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–+ servings
Close-up of crispy, seasoned chicken thighs surrounded by roasted vegetables like carrots, green beans, potatoes, and red onion.

One-Pan Thighs & Veggies

This recipe cooks chicken thighs and vegetables together on one baking sheet for a simple meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and Seasoning
  • 12 oz whole carrots cut into 2- to 3-inch sticks
  • 12 oz green beans washed and trimmed
  • 12 oz baby red potatoes halved or quartered (may sub cubed sweet potato)
  • 1 medium red onion cut into wedges
  • 3-4 garlic cloves minced
  • 1 tablespoon fresh rosemary or 1 teaspoon dried rosemary
  • 2 teaspoons fresh thyme leaves or ¾ teaspoon dried thyme
  • 0.5 tablespoon olive oil or avocado oil use 1 tablespoon oil if using skinless chicken
Chicken
  • 1.5-2 lbs. bone-in, skin-on chicken thighs may sub 1 lb. boneless, skinless or skin-on chicken thighs
  • 0.5 teaspoon fine salt
  • 0.5 teaspoon black pepper

Equipment

  • Large rimmed baking sheet
  • Parchment paper

Method
 

  1. Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
  2. Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.
  3. Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.
  4. Season the chicken and veggies with salt and pepper.
  5. Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes, tossing and turning the vegetables every 10 minutes.

Notes

This recipe is designed for easy cleanup using a single pan.

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