Sheet Pan Chicken Thighs

Sheet Pan Chicken Thighs are bursting with flavor and loaded with veggies for a flavorful, low-carb dinner that the whole family will enjoy. 

Total recipe cost is under $10, and under $1.70 per serving.

Suitable for Low Carb, Keto, Whole30, Paleo, and Gluten Free diets. Post includes Weight Watchers points.

Don’t we all love one pan meals? Super easy to prepare and with virtually no clean-up, they’re the perfect dinner solution for those busy weeknights. And I’ll admit it, this delicious sheet pan chicken thighs recipe has come to my rescue on more than one occasion.

Like my Sheet Pan Chicken And Veggies dinner and Baked Ranch Chicken, this Juicy chicken thighs sheet pan dinner is incredibly easy to throw together, plus you can make swaps at every turn so that this recipe works for you. Simply toss everything on the sheet pan and stick it in the oven.

Take 30 minutes to tidy up the house, check email, or hide in the pantry and sip a glass of wine while everything cooks to perfection. Easy sheet pan dinner for the win.

Easy Chicken Thighs Sheet Pan Dinner

I’ll also let you in on another little secret. This recipe is ideal for Christmas dinner! It’s flavorful, easy to double, and really does look impressive enough for your holiday table.

And the bonus is that no one will ever know how easy it is to prepare this absolutely delicious yet simple chicken dinner. Why not make this chicken thighs sheet pan dinner with Brussels sprouts for any holiday or special occasion?

Why Make This Recipe

• Easy – Toss the chicken with the marinade and pile it on a sheet pan with your favorite veggies and bake.
• Customizable – Swap in your favorite veggies, use up what’s in the fridge or available in your grocery store and use your favorite chicken cut in place of thighs. 
• Easy To Double – Grab an extra sheet pan and double the recipe to feed a crowd or make enough for easy meal prep during the week. 

Ingredient Notes

• Chicken – This recipe calls for skin on chicken thighs which means you get crispy skin on the meat and the meat stays juicy. See more options below.
• Seasonings – Garlic powder and smoked paprika gives the meat a rich and smoky flavor. 
• Italian Seasoning – This blend of herbs usually contains basil, oregano, rosemary, thyme, garlic powder, sage, or coriander.
• Apple Cider Vinegar – ACV helps to marinate the meat and bring out the natural flavors. 
• Whole Grain Mustard – Mustard adds a nice depth of flavor to the dish. 
• Salt and Pepper
• Oil – Choose a light, neutral-flavored oil like olive oil. 
• Veggies – We used red cabbage, Brussels sprouts and red onion, but you can swap these out for your favorite veggies. 

How To Make Sheet Pan Chicken Thighs

Get full ingredients list and instructions from the recipe card below.

1. Preheat oven to 400 degrees F / 200 degrees C. 
2. In a large bowl, add chicken thighs, seasonings, apple cider vinegar and mustard, tossing to combine.
3. Transfer the seasoned chicken onto a rimmed sheet pan or baking sheet.
4. Place the cabbage, brussel sprouts, and red onion around the chicken and drizzle with olive oil. 
5. Bake for 30 minutes or until the internal temperature of the chicken thighs reaches 165F / 74C.
6. If desired, place under the broiler for a few minutes to turn golden brown a bit more before serving. You can broil only the meat or the veggies as well to char them a little bit
   

Note: It is important to check your chicken with a meat thermometer. The internal temperature should read at least 165F / 74C when inserted into the thickest part of chicken thighs.

Tips For Success

• If time allows, combine chicken, seasonings and mustard the night before, the place in an airtight container inside the fridge overnight so it absorbs all of the flavors. 
• Trim the ends off the Brussels sprouts. If they are large, you can cut them in half. 
• Cut the cabbage and onions into wedges so they cook more evenly. 
• Preheat the oven and avoid opening the door during cooking. 
• Let the meat rest for a few minutes so the chicken juices redistribute before serving.
• Layer the meat over the vegetables if you want crispy skin all round.
• Always check for doneness with a meat thermometer. The temperature should be 165F / 74C when inserted into the thickest part of the meat.
• Feel free to line your sheet pan with aluminum foil for even easier clean up.

Variations

• Use other cuts of meat – This recipe works well with any piece of bone-in chicken like chicken legs, boneless chicken thighs, skinless chicken thighs to cut the calories, chicken leg quarters. Simply adjust the cooking time to ensure the chicken is cooked through. It is trickier with chicken breast as these might dry out.
• Use seasonal veggies – Experiment with other vegetables. Parsnips, sweet potatoes, carrots, and butternut squash all work well instead of brussels sprouts and cabbage.
• Swap the seasoning – I love the flavor of Italian seasoning, but you could try your favorite blends such as Greek, Cajun or Herbs de Provence. 
• Citrus – if you prefer you can use lemon juice instead of vinegar.
• Fresh herbs – Add in fresh herbs like fresh thyme, fresh rosemary before baking. Dried thyme works too.

Budget-Friendly Tips 

• Buy Chicken In Bulk – Save money when you buy chicken in bulk or on sale and store it in your freezer for later use. 
• Use Leftover Veggies – If you’ve got veggies you didn’t need for other recipes, this is a great way to use them up. Just mix and match the amounts to get enough servings. 
• Double The Recipe – Double the recipe and divide it between two sheet pans to feed a crowd or have leftovers for meal prep later in the week. 
• Add A Starch – Serve with rice or potatoes to stretch the recipe even further. 

Prep Ahead And Storage

• Prep Ahead – Prepare the entire sheet pan up to an hour before and cover it with plastic wrap and store it in the fridge. Set it on the counter while the oven preheats and proceed with the recipe. 
• Store – Store leftovers in an airtight container in the fridge for up to 4 days. 
• Freeze – Combine the chicken thighs with the marinade and freeze for up to three months. Thaw overnight in the fridge and add fresh veggies to the sheet pan before cooking. 

Meal Prep

• Enjoy this easy roast chicken dinner tonight, then eat the leftovers for 4 more days. 
• Make a double batch to pack for easy lunches. You can add in extra veggies like leftover green beans, red potatoes (if not low carb) etc.
• Prepare the chicken marinade and add the meat and freeze for even easier meal prep on another night.
• Prepare the whole pan the night before and store it in the fridge until you’re ready to pop it in the oven. 

FAQs

More Easy Dinner Recipes You May Like

• Marry Me Chicken. A marriage proposal worthy recipe.
• Instant Pot Chicken Thighs. So tender and juicy.
• Sheet Pan Chicken And Vegetables. Timesaving one pan meal.
• Creamy Chicken Florentine. One pot creamy dreamy chicken.
• How To Roast A Chicken. Great for Christmas dinner.
• Baked Chicken Leg Quarters. One pan recipes for two.
• Baked Lemon Pepper Thighs. Really easy to make.
• Air Fryer Whole Chicken. Another festive main dish.

Weight Watchers Points

There are 7 Blue Plan SmartPoints in one serving of this delicious recipe.

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