This sheet pan roasted chicken thighs with vegetables recipe transforms simple ingredients into a spectacular one-pan dinner that’s perfect for busy weeknights. With crispy-skinned chicken thighs nestled alongside perfectly roasted seasonal vegetables, this sheet pan roasted chicken thighs with vegetables delivers restaurant-quality flavors with minimal cleanup required.
SERVES: 4 | PREP: 15 MIN | COOK: 45 MIN | TOTAL: 60 MIN
Ingredients
Chicken
| Ingredient | Amount |
|---|---|
| Bone-in, skin-on chicken thighs | 8 pieces (about 3 lbs) |
| Olive oil | 3 tablespoons |
| Garlic powder | 2 teaspoons |
| Paprika | 2 teaspoons |
| Dried thyme | 1 teaspoon |
| Salt | 2 teaspoons |
| Black pepper | 1 teaspoon |
Vegetables
| Ingredient | Amount |
|---|---|
| Baby potatoes, halved | 1.5 lbs |
| Carrots, cut into 2-inch pieces | 1 lb |
| Red onion, cut into wedges | 1 large |
| Brussels sprouts, halved | 1 lb |
| Fresh rosemary sprigs | 4-5 sprigs |
| Olive oil | 2 tablespoons |
| Salt | 1 teaspoon |
| Black pepper | ½ teaspoon |
Step-by-Step Instructions
Phase 1: Preparation (10 minutes)
Step 1: Preheat your oven to 425°F (220°C). Position the rack in the center of your oven. This high temperature ensures crispy chicken skin while properly cooking the vegetables.
Step 2: Pat the chicken thighs completely dry with paper towels. This step is crucial – any moisture will prevent the skin from crisping properly. Look for the skin to feel tacky, not wet.
Step 3: In a small bowl, combine garlic powder, paprika, dried thyme, 2 teaspoons salt, and 1 teaspoon black pepper. Mix thoroughly with a fork until evenly distributed.
Step 4: Drizzle 3 tablespoons olive oil over the chicken thighs in a large bowl. Rub the oil into every surface, ensuring the skin is well-coated. This creates the foundation for crispy skin.
Phase 2: Seasoning and Vegetable Prep (8 minutes)
Step 5: Sprinkle the spice mixture over the oiled chicken thighs. Use your hands to massage the seasonings into the meat and under the skin where possible. The chicken should look evenly coated with no bare spots.
Step 6: Wash and halve the baby potatoes lengthwise. For larger potatoes, quarter them to ensure uniform cooking. All pieces should be roughly the same size for even roasting.
Step 7: Peel carrots and cut into 2-inch diagonal pieces. Keep pieces thick enough that they won’t overcook – about ¾-inch thick is perfect.
Step 8: Cut the red onion into thick wedges, keeping the root end intact so wedges hold together during roasting.
Step 9: Trim Brussels sprouts and cut in half lengthwise. Remove any yellowed outer leaves, but don’t worry about a few loose leaves – they’ll get deliciously crispy.
Phase 3: Assembly and Initial Roasting (5 minutes prep + 25 minutes cooking)
Step 10: Line a large sheet pan (18×13 inches) with parchment paper. This prevents sticking and makes cleanup easier. If you don’t have parchment, lightly oil the pan.
Step 11: Toss all prepared vegetables with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl. Every piece should be lightly coated with oil.
Step 12: Arrange vegetables on the prepared sheet pan, leaving space for the chicken thighs. Place potatoes and carrots toward the center where they’ll cook more slowly, and Brussels sprouts toward the edges.
Step 13: Nestle the seasoned chicken thighs skin-side up among the vegetables, ensuring they’re not overlapping. The skin should face up for maximum crispiness.
Step 14: Tuck fresh rosemary sprigs between the vegetables and chicken. The herbs will infuse everything with aromatic flavor as they roast.
Phase 4: Final Roasting (20 minutes)
Step 15: Roast for 25 minutes without opening the oven door. This initial period allows the chicken skin to start crisping and the vegetables to begin caramelizing.
Step 16: After 25 minutes, check the chicken skin color. It should be starting to turn golden brown. If vegetables look dry, drizzle with an additional tablespoon of olive oil.
Step 17: Continue roasting for 15-20 more minutes until the chicken reaches an internal temperature of 165°F (74°C) when tested in the thickest part of the thigh. The skin should be deep golden brown and crispy.
Step 18: Remove from oven and let rest for 5 minutes. This allows juices to redistribute throughout the meat, ensuring moist, flavorful chicken.
Step 19: Test vegetables for doneness by piercing with a fork – they should be tender but not mushy. Brussels sprouts should have crispy edges and caramelized surfaces.
Step 20: Transfer to serving plates, making sure each person gets 2 chicken thighs and a generous portion of the roasted vegetables. Drizzle any accumulated pan juices over the top for extra flavor.
Chef’s Notes
Timing is Everything: Start checking your sheet pan roasted chicken thighs with vegetables at the 40-minute mark. Oven temperatures vary, and thicker thighs may need an extra 5-10 minutes.
Skin Success: For extra-crispy skin, place the sheet pan under the broiler for the final 2-3 minutes of cooking. Watch carefully to prevent burning.
Vegetable Versatility: This technique works beautifully with seasonal vegetables. Try butternut squash and parsnips in fall, or zucchini and bell peppers in summer.
Make-Ahead Magic: Season the chicken up to 24 hours in advance and store covered in the refrigerator. The longer seasoning time develops deeper flavors.
Nutrition Per Serving
- Calories: 485
- Protein: 34g
- Carbohydrates: 28g
- Fat: 26g
Delicious Variations
Mediterranean Style: Replace thyme with oregano and add cherry tomatoes, olives, and crumbled feta cheese during the last 10 minutes of cooking. This variation pairs wonderfully with our honey mustard chicken thighs for meal planning variety.
Asian-Inspired: Substitute soy sauce mixed with sesame oil for the olive oil, and add fresh ginger and garlic to the seasoning blend. Serve over steamed rice for a complete meal.
Southwestern Flair: Use chili powder, cumin, and smoked paprika in place of the herbs. Add bell peppers and corn kernels to the vegetable mix for authentic Tex-Mex flavors.
BBQ Style: Brush chicken with your favorite barbecue sauce during the last 10 minutes of cooking. For more BBQ inspiration, try our oven baked BBQ chicken thighs for a saucier option.
Storage & Reheating
Refrigerator Storage: Store leftover sheet pan roasted chicken thighs with vegetables in airtight containers for up to 4 days. Separate chicken from vegetables if possible to maintain optimal texture.
Freezer Storage: Freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Instructions: Reheat in a 350°F oven for 15-20 minutes until heated through. Avoid microwaving if possible, as it can make the chicken skin soggy.
Meal Prep Tips: This recipe doubles easily for meal prep. Cook two sheet pans simultaneously, rotating their positions halfway through cooking for even browning.
Troubleshooting Common Problems
Problem 1 – Soggy Chicken Skin: The chicken wasn’t dried properly before seasoning, or the oven temperature was too low. Always pat chicken completely dry and ensure your oven is fully preheated to 425°F.
Problem 2 – Overcooked Vegetables: Different vegetables have varying cooking times. Add quicker-cooking vegetables like zucchini or bell peppers during the last 20 minutes of cooking.
Problem 3 – Undercooked Potatoes: Potatoes were cut too large or oven temperature was inconsistent. Cut potatoes no larger than 1.5 inches and use an oven thermometer to verify temperature accuracy.
Problem 4 – Uneven Browning: The sheet pan was overcrowded or ingredients weren’t spread in a single layer. Use two sheet pans if necessary and ensure adequate space between pieces for air circulation.
Problem 5 – Dry Chicken: The internal temperature exceeded 165°F or the chicken was overcooked. Use an instant-read thermometer and remove from oven as soon as the thickest part reaches 165°F.
Equipment Essentials
- Large Sheet Pan (18×13 inches minimum)
- Instant-Read Thermometer
- Sharp Chef’s Knife
- Large Mixing Bowl
- Measuring Spoons and Cups
- Parchment Paper
- Paper Towels
Shopping List
Meat Counter
- Bone-in, skin-on chicken thighs (8 pieces, about 3 lbs)
Produce Section
- Baby potatoes (1.5 lbs)
- Carrots (1 lb)
- Red onion (1 large)
- Brussels sprouts (1 lb)
- Fresh rosemary
Pantry Items
- Olive oil
- Garlic powder
- Paprika
- Dried thyme
- Salt
- Black pepper
Success Secrets
- Temperature Matters: Always verify your oven temperature with an oven thermometer. Many ovens run 25°F hotter or cooler than the display indicates.
- Don’t Overcrowd: If doubling the recipe, use two sheet pans instead of cramming everything onto one. Overcrowding creates steam instead of roasting.
- Size Consistency: Cut all vegetables to similar sizes for even cooking. Uniformity is key to perfectly roasted results.
- Rest Before Serving: Let the sheet pan roasted chicken thighs with vegetables rest for 5 minutes after cooking. This step ensures juicy, flavorful meat.
- Pan Drippings Gold: Don’t waste those flavorful pan drippings! Drizzle them over the finished dish or save them for gravy – they’re packed with concentrated flavor.
