Description
A festive, one-pan dinner featuring juicy chicken thighs and caramelized winter vegetables, perfect for holiday gatherings or a cozy family meal.
Ingredients
Scale
- 4–6 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 large carrots, sliced
- 1 lb Brussels sprouts, halved
- 4 cloves garlic, minced
- 3 tbsp olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 lemon, sliced
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper or aluminum foil.
- Pat chicken thighs dry with paper towels and season generously with salt, pepper, and half the minced garlic. Set aside.
- Wash and halve baby potatoes, peel and slice carrots, and halve Brussels sprouts. Toss all the veggies with olive oil, remaining garlic, salt, and pepper.
- Spread seasoned veggies on the sheet pan, leaving space for the chicken thighs. Place the chicken thighs skin-side up on the pan.
- Scatter rosemary and thyme sprigs over the chicken and veggies. Add lemon slices on the chicken and around the pan.
- Place the sheet pan in the oven and roast for 35-40 minutes or until chicken reaches an internal temperature of 165°F (75°C) and veggies are caramelized.
- Turn on the broiler for the last 2-3 minutes to crisp up the chicken skin and give the veggies a slight char.
- Remove from the oven and let rest for 5 minutes. Serve directly from the sheet pan or plate food for a polished look.
Notes
You can customize vegetables based on seasonal availability. Try adding different proteins or herbs for variety.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg