These tender and juicy Sheet Pan Chicken Thighs with roasted peppers, mushrooms and onions is a super easy recipe that uses all fresh and simple ingredients. Everything cooks on one pan for the perfect busy weeknight meal, plus it makes easy clean up a cinch.
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Roasted Sheet Pan Chicken
When it comes to busy weeknight dinners, it doesn’t get any better than sheet pan meals. You just season all the ingredients, throw them on a sheet pan and allow the oven to do the rest of the work for you.
You’re simply going to love this savory chicken dish because not only is it easy, but it’s also absolutely delicious! As the chicken and veggies roast together, the juices come together creating so much flavor and it fills your whole kitchen with the most mouthwatering aroma that will have your whole family standing around waiting for dinner to be ready.
Do you have picker eaters at your house? No worries! Swap out or add to any of the veggies with some of their favorites and everyone is happy. Once you see how easy sheet pan dinners are to make, you’ll be making them all the time. Try these Sheet Pan Chicken Fajitas for another awesome option.
💗 Why We Love this Recipe
- Because you can cook a lot at one time, sheet pan dinners are a great way to meal prep for the week.
- It’s a filling, satisfying, and healthy dinner that’s a main course and side dish all in one.
- The fresh peppers and onion cooks down, giving the juicy chicken thighs the most amazing flavor.
- Easy sheet pan dinner recipes mean you only have one pan to wash up, making clean up a breeze.
Recommended Tools
- Sheet pan
- Medium mixing bowl
- Large bowl
- Sharp knife
- Whisk
- Measuring spoons
🛒 What’s Needed to Roasted Chicken Thighs
- 6 Chicken Thighs, bone in
- Red bell pepper
- Yellow bell pepper
- Green pepper
- Red onion, chopped chunky
- Lemon
- Mushrooms, sliced
- Fresh garlic cloves, minced
- Fresh thyme
- Extra virgin olive oil
- Salt
- Black pepper
- Onion powder
How to Make the Best Roasted Chicken Thighs?
Preheat oven to 375 degrees.
Step One: Marinate the Chicken
- In a medium bowl, combine oil, garlic, lemon juice and thyme. Whisk to combine.
- In a large bowl or sheet pan, sprinkle chicken with the onion powder, salt and pepper.
- Place the seasoned thighs in a gallon size bag and pour the lemon garlic marinade over the chicken. Making sure the bag is securely closed, massage the marinade and chicken making sure everything is coated and place bag into the refrigerator. The longer you marinade the chicken in this olive oil mixture the better it will be.
Step Two: Prepare the Veggies
- Chop all of your vegetables chunky and place in a large bowl. Add 1 tablespoon of olive oil and salt and pepper to taste. Use your hands to mix making sure everything is coated.
Step Three: Roast the Chicken
- On a rimmed baking sheet, place the marinated chicken thighs in a single layer and place in the oven for 20 minutes. If you want an even quicker clean up, line the sheet pan with parchment paper or aluminum foil.
Step Four: Roast the Veggies and Serve
- After 20 minutes, arrange the vegetables with the chicken and cook for 25 minutes more, or until the veggies are nice and tender and the chicken is golden brown, and the internal temperature reaches at least 165 F on an instant read meat thermometer. Dark meat is sometime less chewy when it’s cooked to 175 degrees.
- Remove from oven and let rest about 10 minutes. Serve hot and enjoy!
Chicken & Veggies Sheet Pan Dinner Variations and Add-ins
- Veggies: This sheet-pan chicken recipe is a great way to take advantage of seasonal veggies you find at the grocery store of farmer’s market. You can add fresh green beans, brussels sprouts, or cherry tomatoes, diced butternut squash, sweet potatoes or even red little potatoes. Make sure if using larger vegetables like carrots or potatoes, they’re cut in small enough chunks to roast quickly.
- Chicken: If you prefer white meat over dark meat, you can use a chicken breast. If using boneless chicken breasts, you may want to cut them in half to where they cook a little quicker.
- Seasonings: The wonderful thing about chicken is it acts as a blank canvas for seasonings. For a little heat, you can use some red pepper flakes or a pinch of chilli powder or cayenne pepper. If you want extra herb flavors, you can sprinkle some dried Italian seasoning. Lemon pepper seasoning is always a hit with the kids!
- Sauce: This main course meal is delicious the way it is, but you can make a simple sauce by adding a couple of tablespoons of balsamic vinegar pan juices. For the kids, you can serve it with a side of honey mustard sauce or some of this yummy Copycat Chick-fil-a Sauce.
- Garnish: We garnished our chicken with some fresh thyme. But sprigs of fresh rosemary and lemon slices always make a great presentation.
Side Dish Suggestions
Even though this dish could be considered a meal in one, if you’re looking for ways to make it stretch you can serve it with s simple side salad or green veggie, or with more of a hearty side dish like one of these popular choices.
- Scalloped Pineapple Casserole
- Funeral Potatoes
- Green Bean Casserole
- Jiffy Corn Casserole
- Instant Pot Jasmine Rice
Tips for this Easy Sheet Pan Dinner Recipe
- For perfect chicken every time, use a meat thermometer. You’ll know the chicken is done and safe to eat without have to cut into it to check.
- Really coat the chicken well with the marinade. You want to make sure every bite tastes amazing, so once you add everything to the bag, seal it up well and toss it around really good.
- If you like crispy skin, right before the chicken is ready switch the temp of your oven to broil. It won’t take long to form a nice crust so don’t walk away at this point.
- To save even more time, chop all your vegetables the night before so they will be ready to throw in the oven, at the last minute.
How to Store Leftovers
For leftover over chicken, you’ll want to store the in an airtight container and place them in the fridge for up to 3-4 days.
You can also freeze any leftovers you have for up to three months. When freezing, I prefer to store them in a freezer safe bag so I can squeeze out any excess air. To thaw, make sure you place them in the fridge overnight. It’s not recommended that you thaw them on the counter.
To reheat chicken and veggies, you can just put them in the microwave until everything is warm enough to suit you. But for best results, you should reheat them in the oven on 400 degrees Though the skin won’t be a crispy as it was when you first roasted them, it will help to firm the skin up some and give it a better texture.
Want More Easy Dinner Recipes?
- Cajun Shrimp Tacos
- Fajita Burgers
- Philly Cheesesteak Pasta Shells
- Neiman Marcus Chicken Salad
- Hawaiin Ham and Cheese Sliders
- Bang Bang Shrimp Pasta
Sheet pan Chicken Thighs
Ingredients
- 6 Chicken Thighs bone in
- 1 red pepper
- 1 yellow pepper
- 1 green pepper
- 1 red onion chopped chunky
- 1 lemon
- 2 cups mushrooms sliced
- 3-4 cloves garlic minced
- 1 TBL fresh thyme
- 1/4 cup olive oil + 1 TBL
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp onion powder
Instructions
- Preheat oven to 375 degrees
- In a medium bowl, combine oil, garlic, lemon juice and thyme. Whisk to combine.
- In a large bowl or sheet pan, sprinkle chicken with the onion powder, salt and pepper.
- Place the seasoned thighs in a gallon size bag and pour the lemon garlic marinade over the
- chicken. Making sure the bag is securely closed, massage the marinade and chicken
- making sure everything is coated and place bag into the refrigerator. The longer you
- marinade the chicken the better it will be-so ideally an hour or more, but 15 minutes is great
- too!
- Chop all of your vegetables chunky and place in a large bowl. Add 1 TBL of olive oil and
- salt and pepper to taste. Use your hands to mix making sure everything is coated.
- Preheat oven to 375 degrees.
- On a rimmed baking sheet, place the marinated chicken thighs and place in the oven for 20
- minutes.
- After 20 minutes, arrange the vegetables with the chicken and cook for 25 minutes more, or
- until the chicken is golden brown and the vegetables are cooked through.
- Serve hot, one thigh and some vegetables per person. Garnish with fresh thyme.
Did You Make This Recipe?
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