Sheet pan chicken thighs deliver maximum flavor with minimal effort. Juicy, crispy-skinned chicken roasts alongside colorful, caramelized vegetables on a single pan. It’s a wholesome, delicious weeknight meal with easy cleanup.
Love Sheet Pan Chicken Thighs? So do we! If you're into Chicken Thigh Recipes or curious about Dessert Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Sheet Pan Chicken Thighs
- Effortless cleanup: Everything cooks on one pan.
- Juicy, crispy chicken: Thighs stay moist with golden skin.
- Totally customizable: Swap vegetables based on season or preference.
- Bold, cohesive flavors: Marinade drips onto veggies for deep savoriness.
Ingredients & Tools
- 8 bone-in, skin-on chicken thighs
- 3 tbsp olive oil, divided
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp black pepper, freshly ground
- 1 1/2 tsp fine sea salt, plus more to taste
- 1 lb baby potatoes, halved
- 2 medium bell peppers, sliced into strips
- 1 large red onion, cut into wedges
- 4 cloves garlic, roughly smashed
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: 1 large rimmed baking sheet (half sheet pan), parchment paper (optional but recommended), a large mixing bowl, and a small bowl for the spice mix.
Notes: Bone-in, skin-on thighs are essential for texture and flavor. Don’t skip the lemon—squeeze roasted wedges over the finished dish for brightness.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 22 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Pat your chicken dry. This is the single most important step for crispy skin. Use paper towels to thoroughly dry the skin surface before you add any oil or seasoning. Any moisture left on the skin will steam instead of crisp up.
- Don’t crowd the pan. Give everything enough space! If the chicken and vegetables are piled on top of each other, they’ll steam and become soggy. Use two sheet pans if necessary to ensure everything is in a single, even layer.
- Let the chicken come to room temperature. Taking the chicken out of the fridge 20-30 minutes before cooking helps it cook more evenly, so the outside isn’t overdone by the time the inside is cooked through.
- Cut your vegetables uniformly. Try to cut the potatoes and other hardy veggies into similar-sized pieces so they all finish cooking at the same time. Nobody wants a burnt pepper next to a raw potato!
How to Make Sheet Pan Chicken Thighs
Step 1: Preheat your oven to 425°F (220°C). This high heat is crucial for getting that crispy skin and nicely roasted vegetables. While it heats up, pat the chicken thighs completely dry with paper towels—this is your crispy-skin secret weapon. In a small bowl, mix together the smoked paprika, garlic powder, oregano, onion powder, salt, and black pepper to create your dry rub.
Step 2: Place the chicken thighs in a large bowl and drizzle with about two tablespoons of the olive oil. Massage the oil all over the chicken, making sure to get under the skin a little if you can. Then, sprinkle the spice rub mixture evenly over both sides of each thigh, again paying special attention to the skin side. You’ll notice the color transform immediately to a vibrant, deep red.
Step 3: On your large rimmed baking sheet, toss the halved baby potatoes, bell pepper strips, red onion wedges, and smashed garlic cloves with the remaining one tablespoon of olive oil and a pinch of salt. Spread them out into a single, even layer. The trick is to create a “bed” for the chicken, which will allow the rendered fat to drip down and flavor the veggies.
Step 4: Arrange the seasoned chicken thighs, skin-side up, on top of the bed of vegetables. Tuck the lemon wedges in between the chicken and veggies. You don’t want the chicken pieces touching each other; give them some space for the hot air to circulate. This ensures everything roasts instead of steams.
Step 5: Place the sheet pan in the preheated oven and roast for 30-35 minutes. You’re looking for an internal temperature of 165°F (74°C) in the thickest part of the thigh, and the skin should be deeply golden brown and audibly crispy. The potatoes should be tender when pierced with a fork, and the edges of the onions and peppers will be beautifully caramelized.
Step 6: For extra-crispy skin, you can switch the oven to a high broil for the final 2-3 minutes. Watch it closely though—it can go from perfect to burnt in seconds! Once out of the oven, let the pan rest for about 5 minutes. This allows the juices in the chicken to redistribute, making it even more succulent.
Step 7: Garnish the entire sheet pan with the fresh chopped parsley. Serve directly from the pan, making sure to spoon any of the delicious juices from the bottom over each plate. Don’t forget to squeeze the roasted lemon wedges over everything for a hit of bright acidity that cuts through the richness.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed bag for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven until warm and skin is crisp again.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery freshness of arugula dressed with just lemon juice and olive oil provides a lovely, light contrast to the hearty, savory chicken and potatoes.
- Creamy polenta or mashed cauliflower — Something soft and creamy underneath soaks up all the glorious pan juices, making every bite even more delicious.
- Crusty, warm bread — Absolutely essential for mopping up every last bit of flavor from your plate. A rustic sourdough or a baguette works perfectly.
Drinks
- A crisp, dry white wine like Sauvignon Blanc — Its bright acidity and citrus notes complement the herbs and cut through the richness of the chicken skin beautifully.
- A light-bodied red wine, such as Pinot Noir — If you prefer red, this one has enough acidity to pair well without overpowering the dish’s flavors.
- Sparkling water with lemon — A non-alcoholic option that provides a clean, bubbly palate cleanser between bites of the savory, fatty chicken.
Something Sweet
- Lemon sorbet — The ultimate palate cleanser. Its sharp, clean citrus flavor is incredibly refreshing after a rich, savory meal.
- Dark chocolate pots de crème — A rich, silky chocolate dessert that feels indulgent but isn’t overly heavy, creating a perfect end to the meal.
- Almond biscotti — Something to nibble on with a cup of coffee, offering a satisfying crunch and a subtle sweetness that doesn’t overwhelm.
Top Mistakes to Avoid
- Mistake: Using skinless chicken thighs. The skin protects the meat from drying out and, when properly crisped, provides the best texture and flavor in the entire dish. I’ve tried it without, and it’s just not the same.
- Mistake: Skipping the preheating step. Putting a sheet pan into a cold oven will result in steamed, soggy chicken and vegetables instead of a roasted, caramelized masterpiece. Patience here is key.
- Mistake: Not drying the chicken skin. Any surface moisture creates steam, which is the enemy of crispiness. A thorough pat-down with paper towels is a non-negotiable two-minute task.
- Mistake: Overcrowding the pan. If the ingredients are too close together, they’ll steam in their own moisture. Give them space for the hot, dry air to circulate and work its magic.
Expert Tips
- Tip: Season under the skin. Gently loosen the skin from the meat with your fingers and sprinkle a little salt and rub directly onto the flesh. This seasons the meat more deeply and helps the skin get even crispier.
- Tip: Use a wire rack. For the absolute crispiest skin possible, place a wire rack on your sheet pan and put the chicken on that. This allows heat to circulate completely around the thighs.
- Tip: Get creative with the veggies. Root vegetables like carrots, parsnips, and sweet potatoes are fantastic. Just adjust their size so they cook in the same amount of time as the potatoes. Broccoli or cauliflower florets can be added in the last 15 minutes of cooking.
- Tip: Make a quick pan sauce. After removing the chicken and veggies, place the sheet pan on the stove over low heat. Deglaze with a splash of white wine or chicken broth, scraping up the browned bits, for an instant, flavorful sauce.
FAQs
Can I use boneless, skinless chicken thighs?
You can, but the result will be very different. Without the bone and skin, the meat cooks much faster and is prone to drying out. You’ll also miss out on the incredible flavor and crispy texture that the skin provides. If you must use them, reduce the cooking time by about 10 minutes and keep a close eye on them to prevent overcooking.
How do I know when the chicken is done?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the thigh, avoiding the bone, and look for a temperature of 165°F (74°C). Visually, the juices should run clear, and the skin will be a deep, golden brown. If you see any pink juices, it needs more time.
Can I prepare this ahead of time?
Absolutely! You can chop the vegetables and season the chicken (keep it separate) up to a day in advance. Store them in airtight containers in the fridge. When you’re ready to cook, just assemble everything on the sheet pan and pop it in the oven. Let the chicken sit at room temperature for 20 minutes before baking for even cooking.
What other vegetables can I use?
This recipe is a fantastic canvas. Try broccoli or cauliflower florets (add them in the last 15 minutes), Brussels sprouts (halved), chunks of sweet potato or butternut squash, or even cherry tomatoes. Just be mindful of their cooking times—softer veggies like zucchini or tomatoes should be added later so they don’t turn to mush.
Why are my vegetables not cooking through?
This usually happens if they’re cut too large or the pan is overcrowded. Make sure your potatoes and other hard veggies are cut into small, bite-sized, uniform pieces. If things are still undercooked, you can remove the chicken once it’s done and continue roasting the vegetables for another 10-15 minutes until tender.
Sheet Pan Chicken Thighs
Make juicy, crispy Sheet Pan Chicken Thighs with roasted veggies in under an hour. Easy cleanup, maximum flavor. Get the simple recipe now!
Ingredients
For the chicken and marinade:
-
8 bone-in, skin-on chicken thighs
-
3 tbsp olive oil (divided)
-
1 tbsp smoked paprika
-
2 tsp garlic powder
-
1 tsp dried oregano
-
1 tsp onion powder
-
1/2 tsp black pepper (freshly ground)
-
1 1/2 tsp fine sea salt (plus more to taste)
For the vegetables and garnish:
-
1 lb baby potatoes (halved)
-
2 medium bell peppers (sliced into strips)
-
1 large red onion (cut into wedges)
-
4 cloves garlic (roughly smashed)
-
1 lemon (cut into wedges)
-
2 tbsp fresh parsley (chopped, for garnish)
Instructions
-
Preheat your oven to 425°F (220°C). While it heats up, pat the chicken thighs completely dry with paper towels. In a small bowl, mix together the smoked paprika, garlic powder, oregano, onion powder, salt, and black pepper to create your dry rub.01
-
Place the chicken thighs in a large bowl and drizzle with about two tablespoons of the olive oil. Massage the oil all over the chicken, making sure to get under the skin a little if you can. Then, sprinkle the spice rub mixture evenly over both sides of each thigh, again paying special attention to the skin side.02
-
On your large rimmed baking sheet, toss the halved baby potatoes, bell pepper strips, red onion wedges, and smashed garlic cloves with the remaining one tablespoon of olive oil and a pinch of salt. Spread them out into a single, even layer.03
-
Arrange the seasoned chicken thighs, skin-side up, on top of the bed of vegetables. Tuck the lemon wedges in between the chicken and veggies. You don’t want the chicken pieces touching each other; give them some space for the hot air to circulate.04
-
Place the sheet pan in the preheated oven and roast for 30-35 minutes. You’re looking for an internal temperature of 165°F (74°C) in the thickest part of the thigh, and the skin should be deeply golden brown and audibly crispy. The potatoes should be tender when pierced with a fork, and the edges of the onions and peppers will be beautifully caramelized.05
-
For extra-crispy skin, you can switch the oven to a high broil for the final 2-3 minutes. Watch it closely though—it can go from perfect to burnt in seconds! Once out of the oven, let the pan rest for about 5 minutes.06
-
Garnish the entire sheet pan with the fresh chopped parsley. Serve directly from the pan, making sure to spoon any of the delicious juices from the bottom over each plate. Don’t forget to squeeze the roasted lemon wedges over everything for a hit of bright acidity that cuts through the richness.07
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