Sheet Pan Roasted Chicken Thighs and Veggies
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We love this Sheet Pan Roasted Chicken Thighs recipe for an easy, healthy dinner that you can get roasting really fast! Juicy chicken and a rainbow of vegetables are all seasoned with Herbes de Provence and cooked together on one sheet pan for maximum ease.
One and done. Really!
Sheet pan dinners are the true one-pan hero of the busy weeknight chef. This one excels even further because not only does everything roast together on one pan, you won’t even need a separate bowl or dish for prep work. You can literally throw all of the veggies onto the pan, toss to coat with seasonings, then just arrange chicken on top, season again, and pop it all in the oven. It will take a little while to roast — roughly 45 minutes, depending on the size of your chicken thighs — but this time is blissfully effortless.
This sheet pan is also packed with colorful vegetables and tender potatoes roasted right under the chicken, making it a complete all-in-one meal. I like it to round out meal plans for a night when you’ll be home but busy, or can cook the meal earlier in the day. (It stores and reheats well.) It also makes a great Sunday meal prep, if that’s part of your routine. Just package up one chicken thigh plus a container full of veggies per serving, and you’re set with nutritious lunches for the week.
If you love these flavors, you’ll also enjoy making a whole roast lemon chicken with veggies. Impressive but easy once you know what to do!
How To Make Sheet Pan Roasted Chicken Thighs
I’ve included a few step-by-step photos here to make this recipe extra easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step One: Prep and season the veggies. Chop the potatoes, onion, and carrots, and trim any stringy ends off of the green beans if necessary. Toss together on the sheet pan with minced garlic, Herbes de Provence, and a light drizzle of olive oil. You won’t need much oil, because the chicken will render additional juices as it cooks.
Pro Tip
Customize the veggies or seasoning. Don’t hesitate to mix and match the veggies here, or swap the herbs for Italian seasoning or another blend to make this your own. Broccoli, peppers, cauliflower, Brussels sprouts, asparagus, and other types of potatoes and onions are all great candidates for sheet pan cooking.
Step Two: Add chicken. Place chicken thighs directly on top of the veggies, then top with an extra brush of olive oil and more Herbes de Provence. Add kosher salt and black pepper generously to the whole pan.
Step Three: Roast! This is literally all there is to it. Transfer the sheet pan into the oven and roast at 425°F until the chicken reaches 165°F in the thickest part, and its juices run clear.
You can expect this to take at least 40 minutes, and possibly longer depending on the exact thickness of your chicken and the average temperature of your oven.
Pro Tip
The simplest and most accurate way to check chicken for doneness is to use an instant-read thermometer inserted at the thickest part, but not hitting the bone. No more guesswork!
When the chicken is cooked through and the potatoes are nice and fork-tender, remove the pan and serve right away. Add a garnish of extra fresh herbs — thyme and oregano are my favorites — and additional sea salt to taste.
Storage & Meal Prep Tips
Storage: Extra portions keep very well for 3-4 days. Tuck everything together in any airtight container in the fridge.
Meal Prep: These are seriously the best glass meal prep boxes. A perfect size, tightly-sealing, and easy to store and stack in the fridge. Best of all, since you’ll want to warm all parts of this meal — the chicken, potatoes, and other veggies — you can easily stash it all together and reheat in one go.
More Sheet Pan Recipes
- Sheet Pan Chicken Sausage with Broccoli, Pepper, and Potatoes
- Chipotle Lime Sheet Pan Shrimp Fajitas
- Mini Pierogies Sheet Pan Dinner
- Sheet Pan Chicken Gyros
- Sheet Pan Chicken Sausage and Peppers
- Rosemary Garlic Sheet Pan Salmon
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Sheet Pan Roasted Chicken Thighs and Veggies
Ingredients
- 10-12 ounces baby potatoes halved or quartered
- 1 medium red onion peeled and cut into wedges
- 6-8 medium whole carrots peeled and chopped into long halves
- 6-8 ounces green beans trimmed
- 3-4 garlic cloves minced
- 4 teaspoons Herbes de Provence divided
- olive oil
- 1 and 1/2 pounds chicken thighs bone-in, skin-on preferred
- kosher salt and black pepper
Instructions
- Preheat the oven to 425°F and line a large, rimmed baking sheet with parchment paper.
- Prepare and chop the potatoes, onion, carrots, and green beans, then toss them together directly on the baking sheet.10-12 ounces baby potatoes, 1 medium red onion, 6-8 medium whole carrots, 6-8 ounces green beans
- Sprinkle the garlic and 2 teaspoons of the Herbes de Provence on top, then drizzle very lightly with olive oil. Mix briefly with tongs or your hands to evenly coat the veggies.3-4 garlic cloves, 4 teaspoons Herbes de Provence, olive oil
- Place the chicken thighs on top of the veggies. Brush the skin very lightly with olive oil, then sprinkle with the remaining 2 teaspoons Herbes de Provence. Sprinkle both the chicken and veggies generously with kosher salt and black pepper.1 and 1/2 pounds chicken thighs, kosher salt and black pepper
- Place in the oven and roast for 40-45 minutes, stirring the veggies once as they roast. (If your chicken thighs are on the large side, or if your oven temperature is slightly low, the chicken may take longer to cook.) Remove when the chicken is cooked through to 165°F and the potatoes are fork-tender. Enjoy!
Notes
- The number of servings here really depends on the size of your chicken thighs- I would typically serve one chicken thigh per person, except for my kids who would share one.
So good and so easy.