Although I love creating “wow” meals like lasagna and prime rib, most of our meals are easy, weeknight meals. Meaning dinners with fewer ingredients and that are ready in 30 minutes or less. Well, stand by because I have a “wow” meal that is both quick and easy! Let me show you sheet pan chicken thighs and veggies.Jump to Recipe
What is so special about these sheet pan chicken thighs? First off, brushing them with butter gives them amazing flavor. And when you combine that with roasted onions, you have a mouth watering aroma that has your family running to the table for dinner.
Sheet Pan Dinners are Easy
One of the things I love most about sheet pan dinners is what a nice presentation they make. They are so colorful, which studies have shown stimulates the appetite. If you have children at home, you know that food presentation can make or break dinner.
When selecting veggies for sheet pan dinners, I like to choose those with vivid colors. Such as green bell pepper and red onions, or carrots and green bell pepper. Then I add complimentary fresh herbs before serving. Thyme, rosemary, and sage go well with chicken.
Another thing I like about sheet pan meals is how easy the cleanup is! I use parchment paper, which involves a little cleanup. But you can use aluminum foil to just peel and toss the whole mess.
How to Make a Sheet Pan Meal
While prepping sheet pan chicken thighs, I add the veggies to the sheet pan first.
Then, I toss them with avocado or olive oil, and season them right in the pan. That eliminates the need to dirty up a bowl.
Next, add the chicken thighs and brush on the melted butter. Sprinkle them with seasoning, and your sheet pan is oven ready.
Ready to make this? Let’s get to the recipe!
Sheet Pan Chicken Recipe
Sheet Pan Chicken Thighs and Veggies
One of the best things about sheet pan meals, besides the easy clean up, is that it is easy to use whatever veggies you have in the fridge or pantry. You can easily substitute bell pepper, sweet potato, brussel sprouts, broccoli, or cauliflower for any of the veggies in this recipe.
- 5 medium potatoes (russett, red, gold, or white), scrubbed and cut into 2" chunks
- 3 large carrots, sliced into 2" chunks
- 1/2 red onion, rough chopped
- 2 Tbsp avocado or olive oil
- 8 boneless, skinless chicken thighs
- 2 Tbsp butter, melted
- 2 tsp dried thyme
- 2 tsp Kosher salt
- 2 tsp dried garlic
Preheat oven to 425º, using bake or roast mode. Prepare sheet pan by spraying with cooking oil or covering with parchment paper or foil. Add potatoes, carrots, and onions to sheet. Drizzle with avocado or olive oil and toss with your hands.
Add chicken thighs to sheet. Don't flatten them completely in order to prevent them from drying out. Brush with melted butter and season.
Bake or roast sheet pan for 25-27 minutes. Check the internal temperature of the chicken. The chicken is done when it reaches 165º. Use a fork to pierce the potatoes and carrots to see if they are done.
Doesn’t this look amazing? It’s one of those dig-right-in dinners. And, once you make this, it will find a place in your dinner rotation.
Until next time, have a beautiful day and go make something special!
Hungry for more?
Here are more easy, weeknight dinners to try:
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