Sheet-pan roasted chicken thighs with vegetables

Roasted Chicken Thighs

Sheet-pan chicken thighs roasted with sweet potatoes, broccoli, and onion.

By Recipes Editorial Team Published

Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
6 servings
Calories
420 kcal

Ingredients

6 servings

Instructions

  1. Preheat the oven to 425°F and grease a sheet pan.

  2. Pat the chicken dry, brush with 1 tablespoon oil, and season with salt, pepper, and garlic powder.

  3. Toss the vegetables with the remaining oil and seasoning. Arrange around the chicken on the pan.

  4. Bake 30 to 35 minutes until the chicken reaches 165°F. Serve hot.

Nutrition

Per serving, estimated.

Calories
420 kcal
Protein
34g
Carbs
23g
Fat
23g
Fiber
5g

Tips

  • Cut vegetables to similar sizes for even roasting.
  • Use a high-smoke-point oil.

Variations

  • Swap sweet potatoes for potatoes or carrots.
  • Add a citrus herb seasoning blend.

Frequently Asked Questions

A white plate of baked chicken breasts with herbs, photographed from above.

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