Try this comforty-food-delicious, yet simple, baking sheet pan dinner with chicken thighs, sweet potatoes, and red onions. Ready in about 30 minutes, it’s a family meal you can throw together on a weeknight that’s pretty healthy, too!
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Why this chicken thigh sheet pan dinner is so good…
- It’s a pretty healthy chicken thighs dinner idea my family loves.
- Easy to meal prep during the day, then pop in the oven at dinner time.
- Newer home chefs: see my step by step video for beginners (scroll to bottom of page).
Ingredients
Here’s what you need to make sheet pan chicken thighs and potatoes.
Sheet pan chicken seasonings and marinade
- Chicken thighs, skin-on, bone-in (can use boneless, too)
- Olive oil
- Dried Italian seasonings
- Garlic powder
- Salt and pepper
- Lemon juice
- Dijon mustard
For roasted vegetables
- Sweet potato
- Red onion
- Olive oil
- Salt (any regular or flavored sea salt)
For serving
- Parsley
If you love my chicken drumsticks in the crock pot recipe, this one using a sheet tray is going to be a favorite you’ll make on repeat, too.
How to make oven roasted sheet pan chicken thighs
Now I’ll walk you through it…
Quick look at this sheet pan dinner recipe
- Season chicken thighs and chill in the fridge (time permitting).
- Bake chicken thighs in the oven on a sheet pan on high with sweet potatoes and onion (for about 30 minutes cooking time, until chicken is about done).
- Broil chicken thighs until done.
- Serve with fresh chopped herbs.
See how to make smoked butterflied chicken legs…
Detailed recipe steps
- Prep chicken thighs. Lay raw chicken thighs down on a paper towel to absorb moisture. Pat tops of chicken thigh fry with a paper towel.
- Season and marinate chicken thighs if you have time. To a large mixing bowl, add chicken thighs, olive oil, Italian seasonings, garlic powder, salt, pepper, lemon juice, and Dijon mustard. Massage seasonings into chicken thighs all over. Marinade chicken thighs in seasonings, chilled in the fridge for 30 minutes, up to overnight. They prick up a lot of good quality flavoring the longer they sit.
- Preheat oven for sheet pan chicken to 400 degrees F. Line a large sheet pan or two smaller ones with parchment paper and set aside
- Season vegetables for sheet pan. Add chopped sweet potatoes and chopped red onion to a large bowl with olive oil and salt. Toss to coat evenly. Set aside.
- Arrange chicken thighs on a sheet pan, skin side up, separate distance apart, with an open area in the middle. Add vegetables down the middle and between chicken.
- Bake sheet pan chicken in the oven for about 30 minutes, until the temperature measured in the thickest part measures 170 degrees F. Remove from the oven and toss vegetables around in the pan. Leave chicken skin side up.
- Turn the broiler to high. And broil sheet pan chicken thighs 2-5 minutes until done to your desired level of crispy skin. Be careful the parchment paper doesn’t burn.
- Serve (after resting 10-15 minutes so the juices can rest) with a sprinkle of fresh chopped parsley on top and enjoy.
FAQs
Yes, they will probably cook a bit faster without bones in them.
Some quick and easy ways to modify this chicken thigh sheet pan meal is to add in other vegetables like halved Brussels sprouts, bok choy, chunks of carrots, asparagus, or broccoli (those last two will cook a bit faster and need to be removed early from the pan, so watch them!).
Try an easy steak recipe from Sip Bite Go…
Pro tip: One of my go-to tricks for perfectly cooked food every time is using the right BBQ meat thermometers.
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about cooking sheet pan chicken thighs and veggies together for a tasty, easy meal.
For other dinner inspiration with chicken and vegetables, check out this grilled romaine salad with everything bagel chicken. It’s so good – the baked chicken breast has so much flavor and it’s served family style.
Likewise, this pan grilled chicken is very tasty!
If you don’t follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.
Oven Roasted Sheet Pan Chicken Thighs Recipe | Sip Bite Go
Video
Ingredients
Sheet pan chicken seasonings and marinade
- 3 LB chicken thighs skin-on with bones
- 2 tbsp olive oil
- 1 tsp Italian seasonings
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp pepper
- ½ medium lemon juiced
- 1.5 tbsp Dijon mustard
For roasted vegetables
- 1 large sweet potato chopped 1-2” cubes
- 1 medium red onion chopped 1-2” cubes
- 1.5 tbsp olive oil
- 1 tsp salt sea salt any flavor
For serving
- 1 tbsp parsley fresh chopped
Instructions
- Prep chicken thighs. Lay raw chicken thighs down on a paper towel to absorb moisture. Pat tops of chicken thigh fry with a paper towel.
- Season and marinate chicken thighs if you have time. To a large mixing bowl, add chicken thighs, olive oil, Italian seasonings, garlic powder, salt, pepper, lemon juice, and Dijon mustard. Massage seasonings into chicken thighs all over. Marinade chicken thighs in seasonings, chilled in the fridge for 30 minutes, up to overnight. They prick up a lot of good quality flavoring the longer they sit.
- Preheat oven for sheet pan chicken thighs to 400 degrees F. Line a large sheet pan or two smaller ones with parchment paper and set aside
- Season vegetables for sheet pan. Add chopped sweet potatoes and chopped red onion to a large bowl with olive oil and salt. Toss to coat evenly. Set aside.
- Arrange chicken thighs on a sheet pan, skin side up, separate distance apart, with an open area in the middle. Add vegetables down the middle and between chicken.
- Bake sheet pan chicken in the oven for about 30 minutes, until the temperature measured in the thickest part measures 170 degrees F. Remove from the oven and toss vegetables around in the pan. Leave chicken skin side up.
- Turn the broiler to high. Broil sheet pan chicken thighs 2-5 minutes until done to your desired level of crispy skin. Be careful the parchment paper doesn’t burn.
- Serve (after resting 10-15 minutes so the juices can rest) with a sprinkle of fresh chopped parsley on top and enjoy.
Louisa says
This was delicious! I used boneless skinless thighs because that’s what I had on hand. Fast for a weeknight dinner and very flavorful! Thanks!