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There are two kinds of weeknights in my house: the “let’s try something fun” nights and the “someone has homework, someone is hungry, and I do NOT feel like doing dishes” nights. This sheet pan chicken thighs recipe is for that second category (which, honestly, happens a lot around here).
I’ve made this dinner on repeat for years because it’s so reliable: hearty and satisfying, protein-packed, and still feels light enough that you don’t need to unbutton your jeans after. The oven does the heavy lifting, the chicken gets that golden crispy skin, and the veggies roast up caramelized and ridiculously good, especially after you drizzle on the garlic Parmesan sauce. One pan. One dinner. Minimal cleanup. My kind of magic.
Table of Contents
- Why You’ll Love My Sheet Pan Chicken Thighs Recipe
- Ingredients For Sheet Pan Chicken Thighs
- How to Make Sheet Pan Chicken Thighs
- How to Store Leftovers
- Kellie’s Tips for Sheet Pan Chicken Thighs
- Sides to serve with Sheet Pan Chicken Thighs
- More Easy Chicken Recipes
- Sheet Pan Chicken Thighs Recipe with Garlic Parmesan Veggies
Why You’ll Love My Sheet Pan Chicken Thighs Recipe
- Leftovers reheat like a dream (hello, next-day lunch).
- Truly a one-pan meal: chicken thighs and vegetables cook together, so dinner is basically done in without breaking a sweat.
- Crispy, juicy chicken thighs: high heat, dry skin equates to that golden, crackly skin.
- The garlic Parmesan “finishing sauce” makes it taste like you tried harder than you did.
- Easy to customize with whatever vegetables you have hanging out in the fridge.
Ingredients For Sheet Pan Chicken Thighs
This is one of those “grab what you’ve got and make it work” dinners, but there are a few ingredients that really make it shine.
- Chicken thighs (bone-in, skin-on): This is the secret to that crispy, golden skin and juicy meat. Thighs are super forgiving, which is exactly what I want on a busy weeknight.
- Baby potatoes: They roast up tender with crisp edges and basically turn this into a complete meal without any extra sides. I like halving them so they cook at the same pace as everything else.
- Brussels sprouts: When they roast, they get those caramelized, slightly crispy bits that taste way better than they have any right to. (Even “I don’t like Brussels sprouts” people tend to come around.)
- Red onion: It gets sweet and soft in the oven and adds a little extra flavor to every bite.
- Olive oil: Helps everything roast instead of steam and makes the seasoning stick.
- Seasonings: Salt, pepper, smoked paprika, and Italian seasoning keep it simple but still really flavorful.
For the full ingredient list, measurements and instructions, see the recipe card below.
Ingredient Substitutions Ideas
| Ingredient | Best Swap(s) | Notes |
|---|---|---|
| Bone-in, skin-on chicken thighs | Boneless skinless thighs; drumsticks; chicken breasts | Boneless cook faster. Breasts dry out—pull right at temp. |
| Baby potatoes | Yukon gold; red potatoes; sweet potatoes; cauliflower florets | Cut evenly. Add cauliflower later so it doesn’t overcook. |
| Brussels sprouts | Broccoli florets; green beans; zucchini; bell peppers | Add faster-cooking veggies later (green beans last 12–15 min). |
| Red onion | Yellow onion; shallots | Yellow onion is milder; shallots roast beautifully. |
| Smoked paprika | Regular paprika; chili powder (pinch) | Paprika = mild. Chili powder adds warmth. |
| Italian seasoning | Oregano + basil; herbs de Provence | Any dried herb blend works here. |
How to Make Sheet Pan Chicken Thighs
- Preheat and prep – Heat the oven to 425˚F. Line a large sheet pan with parchment paper (or grease it lightly). This helps with both cleanup and sticking.
- Season the chicken – Pat the chicken thighs very dry (this is the crispy-skin secret). Rub them with olive oil, smoked paprika, Italian seasoning, salt, and pepper.
- Toss the vegetables – In a bowl, toss potatoes, Brussels sprouts, and onion with olive oil, salt, and pepper. Spread them out on the sheet pan so they roast (not steam). Leave space for the chicken.
- Roast – Arrange the chicken thighs around the vegetables, skin-side up on the baking sheet. Roast until the chicken reaches 165˚F and the potatoes are tender, about 30-35 minutes (timing can vary based on thigh size).
- Make the garlic Parmesan sauce – While everything roasts, whisk together melted butter, garlic, Parmesan, lemon juice, Dijon (if using), parsley, and red pepper flakes.
- Sauce it (the best part) – After about 30 minutes, drizzle half the sauce over the chicken and veggies. Roast 10 more minutes until everything is golden and caramelized.
- Finish and serve – Drizzle or brush with the remaining sauce, then sprinkle with extra parsley and Parmesan if you’re feeling it (I always am).
How to Store Leftovers
- Refrigerator: Store chicken and veggies in an airtight container for up to 4 days.
- Reheat (best method): Arrange it on a sheet pan and warm at 375˚F until hot. This keeps the chicken skin closer to crispy.
- Reheat (fast): Microwave works, but the skin will soften, still tasty, just not as crisp.
- Freezing: The chicken freezes well; the veggies can get softer after thawing, so I usually enjoy those fresh.
Kellie’s Tips for Sheet Pan Chicken Thighs
- If your Brussels sprouts are getting too dark, tuck them cut-side down less (or add them a little later next time).
- Dry the chicken REALLY well. If you want crispy skin, moisture is the enemy.
- Don’t crowd the pan. Give the veggies room so they roast instead of steaming.
- Cut potatoes evenly. If some are huge and some are tiny, you’ll get a mix of crunchy and mushy.
- Use a thermometer. Chicken thighs are forgiving, but you’ll never regret knowing they’re done. Cook to 165˚F and check with an instant read thermometer.
- Want extra crispier skin? Broil for 2-3 minutes at the end, just keep an eye on it so it doesn’t get too brown.
Sides to serve with Sheet Pan Chicken Thighs
This is already a full meal, but if you want to round it out (or stretch it for a hungrier crowd), try:
- A simple house salad with lemony vinaigrette
- Warm sourdough bread or garlic bread (to mop up that sauce)
- Cooked jasmine rice, quinoa, or couscous
- A quick cucumber salad or tomato mozzarella salad in season
- Extra roasted veggies if you’re feeding teenagers (ask me how I know)
More Easy Chicken Recipes
If you’re on a chicken dinner kick, here are a few more weeknight-friendly ideas to add to your rotation:
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Sheet Pan Chicken Thighs Recipe with Garlic Parmesan Veggies
Crispy, juicy chicken thighs roasted with baby potatoes, Brussels sprouts, and red onion, finished with a buttery garlic Parmesan drizzle.
Equipment
- large rimmed sheet pan
- chef's knife
- cutting board
- saucepan
- whisk
- measuring spoon
- Instant Read Thermometer or meat thermometer
Ingredients
For the Chicken and Veggies:
- 6 bone-in, skin-on chicken thighs (about 2 ½–3 lbs)
- 1 lb baby potatoes, halved (Yukon gold or red)
- 1 large red onion, cut into thick wedges
- 1 lb brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
For the Garlic Parmesan Sauce:
- 4 tablespoons salted butter, melted
- 4 cloves garlic, minced
- ½ cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard, optional, adds tang
- 2 tablespoon chopped fresh parsley, plus more for garnish
- ¼ teaspoon red pepper flakes, optional, for a little heat
Instructions
- Preheat oven to 425°F (220°C).
- Line a large sheet pan with parchment paper or lightly grease it with olive oil.
- Pat the chicken thighs dry with paper towels (this helps them crisp up).
- In a small bowl, mix together olive oil, smoked paprika, Italian seasoning, salt, and pepper.
- Rub the seasoning mixture all over the chicken thighs and set them aside.
- In a large bowl, toss potatoes, Brussels sprouts and onions with a drizzle of olive oil, salt, and pepper until evenly coated.
- Spread the vegetables out on the prepared sheet pan, leaving space in the center for the chicken.
- Arrange the seasoned chicken thighs skin-side up among the veggies.
- Roast for 30–35 minutes, or until the chicken reaches 165°F internally and the potatoes are tender.
Make the Garlic Parmesan Sauce
- While the chicken roasts, whisk together the melted butter, garlic, Parmesan, lemon juice, Dijon mustard, parsley, and red pepper flakes.
- After 30 minutes of roasting, drizzle half of the sauce over the chicken and veggies.
- Return to the oven for another 10 minutes, until everything is golden and caramelized.
- Remove from the oven and brush or drizzle the remaining sauce over the chicken and veggies.
- Garnish with extra parsley and freshly grated Parmesan before serving.
Notes
- Crispy skin tip: Pat the chicken thighs very dry before seasoning. Moisture prevents browning.
- Pan spacing matters: Spread veggies in a single layer and avoid overcrowding so everything roasts instead of steaming.
- Sauce timing: Drizzling half the sauce near the end prevents the garlic/cheese from over-browning and keeps flavor fresh.
- Broil option: For extra crispy skin, broil 2–3 minutes at the end—watch closely.
- Vegetable swaps: Broccoli, green beans, or bell peppers work great—add quicker-cooking veggies during the last 10–20 minutes.
Nutrition
Calories: 495kcal, Carbohydrates: 24g, Protein: 42g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 144mg, Sodium: 335mg, Potassium: 1271mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1195IU, Vitamin C: 84mg, Calcium: 166mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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