Sheet Pan Supper: Chicken Thighs, Broccoli, Asparagus, and Carrots

After the indulgences of the holidays, we're ready to start eliminating some of those carb heavy foods and get back to enjoying our sheet pan meals with lean proteins and veggies.

Tonight's mixture of these were chicken thighs along with broccoli, carrots, and asparagus.  I seasoned with Kinder's "The Blend" seasoning which is a mixture of salt, pepper, and garlic.  

Depending on how many diners you're preparing for, increase or decrease the amount of chicken thighs and veggies for your group.  I'll tell you what I did for the two of us with a plan for another meal for leftovers.

4 medium bone-in, skin-on chicken thighs (if you want to use boneless skinless, go for it!)

olive oil

Kinder's The Blend seasoning

2 medium carrots, quartered and then cut into 2" lengths

3 - 4 cups broccoli florets

1 lb. asparagus spears

Preheat oven to 375 degrees F.  Remove any excess skin from the chicken thighs.  Place on a rimmed baking sheet and drizzle with olive oil.  Sprinkle liberally with the seasoning mixture.

Place baking sheet in the oven and let the chicken begin to cook while you prep the vegetables.  When vegetables are prepared, place in a mixing boil and drizzle with olive oil.  Add 1 t. of seasoning blend and using a silicone spatula or wooden spoon, toss the veggies with the olive oil to completely coat.  If you're using more veggies, increase the seasoning blend amount accordingly.

Remove chicken from oven and carefully (because that sheet pan will be hot!) distribute the vegetables around the chicken.

Return to oven and let bake until chicken reaches an internal temperature of 165 degrees F. and vegetables have softened and are beginning to brown.  You don't want the vegetables to be cooked to the mushy stage, rather still have a little "bite" to them.  The chicken was remarkably juice and tender!

I served my chicken and vegetables with a serving of tri-color quinoa.  This was a delicious and simple meal to prepare.

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