Fall Harvest Chicken Thigh Tray Bake
This easy chicken thigh tray bake features fall flavors and is packed with veggies.
Ingredients
- 6 (680g) boneless, skinless chicken thighs
- 1/2 (100g) onion, cut into wedges
- 2 cups (12 oz) red potatoes, chopped
- 4 whole (250g) carrots, peeled and cut into 1.5inch pieces
- 2 cups (240g) Brussels sprouts
- 2 tsp balsamic vinegar
- olive oil
- salt and pepper, to taste
- 1/2 tsp dried rosemary
Chicken Marinade
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp thyme
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp whole grain mustard
Instructions
- Preheat oven to 425 degrees.
- Start by mixing your chicken marinade. Add olive oil, salt, dried thyme, garlic powder, paprika and whole grain mustard in a large bowl. Using tongs, add in your boneless, skinless chicken thighs and swish around until all sides of the chicken are covered in marinade. Set chicken aside to marinate while you prep the rest of the ingredients. The longer you let it marinate, the better, but shoot for at least 15 minutes.
- You'll want to wash all your vegetables and peel your carrots.
- Chop your onion into large wedges.
- Slice your red potatoes in half, or cut into thirds if they are large - you'll want all the vegetables about the same size.
- Add your potatoes and onion to a small bowl, drizzle in a little olive oil, 1/2 tsp of dried rosemary and generously season with salt and pepper. Mix until coated.
- Dump potatoes and onion on a sheet pan.
- Cut off the core from your Brussels sprouts and slice in half. Chop your peeled carrots into 1.5 inch pieces.
- Add your carrots and Brussels sprouts to the small bowl, and lightly drizzle with olive oil, 2 tsp of balsamic vinegar and a bit of salt and pepper. Mix until all pieces are coated.
- Dump carrot and sprouts mixture on to your sheet pan.
- Add your marinated chicken to the sheet pan, making sure to spread all ingredients out to a single layer.
- Add sheet pan to preheated oven and bake for 25-30 minutes or until chicken is cooked through and carrots and potatoes are soft. Since the size and thickness of chicken thighs can vary, make sure to they have reached an internal temperature of 165 degrees.
- If desired, broil for 1-2 minutes for additional color.
NOTE
Nutrition information for this recipe is provided below. For more information on the nutrition facts provided on this site, please visit our nutrition disclaimer.
Nutrition
Nutrition Facts
Fall Harvest Chicken Thigh Tray Bake
Serving Size
6 servings
Amount per Serving
Calories
315
% Daily Value*
Fat
12
g
18
%
Carbohydrates
21
g
7
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
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