Sheet Pan Chicken Thighs and Veggies
If you are looking for a quick yet delicious family dinner, you must try this sheet pan chicken thighs and veggies recipe. It is bursting with Mediterranean flavors and is ready in under 40 minutes. Since everything is baked on one tray, there is hardly any cleanup. Win-win!
Servings: 4 people
Calories: 811kcal
Ingredients
- 6 chicken thighs, bone-in, skin-on
Lemon Garlic Marinade
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice from 1 lemon
- 1 teaspoon Dijon mustard
- 1 tablespoons Italian dried herbs
- 2 cloves garlic minced
- 1 teaspoon salt
Veggies
- 3 potatoes peeled and cut into wedges
- 1 zucchini sliced
- 1 red onion sliced in wedges
- 250 grams cherry or grape tomatoes approximately 1.5 cups
- 1/2 cup feta cheese crumbled
- 6-7 sage leaves optional
Instructions
- Start by preheating your oven to 220°C (425°F) and lining a large baking tray with parchment paper.
- In a bowl, combine the olive oil, lemon juice, mustard, garlic, salt, and Italian dried herbs (or dried thyme/oregano). Use half of this marinade to coat the chicken thighs. Let them marinate for at least 20-30 minutes for maximum flavor.4 tablespoons extra virgin olive oil, 4 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 tablespoons Italian dried herbs, 2 cloves garlic, 1 teaspoon salt, 6 chicken thighs, bone-in, skin-on
- While the chicken is marinating, peel and cut your potatoes, zucchini, and red onions. Toss them in the remaining marinade until evenly coated.3 potatoes, 1 zucchini, 1 red onion, 250 grams cherry or grape tomatoes
- Arrange the marinated chicken thighs and veggies on a prepared baking tray, spreading them out evenly. Make sure the skin of the chicken is facing up. Top with some sage leaves if using.6-7 sage leaves
- Place the tray in the oven and bake for 25-30 minutes or until the chicken is fully cooked through and the skin is crispy. The potatoes should be tender and golden brown.
- Once the chicken and potatoes are done, sprinkle the crumbled feta cheese over the chicken and potatoes. Bake for an additional 5 minutes to allow the feta to melt and become slightly crispy.1/2 cup feta cheese
- Serve the roasted chicken thighs and veggies and enjoy a hustle-free dinner!
Notes
- Make sure to preheat your oven to 220°C (425°F) before placing the chicken and veggies in the oven.
- Baking time will vary depending on the size of your chicken thighs. To ensure they are fully cooked, use a meat thermometer to check. Chicken thighs are done when the internal temperature reaches 75°C (165°F).
- Store leftovers in an airtight container for 3-4 days. Reheat in the oven at 180'C for 15 minutes.
Nutrition
Calories: 811kcal | Carbohydrates: 38g | Protein: 43g | Fat: 55g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 229mg | Sodium: 998mg | Potassium: 1465mg | Fiber: 5g | Sugar: 6g | Vitamin A: 695IU | Vitamin C: 63mg | Calcium: 174mg | Iron: 5mg
