Go Back Email Link
–+ servings
Sheet pan chicken thighs plated with roasted vegetables and fresh herbs.
Print Recipe
5 from 29 votes

Sheet Pan Chicken Thighs

Enjoy juicy chicken thighs and veggies in one simple dish. This delicious and healthy sheet pan meal is perfect for busy weeknights.
Prep Time3 minutes
Cook Time27 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 6 servings
Calories: 401kcal
Author: Renae Gerhardstein

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 chicken thighs bone in, skin on or boneless, skinless
  • 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.
    Jelly roll pan filled with seasoned, raw chicken thighs and chopped vegetables.
  • 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

TFN Pro Tip:
  • Dry the chicken by blotting it with a paper towel before brushing it with butter or oil. This ensures crispy and flavorful chicken pieces.

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.
To make Roasted Chicken Thighs ahead of time:
Make a large batch ahead of time that's quick to reheat for dinner another night.
How to Store and Reheat: 
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.
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.
 

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 33g | Protein: 33g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 153mg | Sodium: 1001mg | Potassium: 1317mg | Fiber: 4g | Sugar: 4g | Vitamin A: 6194IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 3mg