CHICKEN THIGH SHEET PAN DINNERS / COOK WITH ME

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often cheaper.

chicken thighs

🥗Healthier: chicken breasts

💰Cheaper: drumsticks

Chicken breasts are leaner, while drumsticks are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Preheat the oven to 375°F.

Prepare a large baking sheet (14 by 20 inches) with parchment paper or aluminum foil.

In a bowl, combine 1 tablespoon each of onion powder, thyme, rosemary, garlic powder, ground sage, paprika, ground pepper, and salt.

Add 1/4 cup of olive oil and 1/4 cup of lemon juice to the seasonings and mix well.

Add the chicken thighs to the bowl and mix to coat them in the marinade.

Let the chicken marinate for about an hour (optional).

Wash and scrub the potatoes and carrots, then quarter the onion.

In a bowl, add the potatoes, drizzle with olive oil, and season with salt, black pepper, and tarragon. Mix well.

Add the marinated chicken to the sheet pan and arrange the potatoes and vegetables around it.

Scatter 20 cloves of garlic and the quartered onion around the chicken and vegetables.

Drizzle a little more olive oil over everything and add additional salt and black pepper.

Bake in the preheated oven at 375°F for about 1 hour and 20 minutes.

After baking, broil for about 5 minutes to finish.

For the honey garlic chicken, whisk together 1/3 cup honey, 1/4 teaspoon crushed red pepper flakes, and 4 cloves minced garlic in a bowl.

Place 8 bone-in skin-on chicken thighs in a bag and add 1/4 cup of the honey garlic mixture to marinate for 30 minutes.

Prepare 4 pounds of broccoli florets and slice the carrots as needed.

Toss the broccoli with 1 tablespoon of olive oil.

Preheat the oven to 400°F and coat a baking sheet with cooking spray.

Layer the marinated chicken and carrots on the baking sheet and bake for 15 minutes.

After 15 minutes, add the broccoli to the baking sheet and season with salt and pepper.

Continue baking until the vegetables are tender and the chicken reaches an internal temperature of 165°F (about another 15 to 18 minutes).

In a small bowl, mix 1 teaspoon of cornstarch with 1 teaspoon of water.

Add the remaining marinade to a pan, then add the cornstarch mixture and simmer until thickened.

Once the chicken and vegetables are done, drizzle the thickened sauce over them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens