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!

Chicken thighs and vegetables on sheet pan.

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Jamielyn Nye

Easy Sheet Pan Boneless Chicken Thighs

On our busiest evenings, especially after my kids’ sport practices, I turn to these sheet pan chicken thighs. Everything cooks on one pan in about 30 minutes, so dinner is done fast and cleanup is minimal. It’s one of my go-to weeknight meals when time (and energy!) are short.

Chicken thigh sheet pan dinner is made with baked chicken thighs and roasted potatoes, carrots, and broccoli with tons of flavor from Italian seasoning. Trust me, this one-pan dinner is a lifesaver on busy nights!

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

Uncooked chicken thighs and seasoned carrots, potatoes, and purple potatoes arranged on a sheet pan before roasting — ready to go into the oven.

Find the full printable recipe with specific measurements below.

  • Chicken thighs: I used boneless chicken thighs. 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 carrots in half lengthwise, then into 2-inch pieces. Slice potatoes into 1/4-inch rounds. Arrange the vegetables on a large baking sheet.
  2. Combine: Place the chicken in the center of the pan and add the potatoes and carrots around it. Drizzle with olive oil, sprinkle with seasonings, and toss everything to coat evenly.
  3. Bake, then add broccoli: Roast for 15 minutes, or until the potatoes start to soften. Remove from the oven, add the broccoli, and flip the vegetables. Drizzle with another tablespoon of oil if needed for browning.
  4. Finish baking: Return to the oven for 10–15 minutes, or until the chicken reaches 165°F. Season with salt and pepper to taste, and serve warm.
Overhead view of baked sheet pan chicken thighs with roasted carrots, potatoes, broccoli, and purple potatoes — colorful and arranged neatly for serving.

Recipe Tips

Use these tips to get the best flavor, texture, and results from your sheet pan chicken thighs dinner:

  • Prevent sticking: Toss everything in oil right on the baking sheet so it’s naturally non-stick. If you want extra assurance, line the pan with foil or parchment paper.
  • No foil cover: Roast uncovered so the chicken and vegetables caramelize and brown instead of steaming.
  • Stagger the veggies: Roast potatoes and carrots first since they take longer to cook. Add the broccoli later so it stays tender-crisp instead of overcooked or burned.
  • Season ahead: For even more flavor, season the chicken earlier in the day and refrigerate until ready to bake. A quick marinade helps the seasoning soak in.
  • Avoid overcrowding: Give everything space so it roasts, not steams.
  • Check the temp: Use a meat thermometer to make sure chicken reaches 165°F. It’s the best way to avoid overcooking or undercooking.
  • Feeding a crowd? Use two sheet pans and put chicken on one pan and the sheet pan vegetables on another.
Close-up of roasted carrots, potatoes, broccoli, and purple potatoes on a sheet pan, seasoned vegetables with golden edges, ready to serve alongside baked chicken thighs.

More one pan chicken recipes include one pot chicken and rice, sheet pan chicken and potatoes and sheet pan chicken and veggies recipe.

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Angled view of baked sheet pan chicken thighs surrounded by roasted carrots, potatoes, broccoli, and purple potatoes, the vegetables are tender with lightly browned edges.

Sheet Pan Chicken Thighs

5 from 13 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
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!
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Ingredients 

  • 4 chicken thighs , can use 6 if needed
  • 1 pound baby potatoes , could also use red potatoes
  • ½ pound large carrots , peeled
  • 1 head broccoli
  • 3-4 Tablespoons olive oil
  • 1 teaspoon Kosher salt , more to taste
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon dried basil leaves
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground black pepper , more to taste

Instructions

  • Preheat the oven to 425°F. Cut 1/2 pound carrots in half and then cut into 2-inch pieces. Then cut 1 pound potatoes into 1/4" rounds. Place on a large baking sheet (18×13").
  • Place 4 chicken thighs in the middle of the pan. Then place potatoes and carrots onto the pan. Drizzle 3-4 Tablespoons olive oil and sprinkle 1 teaspoon oregano, 1 teaspoon basil, 1 teaspoon salt, 1/2 teaspoon garlic powder and 1/4 teaspoon black pepper evenly top. Then toss to evenly combine.
  • Bake for about 15 minutes, or until they begin to soften. Remove from oven, add broccoli and flip vegetables. Add an extra Tablespoon of oil if needed. Then bake an additional 10-15 minutes or until the chicken reaches 165°F. Serve while warm. Salt and pepper to taste.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Chicken: I prefer to use boneless and skinless chicken thighs which are easier for my kids to eat, however you can cook them with the bone in. 
Storage: Store leftovers in a covered container in the refrigerator or up to 3 days. 
 

Nutrition

Calories: 505kcal, Carbohydrates: 36g, Protein: 26g, Fat: 30g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 1g, Cholesterol: 111mg, Sodium: 765mg, Potassium: 1384mg, Fiber: 8g, Sugar: 6g, Vitamin A: 10512IU, Vitamin C: 161mg, Calcium: 120mg, Iron: 3mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Variations

  • Chicken: Swap in bone-in thighs, chicken breasts, or skin-on pieces for a different texture and flavor.
  • Vegetables: Try bell peppers, cauliflower, onions, Brussels sprouts, sweet potatoes, beets, butternut squash, turnips, or stick with classic roasted potatoes and carrots.
  • Tomatoes: Add sliced fresh tomatoes or halved cherry tomatoes for a burst of sweetness.
  • Seasoning: Switch up the flavor with fajita seasoning, taco seasoning, or your favorite spice blend.

FAQs

How do I get nicely browned chicken?

Roast the chicken uncovered so the edges can caramelize and turn golden. Covering the pan traps steam, which prevents browning and can make the chicken look pale.

Can I make sheet pan chicken thighs ahead of time?

Yes! You can season the chicken and prep the vegetables earlier in the day (or even the night before). Store them separately in the refrigerator until you’re ready to bake. This way, dinner comes together fast when it’s time to cook.

How should I store leftovers?

Place any leftover chicken and vegetables in an airtight container and refrigerate for up to 3 days. Reheat in the microwave until warmed through.

Can I freeze sheet pan chicken thighs?

You can freeze the cooked chicken for up to 2 months. However, roasted vegetables don’t freeze well, they tend to get mushy after thawing, so it’s best to enjoy those fresh.