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crispy baked chicken thighs
Sheet Pan Crispy Baked Chicken Thighs & Vegetables
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

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. 

Servings: 4 servings
Calories: 480 kcal
Author: DishingDelish.com
Ingredients
  • 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
Instructions
  1. Preheat oven to 375F. Grease (or place parchment paper) on a large sheet pan. 

  2. Place chicken thighs on middle of pan. Arrange corn, carrots, and sweet potatoes around sheet pan, spreading out as much as possible. 

  3. Spray lightly with cooking spray. Sprinkle garlic, salt, and pepper over entire pan. 

  4. Bake 40-45 minutes, or until chicken is cooked through and crispy. 

Nutrition Facts
Sheet Pan Crispy Baked Chicken Thighs & Vegetables
Amount Per Serving
Calories 480
* Percent Daily Values are based on a 2000 calorie diet.