Can I use whole chicken breasts?

Chicken breasts can be substituted for chicken thighs. However, they dry out easier. Therefore, check the temperature of the chicken during baking and remove it from the oven as soon as the chicken reaches 165° F. This will ensure that the chicken is moist and juicy.

Can I use boneless chicken thighs and breasts?

The boneless chicken will work in this recipe. Be sure to monitor the temperature of the chicken. When it reaches 165°F, remove it from the oven.

Can I leave the skin on the chicken?

Yes, you can leave the skin on the chicken. It will add flavor and help keep the meat moist. I like to remove it in order to reduce the amount of fat in the meal. Alternatively, you can remove the skin after baking so that you get the benefits of having a juicy and flavorful chicken.

What is the best type of pan to use for a sheet pan meal?

Any oven-proof pan will work. If you do not have a sheet pan, you can use a baking pan. However, make sure that the pan is large enough to allow space between the vegetables and chicken. Ample space ensures that the vegetables and chicken roast instead of steam.

Do I have to use a spice mix on the chicken?

No, you do not need to use a spice mix or rub on the chicken. Simply season it with salt and pepper. The chicken will be delicious!

Quick and Easy Sheet Pan Chicken Dinner

Description

This tasty Sheet Pan Chicken Dinner is a quick weeknight meal. It features chicken with simple roasted potatoes and carrots.

Ingredients

Units Scale

3 teaspoons of your favorite spice rub for chicken
3 teaspoons olive oil plus 2 1/2 tablespoons oil divided
3 skinless bone-in chicken thighs
13 ounces (about 5 8-inch) whole raw carrots
1 1/2 pounds ( 3 medium) yellow potatoes
1 teaspoon Kosher salt, divided
1/2 teaspoon ground black pepper divided

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Instructions

Preheat oven to 425°F.
Line sheet pan with foil and spray with cooking spray. If you do not want to line the pan with foil, spray the sheet pan with cooking spray.
Remove the skin from the chicken thighs (optional).
Dry the chicken with a paper towel
Combine the spice mix with 3 teaspoons of oil.
Rub the spice oil combination on the chicken and place the chicken on the pan.
Wash carrots and cut off the stem and the tip. Slice the carrots into 3/4 inch pieces.
Place the carrots on the sheet pan and drizzle 1 tablespoon oil on the carrots. Season with 1/2 teaspoon kosher salt and a 1/4 teaspoon pepper. Toss.
Wash the potatoes and slice them into 3/4 inch cubes. Place the potatoes on the sheet pan and drizzle with 1 1/2 tablespoons of oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Toss
Place pan in the oven and bake for 15 minutes. Rotate pan and bake an additional 15 minutes or until the vegetables are fork-tender and the chicken is slightly golden brown and has reached an internal temperature of 165°F. If the vegetables finish cooking before the chicken, remove them from the oven and cover them to keep them warm.
Remove from the oven. Let rest 5 minutes so that the juices reabsorb into the chicken.
Drizzle the chicken with pan juices and serve.
Store leftovers in a sealed container for up to 3-4 days in the refrigerator. Reheat in a microwave or covered dish in the oven until the chicken reaches an internal temperature of 165°F.

Notes

* Nutrition Disclaimer

* Nutrition analysis does not include sodium from the spice rub

* If you do not have a spice rub for the chicken, brush them with oil and season each chicken piece with 1/4 teaspoon salt and 1/4 teaspoon pepper.

* This recipe is for 3 serving because chicken thighs usually come 3 in a package. This recipe can easily be adjusted to feed more people.

Nutrition

Serving Size: Serving
Calories: 399
Sugar: 7.7 g
Sodium: 524.5 mg
Fat: 17.6 g
Carbohydrates: 51.4 g
Protein: 12.2 g
Cholesterol: 20.7 mg