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Sheet Pan Chicken Thighs and Veggies


Sheet Pan Chicken Thighs and Veggies

Can't get any easier than this recipe! Season everything and bake for a quick weeknight meal!
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Course: dinner, lunch
Keyword: baked chicken, chicken recipe, roasted chicken, sheet pan chicken, sheet pan dinner, sheet pan vegetables
Servings: 4


  • 16 oz boneless and skinless chicken thighs
  • 1 tbsp chilli powder
  • 2 tsp thyme
  • 2 tsp herbs de provence
  • 2 tsp lemon pepper
  • 1 tbsp garlic minced garlic
  • 2 tsp salt more or less to taste
  • 1 tsp black pepper more or less to taste
  • 16 oz cherry tomatoes
  • 2 medium chopped zucchini
  • 3 medium chopped red potatoes option to remove skin
  • 2 tbsp good quality olive oil
  • salt and pepper
  • grated parmesan cheese for garnish optional


  • Preheat oven to 375 degrees F.
  • In a small bowl combine all the spices. Mix.
  • In another bowl add your chicken thighs, trim fat if needed. Add spices. Mix well until the chicken is coated well with the spices.
  • In a greased 13x9 sheet pan add all your veggies. Drizzle with olive oil, salt and pepper. Gently toss the veggies.
  • Arrange the chicken over the veggies.
  • Bake for 35-40 minutes or until chicken is cooked through.


This recipe can easily be doubled or tripled!
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Welcome to our page! Let us introduce ourselves. We are Alia and Radwa, two sisters, not chefs, or trained cooks. Just your everyday mom’s who create all sorts of goodness, from healthy meals for your family to indulgent desserts to share with your friends. Our goal is to simplify your life with easy recipes, and prove that you really don’t need to be a pro to create something homemade. Enjoy our recipes, and don’t forget to have fun and live a little!