How to Make Sheet Pan Chicken Thighs

Are you looking for a delicious, nutritious, and healthy meal that can be ready to eat in 30 minutes? Then look no further and learn how to make sheet pan chicken thighs. Sheet pan chicken thighs are simple to make, perfect for busy weekday meals, and can be made in a variety of flavors. Such as lemon and herb, parmesan, garlic soy chicken, BBQ chicken thighs, salt and vinegar, honey-glazed chicken thighs, and more. Once you have learned how to make sheet pan chicken thighs, you’ll want to try different recipes each week. Furthermore, you’ll appreciate the fact that you have far fewer dishes to clean up after the meal. Let's get cooking!

First, gather your equipment.

• Half sheet pan
• Mixing bowl
• Chopping board and knife
• Kitchen thermometer (optional)
• Parchment paper (optional)
• Aluminum foil (optional)

Sheet pan chicken thighs are versatile and can be customized to your preferred taste. In this example, our main ingredients will be salt, pepper, and mustard to create a toothsome marinade.

• 6x chicken thighs (bone-in skin on) chicken fillets can be used; however, they may dry out.
• 2 tablespoons of lemon juice
• 3 tablespoons of olive oil divided
• 6 cloves of garlic
• 1 tablespoon Italian seasoning
• 1 teaspoon salt divided
• 1 tablespoon stone ground mustard
• 1 tablespoon Dijon mustard
• ¼ teaspoon ground black pepper
• 2-3 cups of your choice of vegetables (carrots, Brussels sprouts, asparagus, or pumpkin)
• 1 red onion, sliced into wedges

I know life can get busy, but chicken does taste better if it is left in marinade. For best results, marinate the chicken in the fridge overnight or for at least 30 minutes before cooking. First, pat the chicken thighs dry with a paper towel. Then, place them in a large bowl. Next, add 1 tablespoon of olive oil, half a teaspoon of salt, Italian seasoning, pepper, Dijon mustard, lemon juice, and stone ground mustard. Toss the chicken and make sure everything is covered with the marinade. Cover the bowl with cling film and put it in the fridge for 30 minutes or overnight.

Next, preheat the oven to 400°F and chop your desired vegetables into bite-sized pieces. Make sure to chop them all the same size to ensure even cooking.

Place your chopped vegetables on the sheet pan. To avoid overcrowding, leave a small gap between each piece, followed by the garlic cloves and red onion. Additionally, you can first put some aluminum foil or parchment paper on the sheet pan before adding the vegetables. This way, you can avoid too much mess on the sheet pan and throw the parchment paper or aluminum foil away. Therefore, cleanup is a breeze. Next, drizzle with the remaining olive oil and season with the remaining salt and pepper or your choice of spice (paprika or red chili flakes; the choice is yours). Toss well.

Finally, add the marinated chicken thighs to the sheet pan with the skin side up. Then place the sheet pan in the oven uncovered and cook for 30-35 minutes or until cooked through at 400°F. Additionally, if you like a crispy skin, brown it under the broiler (grill) for a couple of minutes.

Finally, once cooked, serve with your favorite side dish. I love side dishes, and there are plenty that pairs well with sheet pan chicken thighs. For example, spicy egg fried rice, chili tomato salsa, fresh ciabatta bread, hummus, parmesan mashed potatoes, hash browns, and more. Gosh, this is making me feel hungry already!