Do you get excited about easy, delicious meals like I do? When it comes to simple and tasty you can’t beat sheet pan chicken with a stick, especially when you pair it with a vegetable that requires little to no prep work.
There are a million different recipes out there for sheet pan meals. A lot of them are pretty good, but this is the one I come back to all the time because it’s so easy and includes some favorite flavors. It’s also easy to scale up if you need to feed a bigger crowd. Just increase your pan size or fill two pans and bake both at the same time (though you might have to increase the cook time by a few minutes).
There are essentially three steps to making this dish: 1. Prep the carrots and onions; 2. prep the chicken; and 3. bake. I guess you could argue there are four steps if you include eating it at the end, but either way, its a pretty simple process. The reason I use baby carrots is because there is no washing or peeling involved. You can definitely sub in other veggies as desired (I also like french beans and potatoes) but the carrots are my favorite because you can literally just open a bag and dump them in. And they taste good! Carrots are just slightly sweet, as are the onions, which meshes well with the savory chicken.
I’ll also say that this makes really good leftovers that reheat well. I often make a batch just for myself that I divide up as my lunches for a few days. I always look forward to lunchtime, but I especially do when this is my lunch because its so yummy and satisfying.
One other note: thighs are the best cut for this dish because they tend to dry out less than leaner cuts like breasts. I also leave them bunched up the way they come out of the package rather than spreading them out flat to help keep them juicy as they bake.
- 2 lbs baby carrots
- 1 yellow onion
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 6 boneless, skinless chicken thighs (about 1.5 lbs)
- 1 tbsp olive oil
- 1/2 tsp dried rosemary
- 1/2 tsp garlic powder
- salt and pepper
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Preheat oven to 425°F. Line a 9×13 pan with aluminium foil and set aside.
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In a medium sized bowl, toss carrots and onions with olive oil, garlic powder, and salt+pepper to taste. Layer onto the prepared sheet pan and set aside.
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In the same bowl, toss chicken, garlic powder, rosemary, and salt+pepper to taste. Arrange the thighs on top of the vegetables. Don't spread them flat or they will dry out. Leave them in the compact shape they come out of the package in to bake.
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Bake for 35-40 minutes until carrots are tender and chicken is fully cooked. Let rest for 5 minutes before serving.
Yum! I can’t wait to try this recipe next week!
Love quick and easy meals, I need to try this
Perfect dinner to throw together for a busy night. Love sheet pan recipes
I love simple one pan meals like this! Roasting carrots like this give them so much more flavor!