These Sheet Pan Chicken Thighs are tender and full of flavor. You’ll love this super easy, dump and bake dinner because it has minimal prep and is ready in under 30 minutes. But, the whole family will love this sheet pan chicken and veggies because it’s colorful and delicious!
Although we love creating complicated and impressive “wow” meal like our oven baked lasagna, most of our recipes are easy weeknight dinners made with just a few ingredients and are ready in 30 minutes or less.
Well, stand by because this one-pan meal is quick and easy but still says “WOW!” Let us show you how to make delicious and easy baked chicken and vegetables for dinner tonight.
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Why We Love One Pan Chicken Thighs
- They are brushed with butter for amazing flavor and juicy meat.
When you combine the baked chicken thighs with roasted onions, an assortment of hearty vegetables, and just the right selection of spices, you have a mouthwatering aroma that will make your family run to the table for dinner. - The baked chicken and vegetables look delicious.
The roasted veggies are healthy and super colorful, which studies have shown actually stimulates the appetite. And if you have children, you know that food presentation can make or break dinner. - Sheet pan dinners are quick and cleanup is a breeze!
From start to finish this chicken veggie bake only takes a mere 30 minutes to make!
Since you just use one pan to season and cook everything all together, there isn’t a sink full of dishes waiting for you when you are done. - It’s a naturally gluten-free meal.
This filling dish is the perfect choice for an easy dinner when you’re hosting those with food sensitivities.
We use parchment paper, which means you might need to wash the sheet pan when you’re done. You also can use aluminum foil to just peel and toss the whole mess.
Love sheet pan dinners with easy clean-up? Try our pork tenderloin dinner or sheet pan sausage and veggies recipes.
Ingredient Notes and Substitutions
- Veggies: choose bright-colored vegetables that are hearty enough to withstand high oven heat, such as green bell peppers, red bell peppers, red onions, sweet potatoes, asparagus, or carrots.
The best potatoes for roasting are Russet, Yukon Gold, and red. - Chicken Thighs: bone-in or boneless/skinless. If using boneless thighs, the cooking time will be closer to 25 minutes.
- Seasonings: dried thyme, Kosher salt, and dried garlic. For extra fresh flavor, try adding fresh herbs right before serving.
Quick Recipe Variations
- Use bone-in, skin-on thighs for extra flavor in this sheet pan chicken thighs recipe. Just be sure to adjust the cooking time since the bone-in poultry will take a bit longer to cook through.
- Try a different type of potato, such as Yukon gold or red potatoes.
- Add in other veggies such as broccoli, cauliflower, or Brussels sprouts.
- Use fresh herbs instead of dried ones for extra flavor. Try rosemary, sage, or oregano. Remember that you’ll need more fresh herbs since dried herbs are more concentrated.
- Add a touch of heat with a pinch of cayenne pepper, red pepper feta dip, or diced jalapeño peppers.
- For a flavor boost, brush lemon juice on the thighs instead of butter.
How to Make Sheet Pan Chicken and Veggies
- Drizzle veggies with cooking oil and toss with your hands.
This helps to coat the veggies evenly in oil and adds flavor.
2. Lay out thighs on the pan, but don’t flatten them completely.
Keeping them a bit arched prevents the poultry from drying out.
🎯 TFN Pro Tip
Dry the poultry skin by blotting it with a paper towel before brushing it with butter or oil. This ensures crispy and flavorful meat.
3. Brush with melted butter and season.
Butter gives the baked chicken that beautiful golden brown color and adds so much flavor and moisture.
Serving Suggestions
This dinner is so hearty and filling that you really don’t need much more to round out the meal. But if you’re cooking for a crowd or hosting a holiday meal, you can serve this dinner alongside a flavorful rice dish like Rice Instant Pot Jasmine or perfect brown rice Instant Pot.
For various vegetables on the table, you can also make Kale Salad With Tahini Dressing and best recipe for instant mashed potatoes.
Recipe FAQs
Yes, you can! Since the poultry is cut into 1-inch cubes and the vegetables are chopped similarly, roasting them at 475ºF allows the ingredients to cook thoroughly.
Leaving the skin on helps to retain moisture while the meat cooks; skinless or not, brushing the thighs with butter adds both flavor and moisture to the cooked chicken.
Yes, this is a safe method of cooking, as long as everything in the pan is fully cooked before eating. With this recipe you can cook everything at once.
Yes! This dish freezes well. Place cooled leftovers in a freezer-safe container and store them in the freezer for up to 3 months.
To reheat this sheet pan chicken thighs, follow the instructions below. You may find that the veggies are a bit softer after being frozen, but they will still taste great!
Leftovers of this chicken veggie bake recipe will keep well in the fridge for up to 3 days. They are super tasty to enjoy for lunch the next day. You can also make a large batch ahead of time that’s quick to reheat for dinner another night.
Store baked sheet pan chicken thighs in an airtight container in the refrigerator. When ready to reheat, remove from the fridge and allow to come to room temperature.
To reheat, preheat the oven to 375ºF. Place the chicken and veggies on a sheet pan and bake for 15-20 minutes or until heated through.
You also can reheat this in the microwave. Cook on HIGH for 3-4 minutes or until heated through.
Looking for more 30 Minute Chicken Recipes?
If you tried this sheet pan chicken and veggies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Sheet Pan Chicken Thighs and Veggies
Equipment
- Baking Sheet
Ingredients
- 5 medium potatoes (russett, red, gold, or white) scrubbed and cut into 2" chunks
- 3 large carrots sliced into 2" chunks
- ½ red onion rough chopped
- 2 tablespoons avocado or olive oil
- 8 boneless, skinless chicken thighs
- 2 tablespoons butter melted
- 2 teaspoons dried thyme
- 2 teaspoons Kosher salt
- 2 teaspoons dried garlic
Instructions
- Preheat oven to 425º, using bake or roast mode. Prepare sheet pan by spraying with cooking oil or covering with parchment paper or foil. Add potatoes, carrots, and onions to sheet. Drizzle with avocado or olive oil and toss with your hands.
- Add chicken thighs to sheet. Don't flatten them completely in order to prevent them from drying out. Brush with melted butter and season.
- Bake or roast sheet pan for 25-27 minutes. Check the internal temperature of the chicken. The chicken is done when it reaches 165º. Use a fork to pierce the potatoes and carrots to see if they are done.
Notes
Nutrition
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Previous
H says
Seasoning is top notch!
KM says
I have this in the oven right now but am curious as to which thighs to use. Your recipe calls for boneless, skinless but your pictures show skin with bone. Please clarify. Thank you.
Gianne - TFN Team Member says
We have made them both ways. When we updated the photos, we could only find bone-in at the grocery store. Bone in may take a few minutes longer to bake than boneless. Let a meat thermometer be your guide by checking the temperature at 25 minutes, then again at 27-28 minutes. Pull them from the oven when they reach 165ºF.
LeftAlone2020/BrokenCook says
Made it today with my own twist. Add fresh lemon juice and hot olive oil. The cook time was off by 15 min
Casey says
I love sheet pan meals and this looks delicious!