Chicken Thigh Sheet Pan Dinner
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2-4
Ingredients
  • 1¼ pound boneless chicken thighs
  • ½ lb baby red potatoes, chopped
  • 8 medium carrots, peeled and diced
  • 1 cup cherry tomatoes, halved
  • For the Marinade
  • ¼ cup extra virgin olive oil
  • 2 tbsp Apple cider vinegar
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp ground mustard
  • 1 tsp garlic powder
  • ¼ tsp salt and pepper
Instructions
  1. Place all the ingredients for the marinade in a small bowl and whisk until well combined. Add the chicken thighs to a plastic gallon ziploc bag and add the marinade. With all the air out of the bag, lock the bag and shake so the marinade fully covers the chicken thighs on both sides. Place in refrigerator for 6+ hours.
  2. Add the carrots and potatoes to the bag with the chicken thighs. Shake bag until the potatoes and carrots are fully covered in the marinade. Place in refrigerator for an additional 30 minutes to an 1 hour.
  3. Preheat oven to 375 degrees and evenly spread the chicken thighs, potatoes and carrots on a sheet pan. Cook for 45 minutes. Add the cherry tomatoes and cook for another 10 minutes.
  4. Remove from oven and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2017/08/26/chicken-thigh-sheet-pan-dinner/