Sheet Pan Chicken Thighs are the perfect weeknight meal, made with bone-in chicken thighs, red potatoes, onion, and broccoli drizzled with olive oil and spices for a complete dinner in under 45 minutes!

I love quick and easy dinners for after a busy workday. For more family favorites, check out this Italian Dressing Chicken, and Baked Chicken Tenders! For an all-in-one meal, try Instant Pot Chicken and Potatoes

A sheet pan of broccoli, potatoes, onion, and chicken thighs with golden brown skin and a spatula lifting one up.

This is one of my family’s favorite sheet pan meals. It’s is perfect for a quick weeknight dinner or meal prep, because there’s only a few minutes of prep time and it’s done cooking in under an hour!

You get a complete meal with a protein, starch, and vegetable using only one sheet pan for easy cleanup. The chicken and veggies are coated in olive oil and spices, and baked until the broccoli is fork-tender and the juicy chicken thighs are crispy on the outside.

This will be your new favorite sheet pan dinner! For another one-pan meal, try my Sheet Pan Crispy Chicken Thighs and Vegetables using carrots, sweet potatoes, and corn. 

Ingredients You’ll Need

Individual ingredients for sheet pan chicken thighs on a table.

Chicken Thighs. Bone-in skin-on chicken thighs work best for this recipe, because they stay really juicy and flavorful. This recipe would also work with boneless skinless chicken thighs, though. The boneless thighs won’t get as crispy without the chicken skin.

You can also use chicken breast, but make sure they’re on the thinner side, so they cook in time. Chicken legs and drumsticks would also work. 

Potatoes. This recipe is a great way to use up a bag of potatoes during the week. I like to use baby red potatoes, because you can just quarter them, no peeling required. Fingerling potatoes or other baby potatoes also work. 

You can also use gold potatoes or sweet potatoes, just make sure to cut them small enough so they’re done at the same time as the chicken. 

Onion. My favorite onion to use is always the Vidalia onion, because the flavor is on the sweeter side. You can also find “sweet onions” at the grocery store.

White onions or yellow onions also work.

Olive Oil. Use extra virgin olive oil to help the spices evenly coat the pieces of chicken. You can also use canola oil or avocado oil here. 

Spices. I like to use an easy blend of spices that still add an amazing flavor. Just some paprika, onion powder, garlic powder, kosher salt, and black pepper. You can season with salt and pepper as-needed after it’s done baking, too. 

How to Make Sheet Pan Chicken Thighs

Step by step photos for how to make sheet pan chicken thighs.
  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper. Add quartered potatoes, onion, and broccoli to the sheet pan and mix everything together. 
  2. In a small bowl, whisk the olive oil and spices together until combined. Pour half of the spice mixture over the vegetables and mix everything together until evenly coated. Spread the veggies out on the sheet pan evenly. 
  3. Place the raw chicken thighs on the sheet pan, making a space between the vegetables, with a few inches between each piece of chicken. Pour the remaining spice mixture on top of the chicken pieces evenly, using a spoon to make sure the pieces are evenly coated. 
  4. Bake for 30-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F on a meat thermometer. For extra crispy skin, turn the broiler on for 1-2 minutes. Watch closely, because the broccoli can burn easily. Season with additional salt and pepper to taste. 

Frequently Asked Questions

Do chicken thighs get more tender the longer you cook them?

Chicken thighs actually do get more tender the longer they are cooked, but it is still possible to over-cook them, too. 165°F is the safe cooking temperature, but it’s recommended to take chicken thighs even higher to 175°F-195°F. 

America’s Test Kitchen has more information about how long to cook chicken thighs here

How long does it take to cook chicken thighs in the oven?

At 425°F, roasted chicken thighs take about 30-40 minutes to cook in the oven. Check the chicken and make sure it’s at least 165°F or higher on a meat thermometer. The cooking time can vary if the thighs are on the larger or smaller size. 

Storage

Refrigerate leftover chicken thighs for 2-3 days in an airtight container. 

Freeze roasted chicken thighs for 2-3 months in a freezer-safe container. 

More Chicken Dinner Recipes

Recipe Variations

  • You can also try different spices for these roasted chicken thighs, like Italian seasoning, chipotle powder, taco seasoning, Ranch seasoning, or rotisserie chicken seasoning. If you break it down, Italian seasoning is just basil, oregano, rosemary, marjoram, and thyme. 
  • Add a few garlic cloves instead of garlic powder to the baking sheet to mix in with the potatoes. Add some fresh parmesan while still warm for garlic parmesan chicken.
  • Add other vegetables to this simple sheet pan chicken thigh recipe, like bell peppers, Brussels sprouts, or green beans. Roasted Brussels sprouts may take a few extra minutes of cook time, depending on how well done you prefer them. 
  • If you use bell peppers, try a mix of red, yellow pepper, and green bell pepper for a range of colors and nutrition. This is the same with carrots!
  • If you want the roasted potatoes to be a little crispy on the outside, soak them in water in a mixing bowl for 30-35 minutes before cooking. Completely dry them with paper towels before adding the seasoning. 
  • Add a squeeze of lemon juice over the veggies for a fresh flavor. Or serve with lemon wedges to add lemon juice as-needed.
  • Top with fresh herbs like parsley, or add a few sprigs of rosemary by the chicken thighs while baking.
  • Make this chicken recipe spicy with a small amount of cayenne pepper, red pepper flakes, or a dash of hot sauce. 
  • Add a tablespoon of brown sugar and balsamic vinegar to the spice mixture. The brown sugar will add a touch of sweetness, and some molasses notes. The balsamic vinegar will give a nice tangy flavor. If you don’t have brown sugar, add a teaspoon of white sugar to balance the savory notes. 

Cooking Tips

  • If you feel like you need more oil, drizzle the chicken with some more olive oil or spray with cooking oil. 
  • You can also make this delicious meal in a large baking dish. The chicken juices will make a broth at the bottom that will add a lot of flavor to the potatoes. 
  • If you make this with boneless chicken thighs, you may need to shorten the cook time. 
  • I try to space out everything as much as possible on the baking sheet, but if the chicken rests on top of some of the onions or broccoli, that is ok. 
  • If you want even more flavor in this sheet pan dinner, make an additional serving of the oil and spice mixture and pour it over the chicken in a large ziplock bag. Seal the bag and mix everything together, then refrigerate. Marinade chicken for 30 minutes to a few hours before baking. 
  • If you don’t like potatoes, leave them out and make the rest of the recipe as-is. To keep this a complete meal, try making some brown rice on the side. 
A sheet pan with broccoli, potatoes, sliced onions, and chicken thighs fully cooked and golden brown.

If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!

A sheet pan of broccoli, potatoes, onion, and chicken thighs with golden brown skin and a spatula lifting one up.

Sheet Pan Chicken Thighs

Sheet Pan Chicken Thighs are the perfect weeknight meal, made with bone-in chicken thighs, red potatoes, onion, and broccoli drizzled with olive oil and spices for a complete dinner in under 45 minutes!
5 from 2 votes
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner
Cuisine: American
Author: Jacqui
Yield: 6 servings

Ingredients
 
 

  • 6 medium chicken thighs, bone-in, skin-on
  • 1 1/2 pounds baby red potatoes, washed and quartered
  • 6 cups broccoli florets, cut into pieces
  • 1 medium Vidalia onion, sliced
  • 4 tablespoons extra virgin olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste

Equipment

  • 1 Sheet pan

Instructions
 

  • Preheat oven to 425°F. Line a large baking sheet with parchment paper and add potatoes, onion, and broccoli.
  • In a small bowl, whisk olive oil and spices together until combined. Pour half of the spice mixture over the vegetables and mix everything together until evenly coated. Spread the veggies out on the baking sheet.
  • Place chicken thighs on the baking sheet between the vegetables. Pour the remaining spice mixture on top of the thighs, using a spoon to spread the spice mixture evenly.
  • Bake for 30-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F on a meat thermometer.
  • For extra crispy skin, turn the broiler on for 1-2 minutes. Watch closely, because the broccoli can burn easily.

Notes

Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container. 
Freeze for 2-3 months in an airtight container.
Cooking Tips
  • If you feel like you need more oil, drizzle the chicken with some more olive oil or spray with cooking oil. 
  • I try to space out everything as much as possible on the baking sheet, but if the chicken rests on top of some of the onions or broccoli, that is ok. 
  • For more flavor, marinate the chicken in the spice mixture for 30 minutes in the refrigerator before baking. 

Nutrition

Calories: 462kcal (23%)Carbohydrates: 29g (10%)Protein: 24g (48%)Fat: 29g (45%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 111mg (37%)Sodium: 337mg (15%)Potassium: 1120mg (32%)Fiber: 5g (21%)Sugar: 6g (7%)Vitamin A: 829IU (17%)Vitamin C: 94mg (114%)Calcium: 78mg (8%)Iron: 3mg (17%)
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