Description
A delicious and easy sheet pan dinner perfect for entertaining guests. This recipe features roasted chicken thighs, baby potatoes, carrots, and green beans all cooked together with a flavorful herb and garlic seasoning.
Ingredients
6 bone-in, skin-on chicken thighs
1.5 pounds baby potatoes, halved
1 pound carrots, peeled and cut into 2-inch pieces
1 pound green beans, trimmed
4 tablespoons olive oil, divided
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon smoked paprika
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, toss the halved baby potatoes and carrot pieces with 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the minced garlic. Spread the vegetables evenly on a large sheet pan.
Place the sheet pan in the oven and roast the potatoes and carrots for 15 minutes.
Meanwhile, in the same large bowl, combine the chicken thighs with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the remaining minced garlic, chopped rosemary, chopped thyme, and smoked paprika. Toss to coat evenly.
After the initial 15 minutes of roasting, remove the sheet pan from the oven. Add the green beans to the pan and place the seasoned chicken thighs on top of the vegetables.
Return the sheet pan to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove from the oven and let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes