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Easy Sheet Pan Chicken Thighs Dinner with Roasted Vegetables

Easy sheet pan chicken thighs dinner with roasted vegetables—juicy bone-in thighs and caramelized veggies in one pan. Roast at 425°F until the skin crisps, then broil briefly for extra browning.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Vegetables
  • 6 bone-in chicken thighs Use thighs with skin for best crisping.
  • 1 lb baby potatoes Halve so they roast evenly.
  • 2 cup broccoli florets Keep florets similar in size for even roasting.
  • 2 carrots Slice into thin rounds for tender-crisp results.
  • 1 red bell pepper Slice into strips or bite-size pieces.
  • 3 tbsp olive oil Helps crisp and evenly coat everything.
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 425°F (220°C). Set it up so the sheet pan can go in hot for even roasting.
  2. Line a large sheet pan with parchment paper. This helps prevent sticking and keeps cleanup minimal.
  3. Place the chicken thighs, baby potatoes, carrots, broccoli florets, and red bell pepper on the pan. Arrange in a single layer so the vegetables roast instead of steam.
  4. Drizzle the olive oil over the chicken and vegetables. Lightly coat everything for better browning.
  5. Combine the garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper. Mix until the spices are evenly distributed.
  6. Sprinkle the seasoning mixture evenly over everything. Make sure chicken and vegetables get coated all over.
  7. Toss the vegetables gently. This redistributes oil and spices while keeping the chicken in place.
Roast, broil, and serve
  1. Roast for 35–40 minutes. Cook until chicken is cooked through and vegetables are tender with browned edges.
  2. Broil for 2–3 minutes if extra crispy skin is desired. Watch closely to avoid burning the spices.
  3. Let rest for 5 minutes. Resting helps juices settle so the chicken stays juicy.
  4. Serve directly from the sheet pan. Scoop chicken and roasted vegetables together while everything is hot.

Notes

Pro tip: cut potato halves and carrot slices to similar thickness so they finish roasting at the same time as the thighs. Store leftovers in an airtight container in the fridge for up to 3–4 days; reheat on a sheet pan at 400°F until warmed through. Freezing is not recommended for best texture. For a lower-sodium option, reduce the added salt and use low-sodium seasoning blends.