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Quick Sheet Pan Chicken Thighs with Roasted Potatoes, Sweet Potatoes, and Carrots

Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour
Servings: 4 people

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

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. 
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.