Sheet Pan Chicken Thighs with Veggies

Name: Sheet Pan Chicken Thighs with Veggies
Prep time: 3 min
Cook time: 27 min
Total time: 30 min
Ingredients: 5 medium potatoes (russett, red, gold, or white) (scrubbed and cut into 2" chunks); 3 large carrots (sliced into 2" chunks); 1/2 red onion (rough chopped); 2 tablespoons avocado or olive oil; 8 boneless, skinless chicken thighs; 2 tablespoons butter (melted); 2 teaspoons dried thyme; 2 teaspoons Kosher salt; 2 teaspoons dried garlic

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Prep Time: 3 minutes

Cook Time: 27 minutes

Total: 30 minutes

Servings: 6

chicken 30 minute meals meal prep

Ingredients

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5 medium potatoes (russett, red, gold, or white) (scrubbed and cut into 2" chunks)3 large carrots (sliced into 2" chunks)1/2 red onion (rough chopped)2 tablespoons avocado or olive oil8 boneless, skinless chicken thighs2 tablespoons butter (melted)2 teaspoons dried thyme2 teaspoons Kosher salt2 teaspoons dried garlic

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Instructions

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Step 1

Preheat oven to 425º, using bake or roast mode. Prepare sheet pan by spraying with cooking oil or covering with parchment paper or foil. Add potatoes, carrots, and onions to sheet. Drizzle with avocado or olive oil and toss with your hands.

Step 2

Add chicken thighs to sheet. Don't flatten them completely in order to prevent them from drying out. Brush with melted butter and season.

Step 3

Bake or roast sheet pan for 25-27 minutes. Check the internal temperature of the chicken. The chicken is done when it reaches 165º. Use a fork to pierce the potatoes and carrots to see if they are done.