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Easy • Chicken

Sheet Pan Crispy Chicken Thighs & Roasted Veg

This easy sheet pan meal features perfectly crispy chicken thighs alongside tender, flavorful roasted vegetables.

Prep
15 min
Cook
30 min
Servings
4
Level
Easy
Sheet Pan Crispy Chicken Thighs & Roasted Veg

Dinner doesn't get much easier (or tastier!) than a sheet pan meal. This recipe combines juicy, crispy-skinned chicken thighs with a colorful medley of roasted vegetables, all baked to perfection on a single pan. It’s comforting, satisfying, and cleanup is a breeze – what's not to love?

Ingredients

Yield: 4 servings

Main

  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp olive oil, plus more for veggies
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt and black pepper to taste
  • 1 lb small potatoes (e.g., baby new potatoes, Yukon golds), quartered
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, cored and cut into 1-inch pieces

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.

  2. Step 2

    Pat chicken thighs very dry with paper towels. In a small bowl, mix paprika, garlic powder, onion powder, salt, and pepper. Rub the seasoning all over the chicken thighs, including under the skin if desired. Drizzle with 1 tablespoon olive oil.

  3. Step 3

    On the prepared baking sheet, toss the potatoes with a drizzle of olive oil, salt, and pepper. Arrange them on one side of the sheet. Place the seasoned chicken thighs skin-side up on the other side of the baking sheet.

  4. Step 4

    Bake for 20 minutes. While the chicken and potatoes bake, in a separate bowl, toss the broccoli and red bell pepper with a drizzle of olive oil, salt, and pepper.

  5. Step 5

    After 20 minutes, remove the baking sheet from the oven. Add the seasoned broccoli and bell pepper to the pan, distributing them evenly around the chicken and potatoes. Return to the oven and bake for another 10-15 minutes, or until chicken is cooked through (internal temperature 165°F/74°C), skin is crispy, and vegetables are tender-crisp.

  6. Step 6

    Let rest for a few minutes before serving. Enjoy!

Tips

  • Patting the chicken skin very dry is key to achieving that wonderfully crispy skin.
  • Don't overcrowd the pan! If your pan is too small, use two to ensure everything roasts evenly and crisps up.
  • Feel free to swap in your favorite sturdy vegetables like carrots, Brussels sprouts, or cauliflower.

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