These delicious sheet pan chicken thighs are a winner! They get crispy on the outside and juicy on the inside, all while roasting with colorful veggies.
It’s such an easy meal to make! Just season, slap them on a tray, and let the oven do the magic. Perfect for busy weeknights when you want tasty without the fuss!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are great for their juicy flavor. If you’re looking for a leaner choice, boneless, skinless chicken breasts work too, but they may dry out faster.
Baby Potatoes: These add a lovely texture and flavor. You can swap them with regular potatoes cut into chunks, sweet potatoes, or even baby carrots for variety.
Broccoli: Fresh broccoli florets bring crunch and color. Feel free to use other vegetables like green beans, bell peppers, or zucchini, depending on what you have on hand.
Smoked Paprika: This spice gives a nice depth. If you don’t have it, regular paprika or chili powder can be a suitable substitute, though they will change the flavor slightly.
How Do I Ensure My Chicken Skin is Crispy?
Getting perfectly crispy chicken skin is a common goal! Here’s what you should do:
- Make sure the chicken thighs are patted dry before marinating to remove excess moisture.
- Place them skin side up in a single layer – this helps the skin crisp up without steaming.
- If you want an extra crunch, broiling for the last few minutes makes a big difference. Just keep an eye on it to avoid burning!
How to Make Sheet Pan Chicken Thighs
Ingredients You’ll Need:
For the Chicken and Vegetables:
- 4 bone-in, skin-on chicken thighs
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 medium onion, sliced
For the Marinade:
- 3 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- Salt and black pepper to taste
For Serving:
- Lemon wedges (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep time and roughly 40 minutes to cook. That adds up to about 55 minutes total to make a delicious sheet pan dinner that’s easy to clean up!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 425°F (220°C). This will ensure it’s nice and hot when you’re ready to roast the chicken and vegetables, helping them get a wonderful golden brown finish.
2. Make the Marinade:
In a large bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. This flavorful marinade will make your chicken thighs delicious!
3. Marinate the Chicken:
Next, add the chicken thighs to the bowl and give them a good toss to make sure they’re well coated with the marinade. Let them sit for at least 15 minutes while you get the veggies ready. This will add extra flavor to your chicken!
4. Prepare the Vegetables:
On a large sheet pan, arrange the halved baby potatoes and sliced onion. Drizzle a little olive oil over them, sprinkle with some salt and pepper, and toss everything together so the veggies are well coated.
5. Assemble the Dish:
Now it’s time to add the marinated chicken. Place them skin side up on the sheet pan, and tuck the broccoli florets around the chicken and potatoes. This way, everything roasts together and those flavors meld nicely!
6. Roast the Chicken and Veggies:
Put the sheet pan in the preheated oven and roast for 35-40 minutes. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F (75°C) and the skin is beautifully golden and crispy.
7. Optional Broiling:
If you want even crispier chicken skin, you can broil the dish for an additional 3-5 minutes at the end. Just keep an eye on it so it doesn’t burn! This step really enhances that crispy texture.
8. Serve and Enjoy:
Once done, take the sheet pan out of the oven and let the chicken rest for 5 minutes. This helps keep it juicy! Serve with lemon wedges on the side if you like, and enjoy your tasty meal!
Can I Substitute Bone-In Chicken Thighs with Another Cut of Chicken?
Absolutely! You can use skinless chicken thighs or chicken breasts instead. Just keep in mind that cooking times may vary; breasts usually cook faster, so check for doneness at around 25-30 minutes.
What If I Don’t Have Smoked Paprika?
If you don’t have smoked paprika, you can substitute it with regular paprika or a combination of paprika and a dash of cayenne pepper for a little heat. The flavor will be different but still delicious!
Can I Prepare This Dish in Advance?
Sure! You can marinate the chicken and prepare the vegetables a day ahead. Just store them separately in the fridge. When you’re ready to cook, arrange everything on the sheet pan and roast as directed.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) or in the microwave. You may want to broil for a minute or two to crisp up the skin again!
