Sheet Pan Chicken Thighs is an all-in-one, easy dinner recipe featuring richly seasoned juicy chicken thighs and caramelized vegetables.
Whether you are looking for a recipe for chicken thighs or in need of an easy family meal, it doesn't get much better than this recipe for Sheet Pan Chicken and Veggies.
Reasons to Love Sheet Pan Chicken Thighs
- Ultimate Weeknight Dinner Recipe. With just a handful of ingredients, a sheet pan, and minutes of prep, dinner is done! Not to mention clean-up is a breeze!
- Irresistibly Good Flavor. Seasoned with garlic, Djion, and herbs, the chicken becomes crispy while the vegetables become caramelized.
- Versatile. Feel free to swap out the potatoes or Brussels sprouts for vegetables your family likes. You can also play around with the seasonings to create multiple versions of the same easy meal so that you never tire of enjoying it!
- Allergy-Friendly. This recipe for chicken thighs and vegetables is dairy-free, gluten-free, nut-free, soy-free, and egg-free. And you can easily make it low-carb by replacing the potatoes with squash or additional Brussels sprouts.
Ingredients for Sheet Pan Chicken Thighs
- Chicken Thighs: This recipe is designed for bone-skin, skin-on chicken thighs. The skin and bones will help to ensure that the meat of the chicken stays juicy and moist while the skin becomes caramelized. Feel free to swap out the chicken thighs for chicken drumsticks.
- Potatoes: You can use yellow, white, or red potatoes. In fact, even sweet potatoes work well. There is no need to peel your potatoes, simply scrub and if needed, cut the potatoes into 1-½ to 2-inch chunks. If you are using baby potatoes, you likely won't need to even cut the potatoes.
- Vegetables: Along with the potatoes, I like roasting Brussels sprouts. That said, feel free to interchange the Brussels sprouts for any hearty vegetable you like. Butternut squash, broccoli florets, onions, zucchini, bell peppers, or carrots are great options. I would just be sure to cut your vegetables into 1-½ to 2-inch chunks so that everything roasts up in the same amount of time.
- Seasonings: This sheet pan chicken dinner is boldly seasoned with simple ingredients. Garlic, olive oil, Dijon mustard, salt, pepper, and rosemary.
While I love the flavor of rosemary paired with chicken and vegetables, you can opt to flavor up this chicken thigh sheet pan meal however you like. Below are a few options.
- Keep the flavoring super simple and season the vegetables and chicken with 2 teaspoons of seasoned salt in place of the rosemary, salt, and pepper.
- Add a little kick to the sheet pan dinner by using 2 teaspoons of cajun seasoning or jerk seasoning to flavor the chicken and vegetables.
- Replace the salt and pepper with 1 tablespoon of Dried Onion Soup Mix. Feel free to omit the rosemary, but the rosemary pairs well with the flavor of the dried onion soup.
Tips for Sheet Pan Chicken Thigh Dinner
- Marinade the chicken. If you have time, allow the chicken to marinate for 30 minutes or up to 12 hours, in the garlic, Dijon, olive oil, and seasonings. While not necessary, this will allow the chicken to absorb the flavor and enhance the dish overall.
- Use a large sheet pan. You want to ensure that the vegetables and chicken are spread out in a single layer, as this will allow for even roasting. If you overcrowd the pan, the chicken and veggies will steam and not get caramelized or crispy.
- Cook to temperature. While chicken thighs are much more forgiving than chicken breasts, it is still best to not overcook the chicken thighs. I recommend using an oven-safe thermometer inserted into the center of one chicken thigh. Once the chicken reaches 165℉ on a digital meat thermometer the sheet pan dinner is ready to remove from the oven.
- Rest before serving. Let chicken rest for 5-10 minutes before serving. This will allow the chicken to reach 165 degrees F and for the juices to redistribute through the chicken, keeping it super juicy.
- Finish with lemon juice. If you happen to have a lemon on hand, squeeze the juice of the lemon over the chicken and vegetables after roasting. The lemon juice will add an amazing pop of acidity and freshness. It is completely optional though!
If you happen to have any leftover roasted chicken thighs or vegetables, allow them to cool to room temperature. Place the cooled leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat the leftovers, dip microwaving the chicken and veggies, as this can cause the leftovers to lose their crispy texture. Instead, broil under high for 2-3 minutes or bake at 350 degrees F for 15 minutes.
More Chicken Thigh Recipes
- Instant Pot Chicken Thighs
- Slow Cooker Chicken and Rice
- Slow Cooker BBQ Chicken Thighs
- Instant Pot Teriyaki Chicken
- Instant Pot Chicken Cacciatore
- Instant Pot Lemon Chicken
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If you enjoyed this Chicken Thigh Sheet Pan Dinner, I would love for you to leave a comment and review below.
Sheet Pan Chicken Thighs with Potatoes & Brussels Sprouts
- 4-6 bone in, skin-on chicken thighs
- 4 tablespoons olive oil divided
- 1 tablespoon Dijon Mustard
- 1-½ teaspoons kosher salt divided
- 3 teaspoons minced garlic divided
- 1 tablespoon fresh rosemary leaves divided
- 1 pound baby red potatoes
- 1 pound fresh Brussels sprouts cut in half
- ½ teaspoon freshly ground black pepper
- 1 lemon optional
- Prepare the marinade for the chicken by whisking together 2 tablespoons of olive oil, mustard, 2 teaspoons of minced garlic, ½ teaspoon kosher salt, and ½ tablespoon of minced garlic in a large mixing bowl. Add the chicken thighs and toss to liberally coat the chicken in the marinade. Cover with plastic wrap and refrigerate to marinade for 30 minutes or overnight.
- When ready to bake the chicken, preheat oven to 400℉.
- Place the potatoes and Brussels sprouts in the center of a large-rimmed baking sheet. Drizzle the potatoes with the remaining 2 tablespoons of oil and season with the remaining 1 teaspoon of kosher salt, pepper, 1 teaspoon of garlic, and ½ tablespoon of rosemary. Toss to coat.
- Remove the chicken from the marinade and nestle the chicken thighs in between the vegetables, spreading the vegetables to the sides of the sheet pan.
- Roast for 35-40 minutes or until chicken reaches 162-165℉ on a digital meat thermometer and the potatoes are fork-tender.
- Remove the sheet pan from the oven and let rest for 5 to 10 minutes before serving. If desired, drizzle the juice of a fresh lemon over the chicken and veggies.