Sheet Pan Spiced Chicken Thighs with Roasted Veggies Recipe

Introduction

This Sheet Pan Chicken Thighs and Veggies recipe is a simple, flavorful meal that comes together quickly with minimal cleanup. Tender chicken seasoned with a blend of herbs and spices roasts alongside fresh vegetables for a hearty, wholesome dinner.

Ingredients

• 36 ounces bone-in chicken thighs
• 1 tablespoon chili powder
• 2 teaspoons thyme
• 2 teaspoons herbs de Provence
• 2 teaspoons lemon pepper
• 1 tablespoon minced garlic
• 2 teaspoons salt (or to taste)
• 1 teaspoon black pepper (or to taste)
• 16 ounces cherry tomatoes
• 2 medium zucchini, chopped
• 3 medium red or yellow potatoes, chopped (optional to remove skin)
• 2 tablespoons good quality extra virgin olive oil
• Optional: grated Parmesan cheese for garnish

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit.
2. Step 2: In a small bowl, combine chili powder, thyme, herbs de Provence, lemon pepper, minced garlic, salt, and black pepper.
3. Step 3: Trim any excess fat from the chicken thighs. Place the chicken in a large bowl and add the spice mixture. Toss to coat the chicken evenly with the seasoning.
4. Step 4: Grease a 13×18 inch sheet pan. Add the chopped zucchini, potatoes, and cherry tomatoes to the pan. Drizzle with olive oil and season with salt and pepper. Toss gently to combine the vegetables.
5. Step 5: Arrange the seasoned chicken thighs evenly over the bed of vegetables.
6. Step 6: Bake in the preheated oven for 40 to 45 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
7. Step 7: If desired, sprinkle grated Parmesan cheese over the chicken and vegetables before serving.

Tips & Variations

• For extra crispy skin, pat the chicken dry before seasoning and baking.
• Swap potatoes for sweet potatoes or add other seasonal vegetables like bell peppers or carrots.
• Use boneless chicken thighs to reduce cooking time by about 10 minutes.
• Fresh herbs like rosemary or parsley can be added after baking for a bright flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to keep the chicken juicy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken thighs instead of bone-in?

Yes, boneless chicken thighs can be used; they will cook faster, so reduce the baking time by about 10 minutes and check for doneness early.

What can I substitute if I don’t have herbs de Provence?

If you don’t have herbs de Provence, use a mix of dried thyme, rosemary, oregano, and marjoram in equal parts to mimic the flavor.

Sheet Pan Spiced Chicken Thighs with Roasted Veggies Recipe

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★★★★★

4.8 from 92 reviews

• Author: Simon
• Total Time: 55-60 minutes
• Yield: 4 servings 1x

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Description

This Sheet Pan Chicken Thighs and Veggies recipe offers a delicious and easy one-pan meal featuring bone-in chicken thighs seasoned with a blend of chili powder, thyme, herbs de Provence, lemon pepper, and garlic. Roasted alongside zucchini, cherry tomatoes, and potatoes tossed in olive oil, the dish is baked to perfection, resulting in juicy chicken and tender, flavorful vegetables. Garnished optionally with Parmesan cheese, it’s a hearty and satisfying dinner perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

Chicken and Seasoning

• 36 ounces bone-in chicken thighs
• 1 tablespoon chili powder
• 2 teaspoons thyme
• 2 teaspoons herbs de Provence
• 2 teaspoons lemon pepper
• 1 tablespoon minced garlic
• 2 teaspoons salt (or to taste)
• 1 teaspoon black pepper (or to taste)

Vegetables

• 16 ounces cherry tomatoes
• 2 medium zucchini, chopped
• 3 medium red or yellow potatoes, chopped (optional to remove skin)

Other

• 2 tablespoons good quality extra virgin olive oil
• Optional: grated Parmesan cheese for garnish

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Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chicken and vegetables.
2. Mix Spices: In a small bowl, combine the chili powder, thyme, herbs de Provence, lemon pepper, minced garlic, salt, and black pepper.
3. Prepare Chicken: Trim any excess fat off the chicken thighs. Place the thighs in a large bowl and coat them thoroughly with the mixed spices.
4. Toss Vegetables: In a greased 13×18 inch sheet pan, place the chopped zucchini, potatoes, and cherry tomatoes. Drizzle with olive oil, then season with salt and pepper to taste. Gently toss the vegetables to ensure they are evenly coated.
5. Arrange Chicken: Lay the seasoned chicken thighs over the bed of vegetables on the sheet pan, ensuring even spacing for optimal roasting.
6. Bake: Place the sheet pan in the preheated oven and bake for 40-45 minutes, or until the chicken is cooked through with an internal temperature of 165 degrees Fahrenheit and the vegetables are tender.
7. Garnish and Serve: If desired, sprinkle grated Parmesan cheese over the hot chicken and vegetables just before serving for an extra layer of flavor.

Notes

• Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked and safe to eat.
• Feel free to remove the potato skins if preferred, but leaving them on adds texture and nutrients.
• For a spicier kick, increase the amount of chili powder or add a pinch of cayenne pepper.
• Use a large enough sheet pan (13×18 inches) to avoid overcrowding, which helps with even cooking and browning.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Parmesan cheese is optional but adds a nice savory touch; you can substitute with nutritional yeast for a vegetarian alternative.

• Prep Time: 15 minutes
• Cook Time: 40-45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: sheet pan chicken chicken thighs roasted vegetables easy dinner one-pan meal baked chicken Parmesan