Chicken Thigh Sheet Pan Dinner

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Chicken Thigh Sheet Pan Dinner

Crispy chicken thighs, caramelized veggies, and ZERO fuss. Print this one. You're going to make it again and again.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American

Servings:

Author: Mary Younkin

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

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.

Nutrition