Easy Sheet Pan Chicken Thighs With Roasted Vegetables Recipe by Adam Janowski
Cooking Instructions 35 minutes 1 Heat oven to 400 degrees. 2 Line a rimmed baking sheet with tin foil. 3 Spray foil with olive oil baking spray. 4 Put the chicken thighs into a large bowl. Add 2 tablespoons of olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon steak seasoning, 1/2 teaspoon chicken seasoning, 1 tablespoon lemon juice, and1 tablespoon Dijon mustard. If desired add sliced garlic cloves. 5 Stir the chicken so that every piece is coated evenly, then cover with plastic wrap and marinate in the fridge for at least an hour. 6 Place marinated chicken thighs skin-side up on the rimmed sheet pan. 7 In the bowl that had contained the chicken add trimmed brussels sprouts (if small, leave whole, if large, cut in half, red onion, potatoes, and garlic clove. Add 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon steak seasoning, 1/2 teaspoon chicken seasoning, 1 tablespoon lemon juice, and 1 tablespoon Dijon mustard. Stir so that vegetables are well coated. 8 Place vegetables around chicken pieces on the sheet pan. 9 Bake uncovered at 400 degrees Fahrenheit for 30-35 minutes or until the juices run clear. If you have a meat thermometer, check to see that the internal temperature of a chicken thigh has reached 165 degrees Fahrenheit. Then crisp the skin up and brown it under the broiler for a few minutes. Watch carefully as it is quick to burn. 1 Heat oven to 400 degrees. 1 Heat oven to 400 degrees. 2 Line a rimmed baking sheet with tin foil. 2 Line a rimmed baking sheet with tin foil. 3 Spray foil with olive oil baking spray. 3 Spray foil with olive oil baking spray. 4 Put the chicken thighs into a large bowl. Add 2 tablespoons of olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon steak seasoning, 1/2 teaspoon chicken seasoning, 1 tablespoon lemon juice, and1 tablespoon Dijon mustard. If desired add sliced garlic cloves. 4 Put the chicken thighs into a large bowl. Add 2 tablespoons of olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon steak seasoning, 1/2 teaspoon chicken seasoning, 1 tablespoon lemon juice, and1 tablespoon Dijon mustard. If desired add sliced garlic cloves. 5 Stir the chicken so that every piece is coated evenly, then cover with plastic wrap and marinate in the fridge for at least an hour. 5 Stir the chicken so that every piece is coated evenly, then cover with plastic wrap and marinate in the fridge for at least an hour. 6 Place marinated chicken thighs skin-side up on the rimmed sheet pan. 6 Place marinated chicken thighs skin-side up on the rimmed sheet pan. 7 In the bowl that had contained the chicken add trimmed brussels sprouts (if small, leave whole, if large, cut in half, red onion, potatoes, and garlic clove. Add 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon steak seasoning, 1/2 teaspoon chicken seasoning, 1 tablespoon lemon juice, and 1 tablespoon Dijon mustard. Stir so that vegetables are well coated. 7 In the bowl that had contained the chicken add trimmed brussels sprouts (if small, leave whole, if large, cut in half, red onion, potatoes, and garlic clove. Add 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1/2 teaspoon steak seasoning, 1/2 teaspoon chicken seasoning, 1 tablespoon lemon juice, and 1 tablespoon Dijon mustard. Stir so that vegetables are well coated. 8 Place vegetables around chicken pieces on the sheet pan. 8 Place vegetables around chicken pieces on the sheet pan. 9 Bake uncovered at 400 degrees Fahrenheit for 30-35 minutes or until the juices run clear. If you have a meat thermometer, check to see that the internal temperature of a chicken thigh has reached 165 degrees Fahrenheit. Then crisp the skin up and brown it under the broiler for a few minutes. Watch carefully as it is quick to burn. 9 Bake uncovered at 400 degrees Fahrenheit for 30-35 minutes or until the juices run clear. If you have a meat thermometer, check to see that the internal temperature of a chicken thigh has reached 165 degrees Fahrenheit. Then crisp the skin up and brown it under the broiler for a few minutes. Watch carefully as it is quick to burn. 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