This recipe is a lifesaver for anyone craving a wholesome, homemade meal with as little fuss as possible. Everything cooks together on one pan, allowing the flavors to meld beautifully. Chicken thighs stay moist and flavorful during roasting, while the vegetables caramelize to perfection. It’s highly customizable based on what you have on hand, and cleanup is a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bone-in, skin-on chicken thighs
Olive oil
Garlic (minced)
Paprika
Dried thyme or Italian seasoning
Salt
Black pepper
Red potatoes or baby potatoes (quartered)
Carrots (cut into chunks)
Red onion (sliced)
Bell peppers (optional, sliced)
Lemon wedges (optional, for serving)
Fresh parsley (optional, for garnish)
Directions
Preheat your oven to 425°F (220°C).
In a small bowl, mix olive oil, garlic, paprika, thyme (or Italian seasoning), salt, and pepper.
Pat the chicken thighs dry and rub them with the seasoned oil mixture.
Place the chopped vegetables on a large baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
Nestle the chicken thighs skin-side up among the vegetables.
Roast in the oven for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
If desired, broil for 2-3 minutes at the end to crisp up the skin further.
Remove from the oven and let rest for a few minutes. Serve with lemon wedges and garnish with fresh parsley.
Servings and timing
This recipe serves 4 people. Preparation time: 15 minutes Cooking time: 40 minutes Total time: 55 minutes
Variations
Swap in boneless chicken thighs or drumsticks, adjusting cooking time as needed.
Use different vegetables such as Brussels sprouts, sweet potatoes, zucchini, or green beans.
Add a dash of balsamic vinegar or Dijon mustard to the oil mixture for extra flavor.
Make it spicy by adding chili flakes or cayenne pepper to the seasoning.
Top with feta cheese or grated Parmesan before serving for a tangy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven until heated through, about 10-15 minutes. You can also microwave individual portions, though the skin may lose its crispiness. Avoid freezing with vegetables that don’t hold texture well when thawed (like zucchini), but chicken alone freezes well for up to 2 months.
FAQs
Can I use boneless chicken thighs instead?
Yes, boneless thighs will work and cook faster. Just check for doneness after about 25-30 minutes.
Do I need to flip the chicken during cooking?
No, keeping the chicken skin-side up helps it get crispy and golden.
What vegetables roast best on a sheet pan?
Root vegetables like potatoes, carrots, and onions roast well because they hold their shape and flavor under high heat.
How do I get crispy chicken skin?
Pat the skin dry before seasoning, roast at a high temperature, and finish with a quick broil if needed.
Can I prepare everything ahead of time?
Yes, you can season the chicken and chop the veggies up to a day in advance. Store them separately in the fridge and assemble when ready to bake.
Should I line the baking sheet with foil or parchment?
Lining the pan makes cleanup easier and can help prevent sticking. Parchment also allows for more even browning.
Can I use chicken breasts instead?
Yes, but chicken breasts may dry out faster. Bone-in, skin-on breasts will work better than boneless.
What should I serve with this dish?
It’s a complete meal on its own, but you can add a side salad, crusty bread, or rice for extra heartiness.
How do I know when the chicken is fully cooked?
Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C).
Is this recipe healthy?
Yes, it’s a well-balanced meal with lean protein and vegetables, especially if you use minimal oil.
Conclusion
Sheet Pan Chicken Thighs is a versatile, fuss-free meal that’s both nourishing and delicious. With simple prep, one-pan cleanup, and endless ways to customize, it’s a weeknight favorite you’ll turn to again and again. Perfect for feeding the family or meal-prepping for the week ahead, this dish makes home-cooked dinners easier than ever.
Sheet Pan Chicken Thighs is a simple, all-in-one meal featuring juicy, seasoned chicken thighs roasted alongside a medley of vegetables. It’s a flavorful and nutritious dinner option with minimal prep and cleanup, perfect for busy weeknights.
Author:Catherine
Prep Time:15 minutes
Cook Time:40 minutes
Total Time:55 minutes
Yield:4 servings
Category:Main Course
Method:Roasting
Cuisine:American
Ingredients
4 bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried thyme or Italian seasoning
Salt, to taste
Black pepper, to taste
1 lb red potatoes or baby potatoes, quartered
3 carrots, peeled and cut into chunks
1 red onion, sliced
1 bell pepper (optional), sliced
Lemon wedges (optional, for serving)
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C).
In a small bowl, mix 2 tablespoons olive oil with minced garlic, paprika, thyme (or Italian seasoning), salt, and pepper.
Pat the chicken thighs dry and rub them all over with the seasoned oil mixture.
Place the potatoes, carrots, red onion, and bell pepper (if using) on a large baking sheet. Drizzle with the remaining tablespoon of olive oil, season with salt and pepper, and toss to coat.
Arrange the chicken thighs skin-side up among the vegetables on the baking sheet.
Roast for 35-45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
If desired, broil for 2-3 minutes at the end to further crisp the chicken skin.
Remove from the oven and let rest for a few minutes.
Serve hot with lemon wedges and garnish with fresh parsley, if desired.
Notes
Swap in boneless chicken thighs or drumsticks; adjust cook time as needed.Use other vegetables like sweet potatoes, Brussels sprouts, or green beans.Add Dijon mustard or balsamic vinegar to the seasoning mix for extra flavor.For a spicy version, add red pepper flakes or cayenne to the rub.Top with feta or Parmesan for a tangy finish.
