sheet pan chicken thighs
This easy and flavorful sheet pan chicken thighs recipe is perfect for a weeknight dinner. With juicy chicken thighs and seasonal vegetables roasted to perfection, it delivers convenience and taste all in one.
Equipment
- 1 sheet pan
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 cutting board
- 1 tongs or spatula
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 cups baby potatoes, halved
- 1 cup carrots, sliced
- 1 cup bell peppers, chopped
- 4 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- to taste salt
- to taste pepper
- optional fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, combine the olive oil, garlic powder, onion powder, paprika, dried thyme, salt, and pepper. Stir until well combined to create a marinade.
- Add the chicken thighs to the bowl and coat them evenly with the marinade.
- On a large sheet pan, arrange the halved baby potatoes and sliced carrots. Drizzle them with a bit more olive oil, salt, and pepper. Toss to coat.
- Place the marinated chicken thighs on the sheet pan, skin-side up. Scatter the chopped bell peppers around the chicken and vegetables.
- Transfer the sheet pan to the preheated oven and roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- Once cooked, remove the sheet pan from the oven and let it rest for 5 minutes. Garnish with fresh parsley if desired before serving.
Notes
You can customize the vegetables based on what you have on hand; zucchini and asparagus work well, too.
For extra crispy skin, broil the chicken for the last 3-5 minutes of cooking.
This dish can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.