Oven Roasted Sheet Pan Chicken Thighs Recipe | Sip Bite Go
Simple 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! | sipbitego.com
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Dinner
Cuisine: American
Diet: Gluten Free
Keyword: chicken thigh sheet pan dinner, sheet pan chicken thighs, sheet pan chicken thighs and potatoes, sheet pan chicken thighs and veggies
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.