Sheet Pan Chicken Thighs is a one-pan dinner where seasoned chicken thighs and vegetables are roasted together in the oven. It’s an easy, hands-off way to make a hearty, flavorful meal without a lot of prep work. The chicken becomes crispy on the outside and juicy on the inside, while the vegetables become tender and caramelized.
The total cooking time for Sheet Pan Chicken Thighs is about 40-45 minutes. It starts with preheating the oven to 400°F (200°C). The chicken thighs and vegetables are placed on a baking sheet, seasoned, and roasted for 35-45 minutes until the chicken reaches an internal temperature of 165°F. It’s a quick and easy meal that doesn’t require much attention while cooking.
When making Sheet Pan Chicken Thighs, the simplicity and flavor never disappoint. The chicken comes out perfectly cooked, with crispy skin and juicy meat, while the vegetables add a nice balance of sweetness and savory flavor. It’s become a go-to recipe for busy evenings when a comforting meal is needed without the hassle of too many dishes. It’s always a hit with the whole family, and cleanup is a breeze!
Why You’ll Love This Sheet Pan Chicken Thighs
- Easy to Make: This sheet pan chicken thighs recipe is perfect for busy days. Simply season the chicken, toss the veggies, and bake everything in one pan. No complicated steps or dishes to clean afterward.
- Flavorful and Juicy: Chicken thighs stay juicy and tender when baked, making each bite delicious. The seasoning blend enhances the flavor, creating a savory meal everyone will love. You’ll never get bored of this tasty dish.
- Healthy and Nutritious: Packed with protein and vegetables, this sheet pan meal is both satisfying and healthy. You can customize it by adding your favorite veggies for a well-balanced, nutrient-rich dinner.
Ingredient Notes for Sheet Pan Chicken Thighs
- Chicken Thighs: Boneless, skinless chicken thighs work best for this recipe. They cook evenly and stay juicy throughout. Their rich flavor complements the roasted vegetables perfectly.
- Potatoes: Russet or Yukon Gold potatoes are ideal for roasting. They get crispy on the outside while staying soft inside, adding a hearty texture to the dish.
- Carrots: Carrots add a sweet and earthy flavor. Cut them into similar-sized pieces as the potatoes to ensure even cooking.
- Onion: Yellow onions bring a mild sweetness when roasted. They caramelize beautifully and add depth to the overall flavor of the dish.
- Bell Pepper: Red or yellow bell peppers work best. They add a pop of color and a slight sweetness that balances the savory chicken and vegetables.
- Olive Oil: Olive oil helps to coat the chicken and vegetables, promoting even roasting. It also adds a light, fruity flavor that enhances the dish.
- Garlic Powder: Garlic powder gives a savory, aromatic flavor without the risk of burning that fresh garlic may have when roasted.
- Smoked Paprika: Smoked paprika adds a smoky, slightly spicy note to the dish. It elevates the flavor profile of the chicken thighs.
- Onion Powder: Onion powder complements the fresh onions and boosts the savory flavor without overwhelming the dish.
- Dried Thyme: Dried thyme has a slightly earthy taste that pairs well with both chicken and vegetables. It enhances the overall aroma and flavor of the meal.
- Salt and Pepper: Essential for seasoning. Salt enhances the natural flavors of the chicken and vegetables, while pepper adds a mild heat.
FAQs About Sheet Pan Chicken Thighs
How long do you cook chicken thighs on a sheet pan?
You should cook chicken thighs on a sheet pan at 400°F (200°C) for about 35 to 45 minutes. Make sure the internal temperature reaches 165°F for fully cooked chicken.
Can you use bone-in chicken thighs for a sheet pan meal?
Yes, you can use bone-in chicken thighs for a sheet pan meal. They will take a little longer to cook than boneless thighs but add extra flavor.
How do you keep chicken thighs from getting dry on a sheet pan?
To prevent dry chicken thighs, cook them at the right temperature and avoid overcooking. Using skin-on chicken thighs also helps keep them juicy.
Can you add vegetables to a sheet pan with chicken thighs?
Yes, adding vegetables like potatoes, carrots, and onions to the sheet pan is a great way to create a complete meal. Just make sure the vegetables are cut to a similar size for even cooking.
Sheet Pan Chicken Thighs Recipe
Equipment
- Baking Sheet
- Parchment Paper (optional)
- Sharp Knife
- Tongs
- Measuring Spoons & Cups
- Large bowl
- Cooking thermometer
Ingredients
- 4 bone-in, skin-on chicken thighs (or boneless if you prefer)
- 2 cups of potatoes cut into 1-inch cubes
- 2 cups of carrots peeled and cut into 1-inch pieces
- 1 large onion peeled and cut into wedges
- 1 bell pepper cut into strips
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley optional, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Prep the chicken and veggies: Pat the chicken thighs dry with paper towels, and cut the vegetables into uniform pieces. The key to evenly cooked food is ensuring that all the ingredients are about the same size.
- Season: In a large bowl, combine olive oil, garlic powder, smoked paprika, onion powder, dried thyme, salt, and pepper. Toss the chicken thighs and vegetables in this seasoning mix until everything is evenly coated.
- Arrange on the baking sheet: Lay the chicken thighs skin-side up on one side of the sheet pan. On the other side, arrange the chopped vegetables in a single layer. Don’t overcrowd the veggies; give them space so they can roast and caramelize.
- Roast in the oven: Place the sheet pan in the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden brown.
- Optional (for extra crispiness): If you want the chicken skin to be extra crispy, you can broil the chicken for the last 2-3 minutes of cooking. Just be sure to watch it closely to prevent burning!
- Serve: Garnish with fresh parsley if desired and serve immediately.
