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–+ servings

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A sheet pan of chopped roasted veggies and chicken thighs fresh from the oven.

Sheet Pan Chicken Thighs with Roasted Veggies

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Yield: 6
Prep Time:20 minutes
Cook Time:35 minutes
Resting Time:5 minutes
Total Time:1 hour
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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
 

  1. 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.
  2. 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.
  3. 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.
  4. 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

Calories: 522 kcal (26%) | Carbohydrates: 31 g (10%) | Protein: 24 g (48%) | Fat: 34 g (52%) | Cholesterol: 126 mg (42%) | Sodium: 929 mg (40%) | Fiber: 5 g (21%) | Sugar: 6 g (7%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner