Sheet Pan Chicken Thighs and Veggies (Easy!)

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Sheet Pan Chicken Dinners are one of my favorites One Pot Recipes Get a quick meal on the table with minimal effort.these homemade Sheet Pan Chicken Thighs Vegetables are my go-to. They’re heaped with juicy, succulent chicken thighs, fresh veggies, and all the right seasonings. Plus, since it’s baked in the oven, you can spend time making other sides while you wait!This Sheet Pan Chicken Recipe Is Similar to My Method Grilled Chicken and VegetablesBut use bone-in meat for extra flavor.

If you’re a fan of sheet pan meals, try Sheet Pan Fajitascrispy Parmesan Tilapiaor simple Sheet Pan Roasted Vegetables next time. They’re easy to customize and the perfect starting point for quick and easy sheet pan dinner ideas.

Ingredients and Substitutes

This section explains how to choose the best ingredients for this chicken thigh sheet pan dinner, the role each ingredient plays in the recipe, and substitution options.For measurements, see recipe card below.

• vegetable – I used fresh broccoli, bell peppers (red and yellow) and creamy mushrooms. You can use other vegetables such as cauliflower, zucchini, onions, carrots, parsnips, green beans, sweet potatoes, yellow potatoes, or whatever suits your taste. Root vegetables take longer to cook, so you’ll need to cut them smaller to cook at the same rate. If you’re using softer vegetables like zucchini or green beans, add them to the pot during the last 10-15 minutes of cooking so they don’t get too mushy.
• olive oil – Any other neutral cooking oil, such as avocado oil, will do.
• sea ​​salt and black pepper
• bone-in chicken thighs – I use large drumsticks for my chicken sheet pan dinners. If you use the smaller ones, count on two servings each. You can substitute boneless chicken thighs or breasts if you like; the cooking time will be shorter.
• lemon juice – Fresh lemon juice is best, but you can use bottled lemon juice For convenience. Balsamic vinegar is a great substitute for a different flavor.
• italian seasoning – I use my own homemade italian seasoningbut you can use store bought as well as.
• smoked paprika – Or, use sweet paprika instead of smoked.
• garlic powder – Garlic powder works best here, as in this sheet pan chicken recipe, the fresh minced garlic may burn with the longer roast time.

Variations: Swap seasonings or add toppings.

I used a mix of Italian seasoning, paprika and garlic powder, but you can substitute Lemon Pepper Seasoning, Fajita Seasoningor Indian seasoning (for spiciness). If your seasoning contains salt, you will need to reduce the salt in your recipes.

For added flavor, you can also sprinkle the finished dish with shredded feta cheese, grated Parmesan, or chopped parsley as a garnish.

How to Make Sheet Pan Chicken and Veggies

This section shows how to make a chicken sheet pan dinner, with step-by-step photos and details about the technique to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Season the vegetables. Chop vegetables and place in a large bowl. Add olive oil, sea salt and black pepper. Throw on the coat.Put the vegetables in a large bakeware. Shelve.

2. Stir in chicken seasoning. In a small bowl, whisk together olive oil, lemon juice, Italian seasoning, smoked paprika, garlic powder, sea salt, and black pepper.
3. Season the chicken. Brush Chicken Thighs with Olive Oil Sauce oil brush.

4. Grilled chicken and vegetables. Arrange the chicken over the vegetables on the skillet. Bake in the oven until cooked through.

Tip: For darker meats like chicken thighs, I recommend an internal temperature of 170°F (77°C).

This temperature makes the meat more tender than the minimum safe temperature of 165 degrees Fahrenheit.I recommend alarm thermometer like thisas it will automatically alert you when it reaches your desired temperature, but you can also use a normal meat thermometer to check.

storage instructions

• shop: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Meal Prep: If you are making this recipe ahead of time, you can marinate the chicken and seasonings in a zip-top bag for 30 minutes to overnight (no more than 24 hours). You can also chop vegetables ahead of time and store them until ready to use.
• Reheat: Reheat in preheated oven at 350°F for 10-15 minutes, or in microwave until heated through. (Microwaves won’t produce a crispy crust.)
• freeze: Let the chicken and vegetables in the pan cool completely, then transfer to a freezer-safe container or bag and store in the freezer for up to 3 months.

What to Serve with Sheet Pan Chicken and Veggies

Sheet Pan Chicken Dinner with Veggies is a complete sheet pan meal in itself. However, if you want to add more aspects, here are some simple ideas:

More Sheet Pan Chicken Recipes

Chicken on the sheet pan is easy to cook, but it doesn’t have to be light!do these chicken recipes Get rich flavor with minimal prep in the oven:

Sheet Pan Chicken Thighs and Veggies (Easy!)

With juicy chicken, broccoli, mushrooms, and bell peppers, this sheet pan chicken thighs and veggies recipe makes a healthy one-pot dinner.

Prepare: 15 minute

chef: 45 minute

all: 1 Hour

Serving Size: 4 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Preheat oven to 400°F (204°C).

2. Put chopped vegetables in a large bowl. Add 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper.

3. Put the vegetables in a large bakeware. Shelve.

4. in a small bowl, brush Add together 2 tablespoons olive oil, lemon juice, Italian seasoning, smoked paprika, garlic powder, 1 teaspoon sea salt, and ½ teaspoon black pepper.

5. brush Chicken thighs in olive oil and spice mixture. Arrange them on top of the vegetables on a baking sheet.

6. Pan Roasted Chicken Thighs and Veggies in the Oven 40-45 minutesuntil the chicken is cooked through. (I recommend an internal temperature of 170°F (77°C) for darker meats like chicken thighs, which makes the meat more tender than the minimum safe temperature of 165°F.)

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recipe notes

Serving Size: 1 large chicken thigh + ~1 cup veggies

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 540.1

fat 38.5 grams

protein 31.4 grams

total carbohydrates 22.2 grams

net carbs 15.2 grams

fiber 7 grams

sugar 8.6 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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