Go Back
–+ servings
Sheet Pan Chicken Thighs

Crispy Sheet Pan Chicken Thighs with Roasted Veggie Bliss

This Crispy Sheet Pan Chicken Thighs recipe combines juicy chicken and roasted vegetables, ready in under an hour for a delightful dinner experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 3 minutes
Total Time 1 hour 13 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, skin-on chicken thighs Boneless thighs can be used but will cook faster.
For the Vegetables
  • 1 large Rutabaga Can substitute with carrots or turnips.
  • 2 medium Parsnip Sweet potatoes are a delightful alternative.
  • 3 medium Carrots Feel free to mix in other seasonal vegetables.
  • 4 medium Yellow Potatoes Yukon Gold works great.
  • 1 large White Onion Red onions or shallots are alternatives.
For Roasting
  • 4 tablespoons Olive Oil High-quality oil is key.
  • 1 tablespoon Italian Seasoning Substitute with a mix of herbs if needed.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder Fresh onion can alter cooking time.
  • 1 teaspoon Paprika Smoked paprika can enhance flavor.
  • 1 to taste Salt Season generously.
  • 1 to taste Black Pepper Season generously.

Equipment

  • Sheet pan
  • Mixing bowl
  • meat thermometer

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or aluminum foil.
  2. In a mixing bowl, combine Italian seasoning, garlic powder, onion powder, paprika, and smoked paprika.
  3. Chop rutabagas, parsnip, carrots, and yellow potatoes into 1-inch pieces, and slice the onion into wedges. Spread the vegetables on the sheet pan.
  4. Pat the chicken thighs dry with paper towels to ensure crispy skin.
  5. Drizzle olive oil over vegetables, sprinkle with salt, pepper, and half of the seasoning mix, and toss to coat.
  6. Coat the chicken thighs with olive oil and the remaining seasoning mix, ensuring the seasonings penetrate the meat.
  7. Place the seasoned chicken thighs skin-side up on the sheet pan with the vegetables, allowing space for air to circulate.
  8. Transfer the sheet pan to the oven and bake for 50-55 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  9. Let the chicken rest for 2-3 minutes before serving; optionally garnish with fresh herbs.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 800mgFiber: 6gSugar: 5gVitamin A: 4000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

For best results, avoid overcrowding the pan and ensure vegetables are cut uniformly for even cooking.

Tried this recipe?

Let us know how it was!