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Endlessly versatile, easy on the dishes, and with crave-worthy crispy skin, this chicken thigh sheet pan dinner is a staple on my meal plans. Just preheat the oven, toss it all together, and dinner practically cooks itself.
Roasted Chicken Thighs and Vegetables
How can I say no to a meal that just works, no matter the odds? When I’m standing at the open fridge door, mentally assembling the possibilities after a long day of work and errands, sheet pan chicken with vegetables is exactly the kind of recipe that I turn to.
One part inspiration. Two parts grace for whatever ingredients I have on hand. And, with the promise of just one sheet pan to clean at the end. So, kick your feet up and read a chapter or two while the oven works its magic. Dinner will be ready when you are.
Chicken Sheet Pan Dinner
If you’re not a huge fan of dark meat, then what are you waiting for? A pan full of perfectly seasoned, roasted chicken thighs and vegetables is exactly what you need to make the jump. You get that golden, crisp skin that crunches softly when you bite into it. And, the meat is so tender and juicy. This could be the dish that changes your mind.
Not a fan of Brussels sprouts? You can swap in broccoli. Want to kick up the smoky sweet? Rough chop an onion into the mix. Just craving a simple meat and potatoes meal? Chicken thighs with red potatoes is another sheet pan dinner that my boys request regularly.
The beauty of this kind of dinner is you can include (or exclude) ANY vegetables! There are countless combinations you can use to keep things interesting. You can even change up the seasonings and spices for different flavors, too.
Sheet Pan Chicken
Hoping for leftovers? You’re in the right place. I’ve made this sheet pan chicken countless times over the past ten years. And, you’ve never met a recipe that’s easier to double. You will need to use two sheet pans, though. That’s a small price to pay for having lunches ready to go for the next day.
Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time. And, you’ll likely need to increase the cook time a bit to make sure that everything is cooked through.
I often serve these roasted chicken thighs with vegetables straight from the pan. And, while this dinner stands on its own two feet, my guys do like their sides. So, if I’ve got extra time in the kitchen, I like to serve it alongside a dish of rich and cheesy zucchini rice or even a bowl full of broccoli mac and cheese. Cheesy sides pair so well with this meal!
Sheet Pan Chicken Dinner
Looking for a few more one-pan dinners like this one? How about some sheet pan potatoes with broccoli and kielbasa. Super flavorful, bite-sized chunks of veggies and sausage make for a wonderfully simple meal.
And, every bite of this shrimp zucchini stir fry is pure shrimp-loving heaven. Bonus, you can make it from start to finish in less than 15 minutes!
Tender crisp cabbage, carrots, and peppers combine with savory ground beef and leave a subtle, lingering heat that will have you wanting more of this ground beef and cabbage stir fry. It’s your one-pan ticket to easy egg roll inspired bowls.
If you’ve got leftover rice on hand, fried rice is absolutely the one pan way to go. The crunch of tender crisp cabbage adds wonderful texture to this cabbage fried rice. It comes together in minutes. Keep it vegetarian, or add some sausage for your meat lovers.
Did you know that one pot pasta recipes are possible? This jambalaya pasta is a saucy, spicy dinner that will leave everyone asking for seconds. And, everything is cooked in the same pot, so dishes are a breeze.
Casseroles just might have been the original one-dish time saver. And, if you’re headed that direction, stop and check out my BBQ chicken potato casserole. We’re talking about saucy bites of tangy chicken nestling with perfectly roasted potatoes and broccoli under a blanket of gooey shredded cheese. This one is a huge hit with kids.
Chicken Thigh Sheet Pan Dinner
Ingredients
- 5-6 small bone-in chicken thighs approximately 2 pounds
- 1 pound Brussels sprouts trimmed and halved
- 1 pound carrots peeled and chopped into 1-inch pieces
- 1 pound Yukon gold potatoes chopped into 2-inch pieces OPTIONAL *
- ⅓ cup olive oil
- 3 tablespoons fresh lemon juice
- 1½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons granulated garlic or garlic powder
- 1½ teaspoons plain or smoked paprika
- ½ teaspoon granulated onion or onion powder
Instructions
- Preheat oven to 400°F. Place the chicken on a large baking sheet and place the vegetables in a mixing bowl. Stir the olive oil and lemon juice together with all of the spices. Drizzle the spice mixture over the meat and vegetables.
- Use your hands to stir everything around a bit and make sure everything is well coated. Leave the chicken skin side up on the baking sheet. Add the potatoes to the pan with the chicken, if including them.
- Place the sheet pan in the center of the oven and roast for approximately 40 minutes. Remove the pan from the oven and add the vegetables around the chicken.
- Return the pan to the oven and continue cooking for an additional 10-15 minutes, until the chicken is golden brown and cooked through, the potatoes are tender, and the other vegetables are tender and slightly crisp.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
