Sheet Pan Chicken Thighs with Roasted Veggies

35 minutesServes 4
Sheet Pan Chicken Thighs with Roasted Veggies


  • Oven Medley Veggie Kit
  • 3 tbsp extra virgin olive oil, divided
  • Kosher salt and freshly ground pepper
  • 4 boneless chicken thighs
  • 1 c B. Bob’s Smoked Bacon Chipotle Sauce, divided
  • Honey Lemon Bowtie Salad
  • Herb Yeast Rolls

Oven Medley Veggie Kit

  • ½ c Baby Peeled Carrots
  • ½ c Cauliflower florets
  • ½ c Broccoli florets
  • ½ c Zucchini Squash
  • ½ c Yellow Squash
  • Spring of Thymes


Preheat oven to 425°F. Line a large sheet pan with aluminum foil.

Add veggies to a large bowl. Strip thyme leaves from stem and add to bowl, along with 2 tbsp olive oil, salt and pepper. Toss to coat vegetables.

Add veggies to the sheet pan, keeping them on one half of the sheet pan, and arrange chicken thighs on other half of the pan and season generously with salt and pepper. Place in oven for 15 minutes. Brush thighs with sauce, toss veggies and return to oven for 10 minutes, or until chicken thighs reach an internal temperature of 165°F. Transfer chicken thighs to a platter and let rest. Return veggies to the oven for about 5-10 minutes more.

Reduce oven temp to 350°F. Place rolls on a sheet pan or in an oven-safe baking dish, and heat 10 minutes.

Transfer pasta to a microwave safe bowl and heat just to warm, about 2 minutes.

Serve chicken thighs with roasted veggies, remaining sauce, pasta and warmed rolls.