Juicy sheet pan chicken thighs and veggies with a tangy and slightly sweet pomegranate lime marinade turned sauce, is the type of recipe we all need in our bag of tricks!
I’m cutting straight to the point- here’s the top 3 reasons why you need this sheet pan chicken thighs and veggies recipe in your weekly rotation!
1.) The pomegranate lime marinade is hands down the most delicious marinade you’ve ever tried. Promise. It’s slightly sweet, slightly tangy and while the chicken cooks, the remaining marinade simmers on the stove until it’s reduced to a sauce that makes you wonder how you ever ate chicken without it.
2.) This is a very versatile recipe. You can sub 3 chicken breasts instead of 8 thighs (just make sure it’s about 2.25 pounds of chicken to ensure all the sheet pan ingredients cook at the same time). If chicken isn’t your jam, this marinade/sauce works just as well on pork or beef!
3.) Sheet pans are the ultimate kitchen shortcut. Plus this recipe doesn’t require any searing of the chicken before (I tried it and it honestly didn’t make a difference) or adding any ingredients during the cooking process. It’s easy-peasy.
Why are sheet pan meals so popular?
Sheet pan meals cut down on the prep, cook time and clean up compared to other recipes requiring multiple steps and/or pieces of equipment. Sheet pan meals should cook at the same time and same temperature and make clean up a breeze. Sheet pan meals are the lifeblood of our family’s kitchen and also some of the most popular recipes on the blog. Mini Meatloaves with Sweet Potatoes and Brussels Sprouts, 10 minute Citrus Shrimp and Zoodles and Southwest Breakfast Sheet Pan Bake are just a few of my personal sheet pan favorites, but this Sheet Pan Chicken Thighs and Veggies has been on repeat since Spring!
Can you cook raw chicken and vegetables together?
It’s not uncommon to wonder if you can cook raw chicken or meat with vegetables, but you can! As long as the meat is fully cooked when you remove it from the oven, there isn’t any concern. You should always use a thermometer to gauge doneness and chicken should be at 165 degrees. This is a great chart that shows safe minimum cooking temperatures for all protein sources!
How do you turn a marinade into a sauce?
Turning a marinade into a sauce or glaze (or even salad dressing!) is easier than you think and there aren’t any food safety concerns if done properly. Simply pour remaining marinade into a sauce pan and make sure it comes to a rolling boil during the cooking process to ensure all bacteria is destroyed. This pomegranate lime marinade and sauce is just the right amount of tangy and sweet, plus is loaded with antioxidants!
KISS Tip: Freeze leftovers for an easy meal you can thaw for a busy night later in the month!
KISS Tip: Freeze leftovers in mason jars for easy storage and single servings! I’d suggest first pouring in sauce, then chicken, followed by the veggies and rice on top if you’d like to make a chicken, veggie and rice bowl!
I’d love to hear if you tried this recipe as-is or if you put a fun spin on it! I recently used this exact pomegranate lime marinade on a pork tenderloin and it was perfect!
KISS Pomegranate Lime Sheet Pan Chicken
Ingredients
- 8 boneless, skinless chicken thighs
- 3 large or 4 medium sweet potatoes, cubed
- 2 corn cobs, kernels removed
- Avocado oil for drizzling
- Salt and pepper to taste
For the marinade
- 2 cups 100% pomegranate juice
- 1/3 cup freshly squeezed lime juice (about 3 small limes)
- 1/4 cup avocado oil
- 1 Tbsp dijon mustard
- 1 Tbsp jarred, minced garlic
- 1/4 cup chopped cilantro
- 1 tsp salt
- 2 tsp ground black pepper
Instructions
- In a small bowl, whisk together all of the marinade ingredients. Place chicken thighs in a gallon-size resealable bag and add marinade. Marinate in the refrigerator overnight.
- Preheat oven to 400F and spray a sheet pan with avocado oil.
- Peel and cut sweet potatoes into ½-inch cubes and remove kernels from the corn cobs.
- Using tongs, remove chicken thighs from the resealable bag and place on the greased sheet pan and pour the remaining marinade into a small saucepan and begin to simmer on low heat.
- Spread the sweet potato cubes and corn alongside chicken and drizzle with avocado oil and salt and pepper.
- Place in the oven for 30 min, or until the chicken reaches an internal temperature of 165F.
- While chicken is cooking, turn the heat on medium high make and sure the marinade comes to a rolling boil for 1-2 minutes. Afterwards, you can turn it back down to a simmer.
- Once the chicken is done, drizzle the sauce over top and garnish with some fresh cilantro and lime wedges.
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8 Responses
This looks sooo good!
This looks like it packs in a lot of flavor and nutrients!
I am always looking for new recipes with chicken thighs. Thank you for sharing!
Yum! Sheet Pan meals are my absolute favorite! I love the marinade-so much flavor. And, you get a complete meal with minimal clean up. Win, win!
I love that you used pom juice! Very unique twist!
Looks great! Such a yummy and quick dinner!
Your marinade sounds divine! Can’t wait to give it a try!
Sheet pan meals are the best!! Love all these veggies