These easy sheet pan chicken thighs and veggies is one of my favorite sheet pan supper recipes! It's a sheet pan dinner with juicy baked chicken thighs, roasted veggies, and a delicious mustard herb sauce! Best of all, you can customize your sheet pan chicken thighs: boneless or bone-in!
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And for more delicious dinner ideas, try my Cast Iron Salmon Recipe with Easy Maple Dijon Sauce, my Ricotta Lemon Pasta, and my Shrimp Macaroni Salad With Cajun Spices!
Easy Sheet Pan Chicken Thighs Recipe
I've made this easy sheet pan chicken thighs three times in the past week! It's SO good! Nothing too complicated -- just chicken thighs and some of my favorite veggies marinated and tossed in a bold, garlicky honey mustard marinade, with paprika and chili flakes for added spice!
Then it's all baked in the oven until the veggies are tender and caramelized, and the chicken is crispy, juicy, and perfect! Sheet pan dinners are the best!
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Sheet Pan Chicken Thighs and Potatoes
I also love this easy sheet pan dinner because it's so flavorful, but so easy and customizable! You can adjust this recipe to your preferences and your schedule, and have a complete meal for the whole family ready in no time!
I'll share some of my favorite ways to customize this chicken thigh sheet pan dinner below! And if you want to try another deliciously easy dinner, check out this Tuscan pork and white beans or chicken and dumplings!
Ingredients
- bone-in, skin-on chicken thighs - this is my preference, but you can swap them for boneless skinless chicken thighs, or chicken drumsticks.
- sweet potatoes - I love the flavor of sweet potatoes with the honey mustard sauce in this sheet pan chicken thighs recipe!
- brussels sprouts - I leave my Brussels sprouts whole, but if you're using boneless skinless chicken you can cut your Brussels sprouts in half to cook faster.
- red onion - the red onion gets so sweet and jammy as it cooks in all the seasonings!
- garlic - I use about one clove of garlic per piece of chicken, but you can add more or tone it down as you prefer. If you don't have garlic, a teaspoon or so of garlic powder should work in a pinch.
- olive oil - helps to crisp up the chicken and veggies.
- honey - this is my favorite party of the marinade! The honey complements the spicy and tangy flavors of the mustard and chili flakes, and caramelizes the chicken and veggies so nicely!
- organic dijon mustard - the bold flavor of dijon mustard is perfect in this paleo chicken thigh recipe! To ensure that your mustard is paleo-friendly, opt for an organic Dijon mustard that will be free of any additives.
- dried thyme - I like the ease of dried thyme, but fresh thyme is even better if you have it! Substitute 1 ½ tablespoons if you're using fresh thyme leaves. You can also substitute Italian seasoning for dried thyme.
- paprika - adds a bit of spice and color to this paleo chicken thigh recipe!
- red pepper flakes - you can adjust the amount to your preference, or omit them altogether - I like a lot of spice so I add a bit more! And if you want another super flavorful chicken recipe, try this chicken shawarma plate!
- salt and fresh cracked pepper - black pepper and salt are the seasoning base for the chicken, to make sure it's nice and flavorful!
Equipment
The most important tool you'll need to make these sheet pan chicken thighs is -- you guessed it -- a sheet pan! I like The Big Sheet Pan from Nordicware -- it's the perfect ¾ sheet size to fit neatly into my oven, and it's a great high-quality aluminum for even cooking. Other than a sheet pan, you won't need any special tools, but here's what I recommend:
Step by Step
- Trim your chicken and pierce the skin with the tip of a knife. Add to a large glass or ceramic bowl. This is where you'll toss the chicken with the marinade, so make sure the bowl has enough room for tossing! Season the chicken liberally on both sides with salt and pepper.
- In a small bowl, whisk together your marinade ingredients: garlic, olive oil, honey, mustard, paprika, thyme, and red pepper flakes. It's that simple!
- Pour the marinade over the chicken and toss it to coat all the chicken with the marinade. Then peel and chop your veggies and toss them in with the chicken and marinade, coating them well.
- Now, depending on your schedule you can pop it in the fridge to marinate for at least 30 minutes or up to overnight, or you can just cook it right away. Marinating the chicken will intensify the flavor, but you'll still get lots of great flavor either way. If you're not planning to marinate the chicken ahead of time, you can skip the bowl altogether and just mix everything up directly on the sheet pan!
- When you're ready to cook your sheet pan chicken thigh dinner, preheat your oven to 425°F and spread everything onto a rimmed sheet pan lined with parchment paper, with the chicken skin side up.
- Bake until your chicken is cooked through and has reached an internal temp of 165°F, and your veggies are caramelized and tender. Your one-pan meal is ready!
Tips and F.A.Q.
To prep your chicken for cooking, make sure that it's trimmed well with a set of kitchen shears, cutting away any excess skin or fat. I also like to pierce the chicken skin and flesh a few times with a knife to allow the marinade to penetrate as much as possible. Then pat your chicken dry with paper towels to make sure the marinade sticks.
The best way to make sure your sheet pan chicken thighs are cooked is to use a meat thermometer. When you insert your thermometer in the thickest part of the thigh meat, the temperature should read 165°F.
I'm sure you can, but they're practically foolproof! Especially if you're using bone-in, skin-on chicken thighs, your chicken won't dry out, even if you cook it a bit longer than required. I actually like to cook my sheet pan chicken thighs a bit longer to get that extra crispy skin, and the meat is always perfectly juicy!
And if you want another great recipe for juicy chicken, you've got to try this grilled Huli Huli chicken!
You can definitely make this sheet pan meal with chicken breasts, but it'll be a bit more tricky to make sure you don't overcook your chicken. I definitely prefer using bone-in chicken thighs, but to use breasts you'll just want follow these steps:
1. Make sure each breast is a similar thickness -- use a meat mallet or rolling pin to flatten them out if necessary.
2. Check for doneness starting at 20 minutes -- chicken breasts have a shorter cooking time, so to make sure they don't dry out, you'll need to use a meat thermometer to closely monitor their progress after 20 minutes in the oven. When their internal temperature is 165 degrees Fahrenheit, they're done!
Sheet Pan Chicken Thighs (Boneless)
The best part about this sheet pan chicken thighs and potatoes recipe is that it's fully customizable! You can adjust the ingredients, flavors, and cook time to fit your tastes, your schedule, and your preferences!
You can make these sheet pan chicken thighs with boneless, skinless chicken thighs! Boneless chicken will cook faster, so they're perfect if you're in a rush, and they're a leaner choice that's still full of flavor! They also absorb the flavors in the marinade particularly well.
You can also swap in chicken drumsticks for an easy, budget-friendly option, or try these sheet pan pork chops! Either way, this is the perfect weeknight meal and it's sure to be a family favorite!
Variations
This whole meal is customizable for your needs! Here are some other ways you can make it your own:
- Change the veggies for your favorites -- the honey mustard marinade for this paleo chicken thigh recipe is perfect for any veggies you enjoy! Try it with other hearty veggies like baby potatoes, green beans, red potatoes, bell peppers, broccoli, butternut squash, cauliflower, or carrots! And you can swap the dried thyme for fresh herbs!
- Adjust the spice level -- the recipe calls for a half teaspoon of red pepper flakes, but if you're a spice lover like me you can add to that! Or you can cool down the spices by decreasing the chili flakes or omitting them altogether -- your sheet pan dinner will still be delicious!
- Adjust your marinating time depending on your schedule - if you're able to plan ahead with this easy sheet pan chicken thighs recipe, mix up your marinade the night before to maximize flavor! Or if you're in a rush, just toss the chicken in the marinade right before cooking. The longer you marinate, the deeper the flavors will penetrate and give you super juicy chicken thighs, but either way it'll be great!
- Use this sheet pan chicken thighs and veggies recipe for meal prep! These chicken thighs and veggies are a great meal prep option because it's SO easy to make all at once! Just few steps on the weekend and then you're set to start your week with some complete, flavorful meals!
And for another yummy chicken recipe, you can try these pineapple BBQ chicken foil packs!
Related Recipes
If you love this easy sheet pan chicken thighs and veggies recipe, I've got some more quick and easy meal ideas for you! My favorite is my Cast Iron Skillet Salmon with Maple Dijon Sauce. It's pan-seared for a perfectly browned outer crust and then served with a super-easy maple dijon pan sauce. It's so full of flavor and comes together in just 20 minutes!
Another quick recipe that would be great for lunch or dinner is my Rotisserie Chicken Salad. I always pick up a rotisserie chicken when I'm out shopping, and this chicken salad recipe is my go-to way to use the extra meat! It's a simple, yet super savory and flavorful recipe that I know you will love! If you want more chicken thigh recipes, try this Sous Vide Chicken Thigh Recipe! And if you're looking for more easy chicken recipes, you've got to try this chicken marsala recipe and this Ninja Foodi roast chicken recipe!
📖 Recipe
Equipment you may need
Ingredients
- 4 chicken thighs
- 3 tablespoon olive oil
- 4-5 cloves garlic
- 3 tablespoon honey
- 3 teaspoon Dijon mustard
- 2 teaspoon dried thyme
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes - optional, to taste
- 1 lb brussels sprouts
- 2 medium sweet potato
- salt and fresh cracked black pepper
- 1 red onion
Instructions
- Trim chicken thighs of any excess skin and fat. Pierce flesh and skin with the tip of a knife to allow maximum penetration of the marinade.
- Place chicken pieces in a large nonreactive mixing bowl and season liberally on all sides with salt and fresh cracked pepper, rubbing seasoning into the chicken.
- Add in vegetables and season them as well with salt and pepper. Toss to combine.
- In a bowl, whisk together garlic, olive oil, honey, mustard, thyme, paprika, and red pepper flakes, if using.
- Add marinade to chicken and vegetables and toss to coat evenly. If desired, cover with plastic wrap and marinate in refrigerator for 30 minutes or up to overnight.
- Preheat oven to 425°F.
- Spread chicken and vegetable mixture evenly on a large rimmed baking sheet lined with parchment paper.
- Bake in preheated oven for 40-45 minutes, or until chicken is cooked through (internal temperature reads 165°F) and vegetables are tender.
Video
Notes
Nutrition
Last Updated on March 17, 2025 by Chenée Lewis
Talyna Conde says
This was a perfect recipe for those days when I don't feel like cooking but still want to eat something delicious. It's my go-to.
Chenée Lewis says
Absolutely! I'm making this again this week because it's so easy!
Amy says
This is a hit every time I make it and have shared the recipe with many others. So easy to put together and cooks fast. I always use boneless thighs and cut my brussels sprouts in half and it is done in 30 minutes! Substituted oregano for thyme once when I was out and it was still great.
Chenée Lewis says
Wonderful! I'm so glad you like it! 🙂
Lyndsey Wilson says
OMG - it tastes so good!
Chenée Lewis says
I'm so glad you liked it! 🙂
Jill says
Loving all the flavors in this easy dinner recipe. A must-make for sure!
Chenée Lewis says
Thank you! It's definitely flavorful!
Melanie C says
I love the simplicity of this recipe, it's my kind of cooking!! I'll be making this for our supper tomorrow.
Chenée Lewis says
It's definitely simple! I make it so often!
Irina says
I am used to making chicken thigh and roast veggies, but I have never tried to cook them together. OMG! It is delicious and saves time. I made it, and it turned out perfect!
Chenée Lewis says
Thank you so much for trying it! I'm so glad you enjoyed it 🙂
Brianna says
Love a good one pan dinner. This looks easy, healthy and delish!
Chenée Lewis says
Thank you so much! It's always a hit!
Julia says
What a delicious chicken! I have chicken thighs in a freezer, must try it !
Chenée Lewis says
I hope you enjoy!!