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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 fresh herbs, olive oil, and lemon juice for a fresh and delicious meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 2 servings
Author: Abigail Bingham

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!