Need a dinner recipe that is quick and easy to prepare, and that the whole family will love? Well, this recipe for roasted chicken thighs is it! The chicken is flavored with lemon and herbs and cooked on a sheet pan with red potatoes and kale (but you can use any veggies you like). It smells absolutely amazing as it’s cooking, and is sure to be a chicken dinner winner!
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Sheet Pan Roasted Chicken Thighs
I love recipes that can be prepared and cooked in one pan. I love how easy they are to prepare – being able to toss all the ingredients into/onto a sheet pan/dish/skillet – and cooking all at once, means minimal prep time, and minimal messing around in the kitchen. It also means less washing up, which is marvellous if you are old school like us and don’t have a dishwasher!
The chance is if you’re reading this recipe you know what a sheet pan is, have one (or several) in your kitchen, and use them often.
But if you don’t know what it is, let me tell you. Essentially a sheet pan is a metal tray, with a lip all the way around. You may call it a baking tray, a baking sheet, a roasting tray, or something else. But no matter what you call it, they are a versatile piece of kitchen equipment and I love using them!
Right, on to this delicious chicken dinner recipe!
Ingredients used in this recipe
There is nothing too fancy in this roasted chicken thighs recipe, and you may already have most of the ingredients in your kitchen already – so why not make this sheet pan supper this evening?
You will need:
- Chicken thighs – with the bone in and the skin on. I love using chicken thighs because they have great flavor, and are an inexpensive cut. But you could use legs, wings, and even the breast if you prefer.
- Potatoes – use small potatoes so that they cook completely with the chicken.
- Red onion
- Olive oil
- Fresh rosemary and fresh thyme
- Salt & freshly ground black pepper
- Kale – if you don’t like kale, you could use another veggie instead. Try broccoli, carrots, or Brussels sprouts.
Full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend always reading a recipe all the way through before starting.
Sheet Pan Tips
- Sheet pans come in several sizes. The most common – the half sheet pan – measures 13″ x 18″ while the larger three-quarter sheet pan measures 15″ x 21″.
- For best results in this roast chicken thighs recipe, use a larger three-quarter size sheet pan. This prevents overcrowding of the ingredients and allows them to cook evenly.
- If you have to divide the ingredients up (to fit your size pans or oven for example), then make sure you put a mixture of everything on all the pans. Don’t put veggies on one and chicken on another – the beauty of this sheet pan meal is that all the flavours mix and mingle together during cooking and you won’t get that if you divide things up!
- Roasting vegetables in a hot oven is a great way to enhance their flavor and sweetness. Most sturdy vegetables roast well including broccoli, red onion, Brussels sprouts, potatoes, carrots, fennel, eggplant, kale, peppers, squash, and many others.
- Place vegetables with the cut side down on the pan – this enables them to get nicely roasted and browned.
- Want delicious, crispy kale every time? Make sure the leaves are completely dry to prevent them from steaming in the oven. Massage the leaves with olive oil so they are lightly coated, but well covered.
- Worried about meat and vegetables sticking to your sheet pans? Use Silpat® baking mats that not only give great results but they are reusable and you then don’t have to worry that you have run out of parchment paper!
- Use an instant read meat thermometer to check if your meat is cooked through. Several factors can alter how long it takes for meat to cook through including internal starting temperature, individual oven variations, size and thickness of the meat, what else is in the oven, etc… So it is wise to cook meat (especially chicken, pork or turkey, to temperature and not to a set time.
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Make It A Complete Meal!
Okay, so I know you’ve got a whole meal in one pan with this roast chicken and veggies recipe, but what if you want a little something extra, like dessert or a drink to go with it?
Or maybe you’re serving this at a dinner party (sheet pan recipes are great for entertaining!) and want a soup or starter/appetizer to start things off? Here are some recipes that you could try out.
- Soup: Slow Cooker Pumpkin + Apple Soup
- Side Dish: Roasted Apple Cauliflower Mash with Crispy Brussels Sprouts – a great low carb side.
- Beverage: Apple Cider Margarita
- Dessert: Caramel Apple Bread Pudding
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Chicken Recipes
I’ve got more 50+ Easy Chicken Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
More Sheet Pan Recipes
In past recipes, I’ve called sheet pan recipes “traybakes” because the dish was cooked all in one tray. But then a friend pointed out that is often a term for sweet bakes, so I will be renaming my old traybake recipes to include the term sheet pan too. It’s so hard trying to keep track of what I say, what people in the UK say, what people in the US say, and then the rest of the world too! I’m not moaning that I have a worldwide audience – it is awesome that I do – but I am a people pleaser and like to be as thorough and explain in as much detail as I can – which is why my blog posts end up being long!
After than explanation, here are some more sheet pan/one pan/traybake/one dish recipes for you to cook at home.
- One-Pan Chicken Cacciatore – Italian Hunter’s Stew
- One Pan Chicken & Chorizo Traybake
- Sheet Pan Steak Dinner: Garlic Parmesan Steak with Asparagus
- 700 g/1½ lbs red potatoes, cleaned and halved
- 1 large red onion, roughly chopped
- 6-8 garlic cloves, finely chopped
- 3 Tbsp extra virgin olive oil
- 2 Tbsp finely chopped fresh rosemary
- Sea salt and black pepper, to taste
- 6 bone-in, skin-on chicken thighs
- 10-12 sprigs fresh thyme
- 1 large lemon, cut into 8 wedges
- 250 g/2 cups fresh kale, washed, tough stems removed, and thinly sliced
- Preheat oven to 200C/400F/Gas 6 and line a large sheet pan with parchment paper or a Silpat® baking mat. Set aside.
- Place potatoes, red onions, garlic, olive oil, and fresh rosemary in a large mixing bowl and season to taste with salt and black pepper. Toss everything together and then arrange on sheet pan in a single layer.
- Place the chicken thighs into the same mixing bowl and coat with any remaining rosemary and olive oil mixture. Season the chicken with additional salt and black pepper, if desired, and nestle in between the veggies along with the lemon wedges and sprigs of fresh thyme.
- Roast in the preheated oven for 30-35 minutes, or until the veggies develop nice color and the chicken is nearly done.
- Remove pan from the oven and stir in the fresh kale.
- Return the sheet pan to the oven and roast for another 10 minutes, or until the kale is wilted and the chicken is completely cooked and juices run clear. Check internal temperature of chicken with meat thermometer. The minimum safe recommended cooking temperature for chicken thighs is 74C/165F.
- Remove from oven and transfer chicken and potatoes to a serving platter and loosely cover
with foil. Let chicken rest for 5 minutes before serving. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 476 Total Fat: 25g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 18g Cholesterol: 166mg Sodium: 252mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 4g Sugar: 4g Sugar Alcohols: 0g Protein: 35g