Sheet Pan Chicken Thighs and Vegetables
These sheet pan chicken thighs and vegetables are a super easy dinner made with just one pan! Juicy boneless chicken thighs are roasted with fresh veggies like broccoli, carrots, and potatoes, all mixed together with herbs, olive oil, and lemon juice for a fresh and delicious meal.
Roasting a sheet pan full of chicken and veggies is the easiest way to make a healthy, flavorful dinner! Just prep your ingredients, spread them on a pan, and bake until they’re all cooked to perfection. This recipe uses a simple, delicious mixture of olive oil, lemon juice, and a combination of earthy herbs and seasonings to make a vibrant and flavorful coating for both your chicken thighs and your vegetables. The whole meal is done in under an hour, so it’s a great last minute recipe, or perfect for when you just don’t want to spend too much time in the kitchen!
Here are some more dinner recipes you’ll love: Small Batch White Vegetable Lasagna, Creamy Bean and Sausage Soup, and Tomato and Pesto Ricotta Galette.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make these sheet pan chicken thighs:
- Baking sheet
- Chicken thighs
- Broccoli
- Carrots
- Red potatoes
- Olive oil
- Lemon juice
- Paprika
- Garlic powder
- Parsley
- Oregano
- Lemon
- Parmesan cheese
- Salt and pepper
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Use a flavored olive oil. A great way to get some extra flavor into this dish is by using a unique olive oil – I used parmesan and sun dried tomato oil, and it was delicious!
- Add mustard. A tangy, textured mustard tastes great mixed into the olive oil rub for the chicken, and even the veggies, too!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Get extra crispy veggies. Remember, the juices from the chicken will spread over the whole pan while cooking, so if you want realllly roasty toasty veggies, you can bake them for 10-15 minutes by themselves first so they have a better chance at crisping up.
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Sheet Pan Chicken Thighs and Vegetables
Ingredients
- 4 chicken thighs boneless and skinless
- 2 medium red potatoes cubed
- 2 large carrots peeled and sliced
- 1 cup broccoli florets
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp parsley
- 1 tsp garlic powder
- salt and pepper to taste
- 1 lemon sliced
- 1-2 tbsp parmesan cheese
Instructions
- Preheat the oven to 425ºF and grease a baking sheet with oil or cooking spray.
- In a medium bowl, mix together the olive oil, lemon juice, and seasonings until combined.
- Brush the oil mixture over the vegetables to coat completely, then coat the chicken thighs as well.
- Place the chicken thighs on the baking sheet and fill in the space around them with the vegetables in an even layer. Scatter the lemon slices on top of the chicken and vegetables.
- Bake for about 20 minutes, then turn the oven down to 375ºF and bake for another 10 minutes. The internal temp of the chicken should reach at least 165ºF and the vegetables should get roasted and crisp.
- Top vegetables with parmesan cheese before serving.
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- Get extra crispy veggies. Remember, the juices from the chicken will spread over the whole pan while cooking, so if you want realllly roasty toasty veggies, you can bake them for 10-15 minutes by themselves first so they have a better chance at crisping up.
- Use a flavored olive oil. A great way to get some extra flavor into this dish is by using a unique olive oil – I used parmesan and sun dried tomato oil, and it was delicious!
- Add mustard. A tangy, textured mustard tastes great mixed into the olive oil rub for the chicken, and even the veggies, too!
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