This Sheet Pan Chicken Thighs recipe only takes a few minutes to throw together and the whole meal cooks at one time. Dinner will be on the table in less than 45 minutes. The best part is that most of that time is hands off so you’ll have more time for yourself.
It’s got all the great flavors of Baked Chicken Thighs with the addition of potatoes, onions, and carrots to really round out the meal.
What is a sheet pan recipe?
A sheet pan recipe is traditionally a recipe that only requires one pan or baking sheet to cook. You may need smaller bowls or utensils to create the actual dish, but in general it doesn’t take too much work to throw together.
They’re perfect for weeknights when you want to get something for dinner done quickly while finishing up other tasks since it’s so hands-off during the cooking process.
If you’re looking for other sheet pan recipes to try, I definitely recommend this One-Dish Italian Chicken and Cauliflower Dinner or this One Pan Shrimp and Asparagus. Both come together in under 30 minutes.
What size sheet pan should you use?
Using a standard 9 x 13 inch sheet pan will work great. It’s one that most families have on hand already for cookies. It may be a little full when you add the vegetables to the pan, but if you stir them around halfway through the cooking time, they should still cook through evenly.
If you have a traditional half sheet pan, which is around 13 x 18 inches, it should fit in your oven no problem and actually give your vegetables a little more room in between them. That will help them roast and caramelize a little more which is always delicious.
How should you prepare the chicken?
In this recipe, all you need to do is blend some seasoning together and sprinkle it both on the inside of the chicken thigh and outside once it’s rolled back up. I like to add a little olive oil on the top after it’s been sprinkled with the seasoning and placed on the sheet pan to help it stay moist. Using a basting brush like this helps spread it evenly too.
If you want to change things up, you can use the seasoning in our recipe for Ranch Chicken Thighs. Another option would be to include a little pad of butter inside the chicken thigh like we learned in the Bacon Wrapped Chicken Thigh recipe. It definitely isn’t required, but adds a ton of rich flavor.
What vegetables can you use for this sheet pan dinner?
You can use just about any vegetables that you choose. Using staples like onions, carrots, and potatoes is always a good bet.
Something to keep in mind is that pairing vegetables that are the same type of consistency helps them cook at similar times and temperatures.
If you choose something less dense than carrots or potatoes, like zucchini for example, you may want to wait 15 or so minutes before actually adding them to the sheet pan. This will help make sure that they don’t burn or get too squishy from the long cook time.
How to Make Sheet Pan Chicken Thighs
To make this recipe, you’ll want to prepare a sheet pan with aluminum foil for easy clean up. You’ll mix together the seasonings and season the chicken thighs with them. Once those are on the sheet pan, add a little olive oil to the top of each thigh.
For the vegetables, after they’re cut, you’ll put them in a large bowl and drizzle olive oil over them, and add seasoning to these as well. Another option is to add the vegetables to the sheet pan first and coat with the seasonings so you don’t have to dirty another bowl.
When the chicken thighs and veggies are on the sheet pan, it’s just a matter of baking. It should only take 30-40 minutes to cook through. If you’re able to, be sure to toss the veggies halfway through to help them cook evenly. To check if the chicken is done, use an instant read thermometer to verify that the internal temperature has reached 165°F.Print
- 6 boneless, skinless chicken thighs
- 3 tsp. salt, divided
- 1 and ½ tsp. pepper, divided
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. paprika
- 1 lb. small red potatoes, halved
- ½ lb. carrot chips
- 1 yellow onion, sliced
- 2 and ½ Tbsp. olive oil, divided
- Preheat the oven to 400°F and prepare a sheet pan with aluminum foil.
- In a small bowl, mix together 2 teaspoons of the salt, 1 teaspoon of the pepper, garlic powder, onion powder, and paprika.
- Unroll the chicken, season both sides with ½ teaspoon of seasoning then roll back up and place on the sheet pan. Use a silicone brush and ½ tablespoon of the olive oil to lightly coat the outside of each chicken thigh.
- In a large bowl, toss the halved potatoes, carrot chips, and sliced onion with remaining 2 tablespoons of olive oil, remaining 1 teaspoon of salt, ½ teaspoon of pepper, and any remaining seasoning blend then spread around the chicken on the sheet pan.
- Cook for 30-40 minutes until chicken is cooked through, flipping vegetables halfway. It should read 165°F on an instant read thermometer.