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Photo of a white plate filled with roasted vegetables and crispy chicken thigh sliced open
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Crispy Sheet Pan Chicken Thighs and Veggies

Crispy sheet pan chicken thighs and veggies roasted together on one pan for an easy, healthy weeknight dinner. Bone-in, skin-on chicken thighs bake until golden and juicy alongside seasoned potatoes and fresh vegetables in just 1 hour.
Course Dinner, Main Dish
Cuisine American
Keyword baked chicken thighs, chicken thigh dinner recipe, easy weeknight chicken dinner, one pan chicken and vegetables, sheet pan chicken dinner, sheet pan chicken thighs and veggies
Prep Time 20 minutes
Cook Time 50 minutes
Servings 6 servings
Calories 512kcal

Equipment

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.

Nutrition

Serving: 1serving | Calories: 512kcal | Carbohydrates: 32g | Protein: 27g | Fat: 31g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 734mg | Potassium: 1084mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7107IU | Vitamin C: 54mg | Calcium: 63mg | Iron: 3mg