Sheet Pan Chicken Thighs

Share the flavor, share the love.

If you’re looking for an effortless weeknight dinner that’s big on flavors yet simple to make, you’ve come to the right place! This Sheet Pan Chicken Thighs recipe brings together juicy, tender chicken thighs with a medley of roasted vegetables, all in one pan. With the addition of aromatic garlic and the bright zing of lemon, you’ll have a delightful meal that satisfies the whole family. Plus, clean-up is a breeze! Let’s dive into why this recipe should be your new go-to.

Why This Recipe Is a Must-Try

This recipe not only promises delicious results but also allows you to enjoy a wholesome meal with minimal effort. The chicken thighs are cooked to perfection, crisped up on the outside with soft, succulent meat inside. The vibrant Brussels sprouts and sweet red onions caramelize beautifully alongside the chicken, bringing both nutrition and color to your dinner plate. The simple marinade of olive oil, mustard, and fresh lemon juice elevates the dish, resulting in a harmonious blend of flavors that you won’t be able to resist.

Ingredients

• 2 pounds (900 grams) chicken thighs (about 6), bone-in, skin-on
• 3 tablespoons olive oil, divided
• 1 tablespoon Italian seasoning
• 1 teaspoon salt, divided
• ¼ teaspoon ground black pepper
• 2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon stone ground mustard
• 10 ounces (300 grams) Brussels sprouts, trimmed
• 1 red onion, sliced into 8 wedges
• 6 cloves garlic, peeled

How To Make Sheet Pan Chicken Thighs

Step 1: Preheat Your Oven

Start by preheating your oven to 425°F (220°C). This high temperature is key for getting the chicken skin crisp and the vegetables beautifully roasted.

Step 2: Prepare the Marinade

In a small bowl, combine 2 tablespoons of olive oil, Italian seasoning, ½ teaspoon of salt, black pepper, lemon juice, Dijon mustard, and stone ground mustard. Whisk together until fully blended. This marinade will infuse the chicken with incredible flavor and keep it moist during roasting.

Step 3: Marinate the Chicken

Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Allow it to marinate for at least 30 minutes. If you have more time, marinating for a few hours or even overnight in the refrigerator will deepen the flavors even more.

Step 4: Prepare the Vegetables

While the chicken marinates, prepare your vegetables. Trim the Brussels sprouts and cut them in half if they are large. Slice the red onion into wedges, keeping them intact so they roast evenly. Don’t forget to peel the garlic cloves; they’ll add a lovely sweetness as they roast.

Step 5: Arrange on a Sheet Pan

Once the chicken has marinated, take a large sheet pan and drizzle the remaining 1 tablespoon of olive oil across the bottom. Place the marinated chicken thighs on one side of the pan and arrange the Brussels sprouts, red onions, and garlic cloves on the other side. Season the vegetables with the remaining ½ teaspoon of salt.

Step 6: Roast in the Oven

Place the sheet pan in the preheated oven. Roast for about 35-40 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The skin should be golden brown and crispy, while the vegetables should become tender and caramelized.

Step 7: Serve and Enjoy!

Once cooked, remove the sheet pan from the oven. Allow the chicken to rest for a few minutes before serving. Serve the crispy chicken thighs alongside the roasted vegetables and garlic. You can squeeze a little extra lemon juice over the dish for a refreshing lift. Enjoy your hassle-free, delicious meal!

Expert Tips

• Pat the chicken thighs dry with paper towels before marinating for even crispier skin.
• If you prefer boneless chicken thighs, they will work great too! Just reduce the cooking time by a few minutes.
• Experiment with other vegetables like carrots, potatoes, or seasonal veggies for more variety.
• Make it a complete meal by serving over cooked rice, quinoa, or a bed of fresh greens.

Variations and Customizations

• For a spicy kick, add red pepper flakes to the marinade.
• Replace Dijon mustard with honey mustard for a sweeter flavor profile.
• Incorporate other herbs like fresh rosemary or thyme into the marinade for a different herbal note.
• Swap Brussels sprouts for green beans or asparagus for a fresh twist.

How to Store Leftovers

Leftover Sheet Pan Chicken Thighs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the chicken and vegetables on a sheet pan and warm them in a 350°F (175°C) oven until heated through. Enjoying this dish a second day is always a treat!

FAQ

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but they will cook faster. Be sure to monitor the internal temperature and remove them from the oven once they reach 165°F (74°C).

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are gluten-free. Always double-check labels for the mustards to ensure they meet your dietary needs.

Can I make this recipe in advance?

Absolutely! You can marinate the chicken a day ahead and store it in the refrigerator. Just add the vegetables right before you’re ready to roast it.

What can I serve with this dish?

This dish pairs beautifully with a simple side salad, some roasted potatoes, or over a bed of rice or quinoa for a heartier meal. You can also enjoy it with a slice of crusty bread to soak up the delicious juices!

Conclusion

Sheet Pan Chicken Thighs is more than just a recipe; it’s a way to gather family around the table with comforting flavors and vibrant vegetables. With its straightforward preparation and minimal cleanup, it allows you to focus on what really matters—enjoying a delightful meal with your loved ones. Give this recipe a try, and watch as it quickly becomes a favorite in your household. Happy cooking!

Share the flavor, share the love.