Make dinner easy and hassle free with sheet pan chicken! Sometimes you just want a delicious homemade and healthy meal but don’t want to spend an hour in the kitchen. That’s why I made this ONE sheet pan chicken, to make my life easier! Popping with lots of flavor, yummy veggies and crispy potatoes, it’s perfect for family dinner.
When it comes to marinating chicken there’s so many options. Honey and mustard are easily two of my top choices, the balance between sweet and tangy is unbeatable! I prefer to use stoneground mustard for a little extra texture, but dijon works too! Add some lip puckering balsamic vinegar and the right seasonings and you have a beautiful marinade that pairs so well with juicy chicken thighs! Sage, rosemary and oregano are key players in flavoring chicken, so that was a no brainer!
Let’s talk veggies! I’m all about natural sweetness and carrots bring that to the table along with some good crunch! I go with rainbow carrots because I love a pretty plate! That being said I need a gorgeous pop of green so I went with broccoli this time, you can totally swap it out for brussels sprouts if you prefer! Roasted red onions have such a good zippy flavor they go great in this dish. During recipe testing on my husband, he felt very strongly that carrots cannot be the carb. So for some carb action thinly sliced golden potatoes are a must!
I make my broccoli & potatoes extra crispy. The trick with one sheet pan meals is getting everything to cook in the same amount of time. To avoid overcooked chicken and undercooked veggies my solution is simple. Once the chicken reaches 165°F pull it out and set it aside. Spread the veggies out on the remainder of the pan and cook another 10 or so minutes to get them tender and crispy.
One sheet pan chicken thighs are a delicious hassle free dinner and easy clean up! They're tangy, sweet and served with crunchy veggies and potatoes!
Ingredients
Chicken, Potatoes & Veggies
- 8 boneless skinless chicken breasts, fat trimmed (about 2 lbs total)
- 10 ounces colored carrots, sliced in quarters lengthwise and about 3 inches long
- 6 ounces fresh broccoli florets
- 1 red onion, cut into 2 inch chunks
- 10 ounces yukon gold potatoes sliced about 1/4” thin
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- Fresh ground black pepper to taste
- ⅛ teaspoon dry thyme
- ½ teaspoon dry oregano
- ¼ teaspoon garlic powder
- 4 sprigs fresh rosemary
- Avocado or olive oil cooking spray for pan
For the Marinade
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey (I prefer raw, unfiltered, Grade A and made in the USA)
- ¼ cup stoneground mustard
- 2 cloves fresh garlic, minced
- ¼ teaspoon salt
- Fresh ground black pepper to taste
- 2 leaves fresh sage, chopped
- ⅛ teaspoon dry thyme
- 1/2 teaspoon dry oregano
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or foil and spray with cooking oil.
- Whisk all marinade ingredients together in a small bowl. Season chicken breasts with ½ teaspoon salt and pepper to taste. Place in a gallon zip top bag and pour half the marinade in. Toss the chicken in the bag until evenly coated and set aside.
- In a large bowl toss the carrots, broccoli, potatoes and onion in 2 tablespoons of olive oil, ½ teaspoon salt, ¼ teaspoon thyme, ½ teaspoon oregano, ¼ teaspoon garlic powder and pepper to taste.
- Add the veggies and potatoes to one side of the pan, add all of the chicken to the other side. Spread the veggies out but keep them from touching the chicken to avoid steaming. Tuck the rosemary under the chicken breasts. Bake for about 20 minutes until chicken is cooked through. When chicken reaches 165°F remove only the chicken pieces from the oven and set aside. Spread the veggies and potatoes out on the remainder of the pan. Cook another 10 minutes until carrots and potatoes are tender and the broccoli is crispy.
- Top the chicken breasts with the remaining marinade and serve.
Amount Per Serving: Serving Size, 2 chicken thighs and 1/4 serving of veggies/potatoes. Calories: 465 Total Fat: 16g, Saturated Fat: 3g, Cholesterol: 190mg, Sodium: 1088mg, Total Carbohydrate: 22g, Fiber: 4g, Sugars: 12g, Protein: 46g
