Roasted Sheet Pan Chicken Thighs

Roasted Sheet Pan Chicken Thighs

This roasted sheet pan chicken thighs recipe combines juicy chicken with earthy vegetables for a simple, comforting meal that’s perfect for busy families.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

4 pieces bone-in skin-on chicken thighs Provides rich flavor and juicy texture when roasted.
2 large carrots Adds sweetness and heartiness to the dish.
1 large onion Contributes depth and aroma during cooking.
1.5 pounds little potatoes Offers creamy texture and comfort.
2 tablespoons olive oil Enhances flavor and helps achieve crispy skin.
1 teaspoon dried oregano Brings herbaceous notes to the dish.
1 teaspoon dried thyme Adds a warm, earthy flavor.
1 teaspoon garlic salt Enhances all the flavors with a hint of garlic.
to taste freshly ground pepper Adds a touch of warmth and complements the seasoning.

Method

Preparation

Preheat the oven to 425°F.
Place the chicken thighs, carrots, onions, and potatoes onto a rimmed cookie sheet.
Lightly drizzle olive oil over the chicken and vegetables and toss to coat evenly.
Sprinkle the chicken and veggies with oregano, thyme, garlic salt, and freshly ground pepper.

Cooking

Place the baking sheet in the preheated oven and roast for 30-45 minutes.
Ensure the chicken reaches an internal temperature of 165°F before removing it from the oven.

Serving

Plate the chicken and vegetables, ensuring to scoop up all the delicious juices from the pan.

Notes

For extra flavor, marinate the chicken thighs in olive oil and seasonings for a couple of hours before cooking. Use a meat thermometer to check for doneness at the thickest part of the chicken. Don’t overcrowd the pan, as this can lead to steaming instead of roasting.