Sheet Pan Chicken Thighs and Veggies

Name: Sheet Pan Chicken Thighs and Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 6 chicken thighs, bone-in, skin-on; 4 tablespoons extra virgin olive oil; 4 tablespoons lemon juice (from 1 lemon); 1 teaspoon Dijon mustard; 1 tablespoons Italian dried herbs; 2 cloves garlic (minced); 1 teaspoon salt; 3 potatoes (peeled and cut into wedges); 1 zucchini (sliced ); 1 red onion (sliced in wedges); 250 grams cherry or grape tomatoes (approximately 1.5 cups); 1/2 cup feta cheese (crumbled); 6-7 sage leaves (optional)

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Looking for a simple, healthy dinner the whole family will love? This sheet pan chicken thighs and veggies recipe is the answer! Juicy chicken thighs are marinated in a flavorful Mediterranean marinade, baked with potatoes, zucchini, and red onions, and roasted to golden perfection. The best part? A sprinkle of feta adds just the right finishing touch. It’s the perfect go-to for busy nights when you need a wholesome dinner on the table with minimal fuss in just 40 minutes!

A plate of roasted chicken thighs with crispy skin, served alongside baked potato wedges, zucchini slices, cherry tomatoes, and crumbled feta cheese, all seasoned with herbs and spices.

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Sheet pan meals are my go-to option all the time. They are such a convenient and delicious way to prepare a complete dinner with minimal cleanup. By arranging everything on a single tray, you can roast it all together, saving time and effort. If you like this recipe, be sure to try others, like Oven-baked rice with drumsticks recipe or Baked Chicken Nachos.

Reasons To Make This Recipe:

One-pan meal: This is the perfect easy dinner that requires minimal prep and cleaning up.
Crispy chicken: The skin of the chicken thighs crisps up beautifully, while the meat stays juicy and tender.
Nourishing and delicious: Roasted vegetables and a zesty marinade make this a healthy sheet pan dinner with tons of flavor.
Quick and simple: Perfect for busy nights, this recipe takes less than 40 minutes to prepare.

“I made this for a busy weeknight dinner and was so impressed with how easy and delicious it was! The crispy skin on the chicken was amazing!”

sara

🛒 Shopping List

Ingredients laid out on a blue surface, including chicken thighs, potatoes, zucchini, olive oil, feta cheese, tomatoes, salt, garlic, onion, lemon, mustard, sage, and Italian herbs.

Bone-in, skin-on chicken thighs – 6 pieces (great for crispy skin and juicy meat)
Olive oil – 4 tablespoons (for the marinade)
Lemon juice – from 1 lemon (freshly squeezed is the best)
Mustard – 1 tablespoon (Dijon or your favorite variety)
Garlic – 2 cloves
Salt – 1 teaspoon (adjust to taste)
Italian dried herbs – 1 tablespoon (or dried thyme and oregano)
Potatoes – 3 large potatoes cut into wedges. Any potatoes suitable for roasting, such as white-washed, Yukon gold, or russet potatoes. Baby potatoes are great too when in season.
Zucchini
Crumbled feta cheese – 1/2 cup (for topping)
Cherry or grape tomatoes – 250 grams
Sage (optional but highly recommended)

Recipe Variations and Substitutions

This chicken sheet pan recipe is designed to be as flexible as your pantry allows, making it an excellent base for an easy-to-make, delicious dinner!

Vegetable Options: You can easily swap the potatoes for other root vegetables like carrots, sweet potatoes, or parsnips. Brussels sprouts and bell peppers are making a great addition as well.
Herb Variations: If you’re out of Italian dried herbs, try substituting with dried rosemary, thyme, or oregano.
Spice it Up: For those who love a little heat, add a pinch of cayenne pepper, and crushed red pepper flakes in the marinade.
Chicken Alternatives: You can easily swap out the chicken thighs for chicken breasts, drumsticks, or even pork chops if preferred. Just adjust the cooking time according to the protein you choose.

👩‍🍳 How To Make Sheet Pan Chicken Thighs and Veggies

Step 1: Start by preheating your oven to 220°C (425°F) and lining a large baking tray with parchment paper.

Raw chicken thighs marinated in a green herb mixture rest in a white bowl on a light blue surface.

Step 2: In a bowl, combine the olive oil, lemon juice, mustard, garlic, salt, and Italian dried herbs (or dried thyme/oregano). Use half of this marinade to coat the chicken thighs. Let them marinate for at least 20-30 minutes for maximum flavor.

A bowl of sliced apples, zucchini, and cherry tomatoes sprinkled with herbs, held by a hand against a light blue background.

Step 3: While the chicken is marinating, peel and cut your potatoes, zucchini, and red onions. Toss them in the remaining marinade until evenly coated.

A baking tray filled with raw chicken thighs, slices of potato, zucchini, cherry tomatoes, red onion wedges, and sage leaves, all seasoned and ready for roasting on parchment paper.

Step 4: Arrange the marinated chicken thighs and veggies on a prepared baking tray, spreading them out evenly. Make sure the skin of the chicken is facing up. Top with some sage leaves if using.

A sheet pan with roasted chicken thighs, potato wedges, zucchini slices, cherry tomatoes, and red onion segments, garnished with sage leaves. The dish appears golden brown and appetizingly arranged.

Step 5: Place the tray in the oven and bake for 25-30 minutes or until the chicken is fully cooked through and the skin is crispy. The potatoes should be tender and golden brown.

A baking tray filled with roasted chicken thighs, potato wedges, cherry tomatoes, zucchini slices, and red onion, all topped with crumbled feta cheese and sage leaves.

Step 6: Once the chicken and potatoes are done, sprinkle the crumbled feta cheese over the chicken and potatoes. Bake for an additional 5 minutes to allow the feta to melt and become slightly crispy.

A roasted tray bake with chicken thighs, potato wedges, cherry tomatoes, zucchini slices, red onion, and crumbled feta cheese. The dish is garnished with fresh herbs baked to a golden brown on a parchment-lined baking tray.

Step 7: Serve the roasted chicken thighs and veggies and enjoy a hustle-free dinner!

☀️ Top Tips

Make sure to preheat your oven to 220°C (425°F) before placing the chicken and veggies in the oven.
Baking time will vary depending on the size of your chicken thighs. To ensure they are fully cooked, use a meat thermometer to check. Chicken thighs are done when the internal temperature reaches 75°C (165°F).

A roasted chicken dish with pieces of chicken thighs, potato wedges, zucchini slices, cherry tomatoes, red onion, and crumbled feta cheese on a sheet pan. The ingredients are seasoned and baked to a golden brown.

Recipe FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, you can. However, boneless chicken thighs will cook faster than bone-in thighs, so be sure to monitor the cooking time and adjust as needed. Also, cut the potatoes into smaller pieces to ensure they cook evenly and are tender by the time the chicken is done.

How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply place the chicken and veggies on a baking sheet and warm them in a 180°C (350°F) oven for about 10 minutes.

Can I make this recipe in advance?

Yes, you can prepare the chicken and veggies ahead of time by marinating the chicken and chopping the vegetables. Store them separately in the fridge and assemble them on the baking sheet when you’re ready to cook.

How can I make the skin extra crispy?

If you follow the recipe, the chicken skin should be crispy by the end of the baking time. However, if the skin isn’t as crispy as you’d like, simply switch the oven to broil for the last 2-3 minutes of cooking to crisp it up further.

More Delicious Baked Chicken Recipes You’ll Love

If you tried this Sheet Pan Chicken Thighs and Veggies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.

Thank you! Elena

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