Sheet Pan Chicken Thighs and Veggies is everything I want in a dinner. Crispy chicken, perfectly roasted vegetables, and a simple seasoning blend that adds just the right amount of flavor without overcomplicating things.
Why You Need To Make This Sheet Pan Chicken Thighs and Potatoes
- Dinner in under an hour: From start to finish, this comes together fast. You can have it on the table in 55 minutes, which is a win on busy nights when time is tight.
- Well-balanced meal: You get protein, carbs, and veggies all on one pan. No extra planning or side dishes required.
- Customizable: Use whatever veggies you already have in the fridge. Broccoli, bell peppers, Brussels sprouts, it all works. No last-minute store trips needed.
I love sheet pan meals because once everything’s on the tray, I can slide it into the oven and forget about it. No stirring like one of my hot pastas or soups. It’s the same reason I keep coming back to my Pork Tenderloin Sheet Pan Dinner and my Sausage and Peppers Sheet Pan.
Ingredients and Substitutions
- Chicken thighs – Bone-in, skin-on gives the best flavor and crispy skin. Boneless thighs will work, but reduce the cook time slightly.
- Extra-virgin olive oil – Can be substituted with avocado oil or vegetable oil if that’s what you have.
- Salt and pepper – No substitutions.
- Garlic powder – You can use three cloves of minced fresh garlic, but I prefer the powdered since fresh garlic can char on the chicken once the broiler is turned on.
- Italian seasoning – You can use a mix of dried basil, oregano, and thyme if you don’t have a premade blend.
- Smoked paprika – Regular paprika works, but won’t have the same depth of flavor.
- Onion powder – No substitutions.
- Baby red potatoes – Yukon golds or fingerlings also work. Just cut them to a similar size.
- Carrots and green beans – Any mix of veggies you have in your fridge will work. Try broccoli, Brussels sprouts, or bell peppers, just keep the size consistent so they roast evenly.
Mandy’s Top Tip
If possible, use skin-on chicken. The skin crisps up beautifully in the oven, adding extra flavor and texture that you just don’t get with skinless chicken.
Tips for Success
Pat the chicken dry – Before seasoning, pat the chicken dry with a paper towel. This helps the skin crisp up even more and ensures the seasoning sticks well.
Season under the skin – If you want extra flavor, gently lift the skin and rub some of the seasoning directly on the meat.
Cut the vegetables evenly – Keeping everything about the same size ensures even cooking and avoids some pieces getting mushy while others stay hard.
Broil at the end – A few minutes under the broiler gives the chicken skin that golden crisp and adds a little char to the veggies.
How to Make the Baked Chicken and Vegetables
This recipe is very straightforward. You’ll season the chicken and veggies, spread everything out on a sheet pan, and roast until the chicken is golden and the vegetables are tender. Finish under the broiler for crispy skin and a little extra color.
Make the seasoning rub.
Oil and season the potatoes and carrots.
Season the beans
Season the chicken.
Arrange on the sheet pan and bake.
Add to the pan and roast.
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Sheet Pan Chicken Thighs Recipe
Ingredients
- 6 bone-in, skin-on chicken thighs
- 3 tablespoons extra virgin olive oil divided
- 2 teaspoons sea salt divided
- 1 teaspoon ground black pepper divided
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- 1 ½ pounds baby red potatoes halved
- 2 large carrots cut into 1-inch chunks
- 8 ounces green beans
Instructions
- Preheat the oven to 400 degrees F.
- In a small bowl, mix garlic powder, Italian seasoning, smoked paprika, onion powder, 1 teaspoon of salt, ½ teaspoon of pepper, and 1 ½ tablespoons of olive oil to make a paste.
- Pat the chicken dry and place it on the sheet pan. Rub the seasoning paste evenly over each piece.
- In a large bowl, toss the potatoes and carrots with 1 tablespoon of olive oil, ¾ teaspoon of salt, and ¼ teaspoon of black pepper. Arrange them around the chicken on the sheet pan.
- Roast for 20 minutes.
- In the same bowl, toss the green beans with the remaining ½ tablespoon of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of black pepper.
- Add the green beans to the sheet pan and continue roasting for an additional 15 to 20 minutes, until the chicken reaches an internal temperature of 165 degrees F and the vegetables are tender.
- Optional: Broil for 2 to 3 minutes to crisp the skin and add a little char to the veggies.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze cooled chicken and veggies in a freezer-safe container for up to 2 months.
- Reheat: Reheat in a 375 degrees F oven until warmed through. For best texture, avoid microwaving if you want the skin to stay crisp.
Nutriton
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.