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When you need an easy dinner, this Sheet Pan Chicken Thighs recipe checks all the boxes. With juicy chicken, tender potatoes, and perfectly caramelized Brussels sprouts, it is a complete meal made on just one pan. Best of all, it takes less than 10 minutes of prep, making it the perfect solution for busy weeknights.
Key Tips To Know Before You Start
It really does not get much easier than this sheet pan chicken thigh dinner. Simple ingredients, one pan, and the oven does the heavy lifting! That said, I have a few helpful notes to keep in mind before you dive into cooking.
- Marinate the chicken if time permits. While not necessary, letting the chicken marinate for even just 30 minutes will enhance the overall flavor of the dish.
- Don't overcrowd the pan. It is better to use 2 sheet pans rather than overcrowding one pan so that the chicken and veggies have space to roast and caramelize.
- Evenly dice veggies. Chop the potatoes and vegetables into similar-sized pieces (think 2-inch chunks) so they cook at the same rate as the chicken. This is the secret to everything being ready at once.
Notes on Ingredients
- Chicken Thighs: Use bone-in, skin-on chicken thighs to ensure that the chicken stays juicy and moist. If you don't care to eat the skin, simply remove it after roasting. Don't care for chicken thighs? Use chicken legs or split chicken breasts.
- Potatoes: Any variety of starchy or waxy potatoes work well in this sheet pan dinner. You can even use sweet potatoes if desired. Or omit the potatoes and increase the other veggies to keep this sheet pan dinner low-carb.
- Brussels Sprouts (or Alternative Vegetable): Just like my recipes for sheet pan salmon and sheet pan sausage, I like to pair potatoes with a hearty veggie to round out dinner. Brussels sprouts are my go-to, but butternut squash, broccoli florets, onions, bell peppers, or carrots all work well.
- Seasonings: This sheet pan chicken thigh dinner is boldly seasoned with simple ingredients; garlic, olive oil, Dijon mustard, salt, pepper, and rosemary. If you don't have fresh rosemary on hand, I have modifications for dried rosemary leaves.
How to Make Sheet Pan Chicken Thighs with Veggies
Think of the following step-by-step instructions as me standing next to you in the kitchen giving you pointers along the way. Although, I promise--this is one of the easiest dinner recipes you will ever make!
- Season chicken. In a large bowl, combine olive oil, Dijon mustard, salt, pepper, rosemary, and garlic. Add chicken thighs and toss to coat with the seasoning. If you have time, cover and refrigerate the chicken thighs for at least 30 minutes or up to 12 hours. Otherwise, proceed with the recipe as written.
- Season Veggies. Place potatoes and Brussels sprouts (or veggies of choice) on a sheet pan. Add olive oil, salt, pepper, rosemary, and garlic, toss to coat and then spread the veggies out, leaving space for the chicken thighs.
- Add Chicken. Remove the chicken thighs from the marinade and nestle in-between veggies.
- Roast. Roast until the chicken thighs reach 165℉ and the vegetables are caramelized and tender.
- Rest before serving. Let chicken rest for 5-10 minutes before serving to allow for the juices to redistribute through the chicken, keeping the meat super juicy.
Storage & Reheating
- Refrigerate: Allow the leftover chicken and vegetable to cool slightly then transfer to an airtight container. Store in the fridge for up to 3 days.
- Reheat: Skip 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℉ for 15 minutes to warm through.
More Easy 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
- Chicken Shawarma Wraps
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Sheet Pan Chicken Thighs with Vegetables
Made with just a handful of ingredients, this easy all-in-one sheet pan recipe delivers juicy, tender chicken thighs with caramelized potatoes and Brussels sprouts, all seasoned with garlic and Dijon.
Video
Ingredients
- 4-6 bone in, skin-on chicken thighs
- 4 tablespoons extra virgin olive oil, divided
- 1 tablespoon Dijon Mustard
- 1½ teaspoons kosher salt, divided
- 3 teaspoons minced garlic, divided
- 1 tablespoon fresh rosemary leaves, chopped and divided
- 1 pound baby red potatoes, or large potatoes, cubed into 2-inch chunks
- 1 pound fresh Brussels sprouts, cut in half
- ½ teaspoon freshly ground black pepper
- 1 lemon, optional
Instructions
- Whisk together 2 tablespoons olive oil, 1 tablespoon mustard, 2 teaspoons minced garlic, ½ teaspoon kosher salt, and 1 tablespoon chopped rosemary leaves in a large mixing bowl. Add the chicken thighs to the bowl and toss to liberally coat the chicken in the marinade. If time permits, cover the bowl with plastic wrap and refrigerate for 30 minutes or up to 12 hours.
- When ready to bake the sheet pan dinner, preheat oven to 400℉.
- Place the potatoes and Brussels sprouts in the center of a large-rimmed baking sheet. Drizzle the vegetables with the remaining 2 tablespoons of oil and season with 1 teaspoon kosher salt, pepper, 1 teaspoon minced garlic, and ½ tablespoon chopped rosemary. Toss to coat and then spread the vegetables out into a single, even layer, leaving space for the chicken.
- Remove the chicken from the marinade and nestle the chicken thighs in between the vegetables.
- Roast for 35-40 minutes or until chicken reaches 163-165℉ on a digital meat thermometer and the potatoes are fork-tender and caramelized.
- 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.
Notes
Chicken: Bone-in chicken legs or split chicken breasts work in place of chicken thighs. 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 1½ to 2-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 or baking at 350℉ for 15 minutes.
Nutrition
Calories: 360kcalCarbohydrates: 29gProtein: 28gFat: 15gSaturated Fat: 2gCholesterol: 107mgSodium: 1313mgPotassium: 1234mgFiber: 6gSugar: 3gVitamin A: 895IUVitamin C: 106.8mgCalcium: 73mgIron: 3.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Delicious! I added a little BBQ sauce on top of the chicken for my kids. Thanks for sharing!
The rosemary garlic flavoring is so perfect! Thanks for the easy dinner idea!
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?
Yes Laura, mix with the oil and vegetables. Enjoy!
It’s in the oven now!
Can you use tin foil or parchment paper for an easier clean up?
Yes, foil works great for this recipe. The oven is a bit too hot for parchment paper. Enjoy.
Thanks!
This is one of our go-to sheet pan meals for dinner. So easy and always delicious!
I am so glad you enjoy this as much as my family Ashley!
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!
I am so glad to hear that your family enjoys! I just love how easy they are to throw together!
LOVE this new sheet pan dinner trend. Seriously, where was it all my life 🙂
I know--it is a busy person's dream come true and so versatile!