My Uncle Matt is one of the best home cooks I know. I asked him recently about new recipe ideas he has been experimenting with, and he was really excited about simple, “one-sheet pan” recipes.
With a single sheet pan and a few simple ingredients, you can create an entire meal, and minimize the post-meal cleanup required after cooking.
The one caveat to mention is that the vegetables are added to the tray about 40% of the way through roasting, after the chicken thighs have had time in the oven by themselves to begin coming up to the proper temperature and taking on color.
Try out this quick and healthy chicken and vegetable recipe below on a busy weeknight, when you need to eat something quick!
The following recipe serves two or three people.
Sheet-Pan Chicken Thighs, with Roasted Broccoli and Mushrooms
My Uncle Matt is one of the best home cooks I know. I asked him recently about new recipe ideas he has been experimenting with, and he was really excited about simple, “one-sheet pan” recipes.With a single sheet pan and a few simple ingredients, you can create an entire meal, and minimize the post-meal cleanup required after cooking. The one caveat to mention is that the vegetables are added to the tray about 40% of the way through roasting, after the chicken thighs have had time in the oven by themselves to begin coming up to the proper temperature and taking on color.Try out this quick and healthy chicken and vegetable recipe below on a busy weeknight, when you need to eat something quick!The following recipe serves two or three people.
Ingredients
- 4 boneless (skinless chicken thighs)
- 1 tsp Kosher salt (divided between the chicken and vegetables)
- 3 Tbsp sunflower seed oil (for coating ingredients)
- ½ head of broccoli (broken into florets)
- 8 button mushrooms (tops cut into quarters)
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- ½ tsp sweet paprika
- Freshly-ground black pepper (for serving)
Instructions
- Preheat the oven to 450˚F.
- Use ½ teaspoon of Kosher salt to lightly salt the chicken thighs on both sides.
- Rub half of the sunflower seed oil (roughly 1.5 Tbsp) over the chicken thighs.
- Add the salted and oiled chicken thighs to a parchment-lined sheet tray.
- Begin to roast the chicken thighs at 450˚F for ten minutes.
- While the chicken thighs are starting to roast, combine the broccoli florets and quartered mushroom tops to a large mixing bowl.
- Add the remaining Kosher salt, along with remaining sunflower seed oil, whole thyme sprigs, whole rosemary sprigs, and sweet paprika.
- Mix the vegetables and herbs with the salt and paprika and sunflower seed oil until the vegetables are evenly coated.
- Once the chicken thighs have roasted for ten minutes, remove the sheet tray and add the vegetables.
- Distribute the vegetables out evenly over the open spaces in the sheet tray.
- Roast the sheet tray contents for an additional ten or fifteen minutes, until the broccoli and mushrooms are cooked.
- Check to make sure the chicken is fully cooked-through, and remove the rosemary and thyme sprigs.
- Distribute the roasted chicken thighs and vegetables onto serving plates.
- Add a few grinds of fresh black pepper to each plate before serving.
Notes
You can serve any extra chicken or roasted vegetables with a salad the next day.