CHICKEN THIGH SHEET PAN DINNERS / COOK WITH ME

Ingredients

• 8 pieces Chicken Thighs, Bone‑In, Skin‑On (about 4 lb total, fresh)
• 1/4 cup Olive Oil (extra‑virgin, for marinade)
• 1/4 cup Lemon Juice (freshly squeezed)
• 1 tablespoon Onion Powder (pantry staple)
• 1 tablespoon Dried Thyme (dried)
• 1 tablespoon Dried Rosemary (dried)
• 1 tablespoon Garlic Powder (pantry staple)
• 1 tablespoon Ground Sage (dried)
• 1 tablespoon Paprika (smoked or sweet)
• 1 tablespoon Ground Black Pepper (freshly ground)
• 1 tablespoon Salt (kosher)
• 1 tablespoon Herbes de Provence (includes lavender)
• 3 medium Potatoes (scrubbed and quartered)
• 2 large Carrots (peeled and sliced)
• 18 cloves Garlic Cloves (peeled, whole)
• 1 large Onion (quartered)
• 2 tablespoons Olive Oil (for drizzling on vegetables)
• 1/3 cup Honey (raw, for glaze)
• 1/4 teaspoon Crushed Red Pepper Flakes (optional heat)
• 4 cloves Garlic (minced (≈1.5 tbsp))
• 4 lb Broccoli Florets (washed)
• 1 lb Carrots (for honey garlic) (small carrots, sliced)
• 1 teaspoon Cornstarch (for thickening sauce)
• 1 teaspoon Water (for slurry)
• as needed Cooking Spray (to coat foil pan)

Instructions

1. Preheat Oven for Roasted Chicken

   Set the oven to 375°F (190°C) and let it fully preheat.

   Time: PT10M

   Temperature: 375°F

2. Make Herb Marinade

   In a mixing bowl combine 1 tbsp each of onion powder, dried thyme, dried rosemary, garlic powder, ground sage, paprika, ground black pepper, and salt; add 1 tbsp herbes de Provence, 1/4 cup olive oil, and 1/4 cup fresh lemon juice. Whisk until smooth.

   Time: PT5M

3. Marinate Chicken (Roasted)

   Add the 8 chicken thighs to the bowl, toss to coat evenly. Cover and refrigerate for at least 30 minutes (up to 1 hour).

   Time: PT30M

4. Prep Vegetables for Roasted Chicken

   Scrub 3 medium potatoes and cut into quarters; peel and slice 2 large carrots; quarter the onion; leave 18 garlic cloves whole. In a separate bowl, toss potatoes, carrots, onion, and garlic with 2 tbsp olive oil, a pinch of salt, pepper, and optional tarragon.

   Time: PT15M

5. Assemble Sheet Pan (Roasted)

   Line the large sheet pan with parchment paper. Place the marinated chicken thighs in the center. Arrange the seasoned potatoes, carrots, onion, and garlic around the chicken. Drizzle a little extra olive oil over the veggies and season with additional salt and pepper.

   Time: PT5M

6. Roast and Broil

   Roast in the preheated 375°F oven for 1 hour 20 minutes. Then switch to broil and cook for 5 minutes until the skin is crisp and golden.

   Time: PT1H25M

   Temperature: 375°F

7. Prepare Honey‑Garlic Sauce

   While the first chicken roasts, whisk together 1/3 cup honey, 1/4 tsp crushed red pepper flakes, and 4 minced garlic cloves in a small bowl. Set aside 1/4 cup of this mixture for marinating the second batch of chicken; keep the rest for the glaze.

   Time: PT5M

8. Marinate Second Batch of Chicken

   Place the remaining 8 bone‑in, skin‑on thighs in a zip‑top bag or bowl. Add 1/4 cup of the honey‑garlic mixture, massage to coat, and refrigerate for 30 minutes.

   Time: PT30M

9. Preheat Oven for Honey‑Garlic Chicken

   Increase oven temperature to 400°F (200°C). Line a second sheet pan with aluminum foil and lightly coat with cooking spray.

   Time: PT10M

   Temperature: 400°F

10. Season Vegetables for Honey‑Garlic

    Toss 4 lb broccoli florets and 1 lb sliced carrots with 1 tbsp olive oil, salt, and pepper. Set aside.

    Time: PT5M

11. Start Baking Chicken and Carrots

    Arrange the marinated chicken thighs and the sliced carrots on the prepared foil pan. Bake for 15 minutes.

    Time: PT15M

    Temperature: 400°F

12. Add Broccoli and Finish Baking

    After 15 minutes, add the seasoned broccoli to the pan, sprinkle with a little more salt and pepper, and continue baking for another 15–18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.

    Time: PT17M

    Temperature: 400°F

13. Thicken Honey‑Garlic Glaze

    In a small saucepan, combine the remaining honey‑garlic sauce with 1 tsp cornstarch mixed with 1 tsp water. Bring to a gentle simmer over medium heat, stirring constantly, until the sauce thickens, about 3–4 minutes.

    Time: PT5M

    Temperature: medium heat

14. Finish and Serve

    Remove both sheet pans from the oven. Drizzle the thickened honey‑garlic glaze over the chicken and vegetables of the second dish. Let the roasted chicken rest 5 minutes before serving. Serve both dishes together or separately as desired.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

30 g

Fat

20 g

Fiber

5 g