Sheet Pan Chicken Thighs with Roasted Vegetables

A Quick and Easy Sheet Pan Dinner

With two packages of chicken thighs I had in the fridge, a large carrot and a few potatoes found in the pantry, I turned to LivingLou.com to find suggestions for an easy meal using these few ingredients. Sheet Pan Chicken Thighs with Roasted Vegetables to the rescue.

This recipe is a recipe based on one of Lou’s, The secret to this simple meal  is what I call a “pantry” marinade–a mixture of items I always have on hand in my pantry and fridge.

I love how easy this dish is to make, and because I’m using one sheet pan and one bowl, clean up is easy, too.

What’s In Sheet Pan Chicken Thighs with Roasted Vegetables

• bone in chicken thighs (skin removed)
• small new red potatoes
• large carrot
• olive oil
• salt
• chicken broth or water
• stone ground mustard
• balsamic vinegar
• real maple syrup
• dried thyme
• garlic powder

How to make it

• Preheat oven to 400 degrees.
• In sheet pan, toss the cut up potatoes and carrots with 1 Tablespoon olive oil and 1/2 teaspoon salt.
• Roast the potatoes and carrots for 20 minutes.
• Make the Marinade–whisk the marinade ingredients together in a large bowl.
• Add the chicken to the bowl and stir to coat.
• Place the chicken over the top of the vegetables (after they have roasted for 20 minutes).
• Pour the marinade over the top of chicken and vegetables.
• Roast chicken and vegetables in the oven for about 40 minutes or until chicken is done. Check the chicken 30 minutes after roasting, stir vegetables and check for doneness.

Other Favorite Sheet Pan Dinners

Sheet Pan Roasted Broccoli with Shrimp

Sheet Pan Chicken with Brussels Sprouts and Cauliflower

Sheet Pan Roast Chicken with Cabbage

Print Recipe

Sheet Pan Chicken Thighs with Roasted Vegetables

Author: Anita's Table Talk

Ingredients

• 8 chicken thighs skin removed
• 1 1/2 pounds small new red potatoes cut into quarters
• 1 large carrot peeled and sliced into thin rounds
• 1 Tablespoon olive oil
• 1/2 teaspoon salt
• Marinade
• 1/4 cup chicken broth or water
• 2 Tablespoons stone ground mustard
• 2 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon real maple syrup
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt

Instructions

• PREHEAT oven to 400 degrees.
• In sheet pan, TOSS potatoes and carrots with 1 Tablespoon olive oil and 1/2 teaspoon salt.
• ROAST in the oven for 20 minutes.
• WHISK the marinade ingredients together in a large bowl.
• ADD chicken and STIR to coat.
• PLACE chicken over the top of the vegetables (after they have roasted for 20 minutes). POUR marinade over the top of chicken and vegetables.
• ROAST in the oven for about 40 minutes, or until chicken is done. Check chicken 30 minutes after roasting.