Sheet Pan Oregano Chicken & Vegetables
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Sheet Pan Oregano Chicken & Vegetables

Sheet Pan Oregano Chicken & Vegetables made with bone-in chicken thighs, fresh oregano, baby potatoes and carrots is a deliciously simple weeknight meal. 
Course Main Entree
Cuisine American
Keyword chicken
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 284kcal
Author Carrie's Experimental Kitchen


  • 8 Bone-In, Skin On Chicken Thighs
  • 3 Carrots, peeled and cut into wedges
  • 1 lb. Baby Potatoes, rinsed
  • 8 Sprigs Fresh Oregano
  • Cooking Spray
  • Kosher Salt, to taste
  • Fresh Ground Black Pepper, to taste


  • 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). 


Serving: 1g | Calories: 284kcal | Carbohydrates: 9g | Protein: 20g | Fat: 17g | Cholesterol: 96mg | Sodium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4000IU | Vitamin C: 7.4mg | Calcium: 30mg | Iron: 1.3mg