Sheet Pan Chicken Thighs
This Sheet Pan Chicken Thighs recipe brings together juicy chicken thighs with roasted vegetables, all in one pan for an effortless weeknight dinner.
Equipment
- Sheet Pan
- Mixing Bowl
Ingredients
Chicken
- 2 pounds chicken thighs, bone-in, skin-on (about 6 pieces)
Marinade
- 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
Vegetables
- 10 ounces Brussels sprouts, trimmed
- 1 medium red onion, sliced into wedges
- 6 cloves garlic, peeled
Instructions
- Step 1: Preheat your oven to 425°F (220°C).
- Step 2: 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.
- Step 3: Place the chicken thighs in a large bowl or resealable plastic bag. Pour the marinade over the chicken, ensuring each piece is well-coated. Allow it to marinate for at least 30 minutes.
- Step 4: Prepare your vegetables by trimming the Brussels sprouts and cutting them in half if large. Slice the red onion into wedges and peel the garlic cloves.
- Step 5: Drizzle the remaining 1 tablespoon of olive oil across the bottom of a large sheet pan. Place the marinated chicken thighs on one side and arrange the Brussels sprouts, red onions, and garlic on the other side. Season the vegetables with the remaining ½ teaspoon of salt.
- Step 6: Roast in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Step 7: Once cooked, remove from the oven and allow the chicken to rest for a few minutes before serving.
Notes
Pat the chicken thighs dry before marinating for crispier skin. You can substitute boneless thighs and adjust cooking time accordingly.