Go Back
Close-up of golden-brown Sheet Pan Chicken Thighs nestled over roasted baby potatoes, chunky carrots, and softened translucent onion wedges.

Sheet Pan Chicken Thighs: A Crispy, Golden-Brown Masterpiece

Master the art of one-pan dinners with these perfectly roasted Sheet Pan Chicken Thighs. Featuring deep golden-brown crispy skin, fluffy baby potatoes, chunky-cut carrots, and sweet translucent onion wedges, all baked to savory perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs bone-in, skin-on chicken thighs About 4 to 6 large thighs. Patted completely dry.
  • 1 lb baby potatoes Halved.
  • 3 large carrots Peeled and cut into thick 2-inch chunks.
  • 1 large yellow onion Cut into thick wedges.
  • 2 tbsp olive oil Divided use for vegetables and chicken.
  • 1.5 tsp kosher salt Divided use.
  • 1 tsp black pepper Divided use.
  • 1 tsp garlic powder Divided use.
  • 2 tbsp dark herbs Finely chopped (parsley or rosemary).
  • 5 sprigs fresh thyme For garnish.

Equipment

  • 1 Rectangular Glass Baking Dish A 9x13 inch baking dish works perfectly for layering the vegetables and chicken.
  • 1 Digital Meat Thermometer Crucial for ensuring chicken reaches a safe 165°F (74°C) internal temperature.

Method
 

Preparation and Roasting
  1. Preheat oven to 400°F (200°C). In a bowl, toss the halved baby potatoes, chunky-cut carrots, and onion wedges with 1 tbsp (15ml) of olive oil and half of the salt, pepper, and garlic powder.
  2. Spread the seasoned vegetables in an even base layer across the bottom of a 9x13 inch rectangular glass baking dish.
  3. Thoroughly pat the bone-in, skin-on chicken thighs dry with paper towels. Rub with the remaining 1 tbsp (15ml) olive oil and season with the remaining salt, pepper, and garlic powder.
  4. Nestle the seasoned chicken thighs on top of the vegetables. Roast in the oven for 35 to 40 minutes, until the onions are translucent and the chicken reaches an internal temperature of 165°F (74°C).
  5. Turn the oven to broil on high. Broil for 2 to 3 minutes, watching closely, until the chicken skin is deep golden-brown and slightly charred.
  6. Remove from the oven and let rest for 5 to 8 minutes. Sprinkle with finely chopped dark herbs and scatter fresh thyme sprigs over the dish before serving.

Notes

Patting the chicken dry is crucial for crispy skin.
Place potatoes cut-side down for maximum crispness.
Watch the broiler closely to prevent burning.