Sheet Pan Chicken and Vegetables
This Sheet Pan Chicken and Vegetables is quick and easy to make and has all the flavor and comfort of a roast chicken dinner. Succulent chicken thighs are roasted with colorful array of fresh vegetables all on one pan in the oven.
Servings: 6
Calories: 278kcal
Ingredients
- 1½ pound mini red potatoes halved if bigger than 1-inch
- 2 medium carrots cut into ½-inch pieces
- 1 medium red onion coarsely chopped
- 1 medium red bell pepper 1-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1½ teaspoons salt divided
- 1 teaspoon dried crushed rosemary or 1 tablespoon minced fresh rosemary
- 1½ teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ¾ teaspoon freshly ground black pepper divided
- 6 bone-in chicken thighs up to 3 pounds, skin removed
- 5 ounces fresh baby spinach about 5 cups
- 1 lemon halved
Instructions
- Preheat oven to 425 degrees F.
- In a large bowl, combine the potatoes, carrots, onion, bell pepper, oil, garlic, 1 teaspoon salt, rosemary, and ½ teaspoon pepper and toss to coat. Transfer the veggies to a large rimmed baking sheet and spread them out in an even layer. Set aside.
- In a small bowl, mix the Italian seasoning, smoked paprika, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Season the chicken with the spice mixture and set the pieces over or in between the veggies (it’s okay if some of the veggies are under the chicken). Roast until a thermometer inserted in chicken reads at least 170 degrees F and the vegetables are just fork tender, about 45 to 50 minutes.
- Remove the baking sheet from the oven and transfer the chicken to a plate and tent with foil to keep warm. Scatter the spinach over the vegetables and toss with a spatula to mix it with the roasted veggies and any cooking liquid. Return the baking sheet to the oven for an additional 5 to 8 minutes, or until the vegetables are tender and the spinach is wilted. Remove the baking sheet from the oven and toss the vegetables and spinach with a spatula.
- Return the chicken to the sheet pan and squeeze the juice from half a lemon over the top of everything.
- Slice the remaining half a lemon into wedges. Serve the chicken with the veggies with the extra lemon wedges on the side.
Nutrition
Calories: 278kcal | Carbohydrates: 26g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 728mg | Potassium: 1078mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6445IU | Vitamin C: 54mg | Calcium: 73mg | Iron: 3mg