There’s something about the smell of roasting chicken mingling with sweet, earthy vegetables that instantly feels like home. Last week, I pulled this sheet pan chicken thighs with roasted vegetables out of the oven right as the sky outside shifted from golden to dusky. I was juggling a few things—half-watching a show while trying to get dinner on the table—and the aroma pulled me back to the kitchen every few minutes. The chicken skin crackled just right, the carrots and onions softened to a perfect tender-crisp, and the potatoes had those little browned spots that make you want to eat every single one before anyone else gets near them. It’s not fancy, and honestly, I forgot to set the timer once and nearly let the edges get a bit too dark. But that slightly charred crispness? Totally worth it.
What I love about this meal is how it fills the kitchen with cozy warmth while staying so uncomplicated. You throw everything on one pan, season it just so, and let the oven do its magic. And the best part? When it’s done, you’ve barely dirtied more than that one sheet pan—no mountains of dishes or complicated cleanup. It’s the kind of dinner I reach for when I want to unwind but still crave something hearty and satisfying.
- Juicy chicken thighs with skin that crisps up beautifully without extra effort.
- Vegetables roasted to caramelized perfection, soaking up all those herbs and spices.
- One-pan convenience that saves you time on cleanup, though it’s not without a little hands-on tweaking if you want the skin extra crispy.
- Flexible enough to swap in your favorite veggies or herbs, depending on what’s in your fridge.
If you’re worried about timing or whether your oven’s hot enough, don’t sweat it too much. I usually keep an eye on it around the 30-minute mark and adjust if things seem to be browning too fast or not enough. This recipe has some wiggle room, which I appreciate after a long day.
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Sheet Pan Chicken Thighs with Roasted Vegetables
- Total Time: 50 minutes
- Yield: 4 1x
Description
A simple and flavorful one-pan meal featuring juicy, crispy chicken thighs roasted alongside a medley of colorful vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
8 bone-in, skin-on chicken thighs (about 3 pounds)
1 pound baby potatoes, halved
2 medium carrots, peeled and cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the baby potatoes, carrots, red bell pepper, and red onion.
Add 2 tablespoons of olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano to the vegetables. Toss well to coat evenly.
Arrange the seasoned vegetables in a single layer on a large rimmed sheet pan.
Pat the chicken thighs dry with paper towels. In a small bowl, mix the remaining 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano.
Rub the spice mixture all over the chicken thighs, making sure to get under the skin where possible.
Place the chicken thighs skin-side up on top of the vegetables on the sheet pan, spacing them evenly.
Roast in the preheated oven for 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized.
If desired, broil for an additional 2-3 minutes to crisp the chicken skin further, watching carefully to prevent burning.
Remove from the oven and let rest for 5 minutes.
Sprinkle chopped fresh parsley over the chicken and vegetables before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
One sheet pan, one tray, and one oven—this meal keeps the kitchen simple. I tend to use a rimmed baking sheet because it catches any juices without overcrowding the chicken and veggies. When it comes to serving, a sprinkle of fresh parsley brightens everything up nicely, and I sometimes add a squeeze of lemon on the side for a little zing. If you want to mix it up, swapping baby potatoes for sweet potatoes or adding Brussels sprouts can be a nice twist, though I haven’t tested every combo myself yet. For a touch of heat, a pinch of cayenne in the spice rub wakes things up without overpowering the rest.
FAQs:
Can I use boneless chicken thighs instead? Absolutely, but they might cook faster, so keep an eye on them to avoid drying out.
What if I only have regular potatoes? Cut them smaller so they roast evenly with the other veggies.
Can this be made ahead? You can prep the veggies and chicken with spices earlier, then roast just before dinner to keep things fresh.
When dinner calls for something straightforward yet satisfying, this sheet pan chicken with roasted vegetables is my go-to. Give it a try when you want a meal that feels like you put in way more effort than you actually did.