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New Sheet Pan Chicken with Roasted Vegetables

  • Prep: 15 min
  • Cook: 30 min
  • Total: 45 min
  • Servings: 6
Rated 4.8125/5 based on 16 customer reviews

Ingredients (7)

  • 5 tablespoons olive oil, divided
  • pounds Brussels sprouts, trimmed and halved (quartered if large)
  • pounds carrots, peeled and cut into 1-inch chunks (can sub butternut squash or yams, if desired, or do a mix)
  • kosher salt and fresh ground black pepper, to taste
  • 6–8 bone-in, skin-on chicken thighs (about 2 pounds)
  • 2 cloves garlic, finely minced

Steps (4)

  • Step 1

    Preheat the oven to 400°F. Lightly coat a baking sheet with 1 tablespoon of the olive oil.

  • Step 2

    Toss the Brussels sprouts and carrots with 2 tablespoons of the olive oil, a little bit of salt and pepper to taste, and one teaspoon of the ranch seasoning mix until well coated. Season the chicken thighs on both sides with the remaining ranch seasoning mix. 

  • Step 3

    Scatter the vegetables evenly on the sheet pan and nestle the chicken thighs on top. Drizzle the whole thing with remaining olive oil and sprinkle with garlic.

  • Step 4

    Place pan into the oven and roast until the chicken is completely cooked through and the vegetables are fork tender, about 30 minutes, stirring the vegetables gently halfway through cooking. If the vegetables need more time, remove the chicken and finish for another 5–10 minutes.

  • For safe meat preparation, reference the USDA website.

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Ratings & Reviews

Rated 5 out of 5 by from Super Flavor I love making this as a quick dinner for my family. So delicious I love to make this at least 4 times a month
Date published: 2020-11-21
Rated 5 out of 5 by from Very delicious I made this last week for the family they loved it so easy to make
Date published: 2020-11-21
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