Sheet Pan Roasted Chicken Thighs with Root Vegetables

Sheet Pan Roasted Chicken Thighs with Root Vegetables

Easy sheet pan dinner with seasoned chicken thighs and a medley of roasted carrots, celery, and mushrooms. Minimal cleanup for a delicious meal.

By RecipeBoss
Servings
4
Time Required
45 min

Ingredients

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1 ½ lbs chicken thighs
8 oz mushrooms
3 medium carrots
3 medium celery stalks
3 tbsp olive oil
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 ½ tsp salt
¾ tsp black pepper

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Instructions

  1. 1

    Preheat oven to 400°F.

  2. 2

    Cut carrots and celery into bite-sized pieces. Slice mushrooms. Toss vegetables with 1.5 tbsp olive oil, rosemary, thyme, garlic powder, salt, and pepper on a large baking sheet.

  3. 3

    Pat chicken thighs dry. Rub with remaining 1.5 tbsp olive oil, salt, and pepper.

  4. 4

    Arrange chicken thighs on the baking sheet amongst the vegetables, ensuring not to overcrowd the pan.

  5. 5

    Roast for 25-30 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and vegetables are tender and slightly caramelized.

    25 min

  6. 6

    Let rest for 5 minutes before serving.

    5 min

  7. 7

    Place on serving plates.

  8. 8

    Arrange on platter.

Perfect With

quinoaside saladcrusty bread