Name: Sheet Pan Chicken Thighs
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
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 1/2 teaspoons kosher salt (divided); 1 teaspoon pepper (divided); 1 tablespoon minced garlic

Jump to Recipe

Sheet Pan Chicken Thighs with Potatoes and Brussels Sprouts is an all-in-one, wholesome dinner recipe that comes together with just one pan and minimal effort.

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

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 afterward 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 this 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 everything roasts up in the same amount of time.

How to Make Sheet Pan Chicken Thighs

Prepare the vegetable by washing them well and patting them dry. Cut the Brussels sprouts in half and if needed, cut the potatoes into 1-½-inch cubes.
Place the vegetables in the center of a large rimmed sheet pan or large mixing bowl. I love simply seasoning the vegetables on the sheet pan to minimize 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 the 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 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.

More Chicken Thigh Recipes

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.

4.80 from 10 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

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

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

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

Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!