sheet pan chicken thighs
This simple and flavorful sheet pan chicken thighs recipe combines tender, juicy chicken with roasted vegetables, all cooked on a single sheet pan for easy cleanup. Perfect for a weeknight dinner!
Equipment
- 1 sheet pan
- 1 mixing bowl
- 1 measuring spoons
- 1 knife
- 1 cutting board
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 cups broccoli florets
- 1 cup baby carrots
- 1 piece red bell pepper (sliced)
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- to taste fresh parsley (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper; mix well to create a marinade.
- Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for about 10 minutes.
- Prepare the vegetables by placing broccoli, baby carrots, and sliced red bell pepper on the sheet pan. Drizzle with a little olive oil and sprinkle with salt and pepper; toss to coat.
- Place the marinated chicken thighs skin-side up on top of the vegetables on the sheet pan.
- Roast in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
- Remove the sheet pan from the oven and let it rest for a few minutes.
- Garnish with fresh parsley before serving.
Notes
You can customize the vegetables based on what you have on hand. Zucchini, potatoes, or green beans work well too.
For extra flavor, consider adding lemon zest or a splash of lemon juice before serving.
Enjoy leftovers in wraps or salads for a quick lunch option.