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Roasted Sheet Pan Chicken Thighs

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Roasted Sheet Pan Chicken Thighs

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, 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 for another quick and delicious chicken dinner. 

 

 

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.

Under seasoning 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!

 

raw chicken thighs on white plate

 

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.

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!

 

 

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The chicken roasts up juicy along with the veggies being sweet and tender. I love the fact that there really 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 make create a dinner with all the trimmings in one pan I’m a happy camper!

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 Brussel sprouts. 

You could also mix 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 caution I would let you know about is being careful if you are using chicken breasts as they can dry out, especially roasting in the oven like this.

The only limitation is your imagination, you could create a new and different dinner nearly every time you make this recipe.

 

Roasted Sheet Pan Chicken Thighs

 

Sheet Pan Dinner

You will fall in love with this 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 are 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!

We have lots of other great chicken recipes too like French-influenced Lemon Garlic Sauvignon Blanc Braised Chicken or our very popular Indian influenced Healthy Slow Cooker Butter Chicken. 

 

 

Another great chicken sheet pan meal is this Easy Chicken Thighs in Peanut Sauce with Green Beans. This one the kids just rave about and ask me to make it again and again. It has more of an Asian influence on this chicken meal. 

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

Yield: 4 servings

Roasted Sheet Pan Chicken Thighs

Roasted Sheet Pan Chicken Thighs

An easy Roasted Sheet Pan Chicken Thighs dinner with veggies and all done on one pan. Prep. time and clean up is a breeze.

Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes

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

  1. 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.
  2. Roast for 25-28 min. or until chicken reads 165F. Serve.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 386Total Fat: 25gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 42mgSodium: 195mgCarbohydrates: 32gFiber: 5gSugar: 4gProtein: 11g

Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

© Tara Noland
Cuisine: American

Comments

  5. Amy Desrosiers says

    I think this recipe is awesome and I always make it! I typically bake the chicken like above but do mashed potatoes and corn.

    Reply

  6. Kathy says

    This looks really good. I’ll be saving this recipe so I can make this later. I love having chicken like this with veggies.

    Reply

  7. Shauna says

    Now these look delicious. We eat chicken thighs all the time because they are more cost-effective for our big family. I will totally be trying this recipe. Thanks for sharing

    Reply

  11. Ann Bacciaglia says

    This looks so delicious and easy to make. I will have to get the ingredients I need to make this for dinner. My family will love it.

    Reply

  20. lisa says

    This sounds good and the perfect dinner my teen daughter could make. She’s always looking for dinners to cook and she LOVES chicken!

    Reply

    • Tara Noland says

      Sure it would Phil but just wouldn’t be quite as delicious and more expensive. But, in saying that, I almost always use boneless, skinless thighs.

      Reply

  25. Jodie says

    If I were to use one bone in chicken breast and three bone in thighs, would I then cook it for the same amount of time?

    Reply

      • Tara Noland says

        The small thighs do cook much faster than a chicken breast. Just adjust your time and check temperatures to make sure they are done. Chicken is cooked at 165F.

        Reply

        • Jodie says

          I made this and I wanna tell you it was very good. I let it bake at 425 degrees for 35 minutes and it came out perfect. I even made gravy with the drippings. My husband loved it. Thank you for this recipe.

          Reply

          • Tara Noland says

            So glad you enjoyed it, thank you so much for telling me. Such an easy dinner, we love to make this!

  26. Nancy says

    I made this last night with chicken legs, it smelled so good roasting. Next time I will make 2 more potatoes and not chop the carrots so small, mine were a bit overdone. Very good dinner for a cold, snowy night here in North Carolina. Thanks…

    Reply

  29. Loretta says

    I made this tonight and everyone loved it. I omitted the potatoes and just added more veggies. Served w a quick side of rice. Delicious way to use up veggies! Thank you for sharing this recipe!

    Reply

  30. Terry C. says

    I made this tonight. The chicken skin skin didn’t get as crisp as I wanted. I was worried about cooking too long to get it to that point that it might turn out dry. Any idea what went wrong? Other than that it was delicious and so easy. I will definitely make it again and hope the skin gets crispy and crunchy next time. Thank you for the recipe. I love doing everything on one baking sheet. SO GREAT!!!

    Reply

    • Tara Noland says

      Was your oven hot enough? And did the chicken get a good toss in the olive oil. Those are two things that will ensure a good crispy skin. Plus, not crowding, have everything spread out with lots of space to brown.

      Reply

  31. Sheri Raupp says

    This is a great recipe. I made a few adjustments. I marinated the chicken and vegetables (separately) in olive oil, apple cider vinegar, crushed garlic and herbs. I roasted it all for 50 minutes, adding some kale for the last 10 minutes. The chicken was crispy, the vegetables were firm but done and it was so delicious!! My family loved it and I will be making it again soon. Thank you!

    Reply

    • Tara Noland says

      So glad you liked it and thanks for telling us what you did to make the recipe even better!!

      Reply

  32. keri says

    Very good! I often do chicken thighs on the stovetop. This is way easier. I did add some chili powder, smoked paprika and fresh ground pepper to-the seasonings. 25 min was more than enough time. The veggies were nicely browned and basted by the oil and chicken fat. Yum

    Reply

  34. MJ says

    I just found this recipe & I’m so glad I did! Quick, easy & really delicious! I used broccoli instead of carrots but did everything else the same & I know I’ll be making this again & again.

    Reply

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