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!
Prep Time10 minutesmins
Cook Time35 minutesmins
Total Time45 minutesmins
Course: Dinner
Cuisine: American
Keyword: Sheet Pan Chicken Thighs with Vegetables
Servings: 8servings
Author: Silvia Dunnirvine
Equipment
Sheet Pan
Ingredients
8chicken thighsbone in, skin on
2tbspolive oil or melted butterextra for drizzling over chicken
4clovesgarlic minced or pressed
1tbspeach, Italian seasoning and garlic powder
1/2tbspeach, paprika and onion powder
salt and pepperto taste
1lbbaby carrots
1lbbrussel sproutstrimmed
1small yellow onionquarted
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
You can substitute the chicken thighs for chicken breasts, instead cook at 400F for 20-25 minutes. For chicken legs cook for the same time and temperature.