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Sheet Pan Chicken Thighs and Veggies

Our sheet pan chicken thighs and veggies are an easy, healthy, low carb way to get dinner on the table in less than 45 minutes!

Our sheet pan chicken thighs and veggies are an easy, healthy, low carb way to get dinner on the table in less than 45 minutes!

Yield 4
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 2 pounds bone-in, skin-on chicken thighs
  • 3 tablespoons olive oil, divided
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons salt
  • 2 teaspoons cracked pepper
  • 12 ounces Brussels sprouts, trimmed
  • 8 ounces radishes, halved
  • Parsley, for garnish

Instructions

  1. Preheat oven to 400 degrees. Spritz a sheet pan with nonstick spray.
  2. Add the chicken thighs to the pan and rub with half of the oil. 
  3. Add all of the seasonings to a small bowl and rub the chicken thighs with half of the seasoning mixture.
  4. Add the Brussels sprouts and radishes to a bowl and drizzle with the remaining oil. Sprinkle on the remaining seasoning and toss to coat.
  5. Arrange the vegetables around the chicken thighs on the sheet pan. Do not overcrowd the pan - use a second sheet pan if needed for the vegetables.
  6. Bake for 30-35 minutes or until chicken is cooked through and vegetables are tender.
  7. If desired, cook under the broiler for the last few minutes to brown the vegetable and crisp the skin on the chicken.
  8. Sprinkle with parsley and serve.

Notes

Be sure to leave space for air to flow between the vegetables and the chicken or the chicken skin will not get crisp and the vegetables won't get those roasted edges. If your sheet pan is not large enough, use 2.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 387Total Fat: 26gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 145mgSodium: 1298mgCarbohydrates: 11gNet Carbohydrates: 7gFiber: 4gSugar: 3gProtein: 30g

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