Sheet Pan Chicken Thighs and Veggies

Seasoned roasted chicken thighs on a sheet pan with golden roasted potatoes, cherry tomatoes, and zucchini, garnished with chopped fresh herbs.

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

Cook Time40

Total Time50

Course: dinner, lunch

Cuisine: American

Keyword: baked chicken, chicken and veggies, chicken recipe, one pan chicken thighs and veggies, roasted chicken, sheet pan chicken, sheet pan chicken and vegetables, sheet pan chicken and veggies, sheet pan chicken thighs, sheet pan chicken thighs and vegetables, sheet pan dinner, sheet pan vegetables

Servings: servings

Author: Food Dolls

Equipment

2 Mixing Bowls
1 (13x9) Sheet Pan

Ingredients

36 ounces bone in chicken thighs
1 tablespoon chilli powder
2 teaspoons thyme
2 teaspoons herbs de provence
2 teaspoons 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 or yellow potatoes, chopped option to remove skin
2 tablespoons good quality extra virgin olive oil
Optional: grated Parmesan cheese for garnish

US Customary - Metric

Instructions

Preheat oven to 400 degrees Fahrenheit.
In a small bowl combine all the spices.
1 tablespoon chilli powder, 2 teaspoons thyme, 2 teaspoons herbs de provence, 2 teaspoons lemon pepper, 1 tablespoon garlic minced garlic, 2 teaspoons salt, 1 teaspoon black pepper
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.
36 ounces bone in chicken thighs
In a greased 13x18 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 or yellow potatoes, chopped, 2 tablespoons good quality extra virgin olive oil
Arrange the chicken over the veggies.
Bake for 40-45 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

Video

Notes

This recipe can easily be doubled or tripled!

Nutrition