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Turn chicken thighs into a full meal in a sheet pan for an easy dinner! Plus all my tips for cooking chicken, potatoes, and roasted veggies to perfection at the same time.
Chicken Thigh Dinner on a Sheet Pan
If you love sheet pan family dinners, you’re going to love this chicken thigh sheet pan with potatoes and tomatoes. It’s minimal prep: season everything, pop it in the oven, and let it do its magic.
While I often bake chicken thighs paired with great sides for an easy win, this recipe is special. The juicy, crispy chicken thighs, roasted potatoes, onions, and tomatoes soak up the savory pan juices, creating a simple, deeply flavorful dinner my grandmother often made and I loved, especially the potatoes cooked in the chicken’s flavors.
Are Chicken Thighs Better in the Oven or a Pan
Both the oven and a pan make great chicken thighs. The oven (at higher temps) yields crispier skin, and both methods take about 30 minutes, so it really comes down to preference. Try my skillet chicken thighs, which are also a winner.
Can You Put Raw Chicken on a Baking Sheet
Yes! You can place raw chicken (thighs or breasts) directly on a baking sheet and let the oven do the work. It's safe, simple, and results in perfectly baked chicken; just wash the pan after serving.
Ingredients
I use bone-in, skin-on chicken thighs since they are more flavorful and juicier. To make them a meal, I include baby potatoes (or regular potatoes cut into smaller pieces), cherry tomatoes, and shallots or onions. Extra deliciousness comes from mixing simple seasonings, like olive oil, garlic powder, and Italian seasoning.
How to Make a Chicken Thigh Sheet Pan Dinner
Season and bake is the name of the game for this recipe. Here is a quick overview:
- Prep
While the oven preheats, pat dry the chicken thighs so the seasonings stick to the meat. Once done, combine olive oil with all the seasonings in a bowl. - Season
You’ll use half of the oil and seasoning mix to coat the veggies and potatoes and the rest to season the chicken thighs. - Bake
Bake this one-sheet-pan meal for 30 minutes, stirring the potatoes and veggies during the last minutes of cooking. I recommend using a meat thermometer to check chicken doneness. When chicken thigh internal temperatures reach 175F, they are fully cooked.
How to Know When Chicken Thighs Are Done
In a preheated oven at 425F, chicken thighs take about 30 minutes to be done. Since ovens and chicken pieces vary in size, I recommend using a meat thermometer to check chicken doneness. When the internal temperature of the chicken thighs reach 175F, they are fully cooked.
Covered or Uncovered
Do you want golden brown chicken thighs with tasty caramelized veggies? Then don’t cover the sheet pan with foil. While foil helps to cook great meals, like baked salmon, when it comes to chicken thighs and veggies, it creates steam, locking the moisture and keeping the ingredients from getting crispy.
Other Veggies You Can Roast on a Sheet Pan with Chicken Thighs
You can customize this recipe by swapping or adding your favorite veggies, such as bell pepper, butternut squash, beets, sweet potatoes, broccoli, asparagus, carrots, cabbage, cauliflower, and Brussels sprouts.
More Chicken Thigh Recipes
Chicken thighs are not only tasty but also a budget-friendly protein you can cook in many ways! Just think about pesto chicken thighs, honey garlic sriracha chicken thighs, or juicy pan-seared chicken thighs. So delicious!
Chicken Thigh Sheet Pan Dinner
Watch how it’s made:
Ingredients
- 1 ½ lbs chicken thighs, bone-in with skin
- 1 lb baby potatoes, washed
- 1 pint cherry tomatoes
- 2 shallots or ½ onion, halved and quartered
- ¼ cup olive oil
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- ¼ teaspoon pepper
- 1 ½ teaspoons Italian seasoning, or oregano or dried thyme
Instructions
Prep:
- Preheat the oven to 425F and position the oven rack in the middle of the oven.
- Remove excess fat from the chicken thighs and pat them dry with a paper towel.
- In a small bowl, combine the olive oil, salt, garlic powder, pepper, and Italian seasoning and set aside.
Season:
- Place the potatoes, cherry tomatoes, and shallots (or onions) on the sheet pan. Drizzle half of the olive oil and seasoning mixture over the top, and with your hands, toss to coat them with the seasoning. Distribute them around the sheet pan.
- Use the remaining olive oil and seasoning to season the chicken thighs. Place them on the baking sheet in between the potatoes.
Bake:
- Roast the sheetpan meal for 30 minutes, opening the oven to stir the potatoes and veggies once during the last ten minutes of cooking. At this temperature, the thighs should be nice and golden. For extra-crispy skin, turn the oven on to BROIL, and let them crisp up under the broiler for 1-2 minutes.
- When the chicken thighs' internal temperature reaches 175F, remove the pan from the oven and serve.
Notes
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- Other veggies you can add to the sheet pan are bell pepper strips, butternut squash cubes, beet cubes, sweet potato cubes, broccoli florets, asparagus, carrots, cabbage, cauliflower florets, and Brussels sprouts.
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Marian says
Made this tonight and my husband declared it a keeper! High praise from him. I used boneless skinless thighs because that’s what I had, so I can’t judge the browning on the skin. I also used carrots, just because! I used a roasted garlic and herb seasoning mix instead of Italian seasoning and a little less of the garlic powder because of it. The juices from the chicken mixing with the seasonings and onions and tomatoes made a wonderful flavoring on the chicken and potatoes.
margot says
I love sheet pan dinners! Delicious chicken recipe, it was a hit!!
Kat says
This chicken thigh sheet pan was amazing! So easy to make and it tasted great.
Rosey says
What a great way to make chicken thighs. My granddaughter’s favorite and the only part of the chicken she’ll eat.
Sara says
This chicken thigh sheet pan dinner was seriously so easy! This will definitely be going into my weekly rotations!