Sheet Pan Chicken Thighs
These sheet pan chicken thighs are the easiest dinner recipe for newer cooks. Moist and juicy chicken is cooked with hearty veggies all on one pan, making it a meal with minimal prep time and minimal clean up.
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
Instructions
- Preheat the oven to 450°F.
- Peel and cut the potatoes and carrots into 1-inch chunks.
- In a small bowl, combine salt, Italian seasoning, garlic powder, and black pepper. Mix well.
- In a large bowl, combine the chicken with 1 tablespoon olive oil and half of the seasoning mixture. Mix well to evenly coat the chicken. (TIP: You can prepare this step up to 1 day in advance!)
- On a large baking sheet, toss the potatoes, carrots, and garlic with the remaining tablespoon of olive oil and the seasoning mixture. Spread everything into an even layer.
- Place the chicken thighs on top of the vegetables.
- 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.)
- Garnish with fresh thyme or parsley for serving.
Notes
Additional Tips:
- Cut the vegetables into the same size for even cooking.
- Don’t overcrowd the baking sheet, or everything will steam.
- Cook the thighs to 180ºF on a meat thermometer.
- If you want to use boneless, skinless chicken thighs, that will work well, just add them after 10 minutes of cooking the vegetables. Storing Tips:
- 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.
- Cut the vegetables into the same size for even cooking.
- Don’t overcrowd the baking sheet, or everything will steam.
- Cook the thighs to 180ºF on a meat thermometer.
- If you want to use boneless, skinless chicken thighs, that will work well, just add them after 10 minutes of cooking the vegetables. Storing Tips:
- 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.
Nutrition
Calories: 464kcalCarbohydrates: 33gProtein: 25gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 126mgSodium: 912mgPotassium: 1059mgFiber: 5gSugar: 3gVitamin A: 6910IUVitamin C: 33mgCalcium: 60mgIron: 3mg
* Disclaimer: All nutrition information are estimates only.
