Sheet Pan Chicken
A versatile one-pan dinner where seasoned chicken thighs roast alongside your choice of vegetables and sauce, delivering tender, flavorful results with minimal cleanup.
Ingredients
Method
Preheat oven to 425°F. Pat chicken pieces dry with paper towels.
Cut primary and secondary vegetables into 1-inch chunks. In a large mixing bowl, combine olive oil, salt, pepper, minced garlic, and any fresh herbs.
Add chicken pieces and vegetables to the bowl and toss to coat evenly. Transfer to a sheet pan and spread in a single layer, arranging chicken skin-side up.
If using an optional sauce, drizzle honey, teriyaki, soy sauce, or barbecue sauce over the pan now. If using an optional acid, reserve lemon or lime juice to squeeze over after cooking.
Roast in the preheated oven for 30–35 minutes, until chicken skin is golden and an instant-read thermometer inserted into the thickest thigh (without touching bone) reads 165°F.
Remove from oven and let rest for 5 minutes. Squeeze reserved lemon or lime juice over the pan if desired, taste for seasoning, and serve directly from the pan or transfer to a serving platter.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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