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.
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.
- 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.
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.
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
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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
- 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
- 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.