Sheet Pan Chicken Thighs
I think we can all agree that a dinner that can be prepped, cooked and served in under an hour is ideal. Even better is when that dinner is baked using one single sheet pan and takes only 15 minutes of prep time and the oven does the rest. These Sheet Pan Chicken Thighs come together in 15 minutes, with a quick marinade featuring lemon, honey and dijon mustard. Its tossed with potatoes and brussels sprouts and nicely roasted. The veggies come out perfectly golden and the chicken is flavorful and juicy.
Sometimes its impossible for me to plan ahead. Our days are scattered most of the time and I can’t account for what dinner actually looks like most of the time. What I love about this recipe is that you don’t actually have to plan ahead to account for marinade time. You can, and the flavors do continue to develop the longer it sits, but you don’t have to. I find that the flavor is excellent with the short amount of time it sits while you chop your veggies.
These Sheet Pan Chicken Thighs are an evergreen recipe in my book. They work for any season of the year. In the summer I like to serve this alongside a summery salad such as my Simple Summer Salad or even my Burrata Peach Salad. In the cooler months you can easily serve this alongside some risotto.
To make Sheet Pan Chicken Thighs you’ll need the following ingredients:
Chicken thighs: I use skin on and bone in. Though I believe it will work with skinless, boneless as well. You can also try using chicken breast if you like, though I do find that the flavor doesn’t soak in as well, and they can dry out more quickly.
Olive oil: You’ll need some for the marinade and then some to drizzle over the veggies.
Sea salt: Some for the marinade and then a sprinkle over the veggies.
Black pepper: Again, some for the marinade and then a little sprinkle for the veggies.
Lemon juice: Either fresh squeezed or from a bottle.
Dijon mustard: Yellow mustard won’t taste the same, dijon is my preference here.
Dried rosemary: You could also use fresh if you have on hand.
Honey: Offsets the mustard taste nicely.
Potatoes: I used baby gold, though any variety would work well here.
Brussels sprouts
Red onion
Lemon: The juices help flavor and hydrate as everything bakes.
To prepare this recipe you’ll follow just a few steps:
1. Place chicken in bowl with marinade.
2. Slice veggies and arrange on a baking sheet. Place chicken and marinade on top.
3. Bake for 25-30 minutes.
Sheet Pan Chicken Thighs
Equipment
- Measuring cups
- Measuring spoons
- Mixing bowl
- Large sheet pan
Ingredients
- 2 pounds chicken thighs
- 3 tablespoons olive oil , plus more for drizzling
- 1 teaspoon sea salt , plus more to season
- 1/2 teaspoon black pepper , plus more to season
- 3 tablespoons lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried rosemary
- 4 cups golden potatoes , quartered
- 2 cups brussels sprouts , halved
- 1 small red onion , sliced in wedges
- 1 lemon
Instructions
- Preheat oven to 400 degrees.
- In a large mixing bowl add chicken thighs, 3 tablespoons of olive oil, 1 teaspoon of sea salt, 1/2 teaspoon of black pepper, lemon juice, dijon mustard, honey and dried rosemary. Mix ingredients until combined. Using your hands, massage marinade into the chicken. Set aside.
- Slice potatoes into fourths and arrange onto a large baking sheet.
- Slice brussels sprouts in half, add to the baking sheet.
- Slice red onion into wedges, or larger slices, and add to the baking sheet.
- Slice lemon and add to the baking sheet.
- Drizzle a small amount of olive oil on top of sliced veggies. Sprinkle with salt and pepper. Toss to coat and evenly spread across the baking sheet.
- Place chicken on top of veggies on the baking sheet. Drizzle remaining marinade over top.
- Place baking sheet in the preheated oven and bake for 25-30 minutes. Chicken is cooked once the internal temperature reaches 165 degrees.
- Turn oven to broil and allow chicken to brown for 2 minutes under the broiler. Watch this carefully as every oven varies and this step could take less time.
- Serve warm.
Chicken thighs have become a new favorite at our house! Thanks for the recipe!
Same! Chicken breast, though we use for so many recipes, just doesn’t have the same result. Thighs provide so much flavor here!
Love a good chicken thigh recipe; and the sheet pan makes it that much simpler! This sounds delicious, I bookmarked it for later in the week!
I hope you like it! It’s such an easy and simple meal.
This sheet pan meal looks fantastic! I love that you have a whole meal done at once, it’s a perfect weeknight meal and looks so flavorful. Can’t wait to try this!
I hope you enjoy it!