The Ultimate Guide to Sheet Pan Chicken Thighs and Veggies: Easy, Flavorful, and Healthy Dinners
If you’re in search of an easy, healthy, time saving dinner – then you’ve got to make some sheet pan chicken thighs and veggies! This meal in one doesn’t ask you to roast tender chicken thighs, new potatoes and peas separately and perhaps juggle everything in and out of the oven, but rather altogether side by side in just one roasting pan, all beautifully mingling and intermingling with that incredible, lemony garlicky buttery juices. Great for a busy weeknight, meal prep or even a casual potluck.
In this ultimate guide, we’ll discuss the best chicken thighs and vegetables to use, seasoning suggestions, best baking temp, and time for cooking. You’ll also get pro tips on how to cook chicken and vegetables on the same pan safely, and we’ve got some scrumptious recipes you can make tonight.
Why Choose Sheet Pan Chicken Thighs and Veggies?
Sheet Pan Chicken Thighs and Vegetables as Easy Weeknight Dinner
Many are too busy to stand over the stove for hours. Enter sheet pan chicken thighs and veggies. And you only need one (large) baking sheet for roast and clean up.
When you group seasoned chicken thighs and chopped veggies on the same sheet pan, you simplify the act of cooking — but you’re still able to have a hearty, home-cooked meal.
And with a mere handful of ingredients you likely already have in your pantry — olive oil, salt, pepper and your favorite herbs — you can make a million different dinners in under an hour.
Looking for inspiration? For a healthier version, check out Enlightened Mediterranean Chicken Bowl.
Table of Contents
Table of Contents
Mediterranean Sheet Pan Chicken Thighs and Veggies
- Total Time: 55 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
A vibrant, easy-to-make Mediterranean-inspired dish featuring perfectly roasted sheet pan chicken thighs and veggies. This one-pan meal brings together tender, juicy chicken with colorful vegetables, seasoned with classic herbs and spices — perfect for busy weeknights or healthy family dinners.
Ingredients
Ingredients
4 bone-in, skin-on chicken thighs
2 medium zucchinis, sliced
1 red bell pepper, sliced
1 red onion, quartered
1 cup cherry tomatoes
2 large carrots, chopped
2 medium potatoes, cubed
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon dried rosemary
Juice of 1 lemon
Salt and pepper to taste
Instructions
Step By Step Instructions
Preheat the oven to 400°F (200°C).
In a large bowl, toss the zucchini, bell pepper, onion, cherry tomatoes, carrots, and potatoes with 2 tablespoons olive oil, garlic, oregano, rosemary, salt, and pepper.
Place seasoned vegetables on a large sheet pan in a single layer.
Rub chicken thighs with the remaining 1 tablespoon olive oil, paprika, lemon juice, salt, and pepper.
Nestle the seasoned chicken thighs among the vegetables on the sheet pan.
Bake for 35-40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Optional: Broil for an additional 2-3 minutes for crispy skin.
Remove from oven, garnish with fresh herbs if desired, and serve hot.
Notes
- For extra crispy skin, broil the sheet pan chicken thighs and veggies for the last 2-3 minutes of baking.
- You can substitute chicken thighs with boneless, skinless chicken breasts — reduce cooking time accordingly.
- Serve with quinoa, couscous, or a fresh side salad for a complete Mediterranean meal.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Mediterranean Diner Recipes
- Method: Oven Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 chicken thigh + 1 cup veggies
- Calories: 485 kcal
- Sugar: 5g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 155mg
Health Benefits of Cooking Chicken Thighs and Veggies Together
Preparing the chicken thighs and vegetables baked in oven brings some great benefits
Not only is it convenient to throw chicken thighs and vegetables on a sheet pan, it’s also good for you. When chicken thighs roast, the fat renders out and bastes the vegetables below them with intense, savory juices.
This technique enables you to save on additional oils while also imparting natural flavor to your veggies.
Roasting vegetables maintains the nutrients in them, creating a nutrient dense, fiber rich side dish to complement the protein punch of your chicken. They also guarantee — when eaten together — relatively even bites from different parts of your plate, if you’re trying to be mindful or have portion control in mind.
Visit 10 Gluten-Free Mediterranean Recipes for more dinner ideas.
How to Prep Chicken Thighs for Sheet Pan Cooking
Selecting the Best Chicken Thighs for Sheet Pan Chicken Thighs and Veggies
For the best sheet pan chicken thighs and veggies, it’s all about quality chicken thighs. Bone-in, skin-on chicken thighs work best for a flavorful, juicy result. The skin becomes wonderfully crisp in the oven, sealing in moisture while adding a cannoli-like crunch.
Find thighs that are roughly the same size so they cook along with your vegetables. If you’re not a fan of the bone, you can still get really good results (adjust the time demension… just a bit, since boneless thighs do cook a little faster).
And selecting a high-quality, fresh chicken also translates to flavor, not to mention less shrinkage when baking.
Looking for more good food for the days ahead? Find more fantastic recipes inside, we love this French Onion Soup Chicken and Rice for another hearty dinner!
Should You Sear Chicken Thighs Before Baking on a Sheet Pan?
To brown or not to brown the chicken thighs before sliding them into the oven on a sheet pan. It comes up a lot. There’s no need to sear, but if you do, you’ll add another layer of color and flavor to your sheet pan chicken thighs and veggies.
You can render some fat and make the skin as golden and crispy as it should be by searing the thighs for a few minutes in a hot skillet before you slide the pan in the oven. But if you’re in a hurry, roasting right in the sheet pan will still give you excellent results — especially if you roast at a high temperature, such as 400°F.
Whether or not you opt to do this, seasoning your chicken generously and placing it skin-side up on the sheet pan is a good way to ensure that it cooks evenly, and that the skin gets crackling-crisp and browned.And be sure to try our Beef French Onion Soup Casserole for a delicious and hearty meal inspiration.
Prepping Veggies to Roast with Sheet Pan Chicken Thighs and Veggies
Top Vegetables That Roast Well with Sheet Pan Chicken Thighs and Veggies
Now the great thing about this sheet pan chicken thighs and veggies recipe is that you can change up the recipe to whichever vegetables that you like. The roast combines the flavors of the chicken thighs and the veggies together excellently, every bite is a total delight in your mouth.
When you are making sheet pan chicken thighs and veggies, pick the vegetables that stand up well to being roasted and that go well with the chicken. A few of the best choices to serve with your sheet pan chicken thighs and vegetables are:
| Vegetables | Why They Work for Sheet Pan Chicken Thighs and Veggies |
| Carrots | Add natural sweetness and roast evenly with chicken |
| Potatoes | Perfect hearty base for sheet pan chicken thighs and veggies |
| Bell Peppers | Bring color and a mild sweetness to your dish |
| Zucchini | Roasts quickly, perfect for adding variety |
| Brussels Sprouts | Crispy edges enhance your sheet pan chicken thighs and veggies |
By adding these veggies to your Sheet Pan Chicken Thighs and Veggies, you make it a well-rounded and healthy meal. And remember the juices from the chicken thighs take the flavor of the veggies and make this dish that much better.
Looking for inspiration? Check out Loaded Veggie Omelette Dennys 5 Facts for more ways to eat your veggies.
How to Cut and Season Veggies for Even Cooking with Sheet Pan Chicken Thighs and Veggies
When it comes to the best ever sheet pan chicken thighs and veggies, some proper veggies are the key. If you cut them overly large, they may end up remaining undercooked by the time the chicken thighs are ready. Cut them too small, and they might cook too quickly for the chicken. Here’s a quick cheat sheet to your sheet pan chicken thighs and veggies prep:
- Carrots and Potatoes: Cut into 1-inch cubes for even cooking with the chicken.
- Bell Peppers and Zucchini: Slice into thicker strips or chunks, especially when roasting with sheet pan chicken thighs and veggies at high heat.
- Brussels Sprouts: Halve or quarter them for a perfect crispy texture in your sheet pan chicken thighs and veggies.
And don’t forget to season your vegetables well. Enjoy sheet pan chicken thighs and veggies that will taste amazing with olive oil, kosher salt, black pepper, garlic powder and herbs like thyme or rosemary.
Spread everything out in a single layer on the baking sheet and you’ll have the best roasted sheet pan chicken thighs and veggies dinner.
Seasoning Ideas for Sheet Pan Chicken Thighs and Veggies
What Seasoning Is Best for Sheet Pan Chicken Thighs and Veggies?
It all comes down to seasoning when it comes to sheet pan chicken thighs and veggies. It’s that perfect combination of herbs and spices that turn simple foods into a tasty, whttttt meal. You want these sheet pan chicken thighs and veggies to taste bold, savory, and satisfying from bite to bite.
Some of my favorite seasonings for sheet pan chicken thighs and veggies are:
- Garlic Powder & Onion Powder – These are classic for added depth of flavor and go really well with roasted veggies and succulent chicken thighs… on your sheet pan.
- Paprika and Smoked Paprika – for a smoky taste and color to your sheet pan chicken thighs and veggies.
- Dried Herbs (Thyme, Oregano, Rosemary): These herbs are fabulous on both chicken and vegetables and helps keep the earthiness to our sheet pan chicken thighs and veggies.
- Salt and Freshly Ground Black Pepper: Do not, I repeat, do not, forget these basics when making sheet pan chicken thighs and veggies. They bring out natural flavors.
For a Mediterranean feel, use a blend of olive oil, lemon juice, garlic, oregano, and a dash of red pepper flakes on your sheet pan chicken thighs and veggies.
More healthy seasoning ideas? See 10 Gluten Free Mediterranean Recipes for some spice inspiration that goes well with sheet pan chicken thighs and veggies!
Homemade Marinades and Spice Blends to Elevate Sheet Pan Chicken Thighs and Veggies
Marinades and spice rubs aren’t just for grilling. Your sheet pan chicken thighs and veggies will go up a notch with these, adding flavor and making sure you have juicy, tasty meat.
Here’s a few ideas to get you started on your next sheet pan chicken thighs and veggies meal:
Lemon-Garlic Marinade: Lemon juice, olive oil, minced garlic, oregano, and honey join forces. Marinate your chicken thighs in it for a minimum of 30 minutes before roasting them with your vegetables on the sheet pan.
Smoky Paprika Rub: Whisk together smoked paprika, garlic powder, onion powder, salt, and pepper. Rub directly on the chicken thighs and place on your sheet pan with your seasoned veggies!
Butter Herb: Combine softened butter with garlic, rosemary, thyme and lemon zest. Massage a bit under the chicken skin prior to baking for an extra tasty sheet pan chicken thighs and veggies recipe.
Marinades and spice blends aren’t just for grilling. They can take your sheet pan chicken thighs and veggies to the next level, enhancing flavor and ensuring juicy, tender meat.
Here are some great ideas to try on your next sheet pan chicken thighs and veggies meal:
- Lemon-Garlic Marinade: Lemon juice, olive oil, minced garlic, oregano, and honey join forces. Marinate your chicken thighs in it for a minimum of 30 minutes before roasting them with your vegetables on the sheet pan.
- Smoky Paprika Seasoning: Combine smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. 1.4. Generously apply the mixture to the chicken thighs and arrange them on a sheet pan alongside your flavorful vegetables!
- Herbed Butter Blend: Mix softened butter with minced garlic, fresh rosemary, thyme, and lemon zest. 2. Gently work some of the mixture under the chicken skin before baking to enhance the flavor of your sheet pan chicken thighs and vegetables
Don’t miss our Beef French Onion Soup Casserole for more hearty flavor ideas that go beyond sheet pan chicken thighs and veggies.
Cooking Temperatures and Times for Sheet Pan Chicken Thighs and Veggies
What Temperature Do You Cook Sheet Pan Chicken Thighs and Veggies?
Perfectly roasted sheet pan chicken thighs and veggies relies on the right oven temperature. Sheet Pan Chicken Thighs and Veggies taste best when roasted at a high temperature of around 400°F to 425°F.
At this temperature, your chicken thighs get cooked through safely while the veggies roast to golden perfection. Roasting at 400°F gets the fat from the chicken thighs flowing, flavors the veggies on the side of the sheet pan gorgeously.
Plus, since the oven bakes everything at a higher temperature, you’ll get some caramelized goodness, the crispy skin and delicious roasted vegetable edges we all love. Lower temperatures, say 350°F, might also work, but they tend to yield softer skin and veggies that are slightly overcooked by the time the chicken is done.
Don’t forget the meat thermometer when cooking these sheet pan chicken thighs and veggies. So in terms of that 165°F internal temperature for safe consumption.
Be sure to try our French Onion Soup Chicken and Rice for an oven baked alternative to sheet pan chicken thighs and veggies.
Is It Better to Bake Sheet Pan Chicken Thighs and Veggies at 350 or 400 Degrees?
Both temperatures are fine, but 400 degrees is the sweet spot for sheet pan chicken thighs and vegetables.
- 350°F: Your sheet pan chicken thighs and veggies will take longer to cook, and the skin may not be quite as crispy. Which may, in turn, result in veggies that are overdone should you decide to keep them in there longer in order to match the chicken’s cook time.
- At 400°F: You’ll have perfectly juicy thighs with crispy skin and your veggies will caramelize gorgeously. That’s what makes your sheet pan chicken thighs and veggies both flavorful but gorgeous to look at.
- At 425°F: Good for getting extra-crispy skin on your sheet pan chicken thighs and veggies, but keep an eye on them to prevent burning of tender vegetables.
Just a heads up, cooking times can differ some depending on your specific oven and the size of your chicken thighs and veggie pieces.
If you are a fan of oven recipes, you can try these great recipes: Moroccan Fish in 4 easy steps – a one sheet oven baked meal
How Long Should You Cook Sheet Pan Chicken Thighs and Veggies?
Exact Cooking Times for Perfectly Juicy Sheet Pan Chicken Thighs and Veggies
Cooking time is key when it comes to making this sheet pan chicken thighs and veggies. Too short and they may be undercooked. Too short, and your vegetables could be a soggy puddle, or even burnt. For bone-in, skin-on chicken thighs, roasting at 400°F will take about 35-45 minutes. This time is long enough for the chicken to get cooked through while the veggies also get soft and develop a little caramelization to them.
If you’re using boneless, skinless chicken thighs, your sheet pan chicken thighs and veggies will probably cook in 25 to 30 minutes at the same temperature.
Here’s a cheat sheet for cooking times for your sheet pan chicken thighs and veggies:
| Type of Chicken Thigh | Oven Temp | Cooking Time |
| Bone-in, Skin-on | 400°F | 35-45 min |
| Boneless, Skinless | 400°F | 25-30 min |
Be sure to always test for an internal temperature of 165°F in the thickest part of the chicken thigh after baking sheet pan chicken thighs and vegetables. Meat thermometer promises food safety and cooking the delicious meat as you like.
Looking for more stick-to-your-ribs recipes beyond sheet pan chicken thighs and veggies? See Beef French Onion Soup Casserole for a cozy family meal time recipe!
How Long to Cook Chicken Thighs on a Stainless Steel Pan vs. Sheet Pan?
In case you were ever in doubt as to whether cooking your sheet pan chicken thighs and veggies on a stainless steel pan will change your game — it will. Since stainless steel heats differently than a traditional sheet pan, this could change the cooking time by a little.
Roasting sheet pan chicken thighs and veggies on a stainless steel pan you should expect:
- A little faster cooking due to improved conductibility of the heat
- Thighs of chicken getting brown on the bottoms too soon if not properly oiled
- Thighs of chicken getting brown on the bottoms too soon
For sheet pan chicken thighs and veggies, a standard rimmed sheet pan lined with parchment paper or foil is still the way to go. This configuration ensures even cooking, makes cleanup easier, and encourages perfect caramelization.
Make sure to keep an eye on it and check about 5-10 degrees earlier, or a couple minutes early to make sure the thighs don’t overcook if using a stainless steel pan for sheet pan chicken thighs and veggies.
Can You Cook Chicken and Veggies Together on One Sheet Pan?
Is It Safe to Bake Raw Chicken and Vegetables on the Same Pan?
It is one of the most common questions people have about cooking sheet pan chicken thighs and veggies: Is it safe to cook raw chicken and veggies together on the same sheet pan? The answer is yes — provided you follow some basic food safety guidelines.
In the case of sheet pan chicken thighs and veggies, the chicken thighs and the vegetables themselves share not only the same oven temperature, but also the same oven time. If the chicken reaches an internal temperature of 165°F, the vegetables will also be safe to eat.
You want your sheet pan chicken thighs and veggies to be well-cooked in that case, and there’s no better way to do so than with a food thermometer.
Here’s what to keep in mind to ensure that sheet pan chicken thighs and veggies are cooked safely together.
- Wash your hands thoroughly after touching raw chicken.
- Position vegetables on — not under — the chicken thighs so that the heat can flow evenly around this sheet pan chicken thighs and veggies recipe.
- Prevent cross-contamination by using two different utensils, one to handle raw chicken and another to prepare the veggies, before they’re cooked.
Interested in getting more healthy meal ideas? Don’t overlook our Mediterranean Salmon Bowl Guide — a great way to switch things up when you’re not cooking sheet pan chicken thighs and veggies.
Tips for Cooking Chicken and Vegetables Together in the Oven Safely
When it comes to making sheet pan chicken thighs and veggies that get the best results — not just in terms of flavor but also food safety — you need to follow a few key steps.
- Fully Preheat Your Oven: Since we’re making sheet pan chicken thighs and veggies, this is to ensure everything cooks evenly.
- Dice Vegetables Evenly: Vegetables all roast at different times. To make the perfect sheet pan chicken thighs and veggies, use vegetables that roast at about the same time, such as carrots, potatoes and bell peppers.
- Using High-Heat Oil: Olive oil works perfect to cover the chicken and veggies on this sheet pan chicken thighs and vegetables. It is one of those aids which is good for roasting and to prevent sticking together.
- Don’t Overcrowd the Pan: Too much chicken in a skillet can lead to steaming rather than roasting. Space Out Your Items Leave space between items for crispy sheet pan chicken thighs and veggies.
Cooking sheet pan chicken thighs and veggies together not only saves time but also means less cleanup, making it an ideal choice for busy nights.
Best Sheet Pans and Tools for Cooking Sheet Pan Chicken Thighs and Veggies
Top Recommended Sheet Pans for Baking Sheet Pan Chicken Thighs and Veggies
To create your own sheet pan chicken thighs and veggies, you need good tools — beginning with an incredible sheet pan. All pans are not created equal, and the wrong selection can ruin your dish. A quality sheet pan will ensure even cooking, prevent sticking, and help that beautiful caramelization on both the chicken thighs and the veggies.
The best type of sheet pans for this sheet pan chicken thighs and veggies are:
- Heavy-Duty Aluminum Sheet Pans: They’ll still roast evenly and won’t bend like other pans, which ensures proper, even cooking (they’re fantastic for cooking roasted sheet pan chicken thighs and veggies at high temperatures). They don’t warp and brown your food beautifully.
- Non-Stick Coated Sheet Pans: Although convenient, non-stick pans can inhibit browning. If you go for this variety, just make sure it’s heat proof up to 450°F for your sheet pan chicken thighs and veggies.
- Rimmed Baking Sheets: The lip around the edge helps contain the juices from the chicken thighs so no spillage when you’re roasting sheet pan chicken thighs and vegetables.
- Covered in parchment paper or aluminum foil, they’ll make cleaning up after your sheet pan chicken thighs and veggies super easy.
Looking for another hearty meal? And don’t forget our Beef French Onion Soup Casserole, a wonderful side dish to your sheet pan chicken thighs and veggies dinners.
Must-Have Kitchen Tools for Sheet Pan Chicken Thighs and Veggies
In addition to that trusty sheet pan, you will only need a few kitchen tools to bring your sheet pan chicken thighs and veggies cooking game to the next level:
- Meat Thermometer: Because you want the innermost part of your chicken thighs to be at least 165°F for killer sheet pan chicken thighs and veggies at every bite.
- Silicone Tongs: These are perfect to turn or rearrange the chicken and veggies in the sheet pan without stabbing the meat.
- Oven-Safe Rack: Elevation of the chicken thighs on the rack permits the flow of heat for even crispiness in the sheet pan chicken thighs and veggies.
- Sharp Chef’s Knife: Will make prepping your vegetables for your sheet pan chicken thighs and veggies fast and accurate.
When you have the right tools, your cooking comes out looking great, and it’s more fun to cook for your sheet pan chicken thighs and veggies.
Delicious Sheet Pan Chicken Thighs and Veggies Recipes to Try
Easy Mediterranean Sheet Pan Chicken Thighs with Veggies Recipe
If you’re looking for a simple yet flavorful dinner, this Mediterranean sheet pan chicken thighs and veggies recipe is a must-try. It’s packed with bold flavors, fresh herbs, and colorful vegetables, making it a healthy and satisfying meal for any night of the week.
If you’re looking for a simple yet flavorful dinner, this Mediterranean sheet pan chicken thighs and veggies recipe is a must-try. It’s packed with bold flavors, fresh herbs, and colorful vegetables, making it a healthy and satisfying meal for any night of the week.
Ingredients for Mediterranean Sheet Pan Chicken Thighs and Veggies:
- 4 bone-in, skin-on chicken thighs
- 2 medium zucchinis, sliced
- 1 red bell pepper, sliced
- 1 red onion, quartered
- 1 cup cherry tomatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F — the perfect temperature for roasting sheet pan chicken thighs and veggies.
- Toss the vegetables in a bowl with olive oil, minced garlic, oregano, and a pinch of salt and pepper.
- Season the chicken thighs with paprika, salt, pepper, and lemon juice.
- Arrange the chicken and veggies on a sheet pan, making sure not to overcrowd.
- Roast for 35-40 minutes, or until the chicken reaches 165°F and the veggies are tender.
This sheet pan chicken thighs and veggies is a gorgeous medley of classic Med flavors with minimal time commitment.
Looking for more Mediterranean inspiration? try the Mediterranean Salmon Bowl Guide — another excellent entry to the recipe stable with sheet pan chicken thighs and veggies.
Sheet Pan Chicken Thighs with Root Vegetables: A Complete Meal Idea
For a heftier version of sheet pan chicken thighs and vegetables, consider this rustic recipe, heavy on the roots. It’s the ideal, cozy, minimal-prep dinner.
Ingredients for Root Veggie Sheet Pan Chicken Thighs and Veggies:
- 4 bone-in, skin-on chicken thighs
- 2 large carrots, chopped
- 2 medium potatoes, cubed
- 1 sweet potato, cubed
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F — the best temperature for crispy sheet pan chicken thighs and veggies.
- Toss root veggies with olive oil, rosemary, paprika, salt, and pepper.
- Arrange seasoned chicken thighs and veggies on a sheet pan in a single layer.
- Bake for 40-45 minutes, turning veggies once halfway through, until everything is golden brown and the chicken reaches 165°F.
This version of sheet pan chicken thighs and vegetables is simple, easy to make and full of comforting flavors.Make sure to check out our Enlightened Mediterranean Chicken Bowl for yet another fresh way to go for chicken dinners beyond sheet pan chicken thighs and veggies.
Frequently Asked Questions About Sheet Pan Chicken Thighs and Veggies
What temperature do you cook chicken thighs in a sheet pan?
The secret to sheet pan chicken thighs and veggies The optimal temp for best results with cooking sheet pan chicken thighs and veggies is 400°F. The chicken is able to cook through with crispy skin while cloud-like veggies roast away. Baking at 400°F results in your sheet pan chicken thighs and veggies being golden brown and deeply flavored.
How long does it take to cook chicken on a sheet pan?
When roasting sheet pan chicken thighs and vegetables, bone-in, skin-on chicken thighs will bake for 35 to 45 minutes at 400°F and boneless, skinless thighs go for 25 to 30 minutes. As always, just make sure to serve your sheet pan chicken thighs and veggies with an internal temp of 165°F.
Is it better to bake chicken thighs at 350 or 400?
400°F Gives the Best Texture and Flavor for Sheet Pan Chicken Thighs and Veggies If you’re looking for a great balance of crispness, tenderness, and roasted flavor, 400°F is good. Why so hot? Because then the skin gets crispy, the vegetables caramelize, and your sheet pan chicken thighs and veggies have the ideal combo of tenderness and crispness.
How long should chicken thighs be cooked on a pan?
If you’re cooking chicken thighs on a stovetop pan, it usually takes about 7 to 8 minutes per side on medium heat. However, for sheet pan chicken thighs and veggies, baking in the oven at 400°F for 35 to 45 minutes is the most reliable method for juicy, flavorful results.
Should I sear my chicken thighs before baking?
It’s not necessary to sear when you’re making sheet pan chicken thighs and veggies, but you can create some extra color and flavor doing so. If you have time, a brief sear will make the skin extra crispy. But you can totally roast directly on the sheet pan and your sheet pan chicken thighs and veggies will still be delicious.
How long to cook chicken thighs on a stainless steel pan?
For stovetop: sear the chicken thighs on each side in a large pan, about 8 minutes / side for stainless steel pan. Then there’s this — if you wanted to make these sheet pan chicken thighs and veggies with stainless steel sheet pan in the oven, the bake time is still 35-45 minutes at 400°F, but you will definitely need to keep an eye on browning and sticking.
Can you bake raw chicken and vegetables in the same pan?
Yes, you can safely cook raw chicken and vegetables on the same sheet pan and eat them. Just ensure the chicken is 165°F and the veggies are cooked.
Can I cook raw chicken and vegetables at the same time?
Absolutely! And that cooking raw chicken along with vegetables is the basic model for sheet pan chicken thighs and veggies. This one saves time, allowing the flavors to meld in the oven.
Can you cook chicken and vegetables together in the oven?
Cooking chicken and vegetables together in the oven is one of the best chicken thigh and veggies recipes. It turns it into a one-pan meal that is both easy and healthy and is all-around delicious.
Can I cook chicken and vegetables on the same tray?
Definitely! Using the same tray is what makes sheet pan chicken thighs and veggies so convenient. Just arrange everything in a single layer and roast away.
What seasoning is good for sheet pan chicken?
For flavorful sheet pan chicken thighs and veggies, use a mix of olive oil, garlic, paprika, oregano, salt, pepper, and lemon juice. These seasonings enhance both the chicken and the veggies, making your sheet pan chicken thighs and veggies truly unforgettable.
Conclusion: Make Sheet Pan Chicken Thighs and Veggies Your Go-To Dinner Solution
There’s a reason why sheet pan chicken thighs and veggies have become a fixture for home cooks across the country — they’re a simple, colorful, good-for-you, not-boring dinner that you can get on the table on a busy weeknight. This one-pan wonder cuts upfront prep time and cleanup, while giving you a dinner that tastes as lively as it is healthy.
Whether you’re roasting Mediterranean-style veggies alongside juicy chicken thighs or want to craft a robust dish with root vegetables, the mutability of sheet pan chicken thighs and veggies ensures you’ll never run out of inspiration for dinner. There are many Sheet Pan Recipes out there, but if you have the good sheet pan and good ingredients (I mean, you actually don’t need a lot because we are going for EASY), a few tricks on the seasoning, and here you have it, your sheet pan chicken thighs and veggies hit the spot every single time.
Remember:
- Stick with a 400 degree F roasting temperature for the best taste and texture.
- Check that the chicken has reached 165°F before serving.
- Don’t crowd the sheet pan, girls and boys. Space for the roast is key to even browning.
- Season well for big flavors in your sheet pan chicken thighs and veggies.
For additional healthy meal inspiration, see Mediterranean Salmon Bowl Guide and Enlightened Mediterranean Chicken Bowl — so be sure you have something healthy to cook besides your sheet pan chicken thighs and veggies!
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