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
Calories: 453kcal
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. 1/4 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 3 cloves garlic, 1 tablespoon honey, 1 teaspoon paprika, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 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 1/2 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, 1/2 teaspoon salt, 1/4 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 1/6 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
