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Easy Sheet Pan Dinner for a Family of 5

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A quick and easy sheet pan dinner featuring crispy chicken thighs and a medley of roasted vegetables, perfect for feeding a family of five on busy weeknights.

Ingredients

Scale
  • 5–6 bone-in, skin-on chicken thighs
  • 1.5 pounds baby potatoes, halved
  • 4 medium carrots, peeled and cut into sticks
  • 12 oz green beans, trimmed
  • 1 large red onion, cut into wedges
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 sprigs fresh rosemary or 1 tsp dried mixed herbs
  • 2 sprigs fresh thyme or 1 tsp dried mixed herbs
  • 1½ teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 1 lemon, sliced

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken thighs dry with paper towels. In a large mixing bowl, toss the chicken with 2 tablespoons of olive oil, minced garlic, smoked paprika, salt, and pepper. Set aside.
  3. In the same or a second bowl, toss the baby potatoes, carrots, green beans, and red onion with the remaining 1 tablespoon of olive oil, salt, pepper, and herbs until evenly coated.
  4. Spread the vegetables out in a single layer on a large rimmed baking sheet. Place the chicken thighs skin-side up on top of the veggies, spacing them evenly.
  5. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender. Halfway through cooking (around 20 minutes), use tongs to gently turn the vegetables to ensure even roasting, but leave the chicken skin-side up.
  6. Check that the chicken skin is golden and crispy and the veggies have slight browning on edges. If needed, broil for 2-3 minutes to crisp the skin, watching carefully to avoid burning.
  7. Remove from oven, squeeze fresh lemon juice over the top, and garnish with additional fresh herbs if desired. Serve immediately.

Notes

Patting the chicken dry before seasoning helps achieve crispy skin. Avoid overcrowding the pan to prevent steaming the vegetables. Use a meat thermometer to ensure chicken is cooked to 165°F. Let chicken rest 5 minutes after roasting for juicy results. Broil briefly if skin needs extra crisping. Prepping veggies with a food processor slicing attachment can save time. Leftovers keep well refrigerated for up to 3 days and reheat best in the oven to maintain texture.

Nutrition

Keywords: sheet pan dinner, chicken thighs, roasted vegetables, easy family meal, weeknight dinner, one pan meal, quick dinner, healthy dinner

Find it online: https://emmastirs.com/easy-sheet-pan-dinner-for-a-family-of-5-perfect-weeknight-recipe/