Sheet Pan Chicken Thighs

These sheet pan chicken thighs are easy to put together for a complete weeknight meal with potatoes, carrots and broccoli on one pan. Perfectly seasoned with so much flavor!

Easy One Pan Chicken Dinner

Sheet pan chicken thighs are one of the easiest ways to get a 30-minute meal on the table when life gets busy! Roasting both the chicken plus sides on one pan makes sheet pan dinners not only easy to make but clean up, too.

This chicken thigh sheet pan dinner is made with baked chicken thighs and roasted potatoes, carrots, and broccoli with tons of flavor from Italian seasoning. You can even customize the seasoning and make sheet pan chicken shawarma or Greek sheet pan chicken or do a protein swap and make this pork chop sheet pan dinner!

Ingredient Notes

Find the full printable recipe with specific measurements below.

• Chicken thighs: My family prefers a boneless chicken thighs sheet pan dinner. For more flavor and crispy skin, though, you can use skin-on chicken thighs or bone-in chicken thighs.
• Potatoes: Chop the potatoes evenly into small pieces. You can leave the skin on the potatoes. Be sure to wash and dry the potatoes before cutting.
• Carrots and broccoli: Peel and cut carrots into even sizes and cut broccoli florets in half. This recipe is very versatile though and you can use whatever veggies you have on hand!
• Olive oil: Drizzle the vegetables in the olive oil to help give them a crisp outside that holds the seasonings on each ingredient. You can use avocado oil too!
• Fresh herbs: Oregano, basil, and garlic are all combined and used for extra flavor. You can even use fresh rosemary too!

How to Make Sheet Pan Chicken Thighs

1. Prepare. Preheat the oven to 425°F. Cut the carrots in half and then cut into 2-inch pieces. Then cut the potatoes into 1/4″ rounds. Place on a large baking sheet.
2. Combine. Place the chicken in the middle of the pan. Then place potatoes and carrots onto the pan. Drizzle the olive oil and sprinkle the seasonings evenly over top. Then toss to evenly combine.
3. Bake then add broccoli. Roast for about 15 minutes, or until potatoes begin to soften. Remove from oven, add broccoli, and flip vegetables. Add an extra Tablespoon of oil if needed to brown the veggies properly with a delicious crunch.
4. Finish baking. Bake an additional 10-15 minutes or until the chicken reaches 165°F. Serve while warm. Salt and pepper to taste.

Recipe Tips

Use these helpful tips to learn the best ways to make this sheet pan chicken thighs dinner!

• Nonstick. Everything gets tossed in oil once it’s on the baking sheet and should become non-stick but feel free to use a sheet of foil for extra assurance.
• For crispy chicken: Do not cover the pan with foil while it’s in the oven.
• Timing. You roast the potatoes and carrots first because they take longer to cook. Avoid adding the broccoli too soon as you’ll overcook and possibly burn it.
• Season beforehand. This chicken thigh sheet pan dinner is super flavorful as is, but if you want you can marinate it ahead of time by sprinkling it with the seasoning and allowing it to sit in the fridge before baking.
• Don’t overcrowd the pan. If you need to make more you might find you need to use two pans. Overcrowding could lead to uneven cooking.
• Meat thermometer. Make sure to check the internal temperature of your chicken before serving. You do not want to overcook or undercook your chicken. The temperature for chicken needs to reach 165 degrees Fahrenheit.

Variations

• Chicken breast. Try chicken with bone-in or without bone and with or without skin, just like in my other favorite sheet pan chicken and veggies recipe.
• Some alternate oven roasted veggies include bell peppers, cauliflower and onions. We love adding brussels sprouts, too, like in sheet pan vegetables.
• Root vegetables: Try sweet potatoes, beets, butternut squash or turnips! You can also just use roasted potatoes and carrots.
• Tomatoes. Slice fresh, juicy tomatoes to add, or slice cherry tomatoes in half to bake.
• Seasoning: For a different flavor, use fajita seasoning or taco seasoning.
• Feeding a crowd? Use two sheet pans and put chicken on one pan and the vegetables on another.

Make Ahead and Storage

• Prep this sheet pan chicken thighs recipe ahead of time by seasoning the chicken and preparing the vegetables. Store separately in refrigerator until time to bake.
• Store leftovers in an airtight container up to three days. Reheat in the microwave until warmed through. You can freeze leftover chicken but not the roasted vegetables.

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