Sheet-Pan Chicken Thighs & Vegetables

Name: Sheet-Pan Chicken Thighs & Vegetables
Total time: 40 min
Yield: 4 servings
Ingredients: 2 lb bone-in Chicken thighs; 1.5 lb cubed Potatoes; 1 head in florets Broccoli; 3 tbsp Olive oil; 3 cloves minced Garlic; 1 tsp Paprika; 1 tsp Italian seasoning; 1 Lemon; to taste Salt; to taste Black pepper

Potatoes go in first because they need longer than broccoli.

40 min4 servingsSheet pan Healthy Family

Ingredients

4 servings

2 lb bone-inChicken thighs
1.5 lb cubedPotatoes
1 head in floretsBroccoli
3 tbspOlive oil
3 cloves mincedGarlic
1 tspPaprika
1 tspItalian seasoning
1Lemon (optional)
to tasteSalt
to tasteBlack pepper

Method

Heat oven to 425°F (220°C).
Toss potatoes with half the oil and seasoning; spread on a sheet pan with the thighs, skin up, and roast 20 minutes.
Add broccoli tossed in the remaining oil and garlic; roast 15–20 minutes more until chicken reaches 165°F (74°C).
Squeeze lemon over everything.

Tap a step number to cross it off. Safe internal temperatures follow USDA FSIS guidance.

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