This meal is low carb, and keto-friendly.
One Pan Chicken Dinner
I’m a massive believer in one-pan meals. I mean, we’re all leading very busy lives and let’s be honest, sometimes we struggle to get dinner ready and served on the table. But I’m here to make your life easier, and share with you a recipe that I hope will become a staple dinner in your family. Whenever you’re too busy or overwhelmed with everything that’s going on in your life but you need to cook dinner, think of this recipe. All you need is chicken thighs, a couple of vegetables of your choice, some seasonings, a sheet pan, and you’re good to go! If you like this recipe for bone-in thighs, you’ll want to try my Cranberry Chicken Thighs recipe as well!
The Ingredients
The main ingredients in this recipe are, of course, the chicken thighs (I used skin-on, bone-in), olive oil, salt, and pepper. The rest are the flavorings, and the veggies, and this recipe is very versatile. So you can change things up depending on what you have available, or to your preference. The mustards give the chicken a great taste and help the chicken crisp up more and get that lovely golden color. I add Italian seasoning to a lot of my dishes, it just adds so much to the flavor so I always have a large jar of homemade Italian seasoning in my cupboard. For the veg, I love Brussels sprouts in this recipe, they turn out so crispy and flavorful as they baste in the pan drippings. I mean, even my husband that never liked Brussels sprouts loves them here! For different textures and flavors, add sliced sweet onion and garlic with the peel on that will soften and caramelize as it cooks.
How to Make This Sheet Pan Chicken Dinner
First, let’s talk about the chicken marinade. While I strongly recommend that you marinate the chicken for at least 30 minutes, and possibly overnight. I know this is real life, and sometimes we’re running out of time. In that case, you can skip this step and just marinate the chicken as you trim the Brussels sprouts and slice the onions. Remember, the longer you marinate the chicken, the more flavorful the chicken will be. You can make this ahead of time, and leave the chicken to marinate in the fridge overnight. Trust me, it’s worth it. So in a large bowl combine the chicken with the marinade ingredients, and toss until the chicken thighs are well coated. Cover with cling film, and marinate in the fridge until you’re ready. Trim the brussel sprouts, and slice the onion into 8 wedges. Toss in olive oil, salt, and pepper over the sheet pan. Then place the chicken thighs between the veggies. You don’t need to add water to the pan, or tent with foil. Just bake for 30-35 minutes at 400°F (200°C). If using boneless chicken thighs, they’ll be ready quicker and should take around 25 minutes. Brown under the broiler for 3-4 minutes, but watch it carefully. When you’re happy with the browning, remove from the oven.
Video Tutorial
How to Check If the Chicken Is Cooked Through and Safe to Eat?
The skin should become golden and crispy. Check the doneness of the chicken by using a fork and a knife and cut through a small piece to see if the meat is well cooked and no longer pink. You could also check using a kitchen thermometer which is more reliable. Insert the thermometer in the center of the chicken thigh (not the bone), and the internal temperature should be read 165°F or 75°C.
How to Trim Brussels Sprouts
What to Serve This Sheet Pan Chicken Thighs Dinner With?
If you want to keep things simple and light, then just serve the chicken thighs with the veggies from the sheet pan. If you want a very filling dinner, then serve with creamy mashed potatoes, scalloped potatoes, basmati rice, or brown rice.
Recommended Tools to Make This Recipe
Sheet pan. For this recipe, I used my half sheet pan which was the perfect size for 6 chicken thighs and the vegetables. Glass mixing bowl. Instant read kitchen thermometer. The easiest way to know that your chicken is cooked through and safe to eat, and not overcooked.
© Little Sunny Kitchen
