Can I use boneless chicken thighs for sheet pan recipes?

Yes, you can absolutely use boneless chicken thighs for roasted sheet pan chicken thighs . Just remember that they cook faster than bone-in thighs, usually in about 25–30 minutes. While they may not have the same deep flavor as bone-in, they still turn out juicy and are perfect if you’re short on time.

Should I marinate chicken thighs before roasting?

You don’t need to marinate for great roasted sheet pan chicken thighs , but it can add extra flavor. A quick 30-minute marinade with olive oil, garlic, lemon juice, and herbs enhances the taste and helps tenderize the meat. Just be sure not to over-marinate, especially if it contains acid.

How long should I roast chicken thighs at 425°F?

For bone-in roasted sheet pan chicken thighs, roast them at 425°F for about 35–45 minutes, or until they reach an internal temperature of 165°F. Boneless thighs may only need 25–30 minutes. Always use a meat thermometer for accurate results.

What vegetables roast best with chicken thighs?

Hearty vegetables such as carrots, onions, Brussels sprouts, potatoes, and sweet potatoes work perfectly with roasted sheet pan chicken thighs. They roast well without turning mushy and soak up the rich, savory juices from the chicken.

Roasted Sheet Pan Chicken Thighs – The Best One-Pan Dinner Recipe (2025)

Description

These Roasted Sheet Pan Chicken Thighs are the perfect weeknight meal—juicy, flavorful chicken thighs roasted with caramelized vegetables in a single pan. With minimal prep and clean-up, it’s a quick, wholesome dinner that’s easy to customize and even easier to love.

Ingredients

6-7 bone-in, skin-on chicken thighs
1 lb baby potatoes
4 large carrots, peeled and cut into chunks
2 small onions, chopped (use red for sweetness)
2–3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon garlic salt (adjust to taste)
Freshly ground black pepper to taste

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Instructions

Preheat the Oven: Set oven to 425°F and prepare a large rimmed baking sheet.
Arrange Ingredients: Place chicken thighs, potatoes, carrots, and onions on the sheet pan.
Season and Toss: Drizzle olive oil over everything. Sprinkle oregano, thyme, garlic salt, and pepper. Toss vegetables gently, keeping chicken skin-side up.
Roast: Bake for 35–45 minutes or until chicken reaches an internal temp of 165°F and skin is crispy.
Rest and Serve: Let rest for 5 minutes before serving. Spoon pan juices over chicken and veggies.

Notes

Do not overcrowd the pan—use two pans if needed for even roasting. Bone-in thighs work best for juicy results. For extra crisp skin, broil the last 2–3 minutes. Store leftovers in an airtight container for up to 3 days.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Oven Roasted
Cuisine: American