Description
These Easy Sheet Pan Chicken Thighs are juicy, crispy, and incredibly simple to make. With tender chicken, roasted potatoes, and green beans all cooked on one tray, this no-fuss dinner is perfect for busy weeknights, meal prepping, or casual gatherings.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 lb small red potatoes, halved
- 12 oz green beans, trimmed
- 1/4 cup olive oil
- 1 1/2 tablespoons smoked paprika
- 1/2 tablespoon garlic powder
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Fresh lemon wedges and chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat oven to 400°F. Rinse chicken thighs in a bowl of cold water and pat dry thoroughly.
- Mix Seasoning: In a small bowl, combine smoked paprika, garlic powder, thyme, parsley, salt, and pepper.
- Season Everything: In a large bowl, add chicken, potatoes, and green beans. Drizzle with olive oil, then sprinkle with seasoning blend. Toss until everything is evenly coated.
- Layer on Tray: Spread vegetables in a single layer on a sheet pan. Place chicken thighs skin-side up on top or use a wire rack above the vegetables.
- Bake: Bake for 45–48 minutes or until chicken reaches an internal temp of 165°F and skin is golden brown.
- Rest and Serve: Let rest for 5 minutes before serving. Garnish with lemon wedges and parsley if desired.
Notes
Make sure the chicken is fully dry before seasoning to help the skin crisp. Don’t overcrowd the pan—use two trays if needed. For a flavor twist, add lemon zest or swap in sweet potatoes or Brussels sprouts.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American