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Sheet Pan Chicken Thighs & Veggies

Sheet Pan Chicken Thighs and Veggies

Juicy sheet pan chicken thighs roasted with colorful vegetables until crispy, caramelized, and full of flavor. This easy one-pan dinner is perfect for busy weeknights and ready in about 40 minutes.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 2 bell peppers, cut into chunks
  • 2 zucchini, sliced into half-moons
  • 1 red onion, cut into wedges
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • salt and black pepper, to taste
  • fresh basil, for garnish

Equipment

  • large sheet pan
  • parchment paper
  • mixing bowl
  • paper towels
  • meat thermometer

Method
 

  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Pat the chicken thighs completely dry with paper towels.
  3. In a large bowl, toss bell peppers, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and pepper.
  4. Spread vegetables evenly on the sheet pan, leaving spaces for the chicken.
  5. Rub chicken thighs with remaining olive oil and season generously with salt and pepper.
  6. Place chicken thighs skin-side up among the vegetables, ensuring space between pieces.
  7. Roast for 38–42 minutes until chicken reaches 165°F and vegetables are tender and caramelized.
  8. Remove from oven and let rest for 5 minutes.
  9. Garnish with fresh basil and serve warm.

Notes

Pat chicken and vegetables dry to encourage browning. Avoid overcrowding the pan for crisp results. Add delicate vegetables later if you prefer a firmer texture.