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!
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!StorageRefrigerate 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.