Best 2 Easy One Tray Chicken Thighs And Veggies Recipe By Tasty Recipes

**Savor the Goodness of One-Tray Chicken Thighs and Veggies: A Medley of Delightful Recipes**

Embark on a culinary journey with our collection of one-tray chicken thighs and veggies recipes, a symphony of flavors that will tantalize your taste buds. These delectable dishes, bursting with vibrant colors and wholesome ingredients, offer a convenient and flavorful solution for busy weeknight dinners or effortless entertaining. Each recipe is meticulously crafted to ensure tender, juicy chicken thighs and an array of perfectly roasted vegetables, all harmoniously arranged on a single baking sheet for easy preparation and cleanup. From classic herb-roasted chicken and veggies to exciting variations like honey garlic or lemon pepper, our recipes cater to diverse palates and dietary preferences. Discover the culinary magic of one-tray chicken thighs and veggies – a delightful symphony of flavors that will become a staple in your kitchen repertoire.

Let's cook with our recipes!

EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY

Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty image

Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs

Provided by Andrew Ilnyckyj

Categories Dinner

Yield 3 servings

Number Of Ingredients 9

Ingredients

1 lb fingerling potato
½ lb carrot
1 medium red onion, thickly sliced
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon dried rosemary, finely chopped
1 tablespoon olive oil
4 cloves garlic
6 chicken thighs, skin-on

Steps:

Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
Sprinkle remaining salt and pepper on either side of each chicken thigh.
Arrange chicken thighs skin-side up on top of the vegetables.
Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams

ONE-PAN CHICKEN & VEGGIE MEAL PREP RECIPE BY TASTY

One-pan Chicken & Veggie Meal Prep Recipe by Tasty image

Here's what you need: sweet potato, brussels sprouts, carrot, broccoli, chicken breast, olive oil, fresh rosemary, fresh thyme, garlic, salt, pepper

Provided by Claire Nolan

Categories Lunch

Yield 4 servings

Number Of Ingredients 11

Ingredients

½ sweet potato
½ lb brussels sprouts
1 carrot
½ head broccoli
1 ½ lb chicken breast
olive oil, to taste
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
4 cloves garlic, minced
salt, to taste
pepper, to taste

Steps:

Preheat oven to 425˚F (220˚C).
Cut vegetables. Place each in a separate corner of a baking pan lined with parchment paper.
NOTE: Broccoli and Brussels sprouts cook faster, keep the cuts thicker for those. Sweet potato and carrots take more time - dice them, or cut them thinner.
Season veggies with olive oil, salt, pepper, rosemary, thyme, and garlic.
Season both sides of the chicken with olive oil, salt, pepper, and the remaining rosemary, thyme, and garlic over parchment paper.
Seal parchment paper to keep chicken moist, and place on the center of the baking pan.
Bake for 25-30 minutes, until chicken is fully cooked and veggies are done to your liking.
This meal works great with brown rice, so feel free to add some to your meal prep as well.
Unwrap and slice the chicken.
Separate veggies into each tupperware with chicken.
NOTE: If using plastic tupperware, allow food to cool down first
Can be refrigerated up to 4 days.
Nutrition Calories: 1556 Fat: 39 grams Carbs: 261 grams Fiber: 19 grams Sugars: 52 grams Protein: 44 grams
Enjoy!

Nutrition Facts : Calories 310 calories, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 37 grams, Sugar 3 grams

Tips:

Use a variety of vegetables. This will add color, flavor, and nutrients to your dish. Some good choices include broccoli, carrots, potatoes, onions, and peppers.
Season your chicken and vegetables well. This will help them to brown and develop flavor. You can use a simple salt and pepper rub, or you can get more creative with your seasonings.
Don't overcrowd the pan. If you overcrowd the pan, the chicken and vegetables will not brown properly. Make sure there is enough space between the pieces of chicken and vegetables so that they can cook evenly.
Cook the chicken and vegetables until they are tender. The chicken should be cooked through, and the vegetables should be tender-crisp. You can check the chicken by inserting a meat thermometer into the thickest part of the thigh. The chicken is done when the internal temperature reaches 165 degrees Fahrenheit.
Serve the chicken and vegetables immediately. This dish is best served hot out of the oven. You can garnish it with fresh herbs, such as parsley or cilantro, if desired.

Conclusion:

One-tray chicken thighs and veggies is a delicious and easy weeknight meal. It is a great way to get a healthy and satisfying dinner on the table in no time. With a few simple tips, you can make this dish perfect every time.