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Sheet Pan Chicken Thighs with Vegetables

Sheet Pan Chicken Thighs with Vegetables

This easy one-pan meal features juicy golden-brown chicken thighs roasted alongside a colorful medley of seasoned potatoes and vegetables.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 3 medium potatoes cut into chunks
  • 2 large carrots sliced
  • 1 red bell pepper sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • Salt to taste
  • Pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large sheet pan
  • Mixing Bowl
  • Tongs or spatula
  • Sharp knife

Method
 

  1. Preheat your oven to 425°F or 220°C and line a large sheet pan with parchment paper to make cleanup easier.
  2. Place the potato chunks, sliced carrots, and sliced red bell pepper into a mixing bowl.
  3. Toss the vegetables with 1 tablespoon of olive oil, the garlic powder, half of the dried oregano, salt, and pepper.
  4. Spread the seasoned vegetables out into an even layer on the prepared sheet pan.
  5. Pat the chicken thighs completely dry with paper towels to ensure the skin becomes crispy during roasting.
  6. Rub the chicken thighs with the remaining 1 tablespoon of olive oil and season them with salt, pepper, onion powder, and the rest of the oregano.
  7. Nestle the seasoned chicken thighs skin-side up among the vegetables on the sheet pan.
  8. Roast the pan in the oven for 35 to 40 minutes or until the internal temperature of the chicken reaches 165°F or 74°C.
  9. Stir the vegetables halfway through the roasting time to ensure they cook evenly and caramelize.
  10. Remove the pan from the oven and let the chicken rest for 5 minutes to keep it juicy before serving.
  11. Sprinkle with fresh parsley as a garnish if desired and serve warm.

Notes

To achieve the crispiest skin possible, always ensure you pat the chicken thighs thoroughly dry before adding oil and spices.
Avoid overcrowding the sheet pan so the vegetables have enough room to roast properly rather than steaming in their own moisture.
Cut your root vegetables like potatoes and carrots into smaller pieces so they finish cooking at the same time as the chicken.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Reheat the meal in a 350°F oven for about ten minutes to help maintain the crispness of the chicken skin.