This easy Sheet Pan Chicken Thighs with Vegetables recipe features juicy chicken cooked on one pan with carrots, brussels sprouts, and onions. It’s a delicious and satisfying meal that’s ready in just 45 minutes!
Add this chicken recipe to your weekly dinner rotation, along with my Rustic Style Sheet Pan Pizza and Sheet Pan Mediterranean Shrimp.
Table of Contents
Dinner doesn’t get much more classic than roast chicken and vegetables. The chicken is juicy and savory while the tender veggies lighten up every bite. It only gets better when they’re all cooked together on the same pan!
I’m always turning to Sheet Pan Chicken Thighs with Vegetables for weeknight meals. Dark chicken meat on the bone is naturally delicious while the juices tenderize the medley of veggies on the sheet pan. It’s always a crowd-pleasing meal you can turn to multiple nights of the week!
Ingredients and substitutions
- Chicken thighs – For the best results, use bone-in and skin-on chicken thighs. Boneless and skinless chicken thighs can be used as a substitute but they won’t take as long to roast.
- Olive oil – This is used as the base of the marinade and drizzled over the chicken at the end. Note you can also use melted butter.
- Garlic – Freshly minced garlic cloves are best! Feel free to add an extra one or two cloves to give the chicken a boost of savoriness.
- Onion powder and smoked paprika – These two dry spices give the chicken subtle warm and smoky flavors.
- Italian herbs – A packaged Italian seasoning blend is just fine.
- Salt and pepper
- Carrots – Just one of the three veggies in this chicken and roasted vegetables recipe. Head to the Variations section for more ideas on what vegetables you can roast alongside chicken thighs.
- Brussel sprouts
- Yellow onion – Or use any other kind of onion you have on hand.
How to make sheet pan chicken thighs
This easy chicken thigh sheet pan dinner comes together in 3 simple steps and just 45 minutes! Here’s how it’s done:
Step 1 – Place the chicken thighs in a large ziplock bag. Add the oil, seasonings, and dry herbs, shake to combine, then seal the bag. Leave the chicken to marinate in the fridge.
Step 2 – When it’s time to cook, place the marinated chicken thighs in the middle of a parchment-lined baking sheet. Place the chopped veggies around the edges so they’re surrounding the chicken. To finish, pour oil or melted butter, and a touch more seasoning all over the chicken and veggies.
Step 3 – Roast the chicken thighs and vegetables in the oven until the chicken skin starts to brown and the internal temperature of the thighs reaches 165ºF.
👉🏻 A simple marinade made with extra virgin olive oil and seasonings penetrates through the chicken thighs, enhancing their already amazing flavors. You can stick to the marinade in the recipe card or mix up the flavors using any of these seasonings for chicken:
- Smoked paprika
- Cayenne
- Garlic powder
- Onion powder
- Thyme
- Rosemary
- Sage
- Basil
- Italian herbs
- Parsley
- Salt and pepper
Check out the FAQs section to learn how long you should leave the chicken in the marinade.
Serving suggestions
No need to go overboard with the sides. Pair the chicken and veggies with simple side dishes you can prepare as they’re roasting in the oven, like cilantro lime brown rice, cauliflower mashed potatoes, or kale pomegranate salad.
Variations
- Instead of chicken thighs – You can substitute the chicken thighs for chicken breasts or chicken legs cooked at 400ºF for 20 to 25 minutes.
- Add more veggies – There are plenty of vegetables you can use here! Instead of or in addition to the carrots and brussels sprouts, roast mushrooms, sweet potatoes, beets, white potatoes, bell peppers, zucchini, or asparagus alongside the chicken. Check out my Sheet Pan Chicken and Potatoes and Sheet Pan Chicken and Veggies for more ideas and cooking tips.
- Dairy free and Whole30 – Use extra virgin olive oil to drizzle over the chicken just before baking. Do not use butter.
Frequently asked questions
I recommend marinating the chicken thighs for a minimum of 30 minutes, although they can be left for up to 2 days. Remember to keep the marinating chicken in the fridge until it’s time to cook.
I prefer skin-on because it becomes incredibly crispy in the oven, adding a new dimension of flavor and crunch! However, if you want a lighter meal, use skinless chicken thighs instead.
Yes, frozen chicken thighs will work just as well. Remember to thaw them overnight in the fridge before making this recipe.
Yes, you can bake raw chicken and vegetables together safely, as long as you follow proper food safety guidelines. Chicken should reach an internal temperature of 165°F (74°C) to be safe to eat.
Chicken thighs are naturally more forgiving than chicken breasts because they have a higher fat content. A few things you can do to prevent chicken thighs from drying out are; don’t overcook it, cover with foil, marinate or oil it well before cooking and rest before serving.
Storing and reheating leftovers
To store: The cooked and cooled chicken thighs and vegetables make for excellent leftovers! Store them in an airtight container for 3 to 4 days in the fridge.
To reheat: Place the chicken and veggies on a sheet pan and warm in a 350ºF oven for 10 to 15 minutes or until warmed through. To get the skin crispy again, broil the chicken thighs skin side up for 1 to 2 minutes.
Want more easy sheet pan recipes?
- Bruschetta Chicken
- Chicken Sausage Fajitas
- Mediterranean Cod
- Garlic Butter Scallops
- Roasted Salmon with Vegetables
Sheet Pan Chicken Thighs Recipe
Equipment
- Sheet Pan
Ingredients
- 8 chicken thighs bone in, skin on
- 2 tbsp olive oil or melted butter extra for drizzling over chicken
- 4 cloves garlic minced or pressed
- 1 tbsp each, Italian seasoning and garlic powder
- 1/2 tbsp each, paprika and onion powder
- salt and pepper to taste
- 1 lb baby carrots
- 1 lb brussel sprouts trimmed
- 1 small yellow onion quarted
Instructions
- Add chicken thighs to a zipper back along with all seasoning. Shake the bag until the chicken is well coated. Refrigerate chicken in bag for 1/2 hour or up to two days. Alternatively, toss them in a bowl to coat with seasoning.
- When ready to cook, pre-heat oven to 425F degrees. Line a sheet pan with parchment paper. Arrange chicken thighs in a sheet pan then add the veggies around the sides. Add an additional pinch of Italian herbs to the veggies and drizzle with olive oil or butter.
- Cook for about 30-35 minutes or until skin starts to brown and internal temperature of chicken is 165F degrees. Garnish with fresh parsley or cilantro before serving.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Will this recipe come out as well is using chicken thighs that have been frozen, the defrosted?
Yes, be sure that it is fully defrosted but otherwise that’s totally fine.
Meh! Surprisingly bland despite following recipe exactly and allowing the chicken to marinate in a sealed ziplock bag in the refrigerator for about 30 hours.
So very sorry to hear! The seasoning amount / types can always be adjusted to your preference too.
I typed in my email to receive free recipe book – But no book.
Hi Yolanda, thanks for letting me know. I sent you an email with the ebook.
This was wonderful. So easy to prepare too. I used 6 chicken thighs seasoned them all in the parchment paper with olive oil and all spice ingredients with additional garlic.. Added chopped mushrooms, onions, carrots, parsnips, and potatoes. Roasted for 45 minutes. The vegetables were velvety and the chicken skin crispy. Full of flavor. Just heavenly.
That sounds amazing Deborah, so happy to hear!! thanks for taking the time to share your feedback, means a lot to me! xoxo
In your description, you mention pouring melted butter over everything, BUT on the recipe card, there is no butter in the ingredient list or in the instructions.
Hi Linda, sorry for the confusion. There is no actual butter listed or being used in this recipe, however I have before used both butter and oil together to coat the chicken. I actually gives the chicken a delicious taste and finish to the chicken. Either way you can’t mess it up. Because all the seasoning is in the marinate I suggest that once you put everything together in a sheet pan, to add a little extra drizzle of oil or melted butter over the veggies along with some seasoning so the veggies taste great too. I hope this helps!
I find it difficult to follow directions. Lists ingredients and then when you go to use said ingredients according to measurements, 3 ingredients are never mentioned. Directions then say to add melted when pan comes out of oven. What butter?
Hi Carol, sorry about the confusion. This recipe has been updated to reflect the ingredients correctly. There are just some notes on when and when not to use butter to accommodate certain dietary needs. Thank you!
Tried this recipe for dinner today, and it was delicious! My family luv’d the chicken and are big fans of veggies. Lots of herb flavor.
I’ve been doing more pan dinners because it makes cleaning so much easier.
Thank you so much sharing!!😀
God bless you
Hi Lisa, that’s wonderful happy to hear! Sheet pan meals are great, easy to make, easy to clean up and so delicious. I love how the flavors mingle together as they cook. I have a brand new sheet pan chicken dinner that you might like to try next, it’s the sheet pan honey mustard chicken. Let me know if you try that one. Thanks for the feedback Lisa, I really appreciate it!