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Sheet Pan Chicken Thighs

This easy sheet pan chicken thighs recipe features juicy chicken and caramelized veggies, all baked to perfection on one pan for minimal cleanup.
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Temps de préparation 15 minutes
Temps de cuisson 40 minutes
Temps total 55 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingrédients
  

Main Ingredients
  • 2 pounds Bone-in, skin-on chicken thighs
  • 3 tablespoons Olive oil
  • 3 cloves Garlic, minced
  • 2 teaspoons Paprika Plus a pinch of smoked paprika for extra flavor
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Honey or maple syrup For gentle sweetness
  • 1 Lemon zest and juice from 1 lemon
  • to taste Kosher salt and black pepper
Vegetable Ingredients
  • 2 cups Baby potatoes, halved
  • 1 large Red onion, cut into wedges
  • 2 cups Carrot sticks
  • 1 cup Green beans or broccolini Add in for the last 15 minutes of roasting

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper for easy cleanup.
  2. Pat the chicken thighs very dry to ensure the skin turns golden and crisp.
  3. In a bowl, whisk together olive oil, minced garlic, paprika, Dijon mustard, honey (or maple syrup), lemon zest, lemon juice, salt, and pepper.
  4. Toss 1 tablespoon of the mixture with the halved potatoes, red onion wedges, and carrot sticks.
  5. Rub the remaining mixture all over the chicken thighs.
Cooking
  1. Spread the vegetables on the sheet pan and nestle the chicken thighs on top, skin side up. Sprinkle the skin with a little extra salt.
  2. Roast for 20 minutes. Rotate the pan, then add the green beans or broccolini around the chicken.
  3. Roast for another 15 to 20 minutes until the chicken reaches 175°F (79°C) in the thickest part and the skin is browned.
  4. For extra crispy skin, broil on high for 2 to 3 minutes, watching closely to prevent burning.
  5. Let the dish rest for 5 minutes before squeezing a little extra lemon juice over everything and serving hot.

Notes

Marinate the chicken the night before for deeper flavor. Boneless thighs work too; reduce cooking time and check around 18 minutes. Leftovers can be stored in an airtight container for up to 4 days. Reheat in a hot oven for 8 to 10 minutes.