Bone-In Chicken Thigh Sheet Pan Dinner
A simple and flavorful sheet pan dinner featuring crispy bone-in chicken thighs roasted alongside a medley of seasoned vegetables. Perfect for an easy weeknight meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
4 bone-in, skin-on chicken thighs
1 pound baby potatoes, halved
2 cups baby carrots
1 red bell pepper, cut into 1-inch pieces
1 small red onion, cut into wedges
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh parsley, chopped (for garnish)
1 lemon, cut into wedges (for serving)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the baby potatoes, baby carrots, red bell pepper, and red onion.
Add 2 tablespoons of olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the vegetables. Toss well to coat evenly.
Place the seasoned vegetables on a large rimmed baking sheet in a single layer.
Pat the chicken thighs dry with paper towels. In a small bowl, mix the remaining 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Rub the seasoning mixture all over the chicken thighs, making sure to get under the skin as well.
Arrange the chicken thighs skin-side up on top of the vegetables on the baking sheet.
Roast in the preheated oven for 35 to 40 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the vegetables are tender.
For extra crispy skin, switch the oven to broil and broil the chicken for 2 to 3 minutes, watching closely to prevent burning.
Remove the sheet pan from the oven. Let the chicken rest for 5 minutes.
Garnish with chopped fresh parsley and serve with lemon wedges on the side.