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Sheet Pan Chicken and Veggies
Stroller Envy

Sheet Pan Chicken and Veggies

Chicken thighs and colorful vegetables roasted on sheet pans.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 6 bone-in skin-on chicken thighs about 3 pounds total
  • 1 lb baby potatoes quartered into 1-inch pieces
  • 3 carrots cut into 1/2-inch sticks
  • 2 bell peppers cut into 1-inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 6 garlic cloves peeled and lightly crushed
  • 1 lemon halved

Method
 

  1. Heat oven to 425°F. Pat chicken dry. Toss chicken, potatoes, carrots, peppers and garlic with oil, salt, pepper and Italian seasoning.
  2. Spread across two rimmed sheet pans in uncrowded layers, with chicken skin-side up. Place lemon halves cut-side down on a pan.
  3. Roast 40–45 minutes, rotating pans and stirring vegetables halfway, until chicken reaches 165°F away from bone and potatoes are tender. Remove finished vegetables if they brown before chicken is done.
  4. Rest chicken 5 minutes. Carefully squeeze roasted lemon over everything before serving.

Notes

Equipment: 2 rimmed sheet pans, instant-read thermometer.
Serving size: one of 6 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.