Sheet pan dinners are a staple on our meal plans. This chicken thigh sheet pan dinner can be made with any vegetable and/or potato combination that you like.
Want to skip the potatoes and serve it low-carb? The recipe below works great on its own. Or you can make the meal a little bit heartier with a side dish of cheesy zucchini rice or broccoli mac and cheese.
Roasted Chicken Thighs and Vegetables
Roasted vegetables with chicken thighs is one meal that my entire family enjoys. Fortunately, for all of us, countless combinations of vegetables can be used here to keep things interesting.
Just craving a simple meat and potatoes meal? Chicken thighs with red potato wedges is another sheet pan dinner that my boys request regularly. You can change up the seasonings and spices for different flavor combinations too.
This easy one-pan recipe for crispy chicken thighs with roasted vegetables is one that I’ve made countless times over the past ten or so years. It’s endlessly adaptable to use whichever vegetables or cuts of chicken you might happen to have on hand.
Chicken Thigh Sheet Pan Dinner
You’ll need the following ingredients to make this recipe:
- bone-in chicken thighs
- Brussels sprouts
- carrots
- potatoes (optional)
- olive oil
- lemon juice
- salt and pepper
- paprika, garlic powder, and onion powder
This recipe can easily be doubled. Simply use two sheet pans. Depending on how your oven cooks, you may want to rotate the pans halfway through the cooking time.
If you choose to include the potatoes, you’ll likely need to use two sheet pans to accommodate everything with enough room to cook evenly.
Sheet Pan Chicken with Vegetables
Preheat the 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.
Place the sheet pan in the center of the oven and roast the chicken for approximately 25 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 25 minutes, until the chicken is golden brown and cooked through and the vegetables are tender and slightly crisp.
Serve from the pan or transfer to a serving dish. Serve the chicken and vegetables warm on their own or with the side dish of your choice.
Want a few more one-pan dinners that the whole family is sure to enjoy? Bite-size chunks of potato, kielbasa, and broccoli are roasted together for a super easy sheet pan meal.
Every bite of this Shrimp Zucchini Stir Fry is pure shrimp-loving heaven – and you can make it start to finish in under 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. Get dinner ready in minutes with this easy one pan recipe for egg roll inspired bowls.
Spicy sausage and tender shrimp make this Jambalaya Pasta a dinner that’ll leave everyone asking for seconds. This saucy one-pot pasta is a weeknight dinner you are going to love.
Saucy bites of tangy chicken come together perfectly with roasted potatoes and broccoli in this BBQ Chicken Potato Casserole. This flavorful and hearty dish is always a big win at my house.
The crunch of tender crisp cabbage adds wonderful texture to this Cabbage Fried Rice. It’s a simple one-dish meal that comes together in minutes – feel free to keep it vegetarian or add some sausage for the meat lovers.
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.
- Place the sheet pan in the center of the oven and roast for approximately 25 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 25 minutes, until the chicken is golden brown and cooked through and the vegetables are tender and slightly crisp.
Notes
Nutrition
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