Roasted Chicken Thigh Sheet Pan Dinner is an easy, delicious meal that comes together with a few minutes of prep and 30 minutes in the oven.
CLICK HERE to pin chicken thigh sheet pan dinner for later.
Chicken Thigh Sheet Pan Dinner is my new favorite meal. You know those amazing sheet pan dinners? This is one of those, except that instead of cramming it all onto ONE sheet pan, we’re using three. We’re feeding a family here and one sheet pan is simply not enough food for us!
I get that “three sheet pans dinner” doesn’t have quite the same ring to it. But I promise whether it’s one sheet or three sheets, it’s just as easy. The benefit of three sheet pans is that you put in the same effort and get a lot more food out of your chicken thigh sheet pan dinner.
I happen to love sheet pan dinners because they are the perfect cooking method for easy and healthy meals, aka my favorite type of meals. And they should be YOUR favorite type of meals too. Let me convince you.
What is Chicken Thigh Sheet Pan Dinner?
It’s easy and healthy! These weeknight recipes are the types of recipes you can find here on My Everyday Table.
This particular Chicken Thigh Sheet Pan Dinner consists of roasted chicken thighs, roasted potatoes, and roasted broccoli! You’ve got all of your nutrition bases covered in a flavorful, delicious, and cozy meal perfect for fall and winter dinners.
If you are interested in other sheet pan dinners, I have a delicious Sheet Pan Chicken Fajita Dinner or a super easy Chicken Sausage + Vegetable Sheet Pan Dinner. And let me know in the comments, would you like my next sheet pan dinner to be chicken, beef, or seafood?
What is the best kind of chicken for Chicken Thigh Sheet Pan Dinner?
Obviously we’re using chicken thighs here. But, in this recipe, it’s really important that they are chicken thighs with the bone and skin. I love skinless, boneless chicken thighs and use them on a regular basis. (Especially for slow cooker meals like Slow Cooker Chicken Stroganoff or Easy Slow Cooker Chicken BBQ.) But this recipe requires chicken thighs that still have the bone and skin. The tops get crispy and delicious, and you’ll be so glad the skin is still on there.
I love to get my chicken thighs straight from the farm, and since I’m more city dweller than farm girl, I get them delivered from Moink! (Learn more about Moink boxes and how they make dinners easy here or for $20 off your first order, just use moink box promo code ‘myeverydaytable’! If you want to see just how the moink boxes come, click here to watch me unpack a box!.)
How long does it take to cook Chicken Thigh Sheet Pan Dinner?
Everything takes just 30 minutes in the oven! We’re using a high heat and we’ve got a trick for the potatoes. (See the baked potato trick below!) After 30 minutes in the oven, you’re left with a crispy roasted chicken thigh dinner that includes chicken thighs, broccoli florets, AND baked potatoes.
Tips for Roasted Chicken Thigh Sheet Pan Dinner:
I’m always looking for ways to make your weeknight dinners easier and healthier, so I’ve got a few tips!
- Line your baking sheets with foil for extra-easy clean-up. (YES, PLEASE.)
- Buy your broccoli in florets so that you don’t have to spend time washing and cutting it up into pieces.
- Baked potatoes don’t require much prep and if you slice the potato in half LENGTHWISE, it can bake in just 30 minutes. This trick is so smart and they turn out perfect.
Roasted Chicken Thigh Sheet Pan Dinner is an easy, cozy meal that comes together with a few minutes of prep and 30 minutes in the oven.
- 32 oz. (2 lbs.) chicken thighs (WITH skin and bones)
- 4 medium russet baking potatoes
- 12 oz. (or more!) broccoli florets
- 3 Tbsp. olive oil, divided
- 1/2–3/4 Tbsp. seasoning salt
- 1/2 tsp. smoked paprika
- 1/4 tsp. salt, divided
- sour cream
- freshly cracked pepper
- Preheat oven to 425 degrees F.
- Line three baking sheets with tin foil.
- Pat chicken dry with paper towel and place into bowl.
- Wash potatoes and cut lengthwise.
- Trim any of the broccoli pieces so they are relatively close in size.
- Drizzle 1 Tbsp. of the olive oil over chicken and sprinkle with seasoning salt and smoked paprika. Toss chicken in spice mixture until coated and place chicken thighs onto one of the baking sheets, skin side up. Don’t crowd the pan too much.
- Rub potatoes with 1 Tbsp. olive oil on both sides. I poured the oil into my hands and rubbed them all over the potatoes. Place cut side down on the baking sheet and sprinkle with 1/8 tsp. salt.
- Place broccoli florets in a big pile on the last pan. Drizzle with remaining 1 Tbsp. of olive oil and remaining 1/4 tsp. salt. Spread out on baking sheet.
- Put all of the baking sheets in the oven and roast for 20 minutes. After 20 minutes, remove broccoli and roast chicken and potatoes for another 10 minutes.
- Serve potatoes with butter and sour cream if desired.
- Recipes calls for chicken thighs with skin and bones.
- Nutrition facts do not include butter or sour cream for potatoes.
Keywords: chicken thighs, chicken dinner, roasted chicken dinner, easy chicken dinner