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Sheet Pan Chicken Thighs with Veggies

This Sheet Pan Chicken Thighs with Veggies dinner is easy to make with just a few healthy ingredients. With chicken thighs, sweet potatoes, veggies and a simple, flavorful seasoning, you’ll make the best budget-friendly and high protein sheet pan dinner recipe.

sheet pan chicken thighs

I love easy sheet pan dinners. I also love how budget-friendly sheet pan meals are, especially when the recipe calls for inexpensive cuts of meat like chicken thighs.

This oven baked chicken thigh dinner is great because you can swap any of vegetables out for veggies you and your family love.

The best part about this recipe is that as the chicken thighs cook and it’s juice render, the veggies cook in the juices and absorb all of that amazing.

🥘 Ingredients for Sheet Pan Chicken Thighs and Veggies

  • Chicken Thighs: The best chicken to use is bone-in skin on chicken thighs. You could also use boneless chicken thighs. 
  • The Veggies: For this recipe you’ll need sweet potatoes (or white potatoes, onion and broccoli. I love the taste of sweet potatoes in this dinner, but you could also use white potatoes in this recipe. Red onion makes the taste of all the veggies come together and gives the dish some color. You could use any sturdy green vegetable, but broccoli holds up really well when it is roasted and gives a nice flavor to the dish. 
  • Avocado Oil or Olive Oil: The vegetables get tossed in oil and the chicken gets brushed with it in order for everything to get slightly crispy. 
  • Your Favorite Seasoning: This is where you can get creative. You could simply use a mix of salt, pepper and garlic powder or you could use your favorite seasoning blend. I like using Citrus Herb Blend from The New Primal (coming soon!).

👉 EquipmentOne Half Sheet Pan: Everything will fit snug on one sheet pan, but make sure it is sturdy and non-stick! My favorite Sheet Pan: USA Pans Half Sheet Pan 

sheet pan chicken thighs

📖 How to Make Sheet Pan Chicken Thighs

1️⃣ Preheat Your Oven: This meal cooks at a high temperature so make sure everything roasts all the way through. Make sure your oven is pre-heated to 425 degrees Fahrenheit. Lightly grease a sheet pan with cooking oil. I like using avocado oil as it can handle higher temperatures. 

2️⃣ Prep Your Chicken: Pat dry chicken thighs and trim any excess skin. Brush with cooking oil of your choice and season with salt, pepper and garlic powder or your favorite seasoning blend. 

3️⃣ Prep Your Vegetables: Chop your sweet potato, onion and broccoli into pieces that are roughly the same size. This will help them cook evenly. If you are using broccoli, make sure the florets are large in order to make sure they don’t burn as smaller cuts of less sturdy veggies will cook faster. After chopping everything, toss with oil and seasoning until fully coated.

4️⃣ Arrange Sheet Pan: Arrange your chicken thighs on the greased sheet pan first making sure there is at least an inch in between them. Spread them out all over the sheet pan so that the juices from cooking evenly distribute and help flavor the vegetables. Arrange vegetables around the chicken thighs evenly. Try not to overcrowd one area. It may look like things won’t fit, but everything will shrink once it’s cooked.

5️⃣ Bake Chicken Thigh Dinner: Bake for 30-35 minutes at 425 degrees. This is an average temperature to make sure everything is cooked evenly. Oven temperatures vary, so make sure chicken is cooked with an internal temperature of 165 degrees. Remove from the oven and serve while hot. 

🔁 Roasted Vegetable Variations

Switch out the sweet potatoes and veggies with a few of the vegetables below that are great for roasting on sheet pans:

  • Brussels Sprouts
  • Asparagus
  • Carrots
  • Celery
  • White Potatoes
  • Butternut Squash
  • Bell Peppers
  • Cauliflower
  • Zucchini

You can also switch up the seasonings. Any of the following are delicious options:

🧑‍🍳 Chef’s Tips

Using Chicken Breast: Using chicken breast is not recommended for this recipe. It takes longer to cook chicken breast which may over cook the vegetables. Because this meal is cooked at a higher temperature the chicken breast may dry out. Chicken thighs contain more fat which helps keeps things moist. You could replace the chicken thighs with chicken leg quarters if that’s what you have available. 

Cut Everything The Same Size: To ensure even cooking of vegetables, make sure all vegetables are cut roughly the same size. Green vegetables that are less sturdy need to be cut in bigger chunks or florets as they will cook quicker. 

Whole30 Sheet Pan Dinner

This recipe is compliant with a Whole30 reset if followed as written. If you are making any changes, make sure that the seasoning you use does not have any sugar or sweeteners. Also, be sure to use a Whole30 compliant cooking oil like avocado, coconut or olive oil. 

♻️ Storing & Reheating

How To Store: This sheet pan chicken thigh dinner will last in an airtight container for up to 5 days in the fridge. The chicken and vegetables can be stored together or separately. 

How To Reheat Chicken Thighs: The best way to re-heat chicken is to cook it at a lower temperature in the oven until warmed through. You can place everything back on the sheet pan and heat up at 300 degrees for 18-20 minutes or until everything is warmed through. This can also be accomplished in the air fryer. 

❓FAQ

Can you cook chicken thighs and veggies on a cookie sheet?

Typically a cookie sheet does not have a high enough edge to keep in all the cooking juices. You can cook on a cookie sheet if it has a rim around the sides like a rimmed sheet pan. 

Other Popular Recipes You May Like:

Sheet Pan Low Country Boil
Sheet Pan Balsamic Chicken and Vegetables
Sous Vide Chicken Thighs
Air Fryer Chicken Drumsticks

👩🏻‍🍳 Did You Enjoy This Recipe? 💗

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sheet pan chicken thighs

Sheet Pan Chicken Thighs With Roasted Vegetables

This Sheet Pan Chicken Thigh Dinner is easy to make with just a few healthy ingredients. By taking chicken thighs, sweet potatoes, other veggies and a simple seasoning, you’re able to make the best sheet pan dinner recipe that is budget friendly and high in protein and nutrients.
5 from 3 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6 Servings
Calories: 420kcal

Ingredients

  • 6 Chicken Thighs bone-in & skin on
  • 1 Large Red Onion diced
  • 1 lb Sweet Potatoes peeled and diced
  • 2 cups Broccoli Florets cut large
  • 2 tbsp Avocado Oil divided
  • 2 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Garlic Powder
  • OR – 2 tbsp Seasoning Blend

Instructions

  • Preheat Your Oven: This meal cooks at a high temperature to make sure everything roasts all the way through. Make sure your oven is pre-heated to 425 degrees Fahrenheit. Lightly grease a sheet pan with cooking oil. I like using avocado oil as it can handle higher temperatures. 
  • Prep Your Chicken: Pat dry chicken thighs and trim any excess skin. Brush with 1 tbsp cooking oil and season with salt, pepper and garlic powder or your favorite seasoning blend. 
  • Prep Your Vegetables: Chop your sweet potato, onion and broccoli into pieces that are roughly the same size, this will help them cook evenly. If you are using broccoli, make sure the florets are large in order to make sure they don’t burn as smaller cuts of less sturdy veggies will cook faster. After chopping everything, toss with 1 tbsp oil and seasoning until fully coated.
  • Arrange Sheet Pan: Arrange your chicken thighs on the greased sheet pan first making sure there is at least an inch in between them. Spread them out all over the sheet pan so that the juices from cooking evenly distribute and help flavor the vegetables. Arrange vegetables around the chicken thighs evenly. Try not to overcrowd one area. It may look like things won’t fit, but everything will shrink once it’s cooked.
  • Bake Chicken Thigh Dinner: Bake for 30-35 minutes at 425 degrees. This is an average temperature to make sure everything is cooked evenly. Oven temperatures vary, so make sure chicken is cooked with an internal temperature of 165 degrees. Remove from the oven and serve while hot.

Notes

  • Using Chicken Breast: Using chicken breast is not recommended for this recipe. It takes longer to cook chicken breast which may over cook the vegetables. Because this meal is cooked at a higher temperature the chicken breast may dry out. Chicken thighs contain more fat which helps keeps things moist. You could replace the chicken thighs with chicken leg quarters if that’s what you have available. 
  • Cut Everything The Same Size: To ensure even cooking of vegetables, make sure all vegetables are cut roughly the same size. Green vegetables that are less sturdy need to be cut in bigger chunks or florets as they will cook quicker. 
  • Can You Cook On A Cookie Sheet? Typically a cookie sheet does not have a rim to keep in all the cooking juices. You can cook on a cookie sheet if it has a rim around the sides like a rimmed sheet pan. 
  • How To Store: This sheet pan chicken thigh dinner will last in an airtight container for up to 5 days in the fridge. The chicken and vegetables can be stored together or separately. 
  • How To Reheat Chicken Thighs: The best way to re-heat chicken is to cook it at a lower temperature in the oven until warmed through. You can place everything back on the sheet pan and heat up at 300 degrees for 18-20 minutes or until everything is warmed through. This can also be accomplished in the air fryer. 

Nutrition

Serving: 1g | Calories: 420kcal | Carbohydrates: 23g | Protein: 34g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Cholesterol: 166mg | Sodium: 2571mg | Fiber: 5g | Sugar: 7g

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