Baked Chicken Thighs with Roasted Veggies

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These baked chicken thighs and veggies make a full dinner on one pan: bone-in chicken thighs roasted until the skin is crisp, with potatoes and carrots cooking alongside in the seasoned drippings.

Bone-in thighs are one of the best buys at the meat counter. They cost less than breasts, have more flavor and are very hard to overcook. Add a few potatoes and carrots and you’ve fed four people with about 10 minutes of hands-on work.

Use a large rimmed sheet pan so everything has room, and check the chicken with an instant-read thermometer.

Ingredients and Swaps

• Chicken thighs: Bone-in, skin-on thighs. Drumsticks or leg quarters work the same way. Boneless thighs cook in about 25 minutes, so cut the vegetables smaller.
• Vegetables: Potatoes and carrots hold up to the full roasting time. Broccoli, green beans and bell peppers cook faster, so add them for the last 15 minutes.
• Seasoning: Garlic powder and paprika, plus salt and pepper. Italian seasoning or a pinch of dried thyme are good additions.
• Oil: Olive oil or any cooking oil.

Tips for Crispy Skin and Tender Vegetables

• Pat the chicken dry. Dry skin crisps. Damp skin stays rubbery.
• Cut the vegetables to size. One-inch chunks of potato and carrot are done at the same time as the chicken.
• Spread everything out. A crowded pan steams. Use two pans if needed.
• Skin side up. Keep the thighs skin side up the whole time and don’t cover the pan.
• Check the temperature. Chicken is safe at 165°F. Thighs are at their most tender closer to 175°F.

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Baked Chicken Thighs with Roasted Veggies

Bone-in chicken thighs roasted on a sheet pan with potatoes and carrots until the skin is crisp and the vegetables are tender.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 6 bone-in, skin-on chicken thighs about 2½ pounds
• 4 cups vegetables potatoes and carrots, cut into 1-inch chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Method

 

1. Preheat the oven to 400°F. Pat the chicken thighs dry with paper towels.
2. Mix the garlic powder, paprika, salt and pepper in a small bowl.
3. Pile the vegetables on a large rimmed sheet pan. Drizzle with half of the oil, sprinkle with a third of the seasoning and toss to coat. Spread them out.
4. Rub the chicken with the remaining oil and seasoning. Nestle the thighs among the vegetables, skin side up.
5. Bake for 40–45 minutes, until the skin is golden and crisp and a thermometer in the thickest part of a thigh reads at least 165°F.
6. Rest for 5 minutes before serving.

Notes

• Add broccoli florets or green beans for the last 15 minutes.
• Sweet potatoes can replace the regular potatoes.
• Finish with a squeeze of lemon.

Storage and Reheating

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat on a sheet pan at 375°F for 10–15 minutes to keep the skin crisp, or microwave for 2–3 minutes.
• Pull leftover meat off the bones for wraps, rice bowls or soup.

You might also like: Sheet Pan Chicken and Veggies and Baked BBQ Chicken Drumsticks with Roasted Potatoes.

Chicken Thigh Questions

Can I use frozen vegetables?

Yes. Add them straight from the freezer for the last 15–20 minutes. They won’t brown as much as fresh.

Can I use chicken breasts?

Bone-in breasts work with the same timing. Boneless breasts dry out over 40 minutes. For those, see our Sheet Pan Chicken and Veggies.

How do I get the skin extra crispy?

Dry the chicken well, don’t crowd the pan, and broil for the last 2–3 minutes, watching closely.