Sheet Pan Oregano Chicken & Vegetables made with bone-in chicken thighs, fresh oregano, baby potatoes and carrots is a deliciously simple weeknight meal.
Sometimes you just want a meal that you can throw together on one pan, pop it in the oven and have the entire thing cooked and ready in one hour. This Sheet Pan Oregano Chicken & Vegetables is just the recipe for that!
Over the summer I grow fresh herbs on my deck; mostly rosemary and basil. I also like to add a few others to the mix like the one year when I grew chocolate mint or another year dill.
But this past summer I added oregano. I generally don't cook with a lot of oregano and as most of you probably know, I prefer using fresh herbs over dried any day.
If you have ever grown oregano, you know that it multiplies like crazy so by September, when I was ready to clean out my herb garden to get ready for the colder temperatures, I had so much of it! I gave some away; then washed the rest and kept it in a resealable bag in the refrigerator.
I thought I had used it up when I made a bunch of homemade oregano lemon salt for the holidays, but I found a bag tucked in the back of my vegetable drawer and was surprised that it was still fresh.
How do you make Oregano Chicken?
Earlier that day, I had taken chicken thighs out for dinner and hadn't really thought about what I was going to make with them. I decided to add them to a pan, coat them with an olive oil spray; then added some baby potatoes, carrots and sprigs of fresh oregano for this easy, all in one, sheet pan dinner. I then baked it for 1 hour in a 375° F oven.
Not only was this meal easy, it was delicious. One tip I have is that when you're cutting your carrots, make sure they're not too thin so they don't overcook. The best part is that there is only one pan to clean up.
I have an old sheet pan I use for recipes like this, but if you're using a newer pan, I suggest lining it with foil first for even easier clean up. I used carrots and baby potatoes, but feel free to add your favorite vegetables. ~Enjoy!
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Sheet Pan Oregano Chicken & Vegetables
- 8 bone-in, skin-on chicken thighs
- 3 large carrots, peeled and cut into wedges
- 1 pound baby potatoes
- 8 sprigs fresh oregano
- cooking spray
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- Preheat oven to 375 degrees F.
- Add the chicken, carrots and potatoes to a sheet pan. You can also line it first with foil.
- Spray the chicken with cooking spray; then sprinkle with salt and pepper as desired. Place the oregano sprigs on top of the chicken.
- Bake for 1 hour or until the chicken is cooked through (internal temperature at least 165 degrees; I like mine at 180).
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