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Sheet Pan Chicken Thighs and Fall Vegetables {Skinless}

Sheet Pan Chicken Thighs with Fall Vegetables - Photo

This easy sheet pan chicken thighs dinner comes together with minimal prep time and is loaded with fall vegetables.   It is flavored with warm with Indian spices for a fun twist on a chicken sheet pan meal. It is super easy to make, gluten free, dairy free and adaptable to your families favorites!

Sheet Pan Chicken Thighs & Veggies Ingredients - Photo

Sheet Pan Chicken Thighs with Fall Vegetables Tips

  • I included 4 different types of veggies but you can easily make this with one or two.  I wanted to display all of vegetable options that I thought went well with these spices but feel free or choose the ones your family enjoys best.
  • Alternatively you can make all 4 vegetables for a variety (everyone enjoys different parts of this meal best)
    • For example: Chris and I enjoy everything
      • Savanna likes the cauliflower, carrots & potatoes best
      • John likes the chicken, potatoes & cauliflower best
      • Peter likes the carrots and butternut squash
      • I love to make the variety for the extras
  • If you are making all 4 vegetables and have extra veggies make a second sheet pan toss with olive oil and salt and use them for salads or a roasted veggie soup.  I have done both and I find it super helpful for lunches or a second light meal.  
  • Make ahead:
    • This can be prepared ahead of time and placed in the refrigerator until you are ready to cook it.
    • This reheats well.  Make this earlier in the day and either keep at room temperature or once it is at room temperature heat for 10 minutes at 300.

Sheet Pan Skinless Chicken Thighs and Vegetables - Photo

Sheet Pan Chicken Thighs with Fall Vegetables - Photo

Sheet Pan Chicken Thighs and Fall Vegetables

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Prep Time: 10 minutes
Cook Time: 35 minutes
Broil: 3 minutes
Course:Main Course
Keyword:Chicken, Dairy Free, Easy Recipe, family dinner, Gluten Free, Sheet Pan Meal, Whole 30 Approved

Ingredients

  • 2 lbs chicken thighs (boneless & skinless)
  • 2 - 2 1/2 lbs chopped vegetables choose 1-2 or use all 4: cauliflower, carrots, butternut squash, purple potatoes
  • 1/3 cup olive oil
  • 2 garlic cloves minced
  • 1 tbsp salt
  • 1 tsp garam masala or 1 tsp cumin + 1/4 all spice
  • 1/2 tsp paprika

Instructions

  • Preheat oven to 425
  • Chop vegetables of choice into 1 inch pieces
  • In a large mixing bowl whisk together olive oil, salt, garlic and spices
  • Add chicken and veggies to the bowl and mix until everything until they are well coated
  • Pour vegetables out onto a rimmed half sheet pan (11x17), keep chicken in the bowl and set aside
  • Cook vegetables for 15 minutes on the bottom rack
  • Take the vegetables out of the oven and stir them around, add the chicken to the pan and cook for an additional 20 minutes
  • After the 20 mins broil for 2-5 minutes until everything is slightly crispy and browned

Notes

A. This can be prepared ahead of time and placed in the refrigerator until you are ready to cook it.
B. This reheats well. Make this earlier in the day and either keep at room temperature or once it is at room temperature heat for 10 minutes at 300.
Did you make this recipe?I would love to see your creations! Snap a picture and tag @FoodPlayGo or #foodplaygo on Social Media!

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