An easy and delicious sheet pan chicken thighs and veggies dinner – perfect for those busy weeknights! These bone-in, skin-on chicken thighs are generously seasoned with Herbs de Provence, garlic salt and pepper, and baked together with veetables such as broccoli, carrots, bell peppers, and onions.
This is a flavorful and moist one pan chicken thighs recipe that result in roasted chicken with a crispy skin while the insides are juicy and moist! It’s the perfect way to bake chicken thighs and vegetables together to make a complete meal in the oven all at the same time.
Chicken Thigh Sheet Pan Dinner Recipe
This is a no-fuss, easy sheet pan chicken thigh dinner recipe to add to your rotation immediately!
Very similar to my Sheet Pan Sausage and Peppers, this Sheet Pan Chicken Thighs and Veggies recipe calls for minimal prep work and simple ingredients is a power combo of veggies and protein for a healthy and tasty dinner. Plus, it’s super low carb!
Chicken thighs and veggies are tossed in a simple seasoning blend using one of my new favorite herb mixture, herbs de provence.
The chicken pieces are first pan-fried quickly to achieve that crispy skin with a beautiful golden brown sear, before placing them in the oven along with broccoli, carrot, bell pepper, and onions.
Pan frying is an extra step but one well worth the effort because not only does it give a nice texture to the chicken, it also locks in the flavors of the herbs, making the chicken much more flavorful. IT IS SO WORTH IT!
Cook time for this sheet pan chicken thigh and veggie dinner is under 40 minutes, and dinner is served in just one pan. Easy peasy!
If you haven’t experience the magic of sheet pan meals, prepare to fall in love with this sheet pan chicken thighs recipe! This is how you serve a quick, tasty dinner and get in and out of the kitchen – from preparing to cooking to cleaning up – in no time.
Tools
- Baking sheet – aka ‘sheet pan’, this is what gives this recipe the ease of one-pan clean up! We are using a half sheet pan, which is a 18 x 13in size baking sheet for this recipe. I typically like to line mine with aluminum foil for the ease of clean up.
- Skillet – this is used to give the chicken thighs a quick sear.
Ingredients
To prepare the sheet pan chicken and vegetable meal, you will need ingredients below:
- Chicken thighs – we are using skin-on, bone-in chicken thighs for the best flavor, tenderness, moisture and taste. For a leaner option, use boneless, skinless chicken thighs, but it is not as rich in flavor as dark meat skin-on, bone-in chicken. I personally really like to make this sheet pan meal using chicken thighs.
- Veggies – you can use any veggies you like, just make sure you cut them into smaller pieces that are about the same size. In this recipe, we are using broccoli, carrots, bell pepper and onions.
- Herbs de Provence – This is an French herb mix that has a great combination of Mediterranean flavors. It usually contains savory, marjoram, rosemary, thyme, oregano, or some variation of these. You can substitute with any of your favorite seasoning blend. Note: there is no salt content in this seasoning, so if your seasoning blend has salt in it, you may want to adjust the salt added. Alternatively, you can use an all purpose seasoning or any of your favorite seasoning.
- Garlic powder – I like to add a bit of garlic in the spice mix to bump up the flavor profile.
- Cooking oil – avocado oil has a higher smoking point (more suitable for high temperature frying/baking) so I typically prefer that for this recipe. However, olive oil or another neutral oil can be used as well.
- Salt and black pepper – important ingredients to really open up the flavors of the chicken and vegetables.
How to make it
It’s time to make this super easy and very delicious sheet pan chicken thigh and veggies. Let me show you how easy it is!
Make the spice mix
First, bring together salt, pepper, garlic powder and and Herbs de Provence to create the seasoning mixture, which we will use for both the chicken thighs and the vegetables.
Prepare and Sear chicken thighs
Using 2/3 of the seasoning mixture, season chicken thighs on both sides. Make sure to rub some under the skin to really make the chicken super flavorful.
Next, give the skin-on, bone-in chicken thighs a quick sear on the pan to get that skin nice and crispy, while seasoning and locking in the moisture in the chicken.
I like to sear it skin side down first so that it greases up the skillet (and I don’t even need to use additional cooking oil!), before slipping it to sear the other side.
While you can bake chicken thighs directly in the oven without searing it, I have found that a quick sear really brings out the flavors or the chicken, and on the plus side, the skin comes out super crispy as well.
And as much as I like keeping things quick and simple, I cannot sacrifice taste and make a mediocre tasting sheet pan meal!
We are doing this for about 4-5 minutes, about 2 minutes on each side, or until the side of the skin is browned. Chicken does not have to be fully cooked on the insides – we just want to give the outside a nice sear.
Prepare Veggies
Next we are going to mix together the vegetables. Bring broccoli, carrots, bell peppers and onions into a mixing bowl, then season with the rest of the Herbs de Provence seasoning mixture.
Toss to coat veggies in seasoning.
If you are feeling creative, feel free to use other veggies! Make sure to cut them to about the same size do they cook about the same time.
Bake Chicken Thighs and Veggies
Bring seared chicken thighs to the sheet pan and pile the veggies around chicken thighs.
Lastly, it’s time to send the sheet pan loaded with chicken thighs and veggies into the oven!
At 400℉, bone-in, skin-on chicken thighs and veggies should be done in 25-30 minutes. Use a meat thermometer (this is my favorite and the best one!) to gauge when chicken is done – it should be removed from the oven when the internal temperature of the thickest part of the chicken reaches 165℉.
Veggies will be done at the same time as the chicken, they will be soft yet still slightly crunchy, and the tops will be slightly charred.
The best thing about this sheet pan chicken thighs and veggies meal is serving it straight from the oven once it’s done! Be careful not to touch the super hot pan, but you can serve and enjoy a delicious meal right away!
In addition to that, this easy one pan meal is actually CRAZY DELICIOUS. Chicken thighs is juicy and flavorful, and the veggies are crunchy and loaded with the same amazing flavors.
I truly hope this Sheet Pan Chicken Thighs and Veggies will be as much of a delicious life-saver for you as it has for me! Dinners have never been easier…and tastier!
Enjoy your delicious one-pan meal that brings together chicken and veggies into one!
Variations and Substitution
- Vegetables: use other veggies such as cauliflower, butternut squash, potatoes, red onion, Brussel sprouts, cherry tomatoes, zucchini… so many options! Cook time may vary. Make sure to cut them about the same size so they cook evenly.
- Herbs: other herbs such as oregano, Italian seasoning, Cajun seasoning, onion powder, garlic powder can be used as well. You can also make use of fresh herbs such as fresh rosemary or fresh thyme as well.
- Seasonings: get creative! Add paprika, dash of lemon juice, chili powder, or turmeric and cumin for a Middle Eastern flair!
- Other cuts of chicken: drumsticks, boneless skinless chicken breast can be used as well. Skin-on, bone-in chicken will be more flavorful and tender.
Tips and Tricks
A few quick notes for you when making sheet pan chicken thighs and veggies.
- Sear your chicken thighs: As mentioned earlier, searing the chicken gives them a great crispy skin, amazing flavors and locks in moisture. it’ll take an additional 4-5 minutes to do this, but so worth it!
- Use a quality baking sheet: Using a high quality baking sheet ensures even cooking and prevents your ingredients from sticking. This baking sheet that I love also doesn’t warp, which is so convenient and awesome.
- Line sheet pan lined with aluminum foil: To reduce clean-up time, line your baking sheet with foil or parchment paper.
- Cooking time may vary: The cooking time might vary depending on the size of chicken thigh pieces. Use a meat thermometer if you are uncertain and cook chicken until it reaches an internal temperature of 165°F.
Frequently Asked Questions
While this recipe uses chicken thighs, you can use any cut of chicken, but you’ll likely need to adjust the cooking time. Remember, dark meat retains moisture better than white meat, so it will be juicier. Skin-on, bone-in dark meat will also be the most flavorful because the skin and bones do add good flavor.
Fresh herbs typically have stronger flavor, so you can definitely use them!
Depending on the type of potatoes and the sizes, some may need longer baking time. You can consider baking those vegetables in the beginning before adding chicken thighs.
This recipe is written for a half sheet baking pan. The vegetables will be fairly closed together but in my experience they should cook perfectly well with the time allotted. As sizes of chicken and veggies can vary, always adjust accordingly and cook for longer/shorter time as needed.
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More Easy Dinner Recipes
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- Slow Cooker Chicken Stew
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- Skillet Chicken and Potato
Sheet Pan Chicken Thighs and Veggies
Ingredients
- 2 tbsp herbs de provence
- 2 tsp garlic powder
- 1 tbsp salt
- 1 tsp pepper
- 1 tbsp cooking oil
- 6 chicken thighs bone-in, skin on
- 3 cups broccoli chopped
- 2 stalks carrot cu into spears
- 1 large bell peppers cubed
- ½ onion cubed
Instructions
- Preheat oven to 400℉.
- Mix together herbs de provence, garlic powder, pepper and salt.
- Using ⅔ of the seasoning mix, season chicken thighs on both sides. Don't forget to also season chicken under the skin.
- Place prepared veggies in a mixing bowl. Drizzle with avocado oil and season with the remaining ⅓ of the seasoning mix. Toss to coat.
- Bring a skillet to the stove and heat it over medium heat. Once heated, sear chicken thighs starting with the skin-side down (this will also help grease up the skillet). Sear until it begins to brown, ~2 minutes. Flip and sear the other side, for ~2 minutes. Chicken thighs will be browned on the outsides, but not fully cooked on the insides.
- Transfer the chicken thighs onto a sheet pan. Pour the seasoned veggies around the chicken thighs and spread them out.
- Bake for 25-30 minutes or until the internal temperature of the chicken reaches 165℉.
- Serve and enjoy!
