Sheet Pan Chicken Thighs with Vegetables

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!

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 dinners for weeknight meals. Just like I this Sheet Pan Honey Mustard Chicken, the recipe cooks in one dish making dinner time easy, fun and delicious.

What chicken cut is best for making sheet pan dinner?

Any cut of chicken works well with sheet pan dinners. Dark chicken meat on the bone like thighs, drumsticks, wings are naturally delicious and juicy, they are easy to cook and usually yield amazing results.

Chicken breasts are most loved and while also easy to cook into a delicious sheet pan dinner, the breast will dry out a lot quicker.

Don’t be afraid to cook larger parts like a whole chicken leg as you see in this sheet pan chicken and potatoes recipe. 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.

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?

Who doesn’t love sheet pan dinners? Not me!! So I’ve got loads of options for you starting with this Bruschetta Chicken a classic with fresh tomatoes and gooey mozzarella cheese.

For a Tex-Mex vibe that’s perfect for taco Tuesday or cinco de mayo, try this Chicken Sausage Fajitas, it’s super easy to make with few ingredients.

Cod is something I always have on hand and this Mediterranean Cod serves up all the mediterranean flavors in a light refreshing meal that you will want on repeat. And if you love seafood also try my Garlic Butter Scallops because it is to die for AND this Roasted Salmon with Vegetables loaded with the most delicious veggies like zucchini, bell peppers, red onion and asparagus!