Say hello to your new favorite sheet pan supper. We've seen countless ideas for the sheet pan chicken dinner, but you can bet that this recipe for Rosemary Chicken Thighs with Summer Vegetables will be on repeat all year long.
In this oven-only recipe, the chicken skin gets nice and crispy—perhaps even crispier than seared chicken, might we add—while the meat stays tender. Tucked under the skin of the chicken, the rosemary remains aromatic without burning. Skin-on, bone-in chicken thighs, cooked to perfection, actually play the supporting act in this recipe, which highlights all the bounty that summer has to offer. Eggplant, bell pepper, zucchini, and cherry tomatoes channel the flavor of ratatouille, cooking down to a nice, almost stew-like consistency. It's key to season the vegetables well with salt to balance their natural sugars; the subtle sweetness of the vegetable mixture is boosted by the balsamic vinegar, which lends a touch of acidity.
Knowing the anatomy of your sheet pan will help you master this simple supper formula. The corners of a sheet pan heat up the most, so those are good areas to cook bone-in proteins like chicken thighs. Be sure to spread the vegetables evenly on the pan so they don't steam.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.