This Sheet Pan Chicken Thighs with Vegetables recipe is a healthy and convenient option for busy weeknights. Featuring juicy oven-baked chicken thighs paired with a colorful array of roasted vegetables, it makes for a satisfying meal that requires minimal cleanup.
Perfect for meal prep or quick dinner ideas, this one-pan chicken dinner is not only easy to make but also a hit with the whole family. Enjoy a delicious combination of flavors in this simple yet effective recipe.
Why Choose Sheet Pan Chicken Thighs?
Sheet pan chicken thighs offer a delightful solution for busy weeknights. This dish combines juicy, oven-baked chicken thighs with a vibrant assortment of roasted vegetables, making it a standout among family dinner recipes.
Not only does this one-pan chicken dinner simplify cleanup, but it also provides a healthy option for those looking to maintain a balanced diet. The combination of chicken and colorful vegetables ensures that every bite is packed with flavor and nutrition.
Preparing the Ingredients
To create this delicious meal, start with bone-in, skin-on chicken thighs. These cuts are known for their tenderness and rich flavor, which pairs beautifully with the roasted vegetables.
Choose a medley of vegetables such as bell peppers, carrots, and broccoli for a colorful presentation. Toss them with olive oil and seasonings to enhance their natural sweetness and achieve that perfect caramelization during roasting.
Cooking Process
Begin by preheating your oven to 425°F (220°C). This high temperature is essential for achieving crispy skin on the chicken thighs while ensuring the vegetables cook evenly.
Season the chicken thighs generously with garlic powder, onion powder, paprika, salt, and pepper. This seasoning blend not only adds depth to the chicken but also complements the roasted vegetables beautifully.
Arranging on the Sheet Pan
When arranging the chicken and vegetables on the sheet pan, make sure to place the chicken thighs in the center, surrounded by the colorful vegetables. This layout allows for even cooking and ensures that the flavors meld together.
Roast everything in the preheated oven for about 30-35 minutes. The chicken should reach an internal temperature of 165°F (74°C), and the vegetables should be tender and slightly caramelized, creating a mouthwatering aroma throughout your kitchen.
Serving Suggestions
Once cooked, let the dish rest for a few minutes before serving. This resting period allows the juices in the chicken to redistribute, ensuring each bite is moist and flavorful.
For an added touch, garnish with fresh herbs like parsley or thyme. This not only enhances the visual appeal but also adds a fresh flavor that complements the roasted chicken and vegetables.
Meal Prep and Storage Tips
This sheet pan chicken thighs recipe is perfect for meal prep. You can easily double the recipe and store leftovers in airtight containers for quick lunch options throughout the week.
Reheat the chicken and vegetables in the oven or microwave, and enjoy a healthy, satisfying meal without the hassle of cooking from scratch every day.
Easy Sheet Pan Chicken Thighs with Vegetables
This recipe features tender chicken thighs seasoned to perfection, roasted alongside a medley of vegetables such as bell peppers, carrots, and broccoli. The dish takes about 45 minutes from start to finish and serves 4 people.
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 cups mixed vegetables (bell peppers, carrots, broccoli, etc.)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Chicken: Pat the chicken thighs dry with paper towels and season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- Prepare the Vegetables: In a large bowl, toss the mixed vegetables with olive oil, salt, and pepper until evenly coated.
- Arrange on the Sheet Pan: Place the seasoned chicken thighs on a large sheet pan and arrange the vegetables around them in a single layer.
- Bake: Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Serve: Remove from the oven and let rest for a few minutes. Garnish with fresh herbs if desired, then serve hot.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 350kcal
- Fat: 20g
- Protein: 25g
- Carbohydrates: 15g