Sheet Pan Chicken Thighs With Roasted Vegetables -

3.86 from 7 votes

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.

Prep Time15

Cook Time35

Total Time50

Course: Whole30 Recipes

Cuisine: American

Keyword: chicken thighs and vegetables in oven, how to cook chicken thighs in a pan, one pan chicken thighs, roasted chicken thighs with vegetables, Sheet pan chicken thighs, sheet pan chicken thighs with roasted vegetables, sheet pan roasted chicken

Servings: Servings

Calories: 420kcal

Author: Valerie Skinner

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