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+ servings

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!