Description
This Sheet Pan Chicken Thighs recipe is an easy, one-pan meal with crispy, juicy chicken and perfectly roasted vegetables. It’s packed with flavor, requires minimal cleanup, and is perfect for busy weeknights.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (regular or smoked)
- 1 tsp dried thyme or rosemary
- 1 tbsp lemon juice (optional)
- 2 cups chopped vegetables (potatoes, carrots, bell peppers, or Brussels sprouts)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Pat chicken dry with paper towels and place on the sheet pan.
- Season the chicken by drizzling with olive oil and sprinkling salt, pepper, garlic powder, onion powder, paprika, and herbs. Rub to coat evenly.
- Add vegetables around the chicken, tossing with olive oil, salt, and pepper.
- Bake for 35–45 minutes or until chicken reaches 165°F (74°C) internally.
- Broil (optional) for 2–3 minutes for extra crispy skin.
- Let rest for 5 minutes, then serve warm.
Notes
- Use boneless, skinless thighs for a quicker-cooking, leaner option.
- For extra flavor, marinate the chicken for 30 minutes before baking.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 25g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g