Chicken Thigh Tray Bake
Whip up this Chicken Thigh Tray Bake for a fuss-free meal that's loaded with flavor! With juicy chicken thighs, colorful veggies and a sprinkling of seasonings, everything roasts on one sheet pan for maximum flavor and easy cleanup!
Servings: 6
Calories: 512kcal
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 pound baby potatoes halved
- 1 red onion cut into 1-inch wedges
- 1 pound brussels sprouts trimmed and halved
- 4 carrots peeled and cut into 1-inch pieces
- 3 cloves garlic minced
- 2 tablespoons olive oil
- 2 teaspoons Italian seasoning
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 ½ teaspoons salt
- ½ teaspoon black pepper
- 2 tablespoons butter partially melted
- Chopped fresh parsley for garnish optional
Instructions
- Preheat the oven to 400°F. Spray a sheet pan with cooking spray and set aside.
- In a small bowl, mix together the Italian seasoning, paprika, garlic powder, salt, and black pepper.
- Place the chicken thighs in a large bowl and brush with partially melted butter. Sprinkle with half of the seasoning mixture and toss to coat evenly.
- In another large bowl, combine the halved baby potatoes, red onion wedges, halved brussels sprouts, carrot pieces, and minced garlic. Drizzle with olive oil and sprinkle with the remaining half of the seasoning mixture. Toss to coat the vegetables evenly.
- Arrange the seasoned vegetables in a single layer on a large baking sheet or roasting pan. Make sure the brussels sprouts are cut-side down.
- Place the seasoned chicken thighs on top of the vegetables, skin-side up, ensuring they are evenly distributed.
- Place the baking sheet or roasting pan in the preheated oven and roast for 40-45 minutes, or until the chicken is cooked through, internal temperature should reach 165°F and the vegetables are tender and slightly caramelized.
- Remove the pan from the oven and let it rest for 5 minutes.
- Garnish with fresh chopped parsley, if desired.
Notes
Leftovers: Any type of sheet pan chicken with vegetables should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until 165ºF, or in the microwave in 30 second intervals until heated through.
To Freeze: Cool completely, wrap tightly, and store in the freezer for up to 2-3 months. Thaw in the refrigerator overnight when ready to serve.
Reheat in the oven at 350°F covered with foil until heated through, or microwave in 30 second intervals if short on time.
Nutrition
Calories: 512kcal | Carbohydrates: 27g | Protein: 28g | Fat: 33g | Saturated Fat: 10g | Sodium: 776mg | Potassium: 1093mg | Fiber: 6g | Sugar: 5g | Vitamin C: 86mg | Calcium: 86mg | Iron: 3mg