EASY Garlic Herb Sheet Pan Chicken Thighs with Veggies

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing a neutral flavor.

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken thighs

Bone-in thighs can be more affordable and still flavorful.

Slice 1 pound of baby potatoes in half.

Cut 3 large carrots into diagonal pieces.

Roughly chop half of a white onion.

Trim the ends off 10 oz of green beans and cut them in half.

Minced 4 garlic cloves.

Pour 2 tablespoons of light olive oil into a bowl.

Add minced garlic, 1 tablespoon of Italian seasoning, and half a teaspoon of salt to the bowl and mix together.

Add the carrots, potatoes, and onions to the bowl and stir to coat them in the mixture.

Flip the bone-in chicken thighs skin side down and sprinkle coarse sea salt on each one.

Sprinkle garlic powder (about 1 teaspoon) on the chicken thighs.

Add a light dusting of black pepper and paprika (about 1 teaspoon) on the chicken thighs and pat it in.

Flip the chicken thighs over and drizzle oil over the skin side, rubbing it in.

Repeat the seasoning process with coarse sea salt, garlic powder, paprika, Italian seasoning, and black pepper on the skin side of the chicken.

Spread the vegetables loosely on a sheet pan.

Place the chicken thighs on top of the vegetables.

Put the sheet pan in a 425°F oven for 20 minutes.

After 20 minutes, remove the pan and add the green beans, which have been mixed with about 1 teaspoon of oil and a few pinches of salt.

Scatter the green beans on top of the vegetables and chicken.

Return the pan to the oven for another 15 minutes or until the chicken reaches an internal temperature of 165°F.

Let the dish rest for 10 to 15 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level: