Print Options:

Sheet Pan Chicken Dinner

Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

Ingredients
 4 bone-in chicken thighs, trimmed
 2 medium potatoes
 2 large carrots, peeled
 1 poblano pepper
 1 red onion
 2 tbsp olive oil
 2 tsp dried thyme
 2 tsp garlic, granulated
 salt and pepper to taste
 Pan SpraySo food doesn't stick
Supplies:
 Sheet Pan
 Foil or Parchment Paper
 Kitchen Knives
 Cutting Board
 Spatula
 Tongs
 Large plate & Platter
 Containers for prepared ingredients
 Container for trash
1

Preheat oven to 425 degrees. Prepare the sheet pan with foil or parchment paper. Lightly coat the foil or pan with pan spray.

2

Place the chopped vegetables onto the pan. Drizzle with the olive oil. Sprinkle with 1 teaspoon thyme, 1 teaspoon garlic, and salt and pepper to taste.

3

Place the chicken on a plate. Season both sides of the chicken with the remaining seasonings, salt and pepper. Place the chicken thighs on the sheet pan with the vegetables. Leave the chicken skin-side up.

4

Bake in the oven for about 35 minutes or until the chicken reaches an internal temperature of 165 degrees and nicely browned along with the vegetables.

Nutrition Facts

0 servings

Serving size

4 ounce