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Sheet Pan Chicken Thighs with Vegetables

Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 450
A flavorful and easy-to-make sheet pan dinner featuring tender chicken thighs roasted with colorful vegetables and fresh spinach.

Ingredients

Vegetables

  • 1 pound baby potatoes (halved)
  • 1 pound brussels sprouts (trimmed and halved)
  • 2 large carrots (cut into 1/2-inch chunks)
  • 1 small red onion (quartered)
  • 4 cloves garlic (minced)

Seasoning

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons paprika
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1.5 teaspoons salt
  • 0.75 teaspoon black pepper (freshly ground)

Chicken

  • 6-8 pieces bone-in chicken thighs (skin removed)
  • 2 ounces fresh baby spinach

Optional

  • as needed lemon wedges

Instructions 

  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.
  • Combine potatoes, Brussels sprouts, carrots, onion, and garlic; toss with olive oil. Spread on sheet.
  • Mix paprika, rosemary, thyme, salt, and pepper; sprinkle over vegetables and rub remaining over chicken. Arrange chicken on sheet.
  • Roast for 35-50 minutes until chicken reaches 165-170°F. Cover chicken to keep warm.
  • Add spinach to vegetables, roast for another 8-10 minutes until wilted and tender. Serve with lemon wedges.

Notes

For extra flavor, squeeze fresh lemon juice over the chicken before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: American
Keyword: chicken, sheet pan, Vegetables