We all want a delicious, easy, inexpensive meal to feed our family on weeknights. These Roasted Sheet Pan Chicken Thighs are all that and more. We love easy sheet pan dinners like our Shrimp Stir Fry Recipe – Easy Oven Recipe. Also, try our Sheet Pan Tuna Steak Dinner for great umami flavors or Maple Dijon Sheet Pan Salmon for a scrumptious, sweet and savory dish.
I have found a few times chicken thighs, bone-in and skin-on, on sale at a really low price for a big, huge package. I then divide them up into thirds or quarters of the package (depending on how big the package is) and freeze them.
That way, I’ve always got chicken thighs on hand for when I need a protein source for a quick, easy dinner. If you find boneless, skinless chicken thighs, you can use those too, but they’re usually more expensive. Also, try our Skillet Chicken with Olives and Tomatoes, Skillet Chicken Thighs or our Air Fryer Chicken Thighs for other quick and delicious chicken dinners.
This recipe is great because the dark meat of the chicken thighs is more flavourful than your typical boneless skinless chicken breast without having to add a lot of seasoning. I’m always careful when seasoning our meals.
Knowing how much sodium I am serving is very important to me. That said, proper seasoning is important; it can make or break the taste of your food.
Underseasoning your food will result in a bland taste; on the other hand, over-seasoning can also ruin a meal. It’s important to find a happy medium; your family will thank you, trust me!
Simple Ingredients
A few simple ingredients make this scrumptious baked chicken dinner in no time. I love that it is a complete pan meal, easy chicken and veggies, and so does my family.
- 6-7 bone-in skin-on chicken thighs
- 4 large carrots, peeled and cut into large chunks
- 2 small to medium onions cut into large chunks; you can also use red onion here as when they are roasted, they become sweet
- 1 lb. little potatoes
- 2-3 Tbsp. olive oil
- 1 tsp. each dried oregano and thyme
- Garlic salt to taste
- Freshly ground pepper
How To Make Sheet Pan Chicken Thighs
Leaving the skin-on and bone-in while cooking adds amazing flavor to this simple chicken dinner. We love meals like this; it can be a quick weekday dinner if your family is running here or there like we often are!
It can also be an easy weekend dinner when you just don’t feel like spending hours in the kitchen!
- Preheat oven to 425F. Place the chicken, carrots, onions, and potatoes onto a rimmed cookie sheet. Drizzle on the olive oil and toss. Season with oregano, thyme, garlic salt, and pepper.
- Roast for 30-45 min. or until chicken reads 165F. Serve.
The sheet pan chicken roasts up juicy, along with the veggies being sweet and tender. I love the fact that there really is very little clean-up with this recipe. My family loves roasted vegetables, and with this recipe, the results are amazingly wonderful.
The chicken is perfectly done, and the veggies are nicely browned with just the right amount of crunch.
If you want to line the pan with foil, then there is even less clean-up! Anytime I can create a dinner with all the trimmings in one pan, I’m a happy camper!
Optional Addins
I have made this recipe many times now and have started to get a little creative with my ingredients. The last few times I have made it, I have added other veggies that I happened to have on hand.
I have tried squash, parsnips, turnip, sweet potatoes, and Brussels sprouts.
FAQ
You could also change up the chicken if you like. Sometimes you can find quarter chickens in the grocery store. Or alternatively, you could use just legs; really, you can use any combination you and your family like.
The only limitation is your imagination; you could create a new and different dinner nearly every time you make this recipe.
Expert Tips
Can I Use Boneless Chicken Thighs In This Recipe?
Yes, you can use boneless chicken thighs in this, but caution, they will cook faster and are not as tasty as they are with the bone in.
Can I Use Chicken Breasts Instead Of Chicken Thighs?
The only caution I would let you know about is being careful if you are using chicken breasts, as they can dry out, especially when roasting in the oven like this. Smaller breasts work better than larger ones as your vegetables are roasted faster. The thighs then tend to match the time of the vegetables.
Should You Cover Chicken With Foil When Baking?
No, this will result in you steaming the meal as opposed to roasting, and you won’t get that gorgeous browning.
Storage & Reheating Instructions
The meal can be kept in an air-tight container for up to 3 days. It can easily be reheated in your microwave for a fast, easy meal again.
What To Serve With This Recipe?
This can be a complete meal on its own, or you can add some of the recipes I have for you below.
Sheet Pan Dinner
You will fall in love with this sheet pan chicken recipe and make it again and again. Sure doesn’t taste like you just added a bunch of ingredients to a tray and popped it in the oven. The chicken and potatoes, along with the other veggies, are so tender and flavorful from the garlic herb seasonings and salt and pepper.
It tastes as though you slaved over it. The chicken juices escape, adding flavor to the veggies. Cooking sheet pan dinners is easy and delicious!!
The veggies then brown and caramelize, giving even more flavor to the meal. Using little potatoes couldn’t be easier too; no need to peel, cut or even wash; just pop them onto the tray.
The meal prep. time is about 10 minutes maximum!! You then pop them in the oven and have an amazing meal in no time!!
Chicken is so versatile and lends itself to numerous flavors. If you think about it, nearly every style of cooking has recipes utilizing chicken!
WANT MORE EASY CHICKEN DISHES?
Here are some of our favorites of all time. Have a look, try some, and tell me what you love.
In all cases, just make sure the chicken is cooked through, which is done easily with an Instant Read Thermapen. This is how I make sure all my proteins are cooked to perfection.
Roasted Sheet Pan Chicken Thighs Recipe
Video
Ingredients
- 6-7 bone-in skin-on chicken thighs
- 4 large carrots peeled and cut into large chunks
- 2 small to medium onions cut into large chunks
- 1 lb. little potatoes
- 2-3 Tbsp. olive oil
- 1 tsp. each dried oregano and thyme
- Garlic salt to taste
- Freshly ground pepper
Instructions
- Preheat oven to 425F. Place the chicken, carrots, onions, and potatoes onto a rimmed cookie sheet. Drizzle on the olive oil and toss. Season with oregano, thyme, garlic salt, and pepper.
- Roast for 30-45 min. or until chicken reads 165F. Serve.
Comments & Reviews
Janice says
Hi, I have mine in the oven now. I had boneless and skinless chicken thighs. Used regular potatoes and quartered them. Added mushrooms and red, yellow and orange peppers. Can’t wait to try it
Tara Noland says
That is the beauty of this recipe is that you can make it your own! Enjoy!
Helen says
Delicious, but as others have commented I ended up roasting for about 45 rather than the 25-28 recommended to get crispy chicken skin and potatoes, and that is also more in line with other skin on bone in chicken thigh sheet pan recipes as well.
Tara Noland says
It all depends on the size of the chicken thighs and vegetables you use and how packed the tray is. I will make a note of this. Thanks,
cookinggal says
Takes WAY longer than 28 minutes
Vicki says
Last year, I accidentally received two big packs of bone-in thighs in the curbside order I had placed with our local grocery store. I’m not a huge fan of bone-in thighs, but after trying this recipe I sure am!! They’re so moist with a lovely crispy skin and SO EASY! It’s the only way I make them now! Thanks!
Tara Noland says
That is awesome, thank you for letting us know!! We love bone in as I find them moister with more flavor!
Lisa says
Love this dish, so fast and easy but used skinless, boneless thighs .
Tara Noland says
Thank you so much, it is one of our favorites for a fast meal too!!
wendy turnbull says
Thanks. Great recipe. I added garlic (whole cloves) and chunks of cabbage. So versatile, tasty, fast and easy.
Tara Noland says
So glad you liked it, we make it all the time with different veggies too!!
Rick says
Made this recipe twice. First time your recipe as it is. Second time I went all Greek by adding a little fresh squeezed lemon juice and a tsp. of zest. Both recipes cooked or really well.
Tara Noland says
So glad you enjoyed ours and then made it yours!!