Sheet Pan Chicken is a brilliant and hassle-free cooking method that simplifies meal preparation. This approach involves arranging chicken, whether it's bone-in thighs, drumsticks, or breasts, along with an assortment of vegetables, on a single baking sheet.
Seasoned to perfection with herbs, spices, and often a flavorful sauce or marinade, everything is then roasted in the oven until the chicken is juicy and the veggies are tender and caramelized.
The beauty of Sheet Pan Chicken lies in its efficiency and versatility. It minimizes cleanup while allowing for creative flavor combinations.
From zesty lemon and herb-infused chicken to sweet and savory honey mustard variations, there's a sheet pan chicken recipe to suit every taste. It's a time-saving and delicious way to put a well-rounded meal on the table with minimal effort.
INGREDIENTS
4-6 large carrots
6 medium potatoes, about 2 pounds
½ of 1 medium white or yellow onion
1 teaspoon garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
6 chicken thighs, bone-in and skin-on, about 1.5 pounds
INSTRUCTIONS
Preheat the oven to 425 degrees F.
Prepare the carrots by peeling them and cutting them each into 3-4 large pieces.
Prepare the potatoes by scrubbing them clean and cutting them into chubby 2 inch pieces.
Prepare the onion by cutting it into large 1 inch pieces.
Place the carrots, potatoes, and onion on a large rimmed baking sheet and toss them to combine. Spread them into an even layer.
In a small bowl mix together the garlic powder, salt, and black pepper. Mix to combine.
Sprinkle the vegetables on the tray with about ⅓ of the salt mixture.
Rub the remaining salt mixture all over the chicken thighs
Place the chicken thighs on top of the vegetables.
Cover the pan tightly with foil.
Bake in the hot oven for 15 minutes.
Remove the foil from the pan and bake for another 35-45 minutes or until the chicken is cooked through and no longer pink and when an instant read thermometer reads 165 degrees in the thickest piece of chicken.
Remove the pan from the oven and allow to rest for 5 minutes before serving hot.
Prep and Chopping:
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