Do you need a simple healthy meal that you can mindlessly throw together each week fast? This chicken thigh potato bake is just that. We make it once a week, every single week. It’s quick, easy, and a whole food meal you can put together for your family each week and never get sick of it. And it’s SO yummy!
You can add different vegetables and seasonings to change it up each week, but the base consists of chicken thighs, potatoes, and sweet potatoes. Then I add a vegetable and done! I like to rotate between green beans, broccoli, and roasted brussel sprouts.
The star of this meal is the simple seasoning—garlic powder, salt, thyme, and olive oil. It’s so simple, yet delicious. You can switch up the seasonings but I love going back to the basics. Everyone eats and enjoys it.
Before Cooking:
If you need a sheet pan–these USA pans have been my favorite lately!
After Cooking:
Quick Sheet Pan Chicken Thighs with Roasted Potatoes, Sweet Potatoes, and Carrots
Equipment
- 1 Large Sheet Pan
Ingredients
- 2 lbs Boneless Chicken Thighs
- 4-5 medium-size yellow potatoes peeled
- 2 large sweet potatoes peeled
- 3 large carrots peeled
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp dried thyme can use fresh if preferred
- 1 tbsp olive oil
Instructions
- Preheat oven to 425 °F
- Peel your potatoes and carrots and dice into bite sized cubes
- Put your chicken thighs on a large baking sheet and fill in potatoes and carrots around them
- Mix your salt, garlic powder, and thyme and sprinkle generously over the chicken and vegetables
- Drizzle everything with olive oil and lightly mix around and coat your chicken and vegetables
- Bake for 40-50 minutes or until chicken thighs reach at least 165°F
Notes
-This meal serves 4 people accounting for each person getting 2 chicken thighs. If you have lighter eaters or small children, it will stretch further. Recipe Notes for Success:
-I like to stir everything and check my chicken thighs around the 40 minute mark. Normally the chicken thighs are done but I like everything to crisp up a little more, so I leave it in until the 50 minute mark. -You may like more or less seasoning. I normally eyeball everything and give it all a generous shake. -You can coat everything better in a large bowl instead of putting it all on the baking sheet first, but I would prefer not to dirty another dish. This meal is best served with an additional vegetable like green beans, steamed broccoli, or roasted brussel sprouts.
Recipe Notes
Serving Size:
-This meal serves 4 people accounting for each person getting 2 chicken thighs. If you have lighter eaters or small children, it will stretch further. As a family of 4, with two small children, we definitely have some leftovers, especially if we include an additional vegetable. I normally eat 1.5 chicken thighs and my husband eats two.
Recipe Notes for Success:
-I like to stir everything and check my chicken thighs around the 40 minute mark. Normally the chicken thighs are done but I like everything to crisp up a little more, so I leave it in until the 50 minute mark.
-You may like more or less seasoning. I normally eyeball everything and give it all a generous shake.
-You can coat everything better in a large bowl instead of putting it all on the baking sheet first, but I would prefer not to dirty another dish.
This meal is best served with an additional vegetable like green beans, steamed broccoli, or roasted brussel sprouts.
Enjoy!
-Nicole
