Sheet pan baked chicken thighs recipe with potatoes and onions! This easy chicken recipe will have dinner ready in under 45 minutes with very little cleanup!
These sheet pan chicken thighs are quick and easy. You will need about 10 minutes to prep, and then toss chicken thighs, potatoes, and onions onto a baking sheet and bake in the oven until crispy. I love sheet pan dinners for their easy prep and cleanup. This brown sugar baked salmon is another example of baking everything on a sheet pan.
We bake chicken thighs in a 425° F oven for about 35 minutes. This bake time is perfect for roasting vegetables along with the chicken. In the pictures, we have baked chicken thighs with Yukon Gold potatoes and red onion.
Feel free to substitute the potatoes for sweet potatoes or cubed winter squash. You can also throw extra veggies onto the sheet pan, too. Broccoli, cauliflower, and cabbage are all wonderful when roasted (here’s my favorite roasted cabbage to prove it). Since everything roasts on the sheet pan together, the veggies soak in the flavor from the chicken baking in the oven. Such an easy and delicious dinner!
Use bone-in or boneless chicken thighs in our recipe. We’re big fans of chicken thighs and prefer buying them with the skin-on since it insulates the meat and keeps it extra juicy (similar to how the skin helps keep chicken breast meat juicy in this pan-roasted chicken recipe).
If you prefer to use skinless chicken thighs or would like to substitute chicken breast, see the notes section of the recipe.
Before baking them, we season the chicken thighs and potatoes with salt and pepper. Then, for extra flavor, we toss in some minced garlic towards the end of the baking time. Adding the garlic later prevents it from burning in the oven and turning bitter.
For even more flavor, consider your favorite spice blend instead of only using salt and pepper– our ancho spice rub or this homemade Cajun seasoning are fantastic.
In addition to the potatoes and onions, we love adding greens. In our photos, we used arugula, but spinach or kale are also great options. If you toss the greens onto the sheet pan right before serving, the heat from the baked chicken thighs and potatoes will wilt them down a little.
I love it, but you can always skip this step and turn the greens into a salad. We both love this simple Caesar salad from scratch, which would be delicious served next to these crispy baked chicken thighs!
More recipes with chicken thighs
We love using chicken thighs in our recipes, and use them when making chicken noodle soup and these lemon and herb baked chicken thighs. I also love using chicken thighs to make shredded chicken. Here’s our stovetop shredded chicken recipe as well as a recipe for making it in the slow cooker.
Crispy Sheet Pan Chicken Thighs
-
PREP
-
COOK
-
TOTAL
Our easy sheet pan chicken thighs recipe is fuss-free and perfect for busy nights. We keep the seasoning simple, but feel free to throw your favorite spice blend on top of the chicken and potatoes.
Makes 4 servings
You Will Need
4 bone-in, skin-on chicken thighs, about 1 ½ pounds
8 ounces Yukon gold potatoes, cut into 1/2-inch pieces (2 medium)
1 medium red onion, cut into 1/2-inch wedges
2 teaspoons extra-virgin olive oil
3/4 teaspoon fine sea salt
1/2 teaspoon fresh ground black pepper
2 garlic cloves, minced
1 ½ cups fresh arugula leaves or baby spinach
Directions
- Prepare Chicken
1Heat oven to 425° F (218° C). Line a rimmed baking sheet (sheet pan) with parchment paper or aluminum foil.
2Trim excess skin and pat chicken dry, then generously season with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper on both sides.
3Spread potatoes and onions on the prepared baking sheet and toss with one teaspoon of the oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.
4Nestle the seasoned chicken thighs, skin-side facing up, between the potatoes and onions. Bake the chicken and potatoes for 15 minutes.
- To Finish
1Meanwhile, toss minced garlic and the remaining teaspoon of oil in a small bowl. After 15 minutes of baking, scatter the garlic over the chicken thighs, potatoes, and onions. Continue to bake until the chicken is no longer pink in the middle, or an internal thermometer reads 165° F (73° C) when inserted into the thigh, about 20 minutes more.
2Before serving, scatter arugula leaves over the chicken, potatoes, and onions.
Adam and Joanne’s Tips
- Skinless chicken thighs or breasts: Follow the recipe as stated, but rub the skinless chicken with a teaspoon of oil before baking. After adding the garlic, continue to bake until the chicken is cooked through (this will take a bit less time than mentioned above for bone-in chicken thighs).
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database calculator to calculate approximate values.
Nutrition Per Serving
Serving Size
1 thigh plus 1/4 of the veggies
/
Calories
216
/
Protein
16 g
/
Carbohydrate
13 g
/
Dietary Fiber
2 g
/
Total Sugars
2 g
/
Total Fat
11 g
/
Saturated Fat
3 g
/
Cholesterol
81 mg
/
Sodium
716 mg
