Sheet Pan Chicken Thighs
These easy sheet pan chicken thighs, potatoes, and green beans are boldly seasoned and baked to perfection in one pan!
Servings: 6
Calories: 353kcal
Ingredients
- 1 ½ tablespoon smoked paprika
- ½ tablespoon garlic powder
- 1 ¼ teaspoon salt
- ½ tsp black pepper
- 1 teaspoon thyme
- ½ teaspoon parsley
- ¼ cup olive oil
- 6 Springer Mountain Farms chicken thighs
- 1 lb small red potatoes cut in half
- 12 oz green beans
Instructions
- Preheat the oven to 400 degrees. Then, wash the chicken thighs and pat them dry.
- Combine the smoked paprika, garlic powder, salt, black pepper, thyme, and parsley in a small bowl.
- Add the chicken, potatoes, green beans, olive oil, and seasonings to a large bowl. Mix with clean hands until everything is evenly coated.
- Place the vegetables in a single, even layer on a baking sheet.
- Place a wire baking rack over the vegetables and add the chicken to it. Leave 1 inch of space between each thigh to prevent sweating.
- Bake for 45 to 48 minutes or until the internal temperature registers 165 degrees.
- Place the chicken on the baking sheet with the vegetables and brush some of the juices over all. Enjoy!
Video
Notes
- Be sure to rinse and dry the chicken before adding the oil and seasonings so they cling more readily.
- Rinse your chicken in a bowl of water rather than running water over it. This prevents splashing and bacterial spread.
- Wash your hands or wear food-grade gloves before mixing the chicken, oil, and seasonings.
- Store leftovers in an airtight container for up to 3 days.
- To reheat leftovers, microwave them at 1-minute interavls, covered, until hot.
Nutrition
Calories: 353kcal | Carbohydrates: 6g | Protein: 20g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 577mg | Potassium: 404mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1359IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg
