Description
Delight your family this Easter with a vibrant Sheet Pan Dinner that combines succulent bone-in chicken thighs, colorful vegetables, and aromatic herbs. This one-pan wonder not only offers a feast for the senses but also ensures minimal cleanup, allowing you to focus on creating lasting memories with loved ones. The harmonious blend of flavors and textures makes this dish a crowd-pleaser that’s perfect for holiday gatherings.
Ingredients
Scale
- 4 bone-in chicken thighs
- 1 lb baby potatoes (mixed red and yellow)
- 1 bunch fresh asparagus (about 1 lb)
- 4 medium carrots, peeled and sliced
- 3 tbsp olive oil
- 2 tsp dried rosemary
- 2 tsp dried thyme
- 4 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a bowl, mix olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture over the chicken thighs.
- Arrange baby potatoes and carrots around the chicken on the baking sheet, tossing them in any remaining seasoning mix.
- Roast for 20 minutes, then add asparagus to the pan.
- Continue roasting for an additional 15-20 minutes until chicken reaches an internal temperature of 165°F (75°C).
- Let rest for five minutes before serving. Garnish with fresh herbs if desired.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approximately 300g)
- Calories: 465
- Sugar: 3g
- Sodium: 670mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 120mg