Sheet Pan Roasted Chicken Thighs and Veggies

Overhead view of a large rimmed sheet pan with roasted chicken thighs and veggies seasoned with Herbes de Provence.

5 from 1 vote

Sheet Pan Roasted Chicken Thighs and Veggies

An easy, healthy, and delicious dinner that you can get roasting really fast! Juicy chicken and a rainbow of vegetables are all seasoned with Herbes de Provence and cooked together on one sheet pan for maximum ease.

Prep Time10

Cook Time50

Total Time1

Course: Main

Cuisine: American

Keyword: sheet pan chicken thighs, sheet pan roasted chicken

Servings:

Calories: 330kcal

Author: Monica Lensink

Ingredients

10-12 ounces baby potatoes halved or quartered
1 medium red onion peeled and cut into wedges
6-8 medium whole carrots peeled and chopped into long halves
6-8 ounces green beans trimmed
3-4 garlic cloves minced
4 teaspoons Herbes de Provence divided
olive oil
1 and 1/2 pounds chicken thighs bone-in, skin-on preferred
kosher salt and black pepper

Instructions

Preheat the oven to 425°F and line a large, rimmed baking sheet with parchment paper.
Prepare and chop the potatoes, onion, carrots, and green beans, then toss them together directly on the baking sheet.
10-12 ounces baby potatoes, 1 medium red onion, 6-8 medium whole carrots, 6-8 ounces green beans
Sprinkle the garlic and 2 teaspoons of the Herbes de Provence on top, then drizzle very lightly with olive oil. Mix briefly with tongs or your hands to evenly coat the veggies.
3-4 garlic cloves, 4 teaspoons Herbes de Provence, olive oil
Place the chicken thighs on top of the veggies. Brush the skin very lightly with olive oil, then sprinkle with the remaining 2 teaspoons Herbes de Provence. Sprinkle both the chicken and veggies generously with kosher salt and black pepper.
1 and 1/2 pounds chicken thighs, kosher salt and black pepper
Place in the oven and roast for 40-45 minutes, stirring the veggies once as they roast. (If your chicken thighs are on the large side, or if your oven temperature is slightly low, the chicken may take longer to cook.) Remove when the chicken is cooked through to 165°F and the potatoes are fork-tender. Enjoy!

Notes

The number of servings here really depends on the size of your chicken thighs- I would typically serve one chicken thigh per person, except for my kids who would share one.

Nutrition