Print
Pin Recipe
Save Recipe
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!
Servings: 4
Calories: 410kcal
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.
Last Step!Click here to leave a review and a star rating! It helps spread the word and allows me to keep sharing free recipes! 🥰
Video
Notes
Substitution: Boneless skinless chicken thighs are also great in this recipe -- theycook 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.
Marinating Time: Adjust your marinating time depending on your schedule - if you're able to plan ahead with this paleo chicken thigh 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 your marinate, the deeper the flavors will penetrate, but either way it'll be great!
Meal Prep: Use this paleo chicken thigh 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!
Nutrition
Serving: 1 thigh with vegetables | Calories: 410 kcal | Carbohydrates: 39 g | Protein: 21 g | Fat: 21 g | Saturated Fat: 4 g | Cholesterol: 58 mg | Sodium: 146 mg | Potassium: 923 mg | Fiber: 7 g | Sugar: 19 g | Calcium: 72 mg | Iron: 5 mg
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!