Sheet pan chicken is a one pan meal with juicy chicken thighs, crispy potatoes, onions and carrots. Simple, hearty and delicious!
With the weather turning colder, I’m craving some warm comfort food. This baked chicken thigh recipe has all the vibes of Sunday dinner but it’s easy enough to make on a busy weeknight.
Oven Roasted Chicken Thighs and Potatoes
I love a good sheet pan meal; they take the guesswork out of dinner and make clean up a cinch. Throw potatoes, onion, and carrots on a sheet pan with seasoned chicken thighs on top and you are in business.
There are plenty of bonuses for one-pan dishes. They make dinnertime a piece of cake, feed a lot of people, and save you from washing piles of dishes. Win-win in my book.
How to make oven baked chicken thighs:
- Prep your vegetables and place them on a lined baking sheet.
- Mix together a simple seasoning mix of salt, pepper, and garlic powder.
- Season the veggies and then place the chicken right on top of them.
- Season the chicken well.
- Wrap the whole pan in foil and bake.
- Remove the foil and finish baking.
- Serve while everything is hot.
More Baked Chicken Recipes:
- Easy Baked Chicken Legs
- The BEST Baked Chicken Breast
- Baked Chicken Thighs
- The Best Oven Baked Chicken Leg Quarters
Roasted Chicken Thighs and Potatoes
- Prep Time: 15 min
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: serves 6 1x
- Diet: Gluten Free
Print Recipe
Pin RecipeDescription
You’ll love how easy it is to make baked chicken thighs for dinner. Loaded with potatoes, carrots, and onion too, it’s a full meal on one pan.
Ingredients
- 4–6 large carrots
- 6 medium potatoes, about 2 pounds
- 1/2 of 1 medium white or yellow onion
- 1 teaspoon garlic powder
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 6 chicken thighs, bone-in and skin-on, about 1.5 pounds
Instructions
- Preheat the oven to 425 degrees F.
- Prepare the carrots by peeling them and cutting them each into 3-4 large pieces.
- Prepare the potatoes by scrubbing them clean and cutting them into chubby 2 inch pieces.
- Prepare the onion by cutting it into large 1 inch pieces.
- Place the carrots, potatoes, and onion on a large rimmed baking sheet and toss them to combine. Spread them into an even layer.
- In a small bowl mix together the garlic powder, salt, and black pepper. Mix to combine.
- Sprinkle the vegetables on the tray with about 1/3 of the salt mixture.
- Rub the remaining salt mixture all over the chicken thighs
- Place the chicken thighs on top of the vegetables.
- Cover the pan tightly with foil.
- Bake in the hot oven for 15 minutes.
- Remove the foil from the pan and bake for another 35-45 minutes or until the chicken is cooked through and no longer pink and when an instant read thermometer reads 165 degrees in the thickest piece of chicken.
- Remove the pan from the oven and allow to rest for 5 minutes before serving hot.
Notes
- You can peel the potatoes if you like, I just don’t think it’s necessary. If that’s your preferred way to eat a potato, feel free to peel them.
- Category: main dish
- Method: bake
- Cuisine: American
Keywords: chicken thighs, roasted chicken thighs, chicken and potatoes recipe, chicken sheet pan dinner
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Can I use chicken breast instead?
For sure! When I make this meal with chicken breast I’ll not add them right away. Prepare your vegetables and drizzle them with 1 tablespoon of oil and then add the seasoning. Place them on the baking sheet. Cover the veggies and bake for the first 15 minutes without the chicken on the sheet pan. When you remove the foil, add the seasoned chicken breast. Just adjust the baking time slightly so the chicken doesn’t dry out.
Can I use different vegetables?
This recipe is very forgiving on using whatever veggies you have in your fridge. Try using squash, bell peppers, sweet potatoes, or Brussels sprouts. It’s a good clean-out-your-fridge recipe!
How long should I bake chicken thighs?
Chicken thighs or breast should bake about 1 hour at 400 degrees. Make sure the juices of the chicken run clear or you can slice into the center of the chicken to be sure it is thoroughly cooked – and when an instant read thermometer reads 165 degrees in the thickest piece of chicken.
You need to get on the sheet pan chicken train. This recipe is so fast,
so yummy, and so versatile. I know it will be a regular in your meal
rotation.
Roasted chicken thighs are so easy to make and you’ll love the potatoes, onions, and carrots that go with this simple chicken sheet pan dinner.
About Melissa
Melissa is deticated to helping parents figure out the nightly questions, "What's for Dinner?!" with her no-fuss approach to cooking. Read more...
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