Sheet Pan Chicken Thigh with Roasted Vegetables

Name: Sheet Pan Chicken Thigh with Roasted Vegetables
Ingredients: 1 pound Potatoes; 1 pound Baby Carrots; 6 pieces Chicken thighs; To taste Green beans; 2 tablespoons Olive oil; To taste Salt and pepper; As needed Italian dressing mix or seasoning packets; A little bit Chicken broth (optional)

8 ingredients · 9 steps · from Well Done

Ingredients

1 pound Potatoes
1 pound Baby Carrots
6 pieces Chicken thighs
To taste Green beans
2 tablespoons Olive oil
To taste Salt and pepper
As needed Italian dressing mix or seasoning packets
A little bit Chicken broth (optional)

Watch the original video

Steps

Preheat your oven to 400-425 degrees.
Toss the potatoes and carrots in olive oil, salt, pepper, and seasoning packets until evenly coated.
Spread the seasoned vegetables out on a single layer on the sheet pan.
Lay the chicken thighs on top of the vegetables or nestled into them.
Sprinkle the remaining seasoning over the chicken.
Roast for 35 minutes.
While the chicken is roasting, prepare the green beans by tossing them with Italian dressing mix, olive oil, and a little bit of chicken broth in a separate bowl to keep them hot.
After 35 minutes, add the green beans to the sheet pan.
Roast for an additional 5-8 minutes until the chicken is cooked through and the skin is crispy.

Recipe extracted by Foodle from “Easy Sheet Pan Dinner with Only 5 Minutes of Prep” by Well Done. Quantities follow the video and may be approximate — watch the original for technique.