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 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

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.

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!

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. 

Pin it HERE!!

Pin it HERE!!

Roasted Sheet Pan Chicken Thighs Recipe

Tara Noland

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

4.45 from 320 votes

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Prep Time 10 minutes mins

Cook Time 28 minutes mins

Total Time 38 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 386 kcal

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.

Notes

See the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 386kcalCarbohydrates: 32gProtein: 11gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 20gCholesterol: 42mgSodium: 195mgFiber: 5gSugar: 4g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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