Sheet Pan Chicken Thighs

Ingredients

• 4-6 pieces Bone-in, skin-on chicken thighs
• 3 tablespoons Olive oil
• 4 cloves Garlic cloves, minced
• 1 tablespoon Fresh rosemary, chopped
• 1 tablespoon Fresh thyme, chopped
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 4 cups Vegetables (e.g., potatoes, carrots, bell peppers), chopped

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the olive oil, minced garlic, chopped rosemary, thyme, salt, and black pepper. Mix well to create a marinade.
3. Pat the chicken thighs dry with paper towels. This helps achieve crispy skin. Add the chicken to the marinade and coat thoroughly.
4. Place the chicken thighs skin-side up on a large sheet pan. Arrange the chopped vegetables around the chicken.
5. Drizzle any remaining marinade over the vegetables. Ensure everything is well-seasoned.
6. Bake in the preheated oven for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden brown.
7. Remove from the oven and let rest for 5 minutes before serving. This allows the juices to redistribute.

Nutrition