Easy Sheet Pan Chicken and Vegetable Dinner

Easy Sheet Pan Dinners

Sheet pan dinners make it easy to get everything cooked all at once, and they're a delicious way to combine your favorite meats and vegetables.

Chicken, potatoes, and carrots are an economical combination, and the flavors complement each other very well.

Try out this recipe and then experiment with other meats and vegetables to see which ones become your family's favorite. Enjoy!

Cook Time

Ingredients

• 4 tablespoons extra virgin olive oil
• 1 tablespoon paprika
• 2 teaspoons rosemary leaves, dried and crushed
• 1 teaspoon kosher salt
• 4 large carrots, scrubbed clean and cut in large pieces
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 6 chicken thighs, skinless and boneless

Substitutions and Alterations

• Seasonings: You can adjust the amount of salt, pepper, and other seasonings. If you don't like rosemary, try parsley or basil. The paprika is essential to the look and flavor of the recipe, though.
• Basting mix: If it looks like the basting mix isn't enough, you can make more of it to coat the chicken.
• Chicken: I had boneless, skinless chicken, but you can use bone-in if you like, or chicken breasts or legs.

Directions

1. Preheat the oven to 425 degrees. Spray your baking pan with non-stick spray. In a large bowl, mix the oil, paprika, rosemary, sea salt, pepper, and garlic powder. Add the potatoes, mix to coat thoroughly, and then spoon the potatoes on the pan.
2. Put the carrots in the bowl, stir to coat, and then add the carrots to the pan with the potatoes. Put them in the oven for 15 minutes.
3. In the meantime, add the chicken thighs to the bowl and stir to coat. (You may have to mix more of the coating for the chicken.)
4. After 15 minutes, take the pan out of the oven. Push the potatoes and carrots aside and add the chicken to the pan. Bake for 15 minutes, flip the chicken pieces over, and bake for another 15 minutes.

Photo Guide

© 2021 Rachel L Alba