Easy Sheet Pan Chicken Thighs
A simple, flavorful one-pan dinner featuring crispy bone-in chicken thighs and roasted vegetables. Perfect for weeknights with minimal cleanup.
Equipment
- Sheet Pan
- Mixing Bowl
- Tongs or Brush
Ingredients
Main Ingredients
- 4–6 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika smoked, if possible
- 2 large carrots chopped
- 1½ cups broccoli florets
- 1 medium red onion sliced
Instructions
- Preheat oven to 425°F (220°C). Lightly grease a large sheet pan or line it with parchment paper.
- In a bowl, mix olive oil, salt, pepper, garlic powder, and paprika. Rub the seasoning mix all over the chicken thighs.
- Place the chicken thighs skin-side up on one side of the sheet pan. Arrange chopped carrots, broccoli florets, and red onion on the other side.
- Drizzle remaining oil over vegetables and toss gently to coat. Season with a little salt and pepper, if desired.
- Roast for 35–40 minutes, or until chicken is fully cooked (165°F internal temperature) and skin is crispy. Vegetables should be tender and slightly browned.
- Serve hot, straight from the pan for easy cleanup and minimal fuss.
Notes
Feel free to swap in other veggies like cauliflower, Brussels sprouts, or sweet potatoes. Add lemon wedges or fresh herbs at the end for brightness.