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.
Servings: 6
Cost: $15
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