sheet pan chicken thighs
This delightful sheet pan chicken thighs recipe is perfect for a weeknight dinner. Juicy and flavorful chicken thighs are roasted alongside vibrant vegetables, all on one pan for easy cleanup.
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 tongs or spatula
- 1 meat thermometer (optional)
Ingredients
- 4 pieces bone-in, skin-on chicken thighs
- 4 medium-sized potatoes, cubed
- 2 cups broccoli florets
- 1 piece red onion, cut into wedges
- 4 cloves garlic, minced
- 4 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- as needed pieces lemon wedges for serving optional
Instructions
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, paprika, salt, black pepper, and dried thyme. Add minced garlic and stir well.
- Add the chicken thighs to the bowl, ensuring they are well-coated with the seasoning mixture. Allow them to marinate while you prepare the vegetables.
- On the sheet pan, spread out the cubed potatoes, broccoli florets, and red onion wedges. Drizzle with a tablespoon of olive oil and season with salt and pepper to taste. Toss until evenly coated.
- Place the marinated chicken thighs skin-side up on the sheet pan among the vegetables.
- Roast in the preheated oven for about 35-40 minutes, or until the chicken's internal temperature reaches 165°F (75°C) and the potatoes are tender.
- For extra crispy skin, broil for an additional 2-3 minutes at the end of cooking.
- Remove from the oven and let the dish rest for a few minutes before serving. Optionally, serve with lemon wedges on the side.
Notes
Feel free to swap out or add other vegetables according to your preference, such as carrots or bell peppers.
Ensure the chicken thighs are evenly spaced on the pan for the best roasting outcome.
For a meal prep option, refrigerate leftovers in an airtight container for up to 3 days.