Go Back

Sheet Pan Chicken Thighs Dinner

Sheet Pan Chicken Thighs Dinner with juicy, roasted chicken thighs and perfectly tender vegetables. Roasted at 425°F until the chicken hits 165°F, with an optional broil for extra crispy skin.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 6 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
For the Vegetables
  • 1 lb baby potatoes
  • 2 cup broccoli florets
  • 2 carrots
  • 1 red bell pepper
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F (220°C) for even roasting.
  2. Line a large sheet pan with parchment paper to prevent sticking and simplify cleanup.
  3. In a bowl, toss the chicken thighs with olive oil, garlic powder, paprika, Italian seasoning, salt, and black pepper until evenly coated.
  4. In another bowl, toss the potatoes, broccoli florets, carrots, and red bell pepper with olive oil, salt, and black pepper until well combined.
Roast and finish
  1. Arrange the chicken thighs on one side of the sheet pan in a single layer.
  2. Spread the vegetables evenly around the chicken so they roast at the same time.
  3. Bake for 35–40 minutes, until the chicken reaches 165°F (74°C) and the vegetables are tender.
  4. Broil for 2–3 minutes if desired for extra crispy skin, watching closely to avoid burning.
  5. Let the sheet pan rest for 5 minutes before serving to help the juices settle.

Notes

For the crispest skin, pat the chicken thighs dry before seasoning and avoid moving them during roasting. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 425°F (220°C) until warm. Freezing is not recommended for best texture. For a lower-carb option, replace the baby potatoes with chopped cauliflower florets.