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Are you a fan of sheet pan suppers?

I LOVE THEM because they only use one pan and the timing is so easy!

This Sheet Pan Chicken Thighs and Veggies is so delicious! (Save this dish for later by clicking on the Pinterest icon on the picture, to save it to Pinterest).

Yummy sheet pan chicken thighs and veggies.  This one pan supper is so delicious and simple to make.  It has fresh herbs and lemons as well as olive oil.

I love to mix up the veggies for lots of texture and color and I prefer bone-in chicken thighs with skin as they have more flavor than the boneless, skinless variety.

This dish couldn’t be easier. In fact, I made it last week, decided I should write this blog, and I even decided to have it again tonight! I also added a video so you can watch along:

It smells so wonderful while it’s cooking. And, while it’s roasting, you have plenty of time to wash up the items used in the prep. Then after dinner, all you need to wash is the sheet pan.

Let’s get to the recipe:

Here are more of the ingredients including the olive oil, salt, pepper, and veggies.
Here are the veggies for the supper including the Yukon gold potatoes, the red onions, the red pepper as well as the tomatoes, parsley and garlic.

Ingredients:

-8 small ( or 4 large bone-in, skin on chicken thighs)

-kosher salt

-pepper

-2 T fresh oregano, minced

-2 Sprigs of fresh thyme, leaves minced

-1/3 cup plus 2 T olive oil

-2 lemons, halved, and juiced

-1 pound of small Yukon gold potatoes, halved

-1 red or yellow onion sliced into rings and then halved

-1 red pepper, cut into strips

-1 cup cherry tomatoes

-2 cloves garlic, minced

1/4 cup fresh parsley, chopped

Here are four VERY large chicken thighs.  Yous could also use 8 small thighs instead.
Here is the olive oil, lemon juice and herb mixture that gets brushed on the ingredients before roasting.
Here is the sheet pan in the oven with the chicken thighs and many of the veggies.
Here are some of the the ingredients including delicious cherry tomatoes, lemons, and garlic.
Yummy sheet pan chicken thighs and veggies.  This one pan supper is so delicious and simple to make.  It has fresh herbs and lemons as well as olive oil.

Steps:

  1. Position rack in center of oven. Preheat to 475 degrees F.
  2. In a small bowl, whisk together the oregano, thyme, 1/3 cup of olive oil, the juice of the lemons (don’t toss the halves!), a pinch of salt and pepper.
  3. Put 2 T of oilve oil onto a rimmed sheet pan and distribute it evenly. Place the chicken thighs skin side up on the sheet. Sprinkle the thighs with 1 T of salt and 1 teaspoon of black pepper. Brush the chicken skin with 3 T of the oil and herb mixture.
  4. Scatter the potatoes, the pepper, and the onion around the chicken thighs. Brush these veggies with 3 T of the olive oil mixture.
  5. Roast the pan for 15 minutes.
  6. Then, lower the heat to 400 degrees F and continue roasting for 10 more minutes.
  7. Meanwhile, toss the cherry tomatoes and garlic in the remaining olive oil mixture. Scatter these around the pan, and roast until chicken is cooked through (165 degrees F), an additional 12-15 minutes.
  8. Let the chicken rest on the counter for five minutes.
  9. Squeeze the lemon halves over the rested chicken and sprinkle the whole pan with the chopped parsley.
  10. Enjoy!
Yummy sheet pan chicken thighs and veggies.  This one pan supper is so delicious and simple to make.  It has fresh herbs and lemons as well as olive oil.

There you have it lovely readers! An easy and delicious Sheet Pan Supper with Chicken Thighs and Veggies. Feel free to substitute chicken breasts, instead of thighs as well as to mix up your veggies. Let me know in the comments below if you love this as much as I do!

Yield: servings

Yummy Sheet Pan Chicken Thighs and Veggies

Yummy sheet pan chicken thighs and veggies. This one pan supper is so delicious and simple to make. It has fresh herbs and lemons as well as olive oil.
  • Delicious and Easy sheet pan supper with chicken thighs and veggies of your choice. Make it tonight!
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes

Ingredients

  • Here are the veggies for the supper including the Yukon gold potatoes, the red onions, the red pepper as well as the tomatoes, parsley and garlic.
  • Ingredients:
  • -8 small ( or 4 large bone-in, skin on chicken thighs)
  • -kosher salt
  • -pepper
  • -2 T fresh oregano, minced
  • -2 Sprigs of fresh thyme, leaves minced
  • -1/3 cup plus 2 T olive oil
  • -2 lemons, halved, and juiced
  • -1 pound of small Yukon gold potatoes, halved
  • -1 red or yellow onion sliced into rings and then halved
  • -1 red pepper, cut into strips
  • -1 cup cherry tomatoes
  • -2 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped

Instructions

    Steps:

    1. Position rack in center of oven. Preheat to 475 degrees F.
    2. In a small bowl, whisk together the oregano, thyme, 1/3 cup of olive oil, the juice of the lemons (don’t toss the halves!), and a pinch of salt and pepper.
    3. Put 2 T of olive oil onto a rimmed sheet pan and distribute it evenly. Place the chicken thighs skin side up on the sheet. Sprinkle the thighs with 1 T of salt and 1 teaspoon of black pepper. Brush the chicken skin with 3 T of the oil and herb mixture.
    4. Scatter the potatoes, the pepper, and the onion around the chicken thighs. Brush these veggies with 3 T of the olive oil mixture.
    5. Roast the pan for 15 minutes.
    6. Then, lower the heat to 400 degrees F and continue roasting for 10 more minutes.
    7. Meanwhile, toss the cherry tomatoes and garlic in the remaining olive oil mixture. Scatter these around the pan, and roast until chicken is cooked through (165 degrees F), an additional 12-15 minutes.
    8. Let the chicken rest on the counter for five minutes.
    9. Squeeze the lemon halves over the rested chicken and sprinkle the whole pan with the chopped parsley.
    10. Enjoy!

    XO,

    Dr. Julie

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