Sheet Pan Crispy Baked Chicken Thighs & Vegetables is an easy and quick weeknight dinner. Just place everything on the sheet pan, bake, and you’re done! Crispy chicken and roasted veggies, and just a dash of garlic, salt, and pepper.
Sheet Pan Crispy Baked Chicken Thighs & Vegetables
Here it is, one of the easiest dinners I know how to make. In a way, I think I’ve finally found the perfect dinner, because it really takes the least amount of effort possible. Sheet Pan Crispy Baked Chicken Thighs & Vegetables is crispy chicken thighs, roasted corn on the cob, rainbow carrots, and sweet potatoes. Everything gets lightly seasoned with garlic, salt, and pepper, then baked to perfection. Plus, it’s minimal cleanup, since it’s all done on just one pan!
How do you get the perfectly crispy baked chicken thighs?
Crispy chicken thighs are really easy to do in the oven. Shhhh… but the secret is in the cooking spray and chicken skin. Don’t be afraid to give the thighs an extra spritz or brush of olive oil. Once they’re in the oven, the fat from the skin and the oil work together to give you the most amazing crispy baked chicken thighs you will ever have in your life. Honestly, I could have this for dinner every single night and be perfectly happy.
Another note, if you’re not getting that nice golden brown color, or your chicken isn’t crisping up like you’d planned, all hope is not lost. You can still achieve crispy chicken thighs by using the broiler. Once the chicken is cooked through, put it under the broiler for about a minute. Watch it closely, as the broiler can burn things quickly! But it can also be a really great asset, and you’ll have crispy baked chicken thighs in no time.
Let’s talk about roasted rainbow carrots and roasted sweet potato slices!
Have you ever roasted vegetables before? In the realm of healthy food, this is basically the best way to cook them. Ever.
There’s something about roasted rainbow carrots and roasted sweet potato slices that just makes you sit back and think about how you’re going to include this in your life more often. The oven has a way of caramelizing the sugars that occur naturally in the vegetables, that brings out a really delicious flavor. Especially in roasted sweet potato slices and roasted rainbow carrots, which are both naturally sweet to begin with. Pro tip, add a drizzle of honey!
Oven roasted corn on the cob is what dreams are made of.
Have you ever made oven roasted corn on the cob? That’s right, you don’t need a grill to make corn on the cob, especially as summer is drawing to an end. You can enjoy corn all year long, in the comfort of your own oven.
The first thing to remember when making oven roasted corn on the cob is that you need a little bit of oil before baking. I also like to sprinkle on some seasoning, like salt and pepper, or even some butter and cilantro. The possibilities are endless! Once you have a little bit of oil or fat on it, oven roasted corn on the cob will become slightly crispy and 100% amazing by the time your crispy chicken thighs are done cooking.
Sheet pan chicken and vegetables is the easiest thing you’ll make all week.
If there is an easier recipe, then I don’t know what it is. You can play around with this recipe, adding whatever veggies you have in your house. I also like to use Brussel sprouts, turnips, or any other root vegetable you can find. You can also use chicken breast, or chicken legs if you don’t have chicken thighs. So, get creative, and you’ll soon have a sheet pan dinner for every night!
Sheet Pan Crispy Baked Chicken Thighs & Vegetables is an easy and quick weeknight dinner. Just place everything on the sheet pan, bake, and you're done! Crispy chicken and roasted veggies, and just a dash of garlic, salt, and pepper.
- 4 medium chicken thighs with bone and skin
- 5-6 large rainbow carrots peeled and cut into big pieces
- 4 large sweet potatoes peeled and chopped
- 6 medium corn on the cob cut in half
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- olive oil cooking spray
Preheat oven to 375F. Grease (or place parchment paper) on a large sheet pan.
Place chicken thighs on middle of pan. Arrange corn, carrots, and sweet potatoes around sheet pan, spreading out as much as possible.
Spray lightly with cooking spray. Sprinkle garlic, salt, and pepper over entire pan.
Bake 40-45 minutes, or until chicken is cooked through and crispy.