Sheet Pan Chicken Thighs Recipe
Sheet pan chicken thighs and vegetables are so easy to throw together, bake, and enjoy with your family. A healthy meal with tons of flavor for the win.
Servings: 6
Equipment
- 1 sheet pan
- 1 freezer bag
- 1 Bowl
Ingredients
- 6 large chicken thighs bone in, skin on
- 1/4 cup balsamic vinegar
- 2 tbsp honey
- 1 tsp thyme
- 1/4 cup olive oil + 2 tbsp. to coat vegetables
- 2 large sweet potatoes peeled, halved, sliced into 1" pieces
- 1 lb brussel sprouts cleaned, trimmed, cut in half
- 1 large red onion peeled, cut into 8 equal sections
- 1 pinch salt and pepper if you like
Instructions
- In a bowl mix together vinegar, 1/4 cup olive oil, honey and thyme. Mix well.
- Pour mixture into a gallon size freezer bags. Put chicken thighs into bag. Zip closed and move around so chicken is coated. Then lay flat and put in fridge for at least 2 hours to marinate.
- Preheat oven to 400 degrees. Prepare veggies as stated above.
- Prepare 2 large sheet pans with foil lined on top for easier clean up. Spray each with non stick spray or use non stick foil.
- Put veggies in a bowl and drizzle with last 2 tbsp of olive oil. Salt and pepper to taste, toss to coat.
- Put vegetables on a sheet pan. Remove chicken from marinade and place on 2nd sheet pan.
- Cook for 50-60 minutes or until chicken is cooked through and veggies are roasted to your desired tenderness.
- Serve some from each pan on a plate and enjoy.
Video
Nutrition
Serving: 3oz | Calories: 435kcal | Carbohydrates: 25g | Protein: 22g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 133mg | Potassium: 710mg | Fiber: 4g | Sugar: 12g | Vitamin A: 6806IU | Vitamin C: 67mg | Calcium: 61mg | Iron: 2mg