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Sheet Pan Chicken Thighs Recipe – Easy One-Pan Dinner

Easy sheet pan chicken thighs with roasted potatoes, broccoli, peppers and red onions
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Perfect sheet pan chicken thighs with roasted vegetables! This easy one-pan dinner recipe features crispy-skinned chicken thighs and perfectly caramelized vegetables, all cooked together for minimal cleanup and maximum flavor

Ingredients

Scale
  • 6 Unit: pieces Name: bone-in (skin-on chicken thighs Notes: about 2.5 lbs)
  • 2 Unit: tablespoons Name: olive oil Notes:
  • 1 Unit: teaspoon Name: salt Notes:
  • 1/2 Unit: teaspoon Name: black pepper Notes:
  • 1 Unit: teaspoon Name: paprika Notes:
  • 1/2 Unit: teaspoon Name: garlic powder Notes:
  • 1/2 Unit: teaspoon Name: onion powder Notes:
  • 1/4 Unit: teaspoon Name: dried thyme Notes:
  • 1.5 Unit: lbs Name: baby potatoes Notes: halved
  • 1 Unit: large Name: red onion Notes: cut into wedges
  • 2 Unit: whole Name: bell peppers Notes: sliced into strips
  • 2 Unit: medium Name: zucchini Notes: sliced into half-moons
  • 8 Unit: oz Name: baby carrots Notes:
  • 3 Unit: cloves Name: garlic Notes: minced
  • 2 Unit: tablespoons Name: fresh lemon juice Notes:
  • 1 Unit: tablespoon Name: fresh rosemary Notes: chopped
  • 1 Unit: tablespoon Name: fresh parsley Notes: chopped

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease with cooking spray. Pat chicken thighs completely dry with paper towels.
  2. In a large bowl, combine olive oil, salt, pepper, paprika, garlic powder, onion powder, and thyme. Add chicken thighs and toss to coat evenly. Let sit for 10 minutes.
  3. Prepare vegetables by cutting baby potatoes in half, slicing onions into wedges, cutting bell peppers into strips, and slicing zucchini into half-moons.
  4. Place seasoned chicken thighs skin-side up on one side of the sheet pan. Arrange potatoes, onions, bell peppers, and carrots around chicken. Drizzle vegetables with olive oil and season with salt and pepper.
  5. Roast in preheated oven for 25 minutes until chicken skin starts to turn golden brown.
  6. Remove pan from oven and add zucchini and minced garlic. Toss gently and return to oven for another 15-20 minutes.
  7. Cook until chicken reaches internal temperature of 165°F (74°C) and vegetables are tender and caramelized. Let rest 5 minutes before serving.
  8. Garnish with fresh rosemary and parsley, drizzle with lemon juice, and serve immediately.

Notes

Store leftovers in refrigerator for up to 4 days. Reheat in oven at 350°F for 10-15 minutes. Great for meal prep! Can substitute boneless thighs (reduce cooking time by 10-15 minutes).

Nutrition

Find it online: https://fabiloustaste.com/sheet-pan-chicken-thighs-recipe/