Sheet Pan Chicken Dinner
Simplify your weeknight cooking with this flavorful and hassle-free Sheet Pan Chicken Dinner! This one-pan recipe brings together juicy, bone-in, skin-on chicken thighs, tender baby potatoes, sweet carrots, and vibrant broccoli florets, all roasted to perfection with a savory blend of garlic powder, paprika, thyme, and a zesty touch of fresh lemon. With just 15 minutes of prep time and everything cooking together on one sheet pan, this dish is not only easy to make but also makes cleanup a breeze. Perfectly seasoned and caramelized as it bakes, this wholesome meal delivers bold flavors, crispy chicken skin, and nutrient-packed veggies in every bite. Whether you’re feeding the family or meal prepping for the week, this versatile recipe is a must-try for fans of fuss-free, oven-roasted dinners.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 1 pound baby potatoes
- 4 large carrots
- 2 cups broccoli florets
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 small lemon
Instructions
Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with oil.
Rinse and pat dry the chicken thighs with paper towels. Set them aside.
Wash the baby potatoes and slice them in half. If they are larger, quarter them so they cook evenly.
Peel the carrots and cut them into sticks, approximately 3 inches long.
In a large mixing bowl, combine the chicken thighs, potatoes, carrots, and broccoli florets.
Drizzle the olive oil over the mixture and sprinkle with garlic powder, paprika, dried thyme, salt, and black pepper.
Toss everything together until the chicken and vegetables are evenly coated with the oil and seasoning.
Spread the chicken and vegetables in a single layer on the prepared sheet pan, ensuring there is space between the chicken thighs for even cooking.
Cut the lemon in half. Squeeze the juice of one half over the chicken and vegetables, and slice the other half into thin wedges to place on the pan for added flavor.
Bake in the preheated oven for 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
Optional: For crispy skin on the chicken, broil for an additional 2-3 minutes at the end of cooking.
Remove the sheet pan from the oven and let the dish rest for 5 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
1830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.3 g | 175% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 3110 mg | 135% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 17.4 g | ||
| Protein | 118.7 g | 237% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
