Sheet Pan Chicken with Vegetables

Serves: up to 4 | Cooking time: 40 minutes

A Farmer Focus Simple Recipe!

Print Recipe

INGREDIENTS

  • 1 Package Farmer Focus Boneless Skinless Chicken Thighs

  • 1 pound small red potatoes, quartered

  • ½ pound baby carrots, halved lengthwise (We used organic baby carrots to save prep time, but can start with whole carrots if you prefer).

  • 1 pound fresh green beans

  • 1/4 cup olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon dried sage*

    *Italian seasoning mixes could replace herbs

  • 1 teaspoon dried basil*

  • 1 teaspoon dried oregano*

  • 1 teaspoon dried thyme*

  • 1 teaspoon freshly ground black pepper

  • 1 1/2 teaspoons kosher salt

FEATURED PRODUCTS

Boneless Skinless Thighs

Categories

Boneless Skinless Thighs

Meal Prep

One-Pan / One-Pot

Quick Prep

INSTRUCTIONS

  1. Preheat oven to 400°F. Cut potatoes into quarters and carrots in half length-wise. Place the chicken, potatoes, green beans, and carrots on a large baking sheet.

  2. Mix the olive oil and lemon juice together with all of the spices. Drizzle the spice mixture over the chicken and vegetables. Stir the pieces around a bit and make sure everything is well coated.

  3. Place the pan in the center of the oven and roast for approximately 30-40 minutes, until the chicken is golden brown and cooked through (165˚F Internal Temperature) and vegetables are tender.

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