For the chicken:
- 4–6 bone-in, skin-on chicken thighs (boneless skinless will work, you cook time will be less and I prefer bone-in)
- 4 cups veggies – any blend will work but used a mixture of diced bell pepper, cauliflower pieces, and diced zucchini here
- 2 Tbsp. olive or avocado oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme (or fresh – 2 tsp)
For the Creamy Garlic Herb Sauce:
- 1/2 cup mayonnaise (I like Primal Kitchen or homemade)
- 1/2 cup plain Greek yogurt (I like full fat, anything will work)
- 1–2 Tbsp. lemon juice (to taste)
- 1 tsp. dijon mustard
- 2 garlic cloves
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. pepper (or to taste)
- about 1 cup fresh herbs – I like a blend of basil, dill, parsley and mint but anything you have will work – note that rosemary will be very flavorful (roughly chopped or whole, some stems are fine)
For the chicken thigh bake:
- About 30 minute prior to cooking, let the chicken thighs come to room temp on the counter. Let them do this on a paper towel lined plate or cutting board to absorb moisture.
- Preheat the oven to 400F.
- Pat the chicken thighs dry again with a paper towel and then arrange them to one side on a large baking sheet. Add the vegetables next to them. Drizzle everything with the oil.
- Mix together all of the remaining ingredients (salt, pepp, herbs and spices) and sprinkle liberally all over the sheet pan. Make sure all of the chicken and veggies are covered with oil and seasoning.
- Bake the chicken and veggies for 28-35 minutes, or until the internal temperature of the chicken thigh reaches 165F internally at the thickest point.
- Serve the chicken with the veggies alone, over rice or over lettuce. Drizzle on the sauce and enjoy!
For the sauce:
- Using a blender, small food process or or immersion blender, blend all of the ingredients together until smooth and the sauce starts to take on a lovely green color.
- Taste to check seasoning & add more if desired.
- Pour into a bowl or in a jar with a lid. Let the sauce sit for at least 10 minutes before serving to let the flavors marry.
- Use right away as a dip, dressing or sauce or store in the fridge in a jar or bowl with a lid.
- The sauce can be prepped ahead of time and stored in the fridge in an airtight container or jar for a week.
- The chicken and veggies can be prepped and stored in the fridge in an airtight container for 2-3 days.
Keywords: chicken, chicken thigh, bake, sheet pan