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–+ servings

Easy Garlic Herb Sheet Pan Chicken Thighs with Veggies

Gentle Tummy
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Ingredients
  

  • 1 pound baby potatoes
  • 3 carrots
  • 12 ounces green beans
  • 1/2 white onion
  • 4 cloves garlic
  • 1 tablespoon Italian seasoning
  • 2 tablespoons light olive oil
  • 1/2 teaspoon salt

Chicken & Seasoning:

  • 4-6 bone-in chicken thighs
  • 1 tablespoon light olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
  • Pat 4-6 bone-in chicken thighs dry with paper towels (this is crucial for crispy skin). Place the chicken, skin-side down, and season with a sprinkle of salt, garlic powder, paprika, and a dash of pepper. Flip the chicken thighs over so they are skin-side up. Drizzle light olive oil over the top of the skins and rub it on with your hands to evenly coat. Then repeat the seasonings of salt, garlic powder, paprika, a dash of pepper, and Italian seasoning, paying special attention to coat the skin evenly.
  • Cut 1 pound baby potatoes in half (or quarter larger ones), slice 3 carrots into 1/2-inch pieces, trim 12 ounces green beans, and cut 1/2 white onion into wedges. Mince 4 cloves of garlic.
  • In a large bowl, add 2 tablespoons light olive oil, 1 tablespoon Italian seasoning, minced garlic, 1/2 teaspoon salt and stir until combined. Add the potatoes, carrots, and onion wedges. Toss until all vegetables are evenly coated.
  • Spread the potato, carrot, and onion mixture around the edges of the baking sheet. Place the seasoned chicken thighs in the center, skin side up. Bake for 20 minutes.
  • Remove the baking sheet from the oven. Add the green beans to the vegetable mixture, tossing them gently to coat with the pan juices. Return to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
    Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute for maximum tenderness.

Video

Notes

Pat chicken completely dry: This single step makes the difference between soggy and crispy skin. Use paper towels to thoroughly dry the chicken thighs before seasoning.
Don't overcrowd the pan: Give everything enough space to roast rather than steam. Use two pans if needed for larger batches.
Toss vegetables in a bowl first: Coating the vegetables in a separate bowl ensures even oil distribution without using too much oil, preventing greasy vegetables.
Cut vegetables to similar sizes: This ensures everything cooks at the same rate, especially the potatoes and carrots.
Check temperature with a meat thermometer: The most reliable way to know when chicken is perfectly cooked is when it reaches 165°F at the thickest part.
Did you make this recipe?Please let me know in the comments below how it turned out :)