Super easy weeknight dinner? Check!!
This has been on our regular rotation now. It’s just so so so super easy to make, and versatile. The chicken thighs always come out tender. It’s a savory mix of spices I use all the time, with a cajun-like base. This can be a one-pan dinner (protein, veggie, carb). Prep is 10-15 minutes, bake time is 40 minutes–which means dinner in less than an hour. WIN!
Is it Kid-Friendly?
It’s hard to go wrong with tender chicken and roasted veggies! I don’t kid when I say–there’s something for everyone. Tonight, the 2 year old scarfed down the chicken without protest. The 5 year old went for the potatoes. The 8 year old asked for a second helping of carrots and caramelized onions. (Yes, the onions get that nice sweet flavor after roasting for so long.)
Funny how we all have our favorites, right?
Is it Allergy & IBS Friendly?
This dinner is totally gluten free! If white onion and garlic give you issues, you can omit them altogether. I’ve often used garlic oil in place of garlic powder. The white onion is harder to replace, but you can try using chopped green onions after everything is cooked for some of that “onion” flavor.
Prep chop the ingredients
Feel free to add a variety of roasting vegetables. Depending on the vegetable, you may need to add them later to the pan, or roast in a separate pan.
I came up with this blend after a bit of trial and error. It’s got a cajun-like base, a little sweet and savory. It’s similar to the Red Robin Seasoning they give you with your basket of french fries! Don’t worry if you don’t have some of the spices on hand, you can add and subtract to your taste preference.
Toss them all together
Make sure the chicken and veggies are thoroughly coated with spices and oil. Feel free to add more oil or spice if you feel like there’s not enough coverage.
I cover my baking sheet with foil so cleanup is easier. Make sure the chicken thighs lay flat and the veggies surround them.
Preheat your oven for 400F and bake the chicken for 40 minutes. That’s it!! You’re done. Diner is served.
Sides are optional, but I like to serve this with rice and will make that on the side. I also like to add in green vegetables. Cook time is shorter for more delicate vegetables (snow peas or asparagus), so sometimes I’ll throw those onto a separate sheet pan and add them to the oven on a separate rack the last 15-20 minutes of bake time.
Sheet Pan Chicken Thighs
Sheet pan chicken thighs are tender, juicy, and flavorful. Onions, carrots, potatoes complement the chicken and make this a no-brainer, one-sheet-pan dinner.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Keyword: chicken, feed a crowd, roasted, sheet pan
- 3 pounds chicken thighs (you can have less chicken too)
- 3 large carrots (about 2 cups)
- 2-3 cups potato chunks I use red potatoes, but any potato is fine
- 1 medium onion chunks
- ¼ cup oil I use sunflower oil but any high-heat oil is fine
- 1 teaspoon mustard powder sub 1 tablespoon prepared mustard if you don't have powdered
- 1½ teaspoon paprika sub chili powder if you don't have paprika
- 1½ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon tyme
- black pepper to taste
Preheat oven to 400F.
Combine the spice mixture. (If you tend to like a lot of flavor, increase to your liking.)
Trim any fat off the chicken (if desired).
Chop the onions, carrots, and potatoes into chunks.
Combine the chicken and vegetables in a bowl and add the oil.
Add the spice mixture and stir until the chicken and vegetables are throughly coated with the oil and spices.
Cover a sheet pan with foil (if desired). Spread the chicken thighs flat on the baking sheet and surround them with the vegetables.
Bake in the oven at 400F for 40 minutes until cooked through.
Other Roasting VegetablesBroccoli, asparagus, and sugar snap/snow peas are great with this too. Because these vegetables are more delicate, however, I throw them onto a separate sheet pan with just oil, salt and pepper. Then I add the pan to the oven on a separate rack the last 15-20 minutes of bake time.SidesThe chicken and vegetables go great with a side of rice, optional!