Sheet Pan Chicken Thighs with Roasted Veggies
Crispy, golden chicken and caramelized veggies roast together in a garlicky herb sauce. This sheet pan chicken and roasted vegetables recipe is simple, rustic comfort food at its best. Even better, it has minimal prep and just one pan to clean, making it an easy weeknight meal!
⭐️⭐️⭐️⭐️⭐️“This recipe was so delicious! It turned out perfectly and we enjoyed it so much. I’ll definitely be making this again!” – Whitney R.
Polly’s Notes on Why You’ll Love This Recipe
- It’s SO easy! Simply chop up those veggies and toss them around in a large bowl with the seasonings and chicken. Dump all of that on a large baking sheet (or two) and bake.
- It’s flavorful. For such a simple recipe, it truly packs some flavor thanks to the balance of salt/seasonings, fat (chicken schmalz is not to be underrated!), acid, and heat.
- It’s flexible. You can use any combo of root vegetables that you have or want.
- The leftovers (if you have any) are great. I toss my veggies into an air fryer for a few minutes and just microwave the chicken. Tastes fresh!
P.S. If you’re looking for another even simpler sheet pan meal, try our Sheet Pan Chicken Sausage and Veggies. Yum!
Ingredients
Here are the wholesome ingredients you’ll need to make Sheet Pan Chicken Thighs…
Ingredient Notes
- Bone-in, skin-on chicken thighs – The skin crisps up and provides a nice texture. We get ours from ButcherBox. We also use this budget-friendly and tasty main ingredient in our Italian Chicken Thighs recipe and Air Fryer Chicken Thighs recipe.
- Yukon gold potatoes, sweet potatoes, carrots – You can mix up the vegetable combo. Just stick to a combination of root vegetables, as others might get overcooked.
- Thyme and rosemary – Fresh is always best but not necessary for greatness.
How to Make Sheet Pan Chicken Thighs
You’ll find the full printable recipe at the bottom of this post, but here’s a visual overview.
Prep
Preheat your oven to 425°F (225°C). Lightly grease a large rimmed baking sheet pan. Pat the chicken dry with paper towels for crispier skin. Mix seasonings.
Combine Ingredients
In a very large mixing bowl, add the chicken thighs, potatoes, garlic, onion, and carrots. Drizzle in oil and balsamic vinegar and toss until well coated. Sprinkle on thyme, rosemary, paprika, salt, and pepper and toss until evenly coated.
Roast
Spread the chicken and vegetables evenly across the prepared baking pan (or two pans). Bake until the vegetables are fork-tender and caramelized around the edges and chicken is at least 165°F internally.
Testing Tip: If you want extra crispy chicken, broil for 1-2 minutes at the end.
Rest and Serve
Let the dish rest for 5–10 minutes before serving.
Testing Notes from Our Team
- Tip from our photographer (who is a trained chef and dietitian): I did roast everything on 2 separate pans so it all got nice and brown. Then for the photos, I transferred it all to one pan because the veggies shrink quite a bit. And it was just less messy because the chicken releases quite a bit of juice.
- From Polly’s tests: There is a little extra oil in the pan at the end that adds a lot of flavor if you drizzle it over everything.
Recipe FAQs
It is important for the veggies and chicken to have some space so all sides can roast. If you have smaller rimmed sheet pans or cut too many veggies, you can divide this into two batches and roast at the same time on different racks. I’d suggest rotating the pans at least once during the cooking time.
Yes! Prep everything up to 1 day in advance, cover tightly, and refrigerate. Bake just before serving. It will likely take longer to bake since it will come right out of the fridge.
You can mix up the vegetable combo. Just stick to a combination of root vegetables as others might get overcooked. Other root vegetable ideas include parsnips, beets, turnips, or a different kind of potato (like blue potatoes!).
The timing and temperature for this recipe would dry out chicken breasts. The skin-on, bone-in thighs really are the perfect cut for this recipe.
However, if you want to use boneless, skinless chicken breasts, I’d suggest adding them to the pan when there is about 15-20 minutes left of cook time. You need to make sure they reach 165°F internally and don’t over cook them. (We have not tested this in our kitchens, but this is my suggestion based on experience.)
How to Video
Sheet Pan Chicken Thighs with Roasted Veggies
Ingredients
- 6 bone-in skin-on chicken thighs (trimmed)
- 1 pound Yukon gold potatoes (diced into 1-inch pieces (sub: baby potatoes))
- 1 large sweet potato (peeled and diced into 1-inch pieces)
- 4 cloves garlic (minced)
- 1 medium yellow onion (diced)
- 2 large carrots (peeled and chopped into 1-inch pieces; about 1 cup per batch)
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried thyme (sub: 1 tablespoon fresh minced thyme per batch)
- 1 tsp dried rosemary (sub: 1 tablespoon fresh minced rosemary per batch)
- 1 teaspoon paprika (not smoked)
- 2 teaspoons Kosher salt
- 1 teaspoon ground black pepper
Instructions
- Prep: Preheat your oven to 425°F (225°C). Lightly grease a large rimmed baking sheet pan (or two). Pat the chicken dry with paper towels for crispier skin.
- Combine Ingredients: In a very large mixing bowl, add the chicken thighs, potatoes, garlic, onion, and carrots. Drizzle in oil and balsamic vinegar and toss until well coated. Sprinkle on thyme, rosemary, paprika, salt, and pepper and toss until evenly coated.
- Roast: Spread the chicken and vegetables evenly across the prepared baking pan(s) (try to spread it out). Ensure the chicken is skin-side up for max crispiness. Bake on the middle rack for 30-35 minutes, until the vegetables are fork-tender and caramelized around the edges and chicken is at least 165°F internally. If you want extra crispy chicken, broil for 1-2 minutes at the end.
- Rest & Serve: Let the dish rest for 5–10 minutes before serving.
Notes/Tips
- If your sheet pan is too crowded, you can divide this into two batches and roast at the same time on different racks. I’d suggest rotating the pans at least once during the cooking time.
- No need to turn the chicken and vegetables while they roast.
- Use the largest mixing bowl you have. It makes it easier to toss the ingredients.
- Make Ahead: Prep everything up to 1 day in advance, cover tightly, and refrigerate. Bake just before serving.
- You can mix up the vegetable combo. Just stick to a combination of root vegetables as others might get overcooked.
Nutrition
Photos and video by Whitney Reist of Sweet Cayenne.
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