Sheet Pan Chicken Thigh Dinner with Roasted Vegetables

Sheet Pan Chicken Thigh Dinner with Roasted Vegetables


Everyone seems to be hunkering down and cooking up a storm in this strange and turbulent time.  Worldwide, we are practicing hygge, the Scandinavian lifestyle of sharing, caring, family and fellowship in a warm, cozy place (even if it is virtual!).  In that vein, I bring you my sister Susan’s recipe for easy and delicious Sheet Pan Chicken Thigh Dinner with Roasted Vegetables.

Preheat oven to convection roast @ 400 degrees.

2 lbs bone in, skin on, chicken thighs.
Lots of vegetables: red potatoes, carrots, green beans, red peppers, sweet onion- you can use root vegetables, sweet potatoes, asparagus, anything you like!

Cube potatoes into even pieces.
Slice onions.
Cut green beans.
Cut up red peppers.
Cut up carrots so there is a flat side for caramelization.

Put all veggies on a large baking dish.
Toss with olive oil.
Rub chicken thighs with olive oil on both sides & lay them on top of the veggies.
Season with kosher salt, pepper, thyme, rosemary (may use Herbs de Provence instead).

Put in oven for 35-40 minutes. It is done when internal temperature of chicken is 165 degrees.

If you don’t have convection, use roast setting. It may take a little longer (25%) as convection cooks more quickly.

Hygge to all, and please stay safe!  If anyone else has a great hygge recipe or idea they want to share, let me know and I will post it here.

**Disclaimer – This article often contains affiliate links. All products are ones I love. If you choose to purchase one of these products through the URL , I will receive a small commission at no extra cost to you. All proceeds help support the blog.
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