If you love easy to prepare meals that are great for meal prepping. Then you will love this sheet pan chicken thighs and veggies. It comes together in a snap and then everything goes on a sheet pan and the oven does rest. This recipe is perfect for meal prepping dinner or lunch for the week as it makes 8 servings. It’s a recipe full of delicious flavor that the whole family will love.
Ingredients
To make sheet pan you only need a few ingredients:
Before you make the sheet pan chicken thighs and veggies you will need to grab a few items.
Knife
Cutting Matt
Sheet Pan
small bowl
Measuring spoons
Large Pot
Medium Size Pan
Rubber Spatula
How to Make Sheet Pan Chicken Thighs and Veggies
Begin by preheating the oven to 400° F cleaning potatoes and cutting them into cubes. Place potatoes in a pot and add water till potatoes are covered. Place the pot on the stove and bring potatoes to a boil then turn down to medium-high and cook for 5- 10 minutes or until a fork easily pierces them. Slice carrots and add to the medium pan with olive oil cooking on medium-high heat until carrots are slightly charred. Slice onion and peppers and set aside. Drain potatoes and set aside. Remove carrots and set them aside. In the small bowl mix, the spices and brown sugar then set aside.
Rise the chicken thighs thoroughly, pat dry, and place evenly spaced on a sheet pan. Drizzle with olive oil and coat both sides of the thighs. sprinkle spice mixture and rub all over thoroughly coating the thighs. Place potatoes all around the thighs, add the carrots, and finally, add the onions and peppers. Optionally sprinkle minced garlic over the top of thighs and vegetables. Drizzle olive oil on top and then place in the oven for 40 minutes. Remove and enjoy.
As always if you make this recipe be sure to rate it and leave a review. Also tag me on social media @thehealthyishspork and use the hashtags #thehealthyishspork and #sporkfullofgoodness.
Begin by spraying your pan with nonstick spray. Prepare your pie crust. I just had to put mine in the pan and crimp the edges. Place in fridge while while you mix the filling
In a large bowl whisk together the pumpkin, condensed milk, vanilla, and pumpkin pie spice until combined
One at a time beat in each egg until completely combined
Pour filling into crust and place in the oven for 50 minutes. At the 40 minute mark turn the oven down to 350°F for the remainder of the time.
Remove from oven pie will be puffy at first but it will fall as it cools.
Let it cool and then top with your favorite toppings
