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.

Yeast Package
Yeast Package
Flour Bowl
Flour Bowl
Thermometer
Thermometer

This recipe is ideal for Christmas dinner! It’s flavorful, easy to double, and really does look impressive enough for your holiday table.

Yeast Package
Yeast Package
Flour Bowl
Flour Bowl
Thermometer
Thermometer

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.

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.

 VARIATIONS

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.

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.