Sheet Pan Chicken Thighs

Name: Sheet Pan Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 lbs potatoes; 4 carrots; 2 teaspoons coarse kosher salt; 2 teaspoons Italian seasoning; 1 teaspoon garlic powder; ½ teaspoon black pepper; 2 lbs skin-on and bone-in chicken thighs (about 6 thighs); 2 tablespoons olive oil; 6 garlic cloves; Fresh thyme sprigs (fresh parsley for garnish)

This sheet pan chicken thighs recipe is a true dinnertime lifesaver. With just a sheet pan and about an hour of time dinner you can have a classic chicken dinner ready to serve. I love using bone-in, skin-on chicken thighs since they are tough to overcook and are always so flavorful and juicy.

Everything, including the vegetables, all roasts on the same baking sheet and at the same time. I’ve timed myself from start to finish and it only takes about 15 minutes to prep the recipe before the oven does the rest of the work. Serve with a delicious sauce, like our cilantro chimichurri, and I guarantee there will be no leftovers.

A white plate with a roasted chicken thigh, potatoes, and carrots. A black fork and knife are on the side.

Why you’ll love this recipe

Easy and comforting weeknight dinner – With only 6 ingredients, this sheet pan chicken dinner is rich and hearty.
Flavors everyone will love – Even the pickiest eater of the family will find these chicken thighs rich and delicious.
Customizable with ingredients you have on hand – Use any leftover root vegetables or squash from the week and change the seasoning on the chicken for new flavors every time.

Tips for Busy Cooks

No matter the season, this sheet pan meal can be made with all different veggies all year round. I’ve used sweet potatoes, parsnips, butternut squash, even beets instead of regular potatoes and carrots. It’s easy to get creative with minimal hassle!

Ingredients for sheet pan chicken thighs.

Key Ingredient Notes

Potatoes – A hearty vegetable to pair with the chicken thighs. Russet or Yukon Gold both work well.
Carrots – Carrots when roasted turn sweet and tender, a delicious pairing with the chicken.
Italian seasoning – Warm herbal flavor for seasoning the vegetables.
Garlic powder adds a hint of garlic flavor in every bite.
Skin-on and bone-in chicken thighs – About 6 thighs in total. The bone-in thighs are much more difficult to overcook than boneless. The skin-on adds much more flavor.
Garlic cloves add even more garlic flavor to the chicken and vegetables.
Fresh thyme sprigs and/or fresh parsley – Warm and bright herb flavor to garnish. This is optional.

How to make sheet pan chicken thighs

Preheat the oven to 450°F.

A plastic cutting board with cut carrots and potatoes.

Peel and cut the potatoes and carrots into 1-inch chunks.

A small glass bowl with spices for mixing and a stainless measuring spoon.

Combine salt, Italian seasoning, garlic powder, and black pepper in a small bowl and mix well.

Cut carrots and potatoes with seasonings on a baking sheet.

Toss the potatoes, carrots, and garlic on a large baking sheet with a tablespoon of olive oil and half of the seasoning mixture. Spread everything into an even layer.

Raw chicken thighs with a spice rub on top of cut carrots and potatoes.

Combine the chicken with 1 tablespoon olive oil and half of the seasoning mixture in a large bowl. Mix well to coat the chicken evenly. (TIP: You can prepare this step up to 1 day in advance!)

Place the chicken thighs on top of the vegetables.

Roasted chicken thighs with potatoes and carrots.

Roast for 30-40 minutes, or until the chicken is well browned, the internal temperature reaches 180°F, and the potatoes are golden brown. (I love using this wireless probe to avoid overcooking the chicken.)

A close up image of a black fork taking a piece of chicken thigh with carrots and potatoes in the background.

Garnish with fresh thyme or parsley for serving.

Expert Tips:

Cut the vegetables the same size for even cooking. This will help them all cook at the same time and rate so they are perfectly tender when ready to serve.
Don’t overcrowd your baking sheet. If you do, then everything will steam. Make sure there is enough space between all of the ingredients so they brown nicely.
The easiest way to know the chicken is done cooking is by using a meat thermometer. You’ll want the chicken to be 180ºF for juicy and tender meat.
If you want to use boneless, skinless chicken thighs, that will work well, just add them after 10 minutes of cooking the vegetables. They cook much more quickly than bone-in chicken thighs.
Experiment with seasonings and herbs. To change the flavors, add different spices and herbs on the vegetables and chicken. I love use BBQ rubs, paprika, mustard powder, cumin, coriander in all different blends.

Storage

Store any leftover chicken thighs in the fridge for up to 4 days. Reheat in the microwave or the oven until warmed through.

Freeze the chicken thighs for up to 2 months, thaw completely in the fridge before reheating.

You can prep the spice rub in advance and even rub it onto the chicken up to one day prior to cooking to marinate the thighs.

FAQs

How long should you cook chicken thighs on a sheet pan?

We cook ours at 450ºF for 30 to 40 minutes or until a meat thermometer registers 165ºF.

What other vegetables work with sheet pan chicken thighs?

Cubed squash, sweet potato, cauliflower florets, broccoli florets, parsnips, and any other root vegetables that take about 30 to 40 minutes to roast.

How do I keep the skin crispy on sheet pan chicken thighs?

Make sure to pat the skin very dry with paper towels before tossing with olive oil and spices. Also be sure thighs aren’t crowded on the pan and have enough space to evenly brown.