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Easy Sheet Pan Chicken Thighs & Roasted Veggies

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A quick and easy weeknight dinner featuring juicy bone-in, skin-on chicken thighs and caramelized roasted vegetables, all cooked on a single sheet pan for minimal cleanup.

Ingredients

Scale
  • 4–6 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 pound baby potatoes, halved or quartered
  • 3–4 medium carrots, peeled and cut into 2-inch chunks
  • 1 large red onion, cut into wedges
  • 2 cups broccoli florets or halved Brussels sprouts
  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika (smoked or sweet)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh parsley or thyme sprigs for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and dry all vegetables. Cut potatoes into halves or quarters, slice carrots into 2-inch chunks, cut onion into wedges, and break broccoli into florets.
  3. In a large bowl, toss prepared vegetables with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and half of the dried rosemary and thyme. Spread evenly on a sheet pan, leaving space in the middle for the chicken.
  4. Pat chicken thighs dry with paper towels. In a small bowl, mix remaining olive oil, minced garlic, paprika, remaining rosemary and thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Rub mixture all over chicken thighs, getting under the skin if possible. Place chicken skin-side up in the middle of the sheet pan.
  5. Roast for 35-45 minutes. After 20 minutes, flip the vegetables (leave chicken skin-side up). Chicken is done when skin is golden and crispy, and internal temperature reaches 165°F (74°C). Vegetables should be tender and caramelized.
  6. Remove from oven and let rest for 5 minutes.
  7. Garnish with fresh parsley or thyme if desired. Serve directly from the sheet pan or transfer to a platter.

Notes

For extra crispy skin, pat chicken thighs dry thoroughly. If chicken browns too quickly, tent loosely with foil. For vegetables that aren’t browning enough, increase oven to 450°F for the last 5 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Nutrition

Keywords: sheet pan chicken, roasted chicken thighs, easy weeknight dinner, one pan meal, roasted vegetables, quick dinner, healthy chicken recipe

Find it online: https://goldensimmer.com/easy-sheet-pan-chicken-thighs-and-roasted-veggies/