- Chef's knife
- Cutting board
- Measuring spoons
- Measuring cup
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