Sheet pan chicken thighs and veggies feature chicken coated in spices and baked until tender. Made on a single pan, it’s the ultimate weeknight meal full of flavor, protein, and nutrients! Make it ahead of time, and pair it with all your favorite sides for a satisfying meal you’ll love.
Table of Contents
Why We Love Sheet Pan Chicken
Weeknight meals just don’t get easier than this! Sheet pan chicken thighs are one of our favorite hacks for quick dinners that taste like you spend all day in the kitchen. Plus, as the name suggests, they come together with just one dish.
As a result, you don’t have to dirty up every dish in your kitchen by preparing different sides. Instead, you can be in and out in no time! Plus, this recipe is:
- High in protein
- Loaded with nutrients and fiber
- Ready with less than 15 minutes of prep time
- Super kid-friendly
- Great for
meal prep
Ingredients You’ll Need
The great thing about this sheet pan dinner is that there’s no right or wrong way to do it. Feel free to use up whatever ingredients you have on hand! However, our favorite combination includes:
- Chicken Thighs – In our opinion, thighs work better than chicken breasts. Their higher fat content locks in moisture, keeping them moist and extra flavorful. Feel free to use boneless skinless chicken thighs or bone-in, skin-on chicken thighs.
- Herbs and Seasonings – You’ll need chili powder, thyme, Herbs de Provence, lemon pepper, minced garlic, salt, and black pepper.
- Veggies – You can use any veggies you have on hand! However, we include cherry tomatoes, zucchini, and red potatoes.
- Olive Oil – It’s crucial to use high-quality olive oil to caramelize the veggies and keep the chicken moist.
- Cheese – A sprinkle of Parmesan cheese takes this dish to the next level!
How to make Sheet Pan Chicken and Veggies
If you’re new to sheet pan chicken and veggies recipes, prepare for your whole world to change forever! All you have to do is add the ingredients to a pan, pop them in the oven, and wait.
- Preheat your oven, and grease a baking sheet.
- Trim your chicken of excess fat, and coat it with the spices.
- Add the veggies to the baking dish, and toss with oil, salt, and pepper.
- Add the chicken to the pan.
- Bake until the chicken cooks through and has reached an internal temperature of 165 degrees Fahrenheit. Enjoy your roast chicken and vegetables warm!
Baking Tips
- Use a large pan. Make sure you space all the ingredients evenly on the baking pan, leaving a bit of space between them. This helps them cook evenly!
- Give hard veggies a headstart. If you choose to incorporate different veggies, you might want to vary the baking times. For instance, hard veggies like sweet potatoes and carrots will take longer to bake. Meanwhile, softer, more watery options like zucchini, bell pepper, and onions cook fairly quickly.
- Cut the chicken. Cut your chicken into fairly equal-sized pieces so they finish baking at the same time.
Storage and Reheating
This sheet pan chicken recipe is great to make in bulk and enjoy throughout the week!
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Freeze your chicken and veggies in an airtight container or sealable bag. They will stay fresh for up to three months. Once thawed, more watery veggies like zucchini might become a bit mushy, but they’ll still taste great!
- Reheat thawed leftovers in the microwave, a skillet, or in the oven.
Serving Suggestions
The great thing about this recipe is that it’s a whole meal all on its own. However, feel free to serve it with a side like brown rice or quinoa and a tasty appetizer! Some of our favorite options include:
And, of course, you can’t forget dessert! Finish your meal with a decadent treat like S’mores Chocolate Cake or Crinkle Phyllo Dough.
More Family-Friendly Chicken Recipes
If you’re searching for more simple chicken recipes, you’re in luck! We’ve got you covered with these great options:
Sheet Pan Chicken Thighs and Veggies
Ingredients
- 16 ounces boneless, skinless chicken thighs
- 1 Tablespoon chilli powder
- 2 teaspoons thyme
- 2 teaspoons herbs de provence
- 2 teasppons lemon pepper
- 1 Tablespoon garlic minced garlic
- 2 teaspoons salt (or to taste)
- 1 teaspoon black pepper (or to taste)
- 16 ounces cherry tomatoes
- 2 medium zucchini, chopped
- 3 medium red potatoes, chopped option to remove skin
- 2 Tablespoons good quality olive oil
- Optional: grated Parmesan cheese for garnish
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a small bowl combine all the spices.1 Tablespoon chilli powder, 2 teaspoons thyme, 2 teaspoons herbs de provence, 2 teasppons lemon pepper, 1 Tablespoon garlic minced garlic, 2 teaspoons salt, 1 teaspoon black pepper
- Trim any excess fat off the chicken thighs. Then, in a second large bowl, add the chicken thighs and spices. Mix to coat the chicken completely.16 ounces boneless, skinless chicken thighs
- In a greased 13×9 inch sheet pan add the chopped veggies. Drizzle with olive oil, salt, and pepper. Gently toss to combine.16 ounces cherry tomatoes, 2 medium zucchini, chopped, 3 medium red potatoes, chopped, 2 Tablespoons good quality olive oil
- Arrange the chicken over the veggies.
- Bake for 35-40 minutes or until chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit. Sprinkle with parmesan cheese, if desired.Optional: grated Parmesan cheese for garnish
Video
Equipment
Notes
Would you like to save this? 🔖
We’ll email this post to you, so you can come back to it later!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Love it! So easy, tasty snd healthy!
Thank you, Amira! We’re so glad you enjoyed it!
Xo,
Alia & Radwa