Sheet Pan Chicken Thighs & Roasted Veggies
Chicken thighs, baby potatoes, and carrots roast together on one pan until the skin crisps and the vegetables caramelize. Ready in under 25 minutes with zero cleanup.
- Total time
- 25 min
- Servings
- 4
- Calories
- 480
- Protein
- 42g
simplecomfortamericanchickencrispytenderweeknightmain-dish
Ingredients
- 6 pieces (about 2 lbs) chicken thighs, skin-on
- 1 lb baby potatoes, halved
- 3 medium carrot, cut into 2-inch pieces
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 450°F and line a sheet pan with foil for easy cleanup.
- 2
Toss chicken thighs, potatoes, and carrots with olive oil, salt, and pepper on the sheet pan.
- 3
Spread everything in a single layer, skin side up for the chicken.
- 4
Roast for 20 minutes until chicken skin is golden and crispy and vegetables are tender.
- 5
Serve hot straight from the pan.
Tools you’ll need
- sheet pan
- foil
- oven
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