Ingredients
1 ½ lbs. boneless, skinless chicken thighs
1 red onion, cut into chunks
4 large carrots, peeled and cut into 1" chunks
1 lb baby gold potatoes, halved
1 - 2 tbs olive oil
large pinch of salt + pepper
fresh parsley, for garnish
for the marinade:
¼ cup olive oil
1 tbs Italian seasoning
1 tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
Tools
1 XL sheet pan w/ cooling rack insert
1 medium mixing bowl
Directions
Step 1
Preheat oven to 400 F.
Step 2
On an XL sheet pan toss potatoes, carrots, and onions together with 1-2 tbs olive oil, a large pinch of salt + pepper. Bake for 15 minutes.
1 lb baby gold potatoes, halved
4 large carrots, peeled and cut into 1" chunks
1 red onion, cut into chunks
1 - 2 tbs olive oil
large pinch of salt + pepper
1 XL sheet pan w/ cooling rack insert
Step 3
Meanwhile prepare your chicken marinade by mixing together marinade ingredients in a medium mixing bowl. Set aside.
¼ cup olive oil
1 tbs Italian seasoning
1 tsp salt
½ tsp pepper
½ tsp garlic powder
½ tsp onion powder
½ tsp paprika
Step 4
After 15 minutes, remove veggies from the oven and place a cooling rack on top of the veggies.
1 XL sheet pan w/ cooling rack insert
Step 5
Coat each chicken thigh with the marinade and then place on the cooling rack. This placement will allow all of the juices from the chicken to drip down and coat the veggies adding lots of flavor!
1 ½ lbs. boneless, skinless chicken thighs
Step 6
Return the sheet pan to the oven and bake for an additional 30 minutes, or until chicken is cooked through.
Step 7
Garnish with parsley and enjoy!
fresh parsley, for garnish
