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Sheet pan chicken thighs and vegetables is an easy weeknight dinner for the entire family. Throw everything together on one pan, pop it in the oven and enjoy a delicious savory dinner with crispy chicken and tender carrots, Brussels sprouts and potatoes.
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Pin ItOne pan dinners make weeknights easy! With these roasted chicken thighs and vegetables, you only need 15 minutes of prep before baking in the oven. It’s a convenient, family-friendly dinner that is packed with flavor.
Roasting bone-in chicken thighs with a variety of vegetables yields an easy weeknight meal. We use a few simple seasonings to add the perfect amount of flavor. The result is juicy chicken thighs, tender veggies and a healthy meal.
If you’re looking for other easy chicken dinners, try Creamy Tuscan Garlic Chicken, Instant Pot Chicken Stew, and Dutch Oven Whole Chicken.
Table of Contents
Easy Sheet Pan Chicken Dinner
Sheet pan dinners are perfect for busy weeknights. Everything cooks on one pan giving you time to do other things while your dinner cooks in the oven.
- Meal in one pan: Prep and clean up is easy when everything cooks on one pan.
- Minimal prep: For this recipe, you will just need to prep some veggies and toss the chicken with the seasonings. Save even more time by chopping the vegetables in advance.
- Easy clean up: Because everything cooks on one baking sheet, it makes clean up easy. Bonus points if you line the pan with parchment paper or aluminum to foil to make clean up even easier.
- Meal plan and make ahead: These roasted veggies and chicken store well so the entire recipe can be made ahead to enjoy for lunch or to reheat for dinner during the week.
Ingredients You Need
Everything you need for this easy chicken dinner can be found at your local grocery store or farmer’s market.
- Chicken thighs: I use bone-in, skinless chicken thighs for this recipe. If you use boneless thighs, keep in mind they cook faster than bone-in, so you may need to adjust the cooking time. I don’t recommend using chicken breasts for this recipe because they’re not as flavorful and cook much quicker than bone-in thighs.
- Vegetables: You will need a mix of baby potatoes, Brussels sprouts, carrots and onions. These colorful vegetables look beautiful and taste great with the baked chicken thighs. I use red onion but you can also use yellow onion.
- Greens: I love adding fresh greens to the veggies like spinach or arugula.
- Olive oil: Use high quality extra-virgin olive oil for the best flavor.
- Garlic: A must for any roasted vegetable recipe. Use freshly minced garlic for the best flavor.
- Spices: You will need rosemary, thyme, paprika, salt and black pepper.
- Lemon wedges (optional): Serve the chicken and vegetables with lemon wedges for even more fresh flavor.
How to Make Sheet Pan Chicken Thighs and Vegetables
- Prepare for baking: Preheat oven to 425°F. Line a large baking sheet with foil or parchment paper.
- Prep the veggies: In a large bowl, combine the potatoes, Brussels sprouts, onions, carrots and garlic. Drizzle with olive oil and toss to coat all over. Spread the vegetables in an even layer on the prepared baking sheet. Try not to overcrowd the pan as you want the vegetables to cook evenly.
- Prep the chicken: In a small bowl, combine spices. Sprinkle 1/3 of the mixture over the vegetables, tossing to to evenly coat. Rub the remaining spice mixture over the chicken, then arrange the chicken over the vegetables.
- Bake: Roast in the oven for 35 to 40 minutes, until the vegetables are almost tender and a thermometer inserted into the chicken reads 165°-170°F.
- Add the spinach: Move the chicken to a serving platter and cover with foil to keep warm. Top the vegetables with spinach, then return the pan to the oven and roast for 8 to 10 minutes, until the vegetables are fork tender and the spinach is wilted.
- Serve: Gently stir the vegetables, then serve with the chicken and a side of lemon wedges.
Recipe Variations and Substitutions
- Seasonings: Switch out the seasonings to try a different flavor combination. Try using fresh herbs instead of dried.
- Vegetables: While this combination of vegetables works great with this recipe, you can swap out the veggies for something else like cauliflower, artichokes, bell peppers, green beans, asparagus or other root vegetables.
- Add Parmesan cheese: If you’re looking to elevate the flavor of roasted vegetables, try adding freshly grated Parmesan cheese.
- Add spicy flavor: If you want to kick the seasonings up a notch, add red pepper flakes for spiciness.
Storage and Make Ahead
Store leftover chicken thighs and vegetables in an airtight container in the fridge for up to 3 days.
If you tried this Sheet Pan Chicken Thighs and Roasted Vegetables recipe, leave a recipe rating and review below!
Sheet Pan Chicken Thighs with Vegetables
Ingredients
- 1 pound baby potatoes, halved
- 1 pound brussels sprouts, trimmed and halved
- 2 large carrots, cut into 1/2-inch chunks
- 1 small red onion, quartered
- 4 garlic cloves, minced
- 2 tablespoons extra virgin olive oil
- 2 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 6-8 bone-in chicken thighs, skin removed
- 2 ounces fresh baby spinach
- Lemon wedges, optional
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil. In a large bowl, combine potatoes, Brussels sprouts, carrots, onion and garlic. Drizzle with olive oil and toss to coat. Spread the vegetables in an even layer on the prepared baking sheet.
- In a small bowl, mix the paprika, rosemary, thyme, salt and pepper. Sprinkle about 1/3 of the mixture over the vegetables and toss to combine. Rub the remaining spicy mixture over the chicken, then arrange them over vegetables.
- Roast for 35 to 50 minutes until vegetables are almost tender, and a thermometer inserted in the chicken reads 165 to 170°F.
- Remove the chicken to a serving platter and cover it with foil to keep it warm. Top the vegetables with spinach, return the pan to the oven and continue roasting for 8 to 10 minutes, until the vegetables are fork tender and the spinach is wilted. Gently stir the vegetables, then serve with the chicken and lemon wedges.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
