Sheet Pan Easter Dinner
Delight in the simplicity and flavor of a Sheet Pan Easter Dinner, where tender bone-in chicken thighs meet vibrant baby potatoes and sweet carrots, all roasted together for a stunning presentation. This hassle-free one-pan meal is perfect for busy families and gatherings, allowing you to spend more time celebrating with loved ones and less time cleaning up. With just minimal prep and cook time, you can customize this recipe with seasonal vegetables or herbs to make it your own. Impress your guests with this colorful feast that promises to be a hit at your Easter table!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- Bone-in chicken thighs
- Colorful baby potatoes
- Fresh carrots
- Fresh rosemary
- Olive oil
- Garlic powder
- Paprika
- Salt and pepper
Instructions
- Preheat oven to 425°F (220°C).
- Halve larger baby potatoes and chop carrots into large chunks.
- In a bowl, combine chicken thighs, olive oil, garlic powder, paprika, salt, pepper, and rosemary; toss until well coated.
- Spread the seasoned chicken on one side of a baking sheet; arrange potatoes and carrots on the other half.
- Roast in the preheated oven for 35-40 minutes until the chicken reaches 165°F (74°C) internally and vegetables are tender.
- Transfer to serving plates and drizzle with pan juices before serving.
Nutrition
- Serving Size: 1 plate (310g)
- Calories: 475
- Sugar: 3g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 32g
- Cholesterol: 150mg