THIS SHEET PAN DINNER COOKS BONE-IN CHICKEN THIGHS OVER TOP GARLICKY, CRISP POTATOES FOR AN EASY ONE-AND-DONE MEAL WITH CRISPY CHICKEN AND PERFECT VEGGIES. FAMILY-FRIENDLY AND BUDGET-CONSCIOUS TO BOOT!
Contents
INGREDIENTS
- ▢4 RUSSET POTATOES WASHED AND DICED INTO ½ CUBES
- ▢½ CUP MUSHROOMS CLEANED AND STEMS REMOVED
- ▢1 PINT FRESH GREEN BEANS
- ▢¼ ONION SLICED INTO ¼ – ½ STRIPS
- ▢2 GARLIC CLOVES SLICED THIN
- ▢2 TO 3 TBS OLIVE OIL
- ▢SALT & PEPPER
- ▢6 CHICKEN THIGHS BONE-IN, SKIN ON
- ▢½ TEAS DRIED THYME
- ▢3 TBS BUTTER
- ▢1 LEMON SLICED THIN
INSTRUCTIONS
- Line a large baking sheet with foil, or ready a large glass baking 9×13 baking dish.
- Preheat the oven to 350 degrees.
- In a large bowl, toss the potatoes, mushrooms, green beans, onion and garlic slices in 2 tbs olive oil.
- Season with salt and pepper. Arrange the veggies on an even layer on the prepared pan.
- Meanwhile, rub each of the thighs with olive oil and salt and pepper.
- Nestle the chicken thighs on the baking sheet and sprinkle with thyme.
- Arrange one thin slice of lemon over each of the thighs and squeeze out any remaining juice over the rest of the pan.
- Place the pan in the preheated oven and cook for about 35 to 40 minutes, until the chicken is cooked through.
- Remove from oven and allow to cool for a few minutes before serving.
NUTRITION
Serving: 1g | Calories: 729kcal | Carbohydrates: 51g | Protein: 35g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 189mg | Sodium: 218mg | Potassium: 1579mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1219IU | Vitamin C: 42mg | Calcium: 99mg | Iron: 4mg
