Want a delicious dinner with minimal effort? My Sheet Pan Chicken Thighs recipe is your new weeknight hero. This dish delivers juicy, flavorful chicken and tender veggies all cooked on one pan, making cleanup a breeze.
Key Ingredients & Substitutions
- Chicken Thighs: Bone-in, skin-on chicken thighs are best for flavor and juiciness. Boneless, skinless thighs work too, but cook time will be shorter.
- Root Vegetables: Potatoes and carrots are classic. Sweet potatoes, parsnips, or even Brussels sprouts are great alternatives.
- Olive Oil: Essential for coating and crisping. Avocado oil is a good substitute.
- Spices: Paprika, garlic powder, onion powder, and dried herbs like thyme or oregano provide a savory base. Feel free to adjust to your taste!
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- 1.5 lbs small red potatoes, quartered
- 1 lb carrots, peeled and chopped into 1-inch pieces
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1/2 tsp salt (or to taste)
- Fresh parsley, for garnish (optional)
How Much Time Will You Need?
- Total Time: 45-50 minutes
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Servings: 4
- Calories per serving (approx): 550
- Tools Needed: Large baking sheet, mixing bowl
Step-by-Step Instructions
1. Prepare Your Veggies
Preheat your oven to 400°F (200°C). In a large bowl, combine the quartered potatoes and chopped carrots. These Sheet Pan Chicken Thighs will cook evenly if the vegetables are cut into similar sizes.
2. Season the Vegetables
Drizzle the olive oil over the vegetables. Add the smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper. Toss everything until the vegetables are well coated with the seasoning blend.
3. Arrange on the Sheet Pan
Spread the seasoned vegetables in a single layer on a large baking sheet. Leave a little space for the chicken thighs. This ensures everything roasts nicely for your Sheet Pan Chicken Thighs.
4. Season the Chicken Thighs
Pat the chicken thighs dry with paper towels – this helps get crispy skin! Lightly season the chicken thighs with a little extra salt, pepper, and a pinch of paprika. Place them skin-side up among the vegetables on the baking sheet.
5. Roast to Perfection
Bake for 30-35 minutes, or until the chicken thighs are cooked through and the skin is crispy, and the vegetables are tender. An internal temperature of 165°F (74°C) for the chicken is ideal. Let your Sheet Pan Chicken Thighs rest for a few minutes before serving.
6. Garnish and Serve
If desired, sprinkle fresh chopped parsley over your Sheet Pan Chicken Thighs and roasted vegetables for a pop of color and freshness. Serve hot and enjoy this easy, delicious meal!
Storage Instructions
Store leftover Sheet Pan Chicken Thighs and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through. For crispy skin, reheat in the oven at 350°F (175°C) for about 10-15 minutes.
Frequently Asked Questions (FAQ)
Q: Can I use boneless, skinless chicken thighs?
A: Yes, but reduce the cooking time to 20-25 minutes, or until cooked through.
Q: What other vegetables can I add?
A: Broccoli, bell peppers, or zucchini work well, but add them during the last 15-20 minutes of cooking as they cook faster.
Q: Do I need to flip the chicken or vegetables during cooking?
A: For crispy skin on the chicken, no. You can gently toss the vegetables halfway through if you prefer, but it’s not essential.
Q: How do I know the chicken is done?
A: The easiest way is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone; it should read 165°F (74°C).
Q: Can I prepare this ahead of time?
A: You can chop and season the vegetables ahead of time and store them in the fridge. Season the chicken just before baking for best results.
Q: My chicken skin isn’t crispy. What happened?
A: Make sure the chicken thighs are patted very dry before seasoning and placed skin-side up. Also, ensure your oven is fully preheated.