This recipe for Sheet Pan Chicken Thighs makes for a quick and healthy one pan meal. You’ll love this family-pleasing chicken dish!
It’s budget friendly and so flavorful, but easy enough to prepare for a quick and filling weeknight meal. Not only that, but prep and cleanup are both a breeze, making this easy chicken dinner perfect for even the busiest nights!
💚 Why You'll Love This Recipe
When you need an all-in-one meal that's packed with flavor, make this easy and filling sheet pan chicken and veggies dish! With only a few ingredients, including some you already have in your kitchen, you can prepare this simple one pan meal for lots of flavor with minimal cleanup.
The combination of lemon chicken thighs with crispy potatoes and broccoli means an entire meal loaded with nutrition is all there on the baking sheet! Top with your seasonings of choice to customize to your liking and you've got a perfect dinner.
For a similar recipe featuring chicken and potatoes, try this Chicken Tray Bake with Potatoes! Both recipes yield a comforting and satisfying meal with little prep and cleanup.
🧂 Ingredients Needed
- chicken thighs - you could also use chicken breasts, but I prefer to use the thighs for this tray bake recipe.
- salt and pepper - provide a good base for the other flavors.
- Yukon gold potatoes - other types of potato can be mixed and matched, but Yukon gold are a great place to start.
- broccoli - loaded with nutrition, broccoli will get nice and crispy in the oven.
- olive oil - ensures the veggies have a nice toasty coating on the outside and helps the seasonings adhere to the ingredients.
- lemons - provides a pop of bright and acidic citrus flavor to contrast the warm and savory flavors.
- garlic - adds a deep and pungent flavor that pulls everything together.
- cilantro - for garnish; something like parsley can also be used.
- Season the chicken thighs with the salt and pepper and place on the sheet pan.
- Add the potatoes and broccoli and season with more salt and pepper.
- Mix together olive oil with fresh lemon juice.
- Drizzle olive oil over the chicken and veggies, then add lemon slices and intersperse garlic cloves throughout.
- Bake at 395 degrees F for 30 minutes or until everything is cooked through.
- Top with cilantro for garnish, then serve and enjoy!
You can! Ensure that the baking sheet is clean before using, and it may be beneficial to give it a very light coating of olive oil or cooking spray to prevent any of the ingredients from sticking. There's also no need to cover the chicken while it bakes.
If you do want to coat the baking sheet, you can use parchment paper. Don't use wax paper while cooking, as it can melt or burn and ruin your dish.
This all depends. Chicken can actually be baked anywhere from 325 to 450 degrees F with varying results. Baking at a higher temperature will of course be faster, but runs the risk of drying out the chicken. A lower temperature has a much lower risk of drying out, but will take longer.
Something to consider for this recipe is that you're also roasting the veggies, so I suggest a median temperature of around 390 degrees F so that everything is properly cooked just around the same time.
At minimum, chicken should reach an internal temperature of 165 degrees F before being eaten. Some people even recommend 170 degrees for chicken thighs, but be aware that they can continue to cook even once removed from the oven from the residual heat.
💭 Expert Tips and Tricks
- You can make sheet pan chicken and veggies with chicken breasts, wings, or drumsticks, or even a combination of all of the above.
- Chicken breasts are typically more likely to dry out, which is why I default to thighs for this recipe. But feel free to experiment!
📌 Making sheet pan chicken thighs is the perfect way to prepare a complete and satisfying meal on just one dish! Customize with the seasonings and veggies of your choice for the perfect dinner every time.
💡 Substitutions and Variations
- Use a wide variety of your favorite vegetables to pair with your lemon chicken thighs. I recommend carrots, peppers, onions, brussels sprouts, cauliflower, or butternut squash.
- For additional flavor, add some thyme, oregano, rosemary, onion powder, garlic powder, smoked paprika, mustard powder, or any other seasonings you typically use in your cooking!
🥫 Storage and Reheating
For storing leftovers, ensure everything cools completely then transfer to an airtight container and store in the fridge for up to 3 days. You can also keep your sheet pan chicken thighs in the freezer for a month or so.
To reheat, defrost completely if stored in the freezer, then simply pop the leftovers in the microwave and cook until heated through.
⏲️ Make Ahead Instructions
To save prep time, you can chop up your veggies ahead of time and store them in an airtight container in the fridge. I wouldn't recommend doing this until a day or so before you plan to make your sheet pan chicken and veggies.
🍴 What To Serve With This Dish
With yummy chicken and roasted veggies, this recipe has everything you need for a complete meal! But if you're serving a larger crowd or want some more variation in the meal, serve with Jalapeno Cheddar Biscuits, Cornbread Casserole, Stovetop Mac and Cheese, or Homemade Cheddar Bacon Slow Cooker Bread.
✔️ More Chicken Recipes You'll Love
- Skillet Chicken Fajitas - No need to eat out at a restaurant! You can make these sizzly chicken fajitas right in the comfort of your own kitchen.
- Air Fryer Chicken Leg Quarters - This budget friendly chicken dinner is low carb and seasoned to perfection.
- Pan Fried Chicken Thighs with Green Beans - Another delicious chicken and veggie pairing prepared in the same dish.
- Chicken Fricassee - A one-pan meal from Foolproof Living that features yummy mushrooms and a creamy sauce.
Sheet Pan Chicken and Veggies
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📋 Recipe Card
Sheet Pan Chicken Thighs Dinner
- 6 boneless skinless chicken thighs
- salt and pepper
- 1 pound Yukon gold potatoes, cubed into 1 inch pieces
- 2 cups broccoli florets
- ¼ cup olive oil
- 2 lemons (one juiced and one sliced)
- 5 garlic cloves
- ¼ cup cilantro, chopped
- Preheat the oven to 395 degrees F. Grease a sheet pan.
- Season chicken thighs with salt and pepper. Transfer on the sheet pan.6 boneless skinless chicken thighs, salt and pepper
- Add potatoes and broccoli around the chicken. Season with salt and pepper.1 pound Yukon gold potatoes, cubed into 1 inch pieces, 2 cups broccoli florets
- Mix oil and lemon juice together. Pour on the chicken and the vegetables. Add the lemon slices and garlic cloves interspersed on the vegetables.¼ cup olive oil, 2 lemons, 5 garlic cloves
- Bake in the middle of the oven for 30 minutes. Until chicken and potatoes are cooked through.
- Sprinkle with cilantro and serve.¼ cup cilantro, chopped
- Experiment with additional veggies. Some good options are carrots, bell peppers, cauliflower, and butternut squash.
- This can also be made with chicken breast, wings, or drumsticks.
- To store leftovers, allow to cool down completely. Store in the refrigerator in an airtight container for up to 3 days.
- To freeze, place in an airtight container. Freeze for up to 1 month.
- To reheat, allow to defrost completely and reheat in the microwave.
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.
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