Sheet Pan Roasted Chicken and Veggies
Updated: a day ago
Simple dinners are a must have during the week, and this comes together in less than 45-minutes and it tastes like you spent all day cooking! Your family will love this and you will love how easy it is!
Sheet Pan Roasted Veggies & Chicken
6 Bone-in Chicken Thighs
1 lb Brussels sprouts
1 Small Red onion, large dice
1 Red Bell Pepper, large dice
1 Delicata Squash, 1/4” half moons
1/2 lb Fingerling Potatoes
3-4 Garlic cloves, finely minced
1/2 tsp Crushed Red Pepper
3 Sprigs Fresh Thyme
1 Tbsp EVOO, divided
1 Tbsp Sea Salt, divided
2 tsp Black Pepper, divided
Preheat oven to 400
In a large bowl prep all veggies, garlic, crushed red pepper and thyme sprigs and toss with 1 Tbsp EVOO, 1.5 tsp sea salt, and 1 tsp black pepper. Layer in a single layer on a large baking sheet/bar pan.
Lay chicken over the veggies skin side up and season with remaining salt and pepper, place in oven and bake for 30-35 minutes until chicken is 165 degrees.
In the last few minutes turn on the boiler to deliciously crisp the skin (about 2-3 minutes), but keep a close eye on the chicken so it doesn't burn! Serve immediately!