EASY Garlic Herb Sheet Pan Chicken Thighs with Veggies

Ingredients

• 1 pound Baby Potatoes (sliced in half; any variety)
• 3 large Carrots (cut diagonally into thin pieces for even cooking)
• 0.5 onion White Onion (roughly chopped; can substitute yellow or red onion)
• 10 ounces Green Beans (trim ends and cut in half)
• 4 cloves Garlic Cloves (minced)
• 2.5 tablespoons Olive Oil (light olive oil; used for vegetables, chicken, and green beans)
• 1 tablespoon Italian Seasoning (divided between vegetables and chicken)
• 1 teaspoon Coarse Sea Salt (divided between vegetables and chicken)
• 1 teaspoon Garlic Powder (for chicken seasoning)
• 0.5 teaspoon Black Pepper (light dusting)
• 1 teaspoon Paprika (for chicken seasoning)

Instructions

1. Prepare Vegetables

   Slice the baby potatoes in half, cut the carrots diagonally, roughly chop the white onion, trim and halve the green beans, and mince the garlic cloves.

   Time: PT10M

2. Make Garlic‑Italian Oil and Coat Veggies

   In a mixing bowl combine 2 Tbsp olive oil, minced garlic, 1 Tbsp Italian seasoning, and 1 tsp coarse sea salt. Add the potatoes, carrots, and onion; toss until evenly coated.

   Time: PT3M

3. Season Chicken Thighs

   Pat the bone‑in chicken thighs dry. Flip so skin side is down, sprinkle coarse sea salt, garlic powder, black pepper, and paprika. Drizzle a little olive oil on the skin side, pat it in, then flip and repeat the seasoning on the skin side, finishing with a light dusting of Italian seasoning.

   Time: PT5M

4. Assemble Sheet Pan

   Spread the coated vegetables loosely on the sheet pan, keeping potatoes separated. Place the seasoned chicken thighs skin‑side up on top of the vegetables.

   Time: PT2M

5. First Roast (Potatoes, Carrots, Onion, Chicken)

   Place the sheet pan in a pre‑heated 425°F oven and roast for 20 minutes.

   Time: PT20M

   Temperature: 425°F

6. Prepare Green Beans

   While the pan is roasting, toss the trimmed green beans with 1 tsp olive oil and a pinch of salt in the same mixing bowl.

   Time: PT2M

7. Add Green Beans and Finish Roasting

   After the 20‑minute timer, remove the pan, scatter the seasoned green beans over the vegetables, and return to the oven for another 15 minutes, or until the chicken reaches an internal temperature of 165°F.

   Time: PT15M

   Temperature: 425°F

8. Rest and Serve

   Remove the pan from the oven and let the chicken and vegetables rest on the counter for 10–15 minutes before serving.

   Time: PT12M

9. Plate and Enjoy

   Serve the chicken thighs with a generous portion of the roasted potatoes, carrots, onions, and green beans. Enjoy while hot.

   Time: PT2M

Nutrition Facts

Calories

410

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g