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Sheet pan chicken thighs with potatoes and vegetables on white dish.
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4.86 from 14 votes

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.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Kristen Chidsey

Equipment

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.
    Side by side photo showing bowl with mustard and oil mixture and then chicken tossed in the marinade.
  • 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.
    Red baby potatoes and brussel sprouts seasoned and spread out on rimmed sheet pan for chicken thigh sheet pan dinner.
  • Remove the chicken from the marinade and nestle the chicken thighs in between the vegetables.
    Seasoned Chicken Thighs, potatoes, and brussels sprouts spread out on sheet pan.
  • Roast for 35-40 minutes or until chicken reaches 163-165℉ on a digital meat thermometer and the potatoes are fork-tender and caramelized.
    Roasted Chicken Thighs with vegetables and potatoes.
  • 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.
    Sheet pan chicken thighs with potatoes and vegetables on white dish.

Video

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: 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
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