Sheet pan Chicken Thighs
One pan meal! This easy sheet pan dinner has amazing flavor with baked chicken thighs and colorful roasted vegetables.
Servings: 6 servings
Ingredients
- 6 Chicken Thighs bone in
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 red onion chopped chunky
- 1 lemon
- 2 cups mushrooms sliced
- 3-4 cloves garlic minced
- 1 TBL fresh thyme
- 1/4 cup olive oil + 1 TBL
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
Instructions
- Preheat oven to 375 degrees
- In a medium bowl, combine oil, garlic, lemon juice and thyme. Whisk to combine.1 lemon, 3-4 cloves garlic, 1/4 cup olive oil + 1 TBL, 1 TBL fresh thyme
- In a large bowl or sheet pan, sprinkle chicken with the onion powder, salt and pepper.1 tsp salt, 1/2 tsp onion powder, 1/2 tsp pepper
- Place the seasoned thighs in a gallon size bag and pour the lemon garlic marinade over the chicken. Making sure the bag is securely closed, massage the marinade and chicken making sure everything is coated and place bag into the refrigerator. The longer you marinade the chicken the better it will be-so ideally an hour or more, but 15 minutes is great too!6 Chicken Thighs
- Chop all of your vegetables chunky and place in a large bowl. Add 1 TBL of olive oil and salt and pepper to taste. Use your hands to mix making sure everything is coated.1 red pepper, 1 yellow pepper, 1 green pepper, 1 red onion, 2 cups mushrooms
- Preheat oven to 375 degrees.
- On a rimmed baking sheet, place the marinated chicken thighs and place in the oven for 20 minutes.
- After 20 minutes, arrange the vegetables with the chicken and cook for 25 minutes more, or until the chicken is golden brown and the vegetables are cooked through.
- Serve hot, one thigh and some vegetables per person. Garnish with fresh thyme.