Sheet Pan Chicken and Roasted Carrots
Sheet Pan Chicken and Roasted Carrots
Ingredients
Main Ingredients
- 1 boneless, skinless chicken thigh, cut into 1-inch pieces
- 2 carrots, medium, peeled and sliced into 1/2-inch thick rounds
- 1 tablespoon olive oil
Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 1/4 lemon
Instructions
- 1
Preheat your oven to 425°F. Line a small sheet pan (approximately 9x13 inch) with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 425°F - 2
In a medium mixing bowl, combine the cut chicken pieces and sliced carrots. Drizzle with 1 tablespoon of olive oil. Add the 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/4 teaspoon of dried thyme, 1/4 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper. Toss well until the chicken and carrots are evenly coated with the oil and seasonings.
⏱️ 3 min - 3
Spread the seasoned chicken and carrots in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan. This helps them roast and brown rather than steam.
⏱️ 2 min - 4
Roast in the preheated oven for 15 to 18 minutes, or until the chicken is cooked through and the carrots are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F.
⏱️ 18 min•🌡️ 425°F - 5
Carefully remove the sheet pan from the oven. Squeeze the juice from the 1/4 lemon over the chicken and carrots before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken and Roasted Carrots
Ingredients
Main Ingredients
- 1 boneless, skinless chicken thigh, cut into 1-inch pieces
- 2 carrots, medium, peeled and sliced into 1/2-inch thick rounds
- 1 tablespoon olive oil
Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For Serving
- 1/4 lemon
Instructions
- 1
Preheat your oven to 425°F. Line a small sheet pan (approximately 9x13 inch) with parchment paper for easier cleanup.
⏱️ 5 min•🌡️ 425°F - 2
In a medium mixing bowl, combine the cut chicken pieces and sliced carrots. Drizzle with 1 tablespoon of olive oil. Add the 1/2 teaspoon of garlic powder, 1/2 teaspoon of paprika, 1/4 teaspoon of dried thyme, 1/4 teaspoon of salt, and 1/8 teaspoon of freshly ground black pepper. Toss well until the chicken and carrots are evenly coated with the oil and seasonings.
⏱️ 3 min - 3
Spread the seasoned chicken and carrots in a single layer on the prepared sheet pan, ensuring not to overcrowd the pan. This helps them roast and brown rather than steam.
⏱️ 2 min - 4
Roast in the preheated oven for 15 to 18 minutes, or until the chicken is cooked through and the carrots are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F.
⏱️ 18 min•🌡️ 425°F - 5
Carefully remove the sheet pan from the oven. Squeeze the juice from the 1/4 lemon over the chicken and carrots before serving immediately.
⏱️ 1 min