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Spring Sheetpan Chicken

An easy, colorful, and delicious meal. Great for a quick weeknight dinner, or for meal prepping for the week ahead.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients
  

Sheetpan Ingredients

  • 4 Chicken Thighs
  • Kosher Salt For Chicken
  • 2 Carrots Shaved and Sliced
  • 4 Red Carrots
  • 1 LB Green Beans
  • 1/2 Large Red Onion

Coating Mixture

  • 1/3 C Avocado Oil
  • 3 Garlic Cloves Minced or Grated
  • 1 Lemon Juiced and 1/2 Zested
  • 1.5 TBSP Kosher Salt
  • 1 Small Sprig Fresh Oregano About 8-10 fresh leaves finely chopped
  • 1/4 TSP Finely Ground White Pepper

Instructions
 

  • Preheat your oven to 475 F. Place a rack in the middle of a non-stick sheet pan and plate the thighs skin side up on the rack.
  • Combine all the ingredients for the coating mixture together, and lightly brush chicken thighs with mixture (reserve the rest for the vegetables). Sprinkle a little kosher salt on top of the chicken thighs and roast them for 20 minutes.
  • Chop vegetables and coat in the remaining mixture. After the chicken has cooked for 20 minutes, remove the rack and lower heat to 450 F. Arrange vegetables on the pan, placing chicken on top and roast for an additional 25 minutes.
  • Remove pan from oven, let set for 5 minutes, serve, and enjoy!