Chicken Thigh Tray Bake

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Whip up this Chicken Thigh Tray Bake for a fuss-free meal that's loaded with flavor! With juicy chicken thighs, colorful veggies and a sprinkling of seasonings, everything roasts on one sheet pan for maximum flavor and easy cleanup!

Fork piercing a chicken thigh.
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Why You'll Love It

  • Simple Ingredients: All you need is some chicken thighs, veggies and spices to make this delicious meal.
  • Make Ahead: Do all of the prep a day ahead to save time. 
  • Minimal Effort: Make this chicken tray bake on a busy weeknight in less than an hour.
  • Versatile: Substitute chicken breasts or leg quarters to customize it to your preference.
  • Great Flavor: This recipe is a delicious way to enjoy an easy weeknight dinner!
Roasted Chicken with Vegetables.

This sheet pan meal is the perfect way to get a hearty dinner on the table without a lot of hassle!

For more tray bake recipes, try my Sheet Pan Tacos, delicious Blackberry Cheese Danish or savory Sausage Cheese Pastry!

Ingredients

See recipe card for quantities. 

  • Chicken Thighs: I used bone-in thighs with the skin-on, but you could also use boneless, skinless thighs or another type of poultry.
  • Baby Potatoes: Use any type you prefer, just make sure to cut them into smaller pieces to ensure they cook evenly with the other ingredients.
  • Red Onion: Feel free to use any type of onion you like, but red onion adds a pop of color to this dish.
  • Brussels Sprouts: I prefer using fresh Brussels sprouts, cut in half and cut side down.
  • Carrots: Roughly chop the fresh carrot into 1-inch pieces.
  • Fresh Garlic: Fresh is better than garlic minced in oil because it adds intense flavor.
  • Olive Oil: Extra virgin olive oil works great, or you can use canola oil.
  • Spices:  Italian seasoning, paprika, garlic powder, salt, black pepper 
  • Butter: I use partially melted butter in the recipe so it doesn’t solidify when touching the cold poultry.
Ingredients for Chicken Thigh Tray Bake.

Instructions

1. Preheat the oven to 400°F. Spray a sheet pan with cooking spray and set aside.

2. In a small bowl, mix together the Italian seasoning, paprika, garlic powder, salt, and black pepper.

Spices in a bowl.

3. Pat the thighs dry with a paper towel. Place the thighs in a large bowl and brush with partially melted butter.

chicken thighs being basted with butter.

4. Sprinkle with half of the seasoning mixture and toss to coat evenly.

Seasoning added to chicken thighs.

5. In another large bowl, combine the halved baby potatoes, red onion wedges, halved brussels sprouts, carrot pieces, and minced garlic. Drizzle with olive oil and sprinkle with the remaining half of the seasoning mixture. Toss to coat the vegetables evenly.

Veggies with seasoning added.

6. Arrange the seasoned vegetables in a single layer on a large baking sheet or roasting pan. Make sure the Brussels sprouts are cut-side down.

Vegetables on a sheet pan.

6. Place the seasoned thighs on top of the vegetables, skin-side up, ensuring they are evenly distributed.

Chicken Thigh Tray Bake on a sheet pan.

7. Place the baking sheet or roasting pan in the preheated oven and roast for 40-45 minutes, or until the thighs are cooked through. The internal temperature should reach 165°F and the vegetables should be tender and slightly caramelized.

sheet pan chicken and vegetables.

8. Remove the sheet pan from the oven and let it rest for 5 minutes. Garnish entire dish with fresh chopped parsley, if desired.

Chicken thighs on a white plate with veggies.

How Do You Make Crispy Chicken Skin?

Make sure the skin is thoroughly patted dry before seasoning and cooking. Also, placing the thighs skin-side up on top of the vegetables and not overcrowding the pan will help the skin crisp up nicely in the oven.

Variations

One of the great things about this sheet pan dinner is you can customize it to your liking! Try these ideas if you're looking for something new:

  • Change the protein source: If you prefer a different cut of meat, boneless skinless breasts, tenders or drumsticks work well too. You'll just need to adjust the cooking time until they reach 165ºF internally. with a meat thermometer.
  • Swap out the potatoes: add cubed sweet potatoes, Yukon gold potatoes, or even turnips for a different flavor and texture. 
  • Substitute the veggies: feel free to use fresh broccoli, cauliflower, zucchini, green beans, red peppers or cherry tomatoes as long as you adjust the cooking time accordingly.
  • Make your own seasoning: if you don't have Italian seasoning, you can make your own by mixing equal parts of dried basil, oregano and rosemary together. 
Knife cutting into chicken thighs.

What to Serve with Chicken Thigh Tray Bake

Looking for some great sides to go along with your roasted chicken and vegetables? These recipes will take your dinner to the next level:

Mashed Potatoes: skip the roasted potatoes and make creamy mashed potatoes instead!

Cheesy Bread: your whole family will love this extra-cheesy stuffed garlic bread.

Rainbow Salad: all of the colors of the rainbow are included in this hearty salad.

Curry Rice Salad: kick up the flavor with this zesty rice dish.

chicken thighs with Brussels sprouts.

Recipe FAQs

Is this recipe suitable for meal prep?

Yes, this tray bake is excellent for meal prep. Cook as directed, then portion out into meal-sized containers and refrigerate for quick lunches or dinners during the week.

Can this recipe be made ahead of time?

You can prep all the vegetables and season the poultry a day in advance. Keep refrigerated and separated in airtight containers until ready to cook.

Can I roast a whole chicken on a sheet pan with veggies?

Yes, you can, but you will need to adjust the cooking time to allow a whole bird to bake properly, and add the veggies later in the process. I prefer to roast a whole chicken in a dutch oven because the flavor is incredible.

chicken thighs with carrots.

Storing Leftovers

Leftovers: Any type of sheet pan chicken with vegetables should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until 165ºF, or in the microwave in 30 second intervals until heated through.

To Freeze: Cool completely, wrap tightly, and store in the freezer for up to 2-3 months. Thaw in the refrigerator overnight when ready to serve.

Reheat in the oven at 350°F covered with foil until heated through, or microwave in 30 second intervals if short on time.

Fork slicing Chicken Thigh Tray Bake.

More Chicken Recipes

If you're looking for easy meals for any night of the week, try these recipes for more great ideas...

Recipe Card

Chicken Thigh Tray Bake with potatoes, carrots and Brussels Sprouts.

Chicken Thigh Tray Bake

Whip up this Chicken Thigh Tray Bake for a fuss-free meal that's loaded with flavor! With juicy chicken thighs, colorful veggies and a sprinkling of seasonings, everything roasts on one sheet pan for maximum flavor and easy cleanup!
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings6
Calories: 512kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1 pound baby potatoes halved
  • 1 red onion cut into 1-inch wedges
  • 1 pound brussels sprouts trimmed and halved
  • 4 carrots peeled and cut into 1-inch pieces
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 teaspoons Italian seasoning
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter partially melted
  • Chopped fresh parsley for garnish optional

Instructions

  • Preheat the oven to 400°F. Spray a sheet pan with cooking spray and set aside.
  • In a small bowl, mix together the Italian seasoning, paprika, garlic powder, salt, and black pepper.
  • Place the chicken thighs in a large bowl and brush with partially melted butter. Sprinkle with half of the seasoning mixture and toss to coat evenly.
  • In another large bowl, combine the halved baby potatoes, red onion wedges, halved brussels sprouts, carrot pieces, and minced garlic. Drizzle with olive oil and sprinkle with the remaining half of the seasoning mixture. Toss to coat the vegetables evenly.
  • Arrange the seasoned vegetables in a single layer on a large baking sheet or roasting pan. Make sure the brussels sprouts are cut-side down.
  • Place the seasoned chicken thighs on top of the vegetables, skin-side up, ensuring they are evenly distributed.
  • Place the baking sheet or roasting pan in the preheated oven and roast for 40-45 minutes, or until the chicken is cooked through, internal temperature should reach 165°F and the vegetables are tender and slightly caramelized.
  • Remove the pan from the oven and let it rest for 5 minutes.
  • Garnish with fresh chopped parsley, if desired.

Notes

Leftovers: Any type of sheet pan chicken with vegetables should be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven until 165ºF, or in the microwave in 30 second intervals until heated through.
To Freeze: Cool completely, wrap tightly, and store in the freezer for up to 2-3 months. Thaw in the refrigerator overnight when ready to serve.
Reheat in the oven at 350°F covered with foil until heated through, or microwave in 30 second intervals if short on time.

Nutrition

Calories: 512kcal | Carbohydrates: 27g | Protein: 28g | Fat: 33g | Saturated Fat: 10g | Sodium: 776mg | Potassium: 1093mg | Fiber: 6g | Sugar: 5g | Vitamin C: 86mg | Calcium: 86mg | Iron: 3mg

Nutrition info is an auto generated estimate.

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