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sheet pan chicken thighs

This effortless sheet pan chicken thighs recipe features tender, juicy chicken seasoned with aromatic herbs and roasted alongside vibrant vegetables for a complete one-pan meal. Perfect for busy weeknights, this dish comes together quickly and is packed with flavor.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 large baking sheet
  • 1 mixing bowl
  • 1 measuring spoons and cups
  • 1 oven mitts
  • 1 tongs or spatula

Ingredients
  

  • 4 pieces bone-in, skin-on chicken thighs Approximately 1.5 lbs.
  • 2 cups baby potatoes Halved.
  • 1 piece red bell pepper Chopped.
  • 1 piece yellow onion Sliced.
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • to taste salt
  • to taste black pepper
  • optional fresh parsley For garnish.

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a mixing bowl, combine 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 evenly with the marinade. Allow the chicken to marinate for about 5 minutes while you prepare the vegetables.
  • On the large baking sheet, arrange the halved baby potatoes, chopped red bell pepper, and sliced yellow onion. Drizzle with a little olive oil and season with salt and pepper. Toss the vegetables to coat.
  • Place the marinated chicken thighs on top of the vegetables on the baking sheet, skin side up.
  • Transfer the baking sheet to the preheated oven and roast for 35-40 minutes, or until the chicken is cooked through and the skin is crisp. The internal temperature of the chicken should reach 165°F (74°C).
  • Once cooked, remove the baking sheet from the oven and let it rest for a few minutes before serving.
  • Garnish with fresh parsley if desired, and serve the chicken thighs with roasted vegetables.

Notes

Feel free to modify the vegetables based on your preferences or seasonality. Carrots, zucchini, or asparagus work well too.
You can prepare the marinade a day in advance for added flavor, just refrigerate the chicken thighs until ready to cook.
For a spicier kick, add a pinch of red pepper flakes to the marinade.