Make your main and sides in a single pan. Here's how!
I figured out this newfangled invention — it’s called cooking everything all at once on a sheet pan! Oh wait, that’s nothing new? Huh. Well, I’m still very excited about it, and you should be too.
See, I want nothing more at the end of a long day than curl up on my couch, maybe watch some Netflix, and not spend all evening standing at my stove.
But I still want to eat a decent meal that doesn’t include popcorn or a block of cheese. So what’s a girl to do? Call on her trusty sheet pan and make these one-pan chicken thighs with roasted vegetables, that’s what.
What I love about this recipe is not only does everything bake together all at once, but it serves a whole family or an extra couple of friends for a dinner party. Just add a big green salad, maybe a bottle of wine and voila! Dinner = served.
To start, prep your veggies. I love to use a combination of Yukon gold potatoes, carrots, red onion and garlic cloves, but what’s great about this recipe is it’s incredibly versatile – so swap the gold potatoes for red or Russets, swap the red onion for yellow, add Brussels sprouts to the mix, etc.
Toss the peeled and chopped veggies with some olive oil, then spread them evenly on a rimmed baking sheet.
Place a few pounds of skin-on, bone-in chicken thighs on top of the veggies on the baking sheet. Brush them with olive oil, then generously sprinkle on some salt and pepper. Sprinkle some dried thyme, oregano and parsley all over the chicken and veggies, as well.
Now it’s time to cook! And by cook, I mean place the whole pan in a 450°F oven and walk away. In about 40 minutes (just enough time to watch a show on the Netflix!), you’ll have crispy-skinned chicken thighs and caramelized roasted vegetables ready for your fork and face.
I mean, just look at that glorious goodness, that one-pan wonder, that winner of a chicken dinner!
Newfangled or old-fashioned, this sheet pan meal is one that will go on repeat in our household again and again.