Sheet Pan Chicken Thighs
There’s something incredibly satisfying about a weeknight dinner that comes together effortlessly, and this sheet pan chicken thighs recipe delivers every time. Juicy, crispy-skinned chicken roasts alongside tender baby gold potatoes and sweet carrots, all coated in a warm, savory blend of seasonings. Everything cooks on one pan, making it perfect for busy nights when you want a meal that feels complete without the extra work—minimal prep, easy cleanup, and plenty of flavor.
Servings: 6 servings
Ingredients
Instructions
- Preheat oven to 425℉. Get a rimmed sheet pan and line with aluminum foil if desired for easy clean up.
- Cut the potatoes into halves or quarters depending on their size so they cook quickly and evenly.
- Peel and cut the carrots into uniform bite-sized pieces.
- Place vegetables on a baking tray and coat in 2 tablespoons of olive oil. Use your hands to rub and coat the vegetables in the oil.
- Add all of the spices to a small bowl and mix together.
- Pat the chicken thighs down with a paper towel and place on the sheet pan with the potatoes and carrots.
- Drizzle the tops of thighs with olive oil and sprinkle with the spice rub. Use your hands to rub the spice rub all over the chicken thighs and under the skin.
- Place the sheet pan in the oven and bake for 40-45 minutes or until the chicken is cooked through to 165℉ when tested with a meat thermometer and the potatoes and carrots are tender.