Sheet Pan Chicken Thighs
Sheet Pan Chicken Thighs are a hassle-free, delicious dinner option that combines juicy, flavorful chicken with vibrant seasonal vegetables. Roasted to golden perfection, this one-pan meal is ideal for busy weeknights or casual gatherings. With minimal prep and cleanup, you can enjoy a mouthwatering dish that delights the whole family.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 4 bone-in chicken thighs (skin-on)
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tbsp fresh rosemary or thyme, chopped
- 2 cups seasonal vegetables (bell peppers, zucchini, carrots), chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place chicken thighs on the sheet and season with salt, pepper, and garlic powder.
- Drizzle olive oil over chicken and sprinkle herbs on top.
- Add chopped vegetables around the chicken and drizzle with additional olive oil; season with salt.
- Roast for 35-40 minutes until chicken reaches an internal temperature of 165°F (75°C) and is crispy.
- Let rest for 5 minutes before serving.
Nutrition
- Serving Size: 1 chicken thigh with vegetables (approx. 300g)
- Calories: 360
- Sugar: 3g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Customize your veggies based on availability or preference—sweet potatoes or broccoli work great! Ensure chicken skin is dry before seasoning for maximum crispiness.