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Tray baked chicken thighs and root veggies with lemon half right out of the oven.

Tray Baked Chicken Thighs with Veggies

Sara Walkenbach
Easy meal with easy clean up! Juicy chicken thighs and crisp root veggies with tender centers will be a meal your family will enjoy. Level it up with a herby Greek yogurt sauce for dipping.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 419 kcal

Equipment

Ingredients
  

Chicken & Veggies

  • 4 Chicken Thighs bone-in, skin on
  • 5 cups Root Vegetables: potatoes, onions, carrots, garlic, etc. cut into 2" pieces
  • 2 Lemons halved
  • 1.5 tbsp Garlic Salt
  • 1 tbsp Paprika
  • 1 tbsp Thyme dried
  • 2 tbsp Olive Oil extra virgin

Greek Yogurt Chive Sauce

  • 1 cup Plain Greek Yogurt
  • 1/4-1/2 cup milk any kind
  • 2 tbsp Chives fresh, chopped
  • 1 tsp Thyme fresh, chopped (optional)
  • 1 clove Garlic roasted from sheet pan
  • 1/2 Lemon - juiced from sheet pan
  • 1/2 tsp salt

Instructions
 

  • Preheat oven to ROAST at 425℉ and set chicken thighs out of refrigeration 15-20 minutes before prepping. Drizzle 1 teaspoon of olive oil on sheet pan.
  • Season chicken thighs on all sides and under skin with garlic salt, paprika, and thyme set on baking sheet.
  • Put cut veggies on baking sheet, drizzle with olive oil, season with garlic salt, paprika, thyme, and mix. If using garlic, cut the pointy top off, cover cut side with olive oil, wrap in aluminum foil, and place on baking sheet. Place lemon halves on baking sheet.
  • Place in oven and roast for 35 minutes, or until chicken reaches 170-180℉.
  • While chicken and veggies are roasting, start the Herby Greek Yogurt Sauce. In a small bowl mix all ingredients (except the lemon juice & garlic clove) together. Cover and place in refrigerator.
  • Remove sheet pan from oven when chicken is at 170-180℉. Squeeze all but 1 lemon half cut side up (to keep seeds with the lemon) over sheet pan. If roasting garlic, remove from foil and squeeze cloves out of paper skins onto pan.
  • Finish the herby sauce by squeezing in lemon juice from remaining lemon half. Mince a roasted garlic clove or 2, mix in with the sauce and lemon juice.
  • Plate the chicken and veggies. Dollop the sauce on the side or over veggies. Enjoy!

Video

Notes

*If using boneless skinless chicken thighs, brush with olive oil to keep from drying out and reduce cooking time.
*Don't over crowd the pan. If need be, use 2 baking sheets.
 

Nutrition

Calories: 419kcalCarbohydrates: 21gProtein: 27gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 116mgSodium: 3038mgPotassium: 701mgFiber: 3gSugar: 6gVitamin A: 408IUVitamin C: 44mgCalcium: 130mgIron: 2mg
Keyword Greek yogurt chive sauce, herby Greek yogurt sauce, one pan meals, roasted chicken thighs, roasted root vegetables, sheet pan chicken thighs, sheet pan meals, simple meals, tray bake, tray baked chicken thighs
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