sheet pan chicken thighs
This simple and flavorful recipe for sheet pan chicken thighs is perfect for a weeknight dinner. Marinated chicken thighs are roasted with colorful vegetables on a single sheet pan, making clean-up a breeze.
Equipment
- 1 sheet pan
- 1 mixing bowl
- 1 measuring spoons
- 1 measuring cups
- 1 tongs or spatula
- 1 cutting board
Ingredients
- 4 pieces bone-in, skin-on chicken thighs About 1.5 pounds total.
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups baby potatoes Halved.
- 2 cups green beans Trimmed.
- 1 tablespoon fresh lemon juice Optional.
- 1 tablespoon fresh parsley For garnish, optional.
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the olive oil, garlic powder, paprika, dried thyme, salt, and black pepper. Mix well to create a marinade.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 10 minutes while preparing the vegetables.
- On the sheet pan, spread out the halved baby potatoes and green beans. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss to combine.
- Place the marinated chicken thighs on top of the vegetables, skin side up.
- Roast in the preheated oven for about 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C) and the potatoes are tender.
- If desired, drizzle fresh lemon juice over the chicken and vegetables before serving. Garnish with fresh parsley if using.
Notes
You can customize the vegetables to your preference; bell peppers, carrots, or broccoli work well too.
For added flavor, consider marinating the chicken overnight in the refrigerator.
Serve the chicken and vegetables with a side salad or crusty bread for a complete meal.