I think we all can use an extra quick weeknight meal in our repertoire that can be created in a hot minute AND is delicious – am I right?! Today’s recipe is just so easy…and so good. Enter—>Sheet Pan Herby Chicken Thighs + Roasted Vegetables.
If you’ve been following me for any length of time, I’m sure you’ve figured out that I love a really good sheet pan meal. If I need to get something together quickly on a weeknight, it better be fast, and it needs to be really tasty! And, if I’m trying to juggle all.the.things. I need to know that I can create dinner start-to-finish in a hot minute. Oh, and I want clean up to be almost non-existent, too. Is this too much to ask?
My favorite sheet pans are the USA Pan brand of baking sheets and pans. They clean up with virtually zero effort. That is my kind of pan! Links to my favorite pans are below the recipe. *I am an Amazon affiliate. If you click on a product link and make a purchase, I may receive a small commission, at no additional cost to you.*
This meal is so easy…and just so good. It’s pretty basic and I like basic sometimes! Those herby flavors of parsley, garlic, sage and rosemary come together nicely and get rubbed all over those chicken thighs (or whatever chicken parts you have on hand or are on sale at the grocery store). Place it all on a sheet pan and pop that baby in the oven. As the saying goes: “Winner-winner, chicken dinner!”
Once you’ve created this Sheet Pan Herby Chicken Thighs + Roasted Vegetables, make sure to PIN it for later. You won’t want to misplace this one! It’s a quick weeknight healthy meal that everyone loves. After that, hop back over to the blog to see what else is cookin’!
Until next time…Eat Well. Travel Often. Love Much.
xoxo
Sheet Pan Herby Chicken Thighs + Roasted Vegetables
Delicious and satisfying herb encrusted chicken thighs are roasted alongside savory vegetables for a super quick weeknight meal complete with easy-breezy clean up!
Ingredients
- 1 lb. Brussels sprouts, trimmed and halved (or quartered if really large)
- 1/2 lb. carrots, peeled and cut into 2 inch pieces
- 1 yellow onion, quartered or 3 large shallots
- 2 sweet potatoes, peeled and cubed into 2 inch pieces
- Kosher or sea salt + freshly ground black pepper
- 1/3-1/2 cup extra virgin olive oil
- 4 pounds chicken thighs, skin on (or whatever chicken pieces you enjoy)
- 3-4 cloves garlic, finely minced
- 2 T. chopped fresh parsley
- 2 T. chopped fresh sage
- 1 T. chopped fresh rosemary
Directions
- Step 1 Preheat oven to 375 F.
- Step 2 Toss the vegetables with a few tablespoons of extra virgin olive oil and sprinkle with salt and freshly ground black pepper. Spread the vegetables on a rimmed baking sheet.
- Step 3 In a small bowl, combine the remaining extra virgin olive oil, garlic, parsley, sage, rosemary and salt and pepper. Rub the mixture all over the chicken thighs.
- Step 4 Place the chicken skin side up on the top of the vegetables on the sheet pan and roast for 25-30 minutes until the juices run clear. If you’d like to brown the tops a little more, turn your broiler on for 2 minutes at the very end to give the chicken a nice brown skin.
- Step 5 Serve immediately with freshly chopped parsley, if desired. Enjoy!
