Sheet Pan Chicken Thighs
There’s something magical about a one-pan meal that makes dinner both easy and satisfying. I remember the first time I made Sheet Pan Chicken Thighs; it was a hectic weekday evening, and I needed a recipe that would save me time without sacrificing flavor. The aroma of roasted chicken mingling with fresh herbs and vibrant vegetables filled my kitchen, instantly lifting my spirits. This dish has become a family favorite, not just for its mouthwatering taste but also for how effortlessly it brings everyone together around the table. It’s a delightful way to enjoy juicy chicken with perfectly roasted potatoes and succulent cherry tomatoes, all cooked to perfection on a single sheet pan.
Recipe Snapshot
60 mins
10 mins
50 mins
Medium
450 kcal
35 g
Keto, Paleo, Whole30
25 g
Frying Pan, Whisk, Baking Sheet, Oven
The Charm of This Sheet Pan Chicken Thighs
Sheet Pan Chicken Thighs has quickly become a staple in my kitchen for a multitude of reasons. Here are just a few:
Time-Saving Convenience
With a busy schedule, I cherish recipes that require minimal fuss. This dish is a perfect time-saver. You simply prep your ingredients, toss them together, and let the oven do the work. No need for multiple pots and pans!
Flavor-Packed Simplicity
The combination of chicken, potatoes, and cherry tomatoes is not only satisfying but also bursting with flavors. The French dressing adds a wonderful tang that ties all the ingredients together, making each bite a delightful experience.
Versatility
What I love about this recipe is how easily it can be modified. Feel free to add your favorite vegetables or swap the dressing to suit your taste! It’s a dish that adapts beautifully to whatever you have on hand.
Family-Friendly
Kids love this dish! The chicken thighs are juicy and flavorful, and the colorful vegetables make the plate visually appealing. It’s a great way to get everyone to eat their veggies without any fuss.
Healthier Choices
By controlling what goes into the dish, you can ensure that it’s a wholesome meal. The chicken provides protein, while the vegetables add essential nutrients, making it a balanced meal in itself!
Ingredients You’ll Need for Sheet Pan Chicken Thighs
Each ingredient in Sheet Pan Chicken Thighs plays a vital role in creating a delicious harmony of flavors and textures. The star, of course, is the succulent chicken, which is complemented beautifully by the vibrant potatoes and fresh cherry tomatoes. Together, they create a satisfying meal that is both hearty and nutritious.
- ½ cup creamy French dressing – A tangy base that adds moisture and flavor to the dish.
- 1 tablespoon fresh thyme leaves – This herb brings a fragrant earthiness that elevates the overall taste.
- 1 tablespoon lemon zest – A touch of brightness that enhances the flavors.
- ½ teaspoon kosher salt, to taste – Essential for bringing out the natural flavors of the ingredients.
- ½ teaspoon black pepper, to taste – Adds a gentle heat that balances the dish.
- 6 bone-in skin-on chicken thighs – The key protein that remains juicy and flavorful while roasting.
- 1½ pounds baby yellow potatoes, halved – They roast beautifully, becoming tender and slightly crispy.
- 1 (14 ounce) can artichoke hearts, drained – Adds a unique flavor and texture that complements the dish.
- ½ pound cherry tomatoes – Sweet and juicy, they burst with flavor and color.
Sheet Pan Chicken Thighs Instructions
Making Sheet Pan Chicken Thighs is straightforward and enjoyable, perfect for a busy weeknight. Just follow these simple steps to create a dish that will have everyone asking for seconds:
- First, preheat your oven to 375 degrees F (190 degrees C), ensuring it’s nice and hot for the roasting process. Grab a large-rimmed baking sheet and line it with parchment paper or a silicone liner for easy cleanup.
- In a large mixing bowl, whisk together the French dressing, thyme leaves, lemon zest, black pepper, and kosher salt. This flavorful marinade will soak into the chicken and give it a delicious taste.
- Add the chicken thighs to the bowl, making sure they’re well coated with the marinade. Toss them gently to ensure every piece is covered, then shake off any excess dressing. You want them to be coated, but not dripping.
- Place the coated chicken on the prepared sheet pan. Next, in the same bowl, add the halved potatoes and drained artichoke hearts. Toss them in any remaining dressing to ensure they absorb all those flavors, then arrange them around the chicken on the pan.
- Slide the sheet pan into the preheated oven and bake for about 40 minutes. Keep an eye on the chicken as it cooks; it should turn golden brown and reach an internal temperature of 165 degrees F (74 degrees C).
- After 40 minutes, remove the pan from the oven and scatter the cherry tomatoes across the top. They will add sweetness and color to the dish.
- Return the pan to the oven and bake for an additional 10 minutes, or until the tomatoes are just beginning to burst and everything is beautifully roasted.
- Once done, take the pan out of the oven and let it rest for a few minutes before serving. This resting time allows the juices to redistribute through the chicken.
- Serve your delicious Sheet Pan Chicken Thighs hot, garnished with any remaining thyme if desired, and enjoy the hearty, flavorful meal!
Things Worth Knowing
- Chicken Cooking Temperature: Make sure your chicken reaches an internal temperature of 165 degrees F (74 degrees C) for safe consumption.
- Even Roasting: Ensure that the chicken and potatoes are spaced out on the sheet pan to allow for even roasting.
- Resting Time: Allowing the dish to rest for a few minutes after baking helps keep the chicken juicy.
- Flavor Enhancements: Feel free to add other vegetables like bell peppers or zucchini for added flavor and color!
Recipe Tips about Sheet Pan Chicken Thighs
To ensure your Sheet Pan Chicken Thighs turn out perfectly every time, here are some helpful tips:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Freezing: You can freeze leftovers for up to 3 months. Just make sure to thaw them overnight in the refrigerator before reheating.
- Pairing: These chicken thighs go wonderfully with a fresh green salad or steamed vegetables to balance the meal.
- Cooking Technique: For extra crispy skin, you can broil the chicken for the last few minutes of cooking, watching closely to prevent burning.
- Serving Variations: Try serving the chicken thighs with a drizzle of balsamic glaze for a gourmet touch.
- Meal Prep: This dish is perfect for meal prep! You can prepare the ingredients ahead of time and bake when ready.
Perfect Pairings for Sheet Pan Chicken Thighs
When serving Sheet Pan Chicken Thighs, consider these great pairings to create a well-rounded meal:
- Garlic Bread: A side of garlic bread complements the chicken beautifully and makes for a comforting addition.
- Seasonal Vegetables: Roasted seasonal vegetables like carrots and asparagus enhance the dish and provide vibrant colors.
- Rice or Quinoa: For a heartier meal, serve alongside fluffy rice or quinoa to soak up the delicious juices.
- Salads: A crisp salad with mixed greens and a light vinaigrette provides a refreshing contrast to the warm chicken.
- Occasions: This meal is perfect for family dinners, casual gatherings, or meal prepping for busy weeknights.
- Leftover Ideas: Use leftover chicken to make sandwiches or wraps for lunch the next day!
FAQ
Conclusion
Sheet Pan Chicken Thighs stands out for its simplicity and flavor, making it a go-to recipe for busy weeknights. The combination of juicy chicken and vibrant vegetables creates a meal that is both satisfying and easy to prepare. I encourage you to give this recipe a try—it’s perfect for families and gatherings alike, ensuring that everyone leaves the table happy and full!
Sheet Pan Chicken Thighs
Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F and line a large-rimmed baking sheet with parchment paper or silicone liner.
- In a large bowl whisk together French dressing, fresh thyme leaves, lemon zest, black pepper and kosher salt.
- Add the chicken, toss, shake off any additional dressing (you want it to just coat the chicken not be dripping from the chicken) and add to your prepared sheet pan.
- In the same bowl with the dressing add the potatoes and artichokes. Toss to combine and add the potatoes and artichokes to the pan, surrounding the chicken.
- Bake for about 40 minutes, remove, scatter on the tomatoes and add back to the oven and cook for about 10 minutes longer or just until the tomatoes are just beginning to burst.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
- Freezing: You can freeze leftovers for up to 3 months. Just make sure to thaw them overnight in the refrigerator before reheating.
- Pairing: These chicken thighs go wonderfully with a fresh green salad or steamed vegetables to balance the meal.
- Cooking Technique: For extra crispy skin, you can broil the chicken for the last few minutes of cooking, watching closely to prevent burning.
- Serving Variations: Try serving the chicken thighs with a drizzle of balsamic glaze for a gourmet touch.
- Meal Prep: This dish is perfect for meal prep! You can prepare the ingredients ahead of time and bake when ready.
