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Easy Crispy Sheet Pan Chicken Thighs with Roasted Vegetables

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A quick and easy sheet pan recipe featuring crispy skin chicken thighs roasted alongside flavorful vegetables. Perfect for busy weeknights and potlucks.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 3 pounds / 1.4 kg)
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked or regular)
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and black pepper to taste
  • 1 pound baby potatoes, halved (Yukon Gold or red potatoes)
  • 2 large carrots, peeled and cut into sticks
  • 1 medium red onion, cut into wedges
  • 8 ounces green beans, trimmed (optional)
  • 1 lemon, cut into wedges (for serving)

Instructions

  1. Preheat your oven to 425°F (220°C) and allow it to heat for 15 minutes.
  2. Pat the chicken thighs dry with paper towels to ensure crispy skin.
  3. In a mixing bowl, toss the chicken thighs with olive oil, garlic powder, paprika, dried thyme, salt, and pepper until evenly coated.
  4. In the same bowl, toss the potatoes, carrots, and onions with a drizzle of olive oil, salt, and pepper. If using green beans, wait to add them later.
  5. Arrange the chicken thighs skin side up on a rimmed sheet pan, spaced evenly. Scatter the prepared vegetables around the chicken without overcrowding.
  6. Roast in the oven for 25 minutes.
  7. Add the green beans (if using) to the pan and continue roasting for an additional 10 to 15 minutes, or until the chicken skin is golden and crisp and the vegetables are tender and caramelized.
  8. Check the internal temperature of the chicken thighs with a meat thermometer; it should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part to ensure juices run clear.
  9. Remove the pan from the oven and let the chicken rest for 5 minutes to retain juiciness.
  10. Serve with lemon wedges, squeezing fresh lemon juice over the chicken and vegetables.

Notes

Patting the chicken dry is essential for crispy skin. Avoid overcrowding the pan to prevent steaming. For extra crispy skin, broil for 2-3 minutes at the end but watch carefully to avoid burning. Flipping vegetables halfway through roasting helps even cooking. Leftovers can be reheated in a 375°F oven for 10 minutes to restore crispiness; avoid microwaving to prevent soggy skin.

Nutrition

Keywords: sheet pan chicken, crispy chicken thighs, roasted vegetables, easy dinner, weeknight meal, gluten-free, one-pan meal

Find it online: https://tinastirs.com/easy-crispy-sheet-pan-chicken-thighs-with-roasted-vegetables-recipe/