Chicken Sheet Pan Recipes
Discover easy chicken sheet pan recipes for quick, healthy dinners made with flavorful chicken and roasted vegetables cooked together on a single pan.
Ingredients
- 2.5 to 3 lbs bone-in skin-on chicken thighs
- 12 oz Brussels sprouts halved
- 12 oz red potatoes cut into 1-inch chunks
- 4 medium carrots peeled and chopped
- 6 shallots peeled and halved
- 6 garlic cloves peeled
- 2 tbsp unsalted butter melted
- 1 tbsp olive oil
- 4 tsp fresh thyme or 1½ tsp dried, divided
- 2 tsp fresh rosemary or ¾ tsp dried, divided
- 1 tsp sugar
- Salt and black pepper to taste
Instructions
- Preheat oven to 475°F (245°C). Position rack in upper-middle of oven.
- Mix vegetables: In a large bowl, toss Brussels sprouts, potatoes, carrots, shallots, and garlic with olive oil, 2 tsp thyme, 1 tsp rosemary, sugar, ¾ tsp salt, and ¼ tsp pepper.
- Season chicken: In a small bowl, mix melted butter with remaining thyme and rosemary, ¼ tsp salt, and a pinch of pepper. Pat chicken dry and season with salt and pepper.
- Assemble: Spread vegetables in a single layer on a large rimmed baking sheet. Place Brussels sprouts in the center. Lay chicken thighs skin-side up on top.
- Brush chicken with herb butter.
- Roast for 35–40 minutes, rotating the pan halfway through, until the chicken reaches 175°F internally.
- Rest 5 minutes, then serve hot. Toss vegetables in pan juices before serving.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 660 kcal |
| Total Fat | 45 g |
| Saturated Fat | 15 g |
| Cholesterol | 230 mg |
| Sodium | 230 mg |
| Potassium | 1180 mg |
| Carbohydrates | 23 g |
| Dietary Fiber | 5 g |
| Sugars | 4 g |
| Protein | 41 g |
| Vitamin A | 145% DV |
| Vitamin C | 80% DV |
| Calcium | 8% DV |
| Iron | 18% DV |