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Sheet pan with Chicken Thighs with Veggies.
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Sheet Pan Chicken Thighs with Veggies

This recipe for sheet pan chicken thighs features juicy, bone-in chicken baked alongside brussels sprouts (or whatever veggies you like). A one-pan wonder!
Course Meats
Cuisine American
Keyword Crispy Baked Chicken Thighs, Sheet Pan Chicken Thighs
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8 servings
Calories 443kcal
Author Natalya Drozhzhin

Ingredients

US Units - Metric

Instructions

  • Slice the brussels sprouts into halves. Cut the onion into 8 equal wedges.
    Chopped veggies in two bowls.
  • Place all the veggies on a baking sheet. Assemble the chicken evenly around the veggies.
    Veggies on a sheet pan.
  • Season everything with garlic parsley salt, Italian seasoning, and oil. Toss everything together.
    Seasoned chicken with veggies on a pan.
  • Bake at 425°F for 45 minutes or until chicken reaches an internal temperature of 165°F. Broil for a few minutes to lightly brown the chicken skin.
    Baked Sheet Pan Chicken Thighs with Veggies with herbs on a pan.

Nutrition

Calories: 443kcal | Carbohydrates: 9g | Protein: 30g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 1019mg | Potassium: 627mg | Fiber: 3g | Sugar: 3g | Vitamin A: 565IU | Vitamin C: 51mg | Calcium: 51mg | Iron: 2mg