This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner.
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Sheet Pan Chicken Thighs and Veggies
When you want a simple meal for a busy night week, this recipe is for you! It is Whole30 friendly, and I love how everything cooks together in one pan, making cleanup quick and easy. There’s something deeply satisfying about a sheet pan meal. Minimal prep, easy cleanup, and a beautifully roasted dish full of flavor. Perfect for busy weeknights or meal prep.
Ingreidents & Estimated Cost:
Here’s everything you need to make this sheet pan chicken and potatoes recipe. I have included some simple substitutions.
- Chicken Thighs (Bone-In, Skin-On) – The bone and skin keep the meat juicy and flavorful while crisping up beautifully in the oven. You can swap for boneless, but be sure to adjust the cooking time.
- Carrots – Their natural sweetness caramelizes while roasting, balancing the savory spices.
- Yellow Potatoes – Creamy and satisfying, these potatoes hold up well in the oven. Swap with sweet potatoes for a touch of extra sweetness if you prefer.
- Onion – Adds depth of flavor and softens into sweet, roasted perfection.
- Olive Oil – Helps crisp the skin and roast the vegetables to golden perfection.
- Spices (Paprika, Onion Powder, Garlic Powder, Oregano, Salt, and Pepper) – This blend gives the chicken and veggies a savory, slightly smoky, herb flavor. Feel free to adjust the seasoning to your taste.
- Fresh Parsley – The freshness at the end brightens the dish.
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
How To Make Sheet Pan Chicken Thighs
Grab a bowl and rimmed sheet pan, and you’re halfway to making this delicious sheet pan dinner. Let me show you how:
***For complete recipe instructions, see the recipe card below.
- Grease the baking sheet and preheat the oven to 400 degrees F.
- Chop the carrots, potatoes, and onion, and toss them with two tablespoons of olive oil, salt, pepper, and half of the seasonings.
- Spread the vegetables on the baking sheet.
- Place the chicken thighs in the bowl and drizzle them with olive oil and the remaining seasonings. Toss to coat.
- Place the chicken thighs on top of the vegetables.
- Bake for 50-55 minutes or until the chicken reaches 165°F.
Most Important Recipe Tips
Don’t Overcrowd the Pan – Give the ingredients space to roast properly. Crowding traps steam and prevents crispiness.
Pat the Chicken Dry – Before seasoning, pat the chicken dry with a paper towel to help it crisp up in the oven.
Use a Meat Thermometer – This ensures your chicken is perfectly cooked at 165°F without overcooking. Because overcooked chicken is rubbery chicken, and no one wants that!
Sheet Pan Chicken Thighs and Veggies
Recipe Cost 13.92 Serving Cost 2.32
Recipe Cost $ 13.92 Serving Cost $ 2.32Ingredients
- 6 boneless skinless chicken thighs
- 4 Carrots large chopped
- 2 pounds yellow potatoes chopped
- 1 medium onion chopped
- 3 Tablespoons olive oil
- 1 ½ teaspoon paprika
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon oregano
- Salt and pepper to taste
GARNISH:
- Fresh Parsley
Instructions
- Preheat the oven to 400℉.
- Prepare a baking pan by spraying it with nonstick spray and set it aside.
- Add the carrots, potatoes, onion, 2 Tablespoons of olive oil, salt, and pepper in a large bowl. Mix until all the veggies are coated.
- Mix one teaspoon of paprika, onion powder, garlic powder, and oregano in a small bowl.
- Sprinkle and mix in the spice mixture over the veggies.
- Spread the veggie mixture over the baking pan.
- Next, add the chicken to the bowl the veggies were in.
- Drizzle 1 Tablespoon of olive oil on top of the chicken and desired salt and pepper.
- In the same small bowl, add ½ teaspoon of the paprika, onion powder, garlic powder, and oregano.
- Sprinkle and rub the seasonings on top of the chicken thighs.
- Place the chicken thighs on top of the veggies and bake for 50-55 minutes or until the chicken reaches 165℉.
- Serve and enjoy!
Notes
Equipment
Nutrition
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Sheet Pan Chicken Thighs Recipe FAQs
The best way is to use a meat thermometer to ensure the thickest part of the chicken thigh reaches an internal temperature of 165 degrees F.
Absolutely. This is an excellent option for meal prep. You can chop and season the vegetables and chicken and store them in the fridge until you are ready to spread them on the baking sheet and bake them.
If you are feeding a crowd, you can double the recipe. Do not put everything on one sheet pan because it will be too crowded for even baking. Instead, use two baking sheets to bake the chicken and veggies.
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