sheet pan with halved baby red potatoes, carrot chips, onion slices, and seasoned chicken thighs

Sheet Pan Chicken Thighs Recipe

Contributor: Sam Ellis

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.

  • Author: Sam Ellis
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: American


  • 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


  1. Preheat the oven to 400°F and prepare a sheet pan with aluminum foil.
  2. In a small bowl, mix together 2 teaspoons of the salt, 1 teaspoon of the pepper, garlic powder, onion powder, and paprika.
  3. 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.
  4. 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.
  5. Cook for 30-40 minutes until chicken is cooked through, flipping vegetables halfway. It should read 165°F on an instant read thermometer.