If you’re looking for a healthy, flavorful, and low-effort dinner, this sheet pan chicken thighs and veggies recipe is about to become your family’s new go-to. It’s crispy, juicy, colorful, and all made on a single pan. Which means minimal cleanup and maximum flavor.
Whether you’re meal prepping for the week or need a quick weeknight dinner, this easy sheet pan recipe checks every box: high protein, family-friendly, and customizable with your favorite vegetables! That’s a win-win in my book as a busy, working mom with an infant.
Why You’ll Love This Recipe
Chicken thighs are ideal for sheet pan dinners because they stay juicy and tender when you’re roasting a higher temperatures, unlike chicken breasts, which can dry out.
Ingredients needed for this recipe:
How to Make This Sheet Pan Chicken Thighs and Veggies Recipe
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- In a large bowl, mix potatoes, carrots, cherry tomatoes, red onion, olive oil, rosemary, salt, black pepper, and garlic powder. Add vegetables to the prepared cookie sheet and spread to fill the space.
- In a small bowl, add the juice from lemons. Remove any seeds and add olive oil, salt, black pepper, garlic powder, and cumin. Stir together.
- Nestle the chicken thighs (skin side up) in between the veggies on the cookie sheet. It is okay if some of the veggies are underneath them.
- Carefully lift up the skin on each chicken thigh and brush the lemon juice mixture inside each one. Brush the remaining liquid onto the tops of each chicken thigh.
- Roast chicken thighs and veggies in the oven for 45-50 minutes until the internal temperature of every chicken thigh is at least 165 degrees fahrenheit and potatoes are fork tender.
- Drizzle with extra lemon juice or garnish with lemon slices and rosemary if desired.
Recipe Tips
Meal Prep Friendly: Make a larger batch and store portions in the fridge or freezer for quick & easy meals throughout the week. It reheats well and can be a lifesaver on busy days.
Veggies: If you have any extra large baby potato, quarter them instead of halving.
Don’t Overcrowd the Pan: Crowding the pan too much causes steam instead of roasting. Use two pans if needed.
Cut Veggies Evenly: Uniform size ensures everything cooks at the same rate. Same goes for chicken breasts (if using instead of thighs).
Use Bone-In, Skin-On Thighs: They provide better flavor and stay juicier than boneless.
Roast at High Heat: 425°F is ideal for crispy skin and caramelized vegetables.
Extra Flavor Tip: I like to brush the lemon juice mixture under and on top of the chicken thigh skin. I think this adds extra flavor to the meat itself. If desired, you can skip this step and only brush the liquid onto the top.
Best Vegetables for Sheet Pan Chicken
Harder vegetables (like carrots and sweet potatoes) should be cut smaller or roasted 10 minutes before adding chicken as they will take more time than other vegetables.
FAQ
Storage and Reheating
Similar Recipes
This sheet pan chicken thighs and veggies recipe is one of those deliciously dependable meals that you are guaranteed to return to again and gain. It’s simple enough for busy weeknights, but impressive enough to serve guests or even for date nights.
If you’re currently building a collection of easy dinner recipes, then add this one to your rotation!
Crispy Sheet Pan Chicken Thighs and Veggies
Ingredients:
Veggies:
- 1.5 lbs baby yellow potatoes (halved)
- 4 medium carrots (cut into 1/2 inch rounds)
- 1.5 cups cherry tomatoes
- 1 medium red onion (cut into chunks)
- 1.5 tbsp olive oil
- 1.5 tsp crushed, dried rosemary (or 1.5 tbsp fresh)
- 1.5 tsp black pepper (or to taste)
- 1/2 tsp garlic powder
Chicken:
- 2 lemons
- 1.5 tbsp olive oil
- 1.5 tsp salt (or to taste)
- 3/4 tsp black pepper (or to taste)
- 3/4 tsp garlic powder
- 3/4 tsp cumin
- 6 bone-in, skin-on chicken thighs
Garnishments:
- sliced lemon
- rosemary
Instructions:
- Preheat oven to 425°F and line a cookie sheet with parchment paper.
- In a large mixing bowl, combine potatoes, carrots, cherry tomatoes, and red onion with 1 1/2 tablespoons olive oil, rosemary, 1 1/2 tsp salt, 3/4 tsp black pepper, and 1/2 tsp garlic powder. Toss to coat.
- Add vegetables to the prepared cookie sheet and spread in an even layer.
- In a small bowl, add the juice from 1 1/2 lemons making sure to remove any seeds. Add 1 1/2 teaspoons of salt, 3/4 teaspoon black pepper, 3/4 teaspoon garlic powder, and 3/4 teaspoon cumin. Stir well.
- Nestle the chicken thighs (skin side up) in between the veggies on the cookie sheet. It's okay if some of the veggies are underneath them.
- Carefully lift up the skin of each chicken thigh and brush the lemon juice mixture along the inside of each one. Brush the remaining liquid onto the tops of each chicken thigh.
- Roast thighs and veggies in the oven for 45-50 minutes or until the internal temperature of each thigh reads 165°F and the potatoes are fork tender.
- For additional flavor, garnish with a rosemary and a squeeze of lemon juice.
