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overhead image of a white bowl full of Sheet Pan Chicken Thighs and Veggies
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5 from 4 votes

Sheet Pan Chicken Thighs and Veggies

Juicy chicken thighs are coated with spices and baked in the oven for the ultimate easy weeknight meal that’s full of flavor and good for you, too with this Sheet Pan Chicken Thighs and Veggies Recipe! Make it ahead of time, and pair it with all your favorite sides for a satisfying meal you’ll love.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: dinner, lunch
Cuisine: American
Keyword: baked chicken, chicken and veggies, chicken recipe, roasted chicken, sheet pan chicken, sheet pan chicken and veggies, sheet pan chicken thighs, sheet pan dinner, sheet pan vegetables
Servings: 4 servings
Author: Food Dolls

Equipment

Ingredients

  • 16 ounces boneless, skinless chicken thighs
  • 1 Tablespoon chilli powder
  • 2 teaspoons thyme
  • 2 teaspoons herbs de provence
  • 2 teasppons lemon pepper
  • 1 Tablespoon garlic minced garlic
  • 2 teaspoons salt (or to taste)
  • 1 teaspoon black pepper (or to taste)
  • 16 ounces cherry tomatoes
  • 2 medium zucchini, chopped
  • 3 medium red potatoes, chopped option to remove skin
  • 2 Tablespoons good quality olive oil
  • Optional: grated Parmesan cheese for garnish

Instructions

  • Preheat oven to 375 degrees Fahrenheit.
  • In a small bowl combine all the spices.
    1 Tablespoon chilli powder, 2 teaspoons thyme, 2 teaspoons herbs de provence, 2 teasppons lemon pepper, 1 Tablespoon garlic minced garlic, 2 teaspoons salt, 1 teaspoon black pepper
    a woman's hand holding a glass bowl full of spices
  • Trim any excess fat off the chicken thighs. Then, in a second large bowl, add the chicken thighs and spices. Mix to coat the chicken completely.
    16 ounces boneless, skinless chicken thighs
    overhead image of raw chicken thighs in a white bowl coated with spices
  • In a greased 13x9 inch sheet pan add the chopped veggies. Drizzle with olive oil, salt, and pepper. Gently toss to combine.
    16 ounces cherry tomatoes, 2 medium zucchini, chopped, 3 medium red potatoes, chopped, 2 Tablespoons good quality olive oil
  • Arrange the chicken over the veggies.
    Raw Sheet Pan Chicken Thighs and Veggies on a baking sheet
  • Bake for 35-40 minutes or until chicken is cooked through and has reached an internal temperature of 165 degrees Fahrenheit. Sprinkle with parmesan cheese, if desired.
    Optional: grated Parmesan cheese for garnish
    overhead image of sheet pan chicken thighs and veggies

Video

Notes

This recipe can easily be doubled or tripled!

Nutrition

Serving: 1serving | Calories: 359kcal | Carbohydrates: 36g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1347mg | Potassium: 1578mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1454IU | Vitamin C: 60mg | Calcium: 83mg | Iron: 5mg