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Sheet Pan Roasted Chicken and Vegetables at www.theaffordablefoodie.com

Sheet Pan Roasted Chicken and Vegetables

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Equipment

  • Sheet pan
  • Aluminum Foil
  • Tongs

Ingredients
  

  • 1 lb baby potatoes
  • 2 tbsp olive oil divided
  • 2 tsp Italian seasoning divided
  • 1 tsp kosher salt divided
  • 1/2 tsp Fresh-cracked black pepper
  • 4 bone in skin on, chicken thighs
  • 2 cups broccoli florets
  • 2 cup green beans optional
  • 1 Bell pepper any color
  • Fresh herbs optional garnish

Instructions
 

  • Preheat the oven to 400° F.
  • Pat the chicken thighs with a paper towel to remove excess moisture and help the skin crisp.
  • Sprinkle 1 teaspoon of salt and ½ teaspoon pepper evenly over the top of the chicken.
  • Use a pastry brush to brush the tops with 1 tablespoon olive oil.
  • Set the chicken thighs skin side up onto a large rimmed baking sheet, covered in foil.
  • Bake in the oven for 20 minutes.
  • Add the carrots, potato, and onion to a large bowl.
  • Drizzle with 2 tablespoons olive oil.
  • Toss the vegetables, coating them with the oil. Sprinkle 1 teaspoon salt, ½ teaspoon black pepper, and the rosemary evenly over the vegetables.
  • Toss once again to coat.
  • Remove the sheet pan from the oven.
  • Transfer the chicken onto a plate.
  • Drain and discard the juices from the pan. Add the vegetables and the chicken back into the pan in an even layer. Reduce the heat to 375° F.
  • Return the pan to the oven and bake for 35 to 45 minutes, or until internal temperature of the chicken reaches 165° F.
  • Remove from the oven.
  • Serve.

Notes

For maximum presentation arrangement arrange the vegetables on the bottom and the chicken on top of the vegetables. Garnish with a sprig of fresh rosemary.
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