Sheet Pan Chicken Thighs and Veggies
This sheet pan chicken thighs and veggies recipe is infused with lemon, garlic & paprika. Quick prep and easy cleanup, you'll LOVE this flavorful one pan meal!
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Servings: 4 people
Equipment
Ingredients
- 6 Chicken thighs Bone-in, skin-on preferred
- 1 tbsp Anise seed or fennel seed, ground with a mortar & pestle
- 2.0 tablespoon Paprika
- 1 tablespoon Kosher salt
- 1 teaspoon Black pepper
- 2 Garlic cloves finely minced
- ¼ cup Olive oil plus 2 more tablespoon to toss veggies
- 1 bunch Broccolini
- 2 cups Brussels sprouts cut in half
- 2 Lemons cut into halves/quarters
Instructions
- Line a rimmed baking sheet with parchment paper or aluminum foil, and preheat the oven to 325
- In a small bowl, combine the olive oil. garlic, paprika, anise, salt and pepper and mix into a paste. Rub equal amounts all over each thigh. Nestle the lemon pieces around the chicken (and whole garlic cloves if you wish)
- Roast chicken thighs alone for about 20 minutes
- While chicken is roasting, trim brussels sprouts in half and trim off any brown bits from broccolini stems. To make really tender broccolini I sometimes shave the stems a bit with a vegetable peeler. Toss veggies in about 2 tablespoon of olive oil with a sprinkle of salt and pepper and set aside
- After about 20 minutes, remove the sheet pan from the oven and nestle in the veggies all around the chicken, taking care to try and keep veggies in a single layer. If there are pan juices, you can take some and spoon the drippings over the chicken thighs to baste them a bit.
- Bake for another 20 minutes or so, until veggies are fork tender and chicken reaches 160 degrees. Squeeze juicy baked lemon juice over the thighs and veggies and spoon more drippings over everything. Serve and enjoy!
Notes
If swapping out veggies, be mindful of cooking time. Veggies that cook faster, like asparagus, bell peppers, tomatoes, and zucchini, can be added during the last 15-20 minutes. But if you are subbing in starchier veggies like potatoes, they will need to cook the entire time along with the chicken.
Keep moisture out by patting chicken and veggies dry before tossing with oils/marinades. Excess water makes it harder for the oven to nicely and evenly brown the chicken and veggies, so try to limit moisture.
To store & reheat leftovers: Store your healthy sheet pan chicken one-pan meal in an airtight container for up to 4 days. Reheat in the microwave. Or make this a freezer meal to reheat on crazy nights. Freeze in single serve portions for quick thawing and reheating.
Nutrition
Calories: 552kcal | Carbohydrates: 14g | Protein: 32g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1900mg | Potassium: 635mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1343IU | Vitamin C: 110mg | Calcium: 92mg | Iron: 3mg
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