Julie Clark
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Sheet Pan Chicken Thighs
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Sheet pan chicken thighs are an easy, oven baked dinner made with skin-on chicken thighs, baby potatoes and carrots. A one pan chicken thigh recipe perfect for weeknight meals.
If you’re looking for a no-fuss dinner that still feels like you put in real effort, these sheet pan chicken thighs are it. The touch of honey caramelizes during roasted and helps to turn the skin beautifully golden brown. Roasting in one pan helps the potatoes, carrots and red onion soak up the pan juices, creating built-in flavor without extra steps.
Love using chicken thighs? Make our Italian chicken skillet, crockpot chicken tacos or grilled chicken thighs.
The One-Pan Chicken Thigh Recipe That Tastes Like It Took All Day
There’s just something about a sheet pan dinner that makes me breathe a little easier. In one-pan meals, everything cooks together, and cleanup is simple, especially if you line the baking sheet with foil. On busy nights, that’s a win in my book.
And honestly, I love sheet pan baking just as much. We’ve made sheet pan cookies when we need a dessert for a crowd without scooping dough, and even sheet pan pumpkin pie for the holidays when oven space is tight. It’s such a practical way to cook and bake.
Chicken thighs are one of my favorite cuts to work with. They’re forgiving, flavorful and stay juicy every time. If you’ve tried our stuffed chicken thighs or the teriyaki chicken thighs, you know what I mean. They’re hard to mess up and always turn out tender.
That’s exactly why I love using them in this chicken thighs sheet pan recipe. The pan sauce made from the chicken marinade is so full of flavor from the chicken and the marinade that I scoop it up and drizzle it over the top.
Serve with a side of brown rice or butter rice.
Enjoy! -Julie
Ingredients
I chose bone-in chicken thighs with the skin. You could also use boneless chicken thighs or chicken breasts. The chicken skin does add flavor as it cooks, though!
Baby potatoes are great because the skin is thin. No need to peel!
You can use any kind of vegetable for this baking sheet dinner that you would like. Broccoli, Brussels sprouts, bell pepper, sweet potatoes and green beans are all great options. This also makes this recipe really versatile, as you can switch up veggies whenever you want.
Sheet Pan Chicken Thighs
Sheet pan chicken thighs are an easy, oven baked dinner made with skin-on chicken thighs, baby potatoes and carrots.
Servings 6
Prep Time 10 minutes
Cook Time 40 minutes
Marinade Time 30 minutes
Total Time 1 hour 20 minutes
Ingredients
Chicken and Marinade
Vegetables
- 1 1/2 pounds baby potatoes halved
- 1 cup baby carrots
- 1 small red onion cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley garnish
- Additional lemon wedges for serving
Instructions
- In a small bowl, make the marinade by whisking together the olive oil, lemon juice, lemon zest, garlic, honey, smoked paprika, oregano, cumin, onion powder, salt and pepper. ¼ tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 3 cloves garlic, 1 tablespoon honey, 1 teaspoon paprika, 1 teaspoon dried oregano, ½ teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Place the chicken in a large bowl or bag and pour the marinade over the chicken. Make sure to arrange the chicken so that both sides get covered in the marinade. Cover and refrigerate for at least 30 minutes. If marinating for longer, cover and keep in the fridge. 6 bone-in skin-on chicken thighs, 1 ½ pounds baby potatoes
- Preheat your oven to 425°F. Add the potatoes, carrots and onions to the pan and drizzle olive oil, salt and pepper and toss to coat all the vegetables evenly. 1 cup baby carrots, 1 small red onion, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Arrange the chicken thighs in between the vegetables and drizzle any remaining marinade over the vegetables. Roast for 38-42 minutes, until the chicken looks golden and crispy. Check that the internal temperature reaches 165°F. (For extra browning, place under the broiler for 3-5 minutes. Watch closely!)
- Allow the chicken to rest for a few minutes. Sprinkle some chopped parsley over the top and serve with a lemon wedge. Spoon some pan sauce over the top for some extra juicy flavor. Fresh parsley, Additional lemon wedges for serving
Notes
Other spice ideas are rosemary, crushed thyme and Italian seasoning.
Place leftover chicken into an airtight container and refrigerate for up to 5 days. This recipe reheats well in the air fryer for extra crispy skin.
If you can, I would let this marinate longer than 30 minutes. You can even prepare this in the morning or night before, so that the chicken can soak up all the delicious flavors.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 6, with 1 serving being ⅙ of the chicken and veggies. Since different brands of ingredients have different nutritional information, the calories shown are just an esti
Nutrition
Calories: 453kcal | Carbohydrates: 27g | Protein: 38g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 506mg | Potassium: 1162mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3122IU | Vitamin C: 26mg | Calcium: 64mg | Iron: 2mg
How to Make Sheet Pan Chicken Thighs: Step by Step
Make the chicken. In a small bowl, make the marinade by whisking together the olive oil, lemon juice, lemon zest, garlic, honey, smoked paprika, oregano, cumin, onion powder, salt and pepper. Place the chicken in a large bowl or bag and pour the marinade over the chicken. Cover and refrigerate for at least 30 minutes. You can also meal prep in advance and let the chicken marinate for up to 8 hours.
Arrange the veggies and meat. Add the potatoes, carrots and onions to the pan and drizzle olive oil, salt and pepper and toss to coat all the vegetables evenly. Arrange the chicken thighs in between the vegetables and drizzle any remaining marinade over the vegetables.
Bake the sheet pan chicken dinner. Roast for 38-42 minutes, until the chicken looks golden and crispy. The internal temperature should be 165°F. If you’d like the skin extra brown, place under the broiler for 3-5 minutes. Watch closely!
