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Baked chicken thighs and veggies with roasted potatoes and carrots on a sheet pan

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
Cook Time 40 minutes
Total Time 50 minutes
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.