• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
To Simply Inspire
  • About
    • Contact
    • Press
  • Recipe Index
  • By Course
    • Appetizers
    • Breakfast
    • Main Dishes
    • Desserts
    • Healthy Recipes
    • Salads
    • Side Dishes
    • Snacks
    • Soups and Stews
  • Shop
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • All Recipes
  • By Course
  • Holidays
  • Shop
  • Subscribe
  • About
  • Contact
  • Press
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • By Course
    • Holidays
    • Shop
    • Subscribe
    • About
    • Contact
    • Press
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Chicken Recipes » Sheet Pan Chicken Thighs

    Sheet Pan Chicken Thighs

    Published: Aug 9, 2022 · Modified: Nov 17, 2022 by Sherri · This post may contain affiliate links · 4 Comments

    89 shares
    • Facebook
    Jump to Recipe

    Getting a family-style dinner on the table has never been easier than with this flavorful Sheet Pan Chicken Thighs recipe that’s baked with simple ingredients. It’s made with juicy chicken thighs, tender veggies, and 15 minutes of prep time and easy cleanup!

    Love Sheet Pan recipes? Try this Sheet Pan Creamy Chicken and Potatoes, these Sheet Pan Quesadillas and these Sheet Pan Shrimp Fajitas.

    sheet pan full of oven baked chicken thighs and cooked red onion, red bell peppers, yellow squash and mushrooms.

    Table of contents

    • Baked Chicken Thighs
    • Ingredients/shopping list
    • How to Make this Simple Chicken Dinner
    • Variations/Substitutions
    • Tips
    • FAQ’s

    Baked Chicken Thighs

    Part of being an adult is knowing you have to decide what to make for dinner every day for the rest of your life! There’s a funny meme on social media that says “I hate when I’m waiting for mom to make dinner only to realize I am the mom!”

    This is why having sheet pan dinners that are easy to throw together, cost-effective, with amazing flavor are a game changer for busy families! Buy the meat when it’s on sale, and use whatever veggies are in season, or throw on whatever you’ve got in the fridge to reduce potential waste.

    The herbs and spices used in the marinade are probably already on your spice rack, and then it only needs a minimum of 15 minutes to marinate.

    This baked chicken thighs recipe is just one of many ways to enjoy one-pan meals that are also a healthy dinner. Sheet pan chicken thighs with sweet potatoes and apples is another!

    closeup of a crispy oven baked bone-in chicken thigh surrounded by roasted vegetables.

    It’s low carb, but you can serve these crispy chicken thighs with rice or potatoes on the side if you like.

    A quick and delicious meal for busy weeknights with so much flavor!

    bowl of raw bone-in chicken thighs, fresh sliced mushrooms, red, yellow and green bell peppers, 2 yellow squash, fresh thyme, garlic and spices

    Ingredients/shopping list

    • Seasoning for the chicken: Onion powder, salt, and pepper.
    • Marinade: Garlic, fresh thyme, olive oil, and lemon juice.
    • Chicken thighs: I use bone-in and skin-on chicken thighs for maximum juicy flavor as well as crispy skin. Feel free to use skinless chicken thighs if you’d like.
    • Veggies: Mushrooms, yellow squash, red bell pepper, yellow bell pepper, green bell pepper, and red onion.

    How to Make this Simple Chicken Dinner

    All you need are your basic ingredients, some seasoning, and a baking sheet and you’ll have an easy meal on the table in no time!

    glass bowl with olive oil, minced garlic and fresh thyme

    Step 1: In a medium bowl, stir together oil, lemon juice, minced garlic, and thyme.

    glass bowl with raw chicken thighs with small bowl of spices being held over top.

    Step 2: Pat the chicken dry with paper towels, then sprinkle with onion powder, salt, and pepper.

    glass bowl with raw chicken thighs with salt and pepper sprinkled over.

    Step 3: Transfer the pieces of chicken to a large plastic zip closure bag and pour the marinade inside the bag, over top of the chicken.

    gallon size plastic zip closure bag with raw chicken thighs marinating.

    Step 4: Marinate in the fridge for at least 15 minutes. If possible keep it in there for an hour or two to get the flavors to marry and penetrate the meat even more.

    baking sheet with six raw chicken thighs topped with fresh herbs

    Step 5: Place chicken in a single layer on the rimmed sheet pan and bake for 20 minutes. While it’s baking, slice your veggies and toss them around in olive oil, salt, and pepper making sure they’re coated thoroughly.

    baking sheet with partly cooked chicken thighs surrounded by uncooked red bell peppers, yellow peppers, mushrooms, squash and red onions

    Step 6: Once the 20 minutes is up, place the veggies around the chicken and continue baking for another 25 minutes until the skin is crispy and golden brown and the vegetables are cooked.

    sheet pan full of oven baked chicken thighs and cooked red onion, red bell peppers, yellow squash and mushrooms.

    Variations/Substitutions

    1: Boneless thighs: If you prefer a different cut of chicken like chicken legs or chicken quarters, by all means, use it. Bake boneless chicken thighs and veggies at the same time. Do this with chicken breasts as well.
    2: A different herb. Swap sage for fresh rosemary or use a combination of both. Italian seasoning is also a great choice.
    3: For a more intense garlic flavor, add more garlic powder to the chicken.
    4: Other veggies: This is a great time to clean out your fridge! Swap my choice of vegetables for yours. Use all one color of bell pepper if preferred. Throw in some zucchini, broccoli, green beans, and asparagus.
    5: In the fall, I like to use root veggies like sweet potatoes, butternut squash, carrots, or potatoes. In addition to brussels sprouts, cherry tomatoes, and yellow onion wedges!
    6: Sprinkle a little balsamic vinegar or red wine vinegar over the vegetables.

    white serving plate with four oven baked chicken thighs on top of roasted mushrooms, red onion, yellow squash and red bell peppers.

    Tips

    • Keep baking times in check. Depending on whether you use bone-in or boneless chicken, or what veggies you use, this will affect your baking time. Everything is cooked on one sheet pan, but that doesn’t necessarily mean at the same time. Avoid overcooking the veggies or undercooking the meat!
    • Check for doneness. The internal temperature of cooked chicken should be 165 degrees. Use a kitchen thermometer for an accurate reading.
    • Do not overcrowd the pan. You want to leave enough room in between pieces of meat so that they crisp up and brown nicely.

    FAQ’s

    How to store leftovers?

    Keep stored in an airtight container in the fridge for up to 4 days.

    Can I double the recipe?

    Absolutely! You can make as much as can fit on a sheet pan. You can use two sheet pans to double the recipe as written or you can use one sheet pan to bake all the meat and another one to do all the veggies.

    How to freeze leftovers?

    Once completely cooled, transfer everything to an airtight container or freezer-friendly bag. I like to portion it out so that I only need to thaw what I’m going to reheat at the time. Keep it frozen for up to 2 months.

    Best way to reheat chicken thighs?

    If you have an air fryer, use that for a quick reheat of a few pieces of chicken. You can also reheat it in the oven or microwave a single serving.

    If you like this recipe, please leave us a comment and rate the recipe below. You can also find us on Facebook, Pinterest, Twitter and Instagram!

    four crispy baked chicken thighs on a baking sheet with red bell peppers, mushroom and yellow squash.

    Sheet pan Chicken Thighs

    Getting a family-style dinner on the table has never been easier than with this flavorful Sheet Pan Chicken Thighs recipe that's baked with simple ingredients, 15 minutes of prep time and easy cleanup!
    5 from 6 votes
    Prevent your screen from going dark
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Marinading time: 1 hour
    Total Time: 2 hours
    Servings: 6 servings
    Calories: 434kcal
    Author: Sherri Hagymas

    Ingredients

    • ¼ cup olive oil plus 1 Tablespoon
    • 1 lemon
    • 3-4 cloves garlic minced
    • 1 Tablespoon fresh thyme
    • 6 Chicken Thighs bone in
    • ½ teaspoon onion powder
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 2 cups mushrooms sliced
    • 2 yellow squash
    • 1 red pepper sliced
    • 1 yellow pepper sliced
    • 1 green pepper sliced
    • 1 red onion sliced

    Instructions

    • In a medium bowl, combine oil, lemon juice, minced garlic and thyme and stir to combine.
    • Sprinkle chicken with the onion powder, salt and pepper.
    • Place the chicken in a gallon size zip closure bag and pour the lemon garlic marinade into the bag
    • Securely close the bag and make sure the chicken is thoroughly coated with the marinade and then place bag in the refrigerator.
    • Marinate for an hour or two if possible but you can marinade for as little as 15 minutes if you are short on time.
    • Preheat oven to 375° F
    • Place the marinated chicken on a rimmed baking sheet and bake for 20 minutes.
    • Cut the vegetables into pieces and place in a large bowl. Add the additional tablespoon of olive oil and salt and pepper to taste. Stir to coat the vegetables thoroughly.
    • After 20 minutes, place the vegetables around the chicken and cook for an additional 25 minutes until the chicken is golden brown and the vegetables are cooked.

    Notes

    Use boneless thighs. Add the chicken and vegetables to the preheated oven at the same time and bake for 25 minutes until the chicken is 165° F with a meat thermometer.
    Substitute sage for the thyme or add a little of both.
    Sprinkle with additional garlic powder.
    Swap out the vegetables for any of your favorites. Broccoli, zucchini, green beans, asparagus are all wonderful choices.
    Use all of one color bell pepper if preferred.

    Nutrition

    Serving: 1serving | Calories: 434kcal | Carbohydrates: 9g | Protein: 26g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 310mg | Potassium: 585mg | Fiber: 2g | Sugar: 3g | Vitamin A: 908IU | Vitamin C: 92mg | Calcium: 36mg | Iron: 2mg

    Nutritional Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected

    More Chicken Recipes

    • White plate of air fryer egg rolls topped with cilantro and a bowl of ranch on the side.
      Air Fryer Southwest Egg Rolls
    • close up of sweet and sour chicken meatballs topped with sesame seeds and scallions.
      Sweet and Sour Meatballs
    • closeup of bang bang chicken in a white bowl topped with sliced green onions.
      Bang Bang Chicken
    • a stack of four buffalo chicken quesadillas on a cutting board.
      Buffalo Chicken Quesadillas

    Filed Under: Chicken Recipes, Main Dishes Tagged With: chicken thighs, sheet pan

    Reader Interactions

    Comments

    1. Janet

      August 11, 2022 at 4:23 pm

      Looks good but I am not partial to thighs.

      Reply
      • Sherri

        August 12, 2022 at 9:49 am

        Thanks! You can use chicken breasts as well if you’d like. 🙂

        Reply
    2. Margee Weaver

      August 11, 2022 at 2:24 pm

      5 stars
      Sounds delicious. Looking forward to making it. Thank you. Margee

      Reply
      • Sherri

        August 12, 2022 at 9:47 am

        You are so welcome! Enjoy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sherri Hagymas leaning on a counter with a white coffee mug

    Hi there! I’m Sherri I love creating a variety of easy recipes that anyone can make and enjoy! From healthy to comforting, I hope you find something that inspires you!.

    More about me →

    Popular Recipes

    • Closeup of Protein Waffle on a white plate topped with sliced strawberries and bananas drizzled with peanut butter.
      Protein Waffle Recipe
    • a white mug with a protein brownie and a spoon
      Amazing One Minute Protein Brownie
    • crescent roll baked with nutella on the inside and sprinkled with powdered sugar.
      Nutella Crescent Rolls
    • black bowl with cottage cheese dip with a carrot and celery
      Ranch Cottage Cheese Dip
    • southern potato salad recipe in a white bowl
      Southern Potato Salad Recipe
    • Bang Bang Shrimp Pasta recipe in a silver serving bowl
      Bang Bang Shrimp Pasta

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms of Use
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Shop
    • Shop My Favorites
    Copyright © 2023 To Simply Inspire
    Discloure Policy | Disclaimer | Privacy Policy | Terms of Use
    To Simply Inspire is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program
    designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.