Our quick and easy Sheet Pan Chicken Thighs with Veggies dinner recipe is a delicious, healthy, family-friendly weeknight meal that's ready in just 30 minutes!
Course Main Course, Dinner
Keyword Chicken, 30 minute meals, Meal Prep, one pan meal, sheet pan dinner
Prep Time 3minutes
Cook Time 27minutes
Total Time 30minutes
5mediumpotatoes (russett, red, gold, or white)scrubbed and cut into 2" chunks
3largecarrotssliced into 2" chunks
1/2red onionrough chopped
2Tbspavocado or olive oil
8boneless, skinless chicken thighs
2tsp dried garlic
Preheat oven to 425º, using bake or roast mode. Prepare sheet pan by spraying with cooking oil or covering with parchment paper or foil. Add potatoes, carrots, and onions to sheet. Drizzle with avocado or olive oil and toss with your hands.
Add chicken thighs to sheet. Don't flatten them completely in order to prevent them from drying out. Brush with melted butter and season.
Bake or roast sheet pan for 25-27 minutes. Check the internal temperature of the chicken. The chicken is done when it reaches 165º. Use a fork to pierce the potatoes and carrots to see if they are done.
Keep leftovers in an airtight container in the fridge for up to 3 days.