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Sheet Pan Chicken Thighs Dinner

Sheet pan chicken thighs roast with golden, crispy skin and tender vegetables in one oven run. Bone-in, skin-on thighs cook alongside baby potatoes, broccoli, and bell pepper for a hands-off 40-minute dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 45 minutes
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 6 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
Vegetables and aromatics
  • 1 lb baby potatoes halved
  • 1 tbsp olive oil remaining oil for potatoes
  • 2 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 lemon sliced

Equipment

  • 1 sheet pan

Method
 

Prep the oven and season the chicken
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss the chicken thighs with 2 tablespoons olive oil, smoked paprika, garlic powder, kosher salt, and black pepper.
Start the potatoes
  1. Toss the halved baby potatoes with the remaining olive oil and arrange them on one side of the sheet pan.
  2. Roast the potatoes for 15 minutes to give them a head start at 425°F.
Roast everything together
  1. Add the chicken thighs, broccoli florets, and sliced red bell pepper to the pan in a single layer.
  2. Tuck lemon slices between the pieces so they flavor the chicken and vegetables as they roast.
  3. Roast for 25–30 minutes at 425°F until the chicken reaches 165°F and the skin is golden and crispy.
Rest and serve
  1. Let the sheet pan rest for 5 minutes before serving, keeping the skin crisp and juices settled.

Notes

For extra-crisp skin, avoid moving the thighs during the final roast and make sure everything is in a single layer on the parchment-lined sheet pan. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 425°F until warmed through, though the skin may soften slightly. Freezing is not recommended for best texture. Dietary swap: use boneless, skin-on thighs and add 5–8 minutes to reach 165°F, reducing the chance of dry meat.