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    Home » Real Food » Turkey and Chicken Recipes » Sheet Pan Chicken Thighs

    Sheet Pan Chicken Thighs

    By Kristen Chidsey | 16 Comments | Published August 29, 2019 | Updated October 13, 2021 *This post may include amazon links. As an Amazon Associate, I earn from qualifying purchases.

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    Sheet Pan Crispy Chicken Thighs is an easy to make dinner using one sheet pan. Chicken Thighs, are roasted to perfection along with Brussels sprouts, and red potatoes for a simple, healthy, gluten free family dinner. This easy chicken recipe is a perfect dinner for busy nights!

    Sheet Pan Chicken Thighs with Potatoes and Brussels Sprouts makes an easy, wholesome family meal! Made with just one pan and minimal effort, this recipe for roasted chicken thighs and vegetables delivers on flavor and is easy enough to prepare even on the busiest of nights.

    Roasted Chicken Thigh on sheet pan with potatoes and brussels sprouts.

    Sheet Pan Chicken Thighs

    This simple recipe for Sheet Pan Chicken Thighs is the perfect solution when you need a healthy family dinner but are short on time.

    One pan, minimal ingredients, minimal effort, and dinner can do its thing in the oven--while you do the other million things you have on your plate. 

    Seasoned with garlic and rosemary, chicken thighs are baked until the skin is golden and crispy, yet the meat stays tender and juicy.

    But why stop with JUST chicken thighs?!

    Add potatoes and Brussels sprouts to the mix and dinner is done!

    Notes on Ingredients

    • Chicken Thighs: This recipe is designed for bone-skin, skin-on chicken thighs. However, you can use bone-in chicken legs or breasts both work in this sheet pan chicken dinner. You can opt to leave the skin on or off, based on personal preference. I personally recommend leaving the skin on when roasting chicken thighs and removing afterwards if you don't care for it. And do NOT use boneless chicken of any kind, as the meat will dry out before the vegetables get caramelized.
    • Vegetables: While thie recipe calls for red potatoes and Brussels sprouts, feel free to interchange the potatoes and Brussels sprouts for any hearty vegetable you like. Sweet potatoes, russet potatoes, fresh broccoli, or carrots are great options. I would just be sure to cut your vegetables into 1 to 1 ½-inch chunks so that that everything roasts up in the same amount of time.

    How to Make Sheet Pan Chicken Thighs

    • Prepare the vegetable by washing well and patting dry. Cut the Brussels sprouts in half and if needed, cut the potatoes into 1 ½-inch cubes.
    • Place the vegetables in the center or a large rimmed sheet pan or large mixing bowl. I love simply seasoning the vegetables on the sheet pan to minimize on the number of dishes used.
    • Season with salt, pepper, rosemary, and olive oil and toss to evenly coat the vegetables with the seasonings.
    • Spread out the potatoes and Brussels sprouts evenly on the sheet pan, giving the vegetables enough space to caramelize and brown up evenly.
    • Nestle the chicken thighs on sheet pan, in between the potatoes and sprouts.
    Chicken thighs on sheet pan with brussels sprouts and potatoes.
    • Drizzle chicken with a bit of olive oil and season with salt and pepper.
    • Roast chicken and vegetables in the oven until chicken reaches an internal temperature of 162-165 degrees F and vegetables are browned and tender.
    • 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.
    Sheet pan with roasted chicken thighs, brussels sprouts, and red potatoes.

    Storage

    Place leftover chicken and/or vegetables in an airtight container once cooled slightly. Store in the refrigerator for up to 3 days. Reheat by broiling, microwaving, or baking at 350 degrees F for 15 minutes until warmed through.

    Flavor Modifications

    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 cajun seasoning or jerk seasoning to flavor the chicken and vegetables.
    • Replace the salt and peper with 1 tablespoon of Dried Onion Soup Mix. Feel free to omit the rosemary, but the roseamary pairs well with the flavor of the dried onion soup.

    More Chicken Thigh Recipes

    • Instant Pot Chicken Thighs
    • Slow Cooker Chicken and Rice
    • Slow Cooker BBQ Chicken Thighs
    • Instant Pot Teriyaki Chicken
    • Instant Pot Lemon Chicken

    Need more inspiration for planning meals that your family will love? Sign up for my FREE Meal Plans and each week you will get a meal plan with a shopping list.

    If you enjoyed this Chicken Thigh Sheet Pan Dinner, I would love for you to leave a comment and review below.

    Chicken Thighs and Brussel Sprouts with Potatoes

    Sheet Pan Chicken Thighs

    An easy sheet pan chicken dinner made with chicken thighs, Brussels sprouts, potatoes, and fresh rosemary.
    4.88 from 8 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 40 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 360kcal
    Author: Kristen Chidsey

    Ingredients

    • 1 pound bone in, skin-on chicken thighs
    • 1 pound baby red potatoes
    • 1 pound fresh Brussels sprouts cut in half
    • 1 tablespoon fresh rosemary leaves chopped
    • 3 tablespoons olive oil
    • 1 ½ teaspoons kosher salt divided
    • 1 teaspoon pepper divided
    • 1 tablespoon minced garlic
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat oven to 425 degrees F.
    • Place potatoes and Brussels sprouts in the center of a large rimmed baking sheet. Drizzle with the oil and sprinkle with garlic, rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Toss to coat and then spread out the vegetables so they are evenly spaced out on the baking sheet.
    • Nestle the chicken thighs in between the vegetables. Season the chicken with the remaining ½ teaspoon salt and ½ teaspoon pepper.
    • Roast for 30 minutes or until chicken reaches 162-165 degrees F on a digital meat thermometer.
    • Remove the sheet pan from the oven and let rest for 5 to 10 minutes before serving.

    Equipment Needed

    • Rimmed Baking Sheet
    • Oven Safe Digital Thermometer

    Notes

    Chicken: Bone-in chicken legs, breasts, and thighs all work in this sheet pan chicken dinner. You can opt to leave the skin on or off. Do NOT use boneless chicken, as the meat will dry out before the vegetables get caramelized.
    Vegetables: Interchange the potatoes and Brussels sprouts for any hearty vegetable you like--sweet potato chunks, cubed russet potatoes, fresh broccoli, carrots. Just have all the vegetables be approximately the same size so they roast at the same rate (I recommend 1 to 1 ½ inch chunks for all vegetables.)
    Rosemary:  If you don't have fresh rosemary, use 2 teaspoons of dried rosemary.
    Storage: Place leftover chicken and vegetables in an airtight container once cooled slightly. Store in the refrigerator for up to 3 days. Reheat by broiling, microwaving, or baking at 350 degrees F for 15 minutes. 

    Nutrition

    Calories: 360kcal | Carbohydrates: 29g | Protein: 28g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 1313mg | Potassium: 1234mg | Fiber: 6g | Sugar: 3g | Vitamin A: 895IU | Vitamin C: 106.8mg | Calcium: 73mg | Iron: 3.4mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
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    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

    Reader Interactions

    Comments

    1. Janell

      January 04, 2022 at 6:17 pm

      Question...I have trouble getting any vegetables to get done. Is the key to roasting coating the veggies with enough olive oil?

      Reply
      • Kristen Chidsey

        January 05, 2022 at 7:13 am

        Hi Janell! The key would actually be making sure your vegetables are cut evenly and sized the same. For this recipe, I used baby potatoes and Brussels sprouts that were halved. Each was no bigger than 1 1/2 to 2 inches. I would be sure to cut your vegetables into pieces that are no larger than 2-inches and that should do the trick!

        Reply
    2. Allison

      October 18, 2021 at 1:48 pm

      5 stars
      Delicious! I added a little BBQ sauce on top of the chicken for my kids. Thanks for sharing!

      Reply
    3. Hanna

      October 18, 2021 at 12:36 pm

      5 stars
      The rosemary garlic flavoring is so perfect! Thanks for the easy dinner idea!

      Reply
    4. Laura

      October 21, 2020 at 4:34 pm

      Sounds great, but I can’t see what to do with the garlic? I’m assuming it gets mixed with the olive oil and put on the vegetables, can you clarify?

      Reply
      • Kristen Chidsey

        October 21, 2020 at 5:17 pm

        Yes Laura, mix with the oil and vegetables. Enjoy!

        Reply
        • Laura

          October 22, 2020 at 7:50 pm

          It’s in the oven now!

          Reply
    5. Sue

      June 13, 2020 at 4:46 pm

      Can you use tin foil or parchment paper for an easier clean up?

      Reply
      • Kristen Chidsey

        June 13, 2020 at 6:18 pm

        Yes, foil works great for this recipe. The oven is a bit too hot for parchment paper. Enjoy.

        Reply
        • sue

          June 13, 2020 at 6:49 pm

          Thanks!

          Reply
    6. Ashley

      September 12, 2019 at 8:19 am

      5 stars
      This is one of our go-to sheet pan meals for dinner. So easy and always delicious!

      Reply
      • Kristen Chidsey

        September 12, 2019 at 11:10 am

        I am so glad you enjoy this as much as my family Ashley!

        Reply
    7. wilhelmina

      September 11, 2019 at 10:03 pm

      5 stars
      I am a huge fan of sheet pan meals and this one is at the top of the list! Always a hit at our house!

      Reply
      • Kristen Chidsey

        September 12, 2019 at 6:15 am

        I am so glad to hear that your family enjoys! I just love how easy they are to throw together!

        Reply
    8. Aimee @shugarysweets

      October 23, 2017 at 7:55 am

      LOVE this new sheet pan dinner trend. Seriously, where was it all my life 🙂

      Reply
      • Kristen Chidsey

        October 23, 2017 at 8:02 am

        I know--it is a busy person's dream come true and so versatile!

        Reply

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