Sheet Pan Chicken Thighs and Potatoes
Golden chicken thighs, tender potatoes and browned Brussels sprouts all roast together on one pan. Sheet Pan Chicken Thighs and Potatoes takes just 15 minutes of prep, and a honey Dijon lemon marinade adds plenty of flavor. It's a full weeknight dinner with only one pan to wash.
Roasted chicken thighs and potatoes on a sheet pan get their flavor from a marinade of lemon juice, Dijon mustard, honey and rosemary. The lemon juice and mustard add tang, the honey adds a little sweetness, and the bone-in, skin-on thighs brown in the oven alongside the vegetables.
Looking for more ways to cook them? Try our Chicken Thighs with Honey or mix up the flavor with our Easy Chicken Thigh Marinade.
Jump to:
Ingredients
This dinner comes together with 15 minutes of prep and ingredients from any grocery store.
See the recipe card below for the exact quantities of each ingredient.
- Bone-In, Skin-On Chicken Thighs: The skin browns during the final broil. Boneless thighs cook faster, so check the temperature sooner. I haven't tested this, but you could try it.
- Golden Potatoes: Yukon gold, red, baby or russet potatoes all work. Sweet potatoes would add a slightly sweeter flavor.
- Brussels Sprouts: Green beans, bell peppers or carrots can replace some of the sprouts. Keep cooking times in mind when you swap.
- Lemon and Lemon Juice: The juice goes into the marinade, and the sliced lemon roasts right on the pan.
- Dijon Mustard: Adds tang to the marinade.
- Honey: Balances the tang with a touch of sweetness.
All you need is a large sheet pan and a mixing bowl.
Variations
- Add More Seasoning: Stir garlic powder, onion powder or Italian seasoning into the olive oil mixture.
- Use Fresh Herbs: Swap the dried rosemary for fresh rosemary, or add other fresh herbs to the pan before serving.
- Finish with Lemon: A little extra lemon zest or a squeeze of fresh lemon juice just before serving brightens everything up.
- Add Feta Cheese: Crumble feta over the pan right before serving. We haven't tested this, but you could try it.
How to Make Sheet Pan Chicken Thighs
This dinner comes together on one pan in a few simple steps.
Preheat the oven to 400F.
In a large mixing bowl, combine the chicken thighs with 3 tablespoons of olive oil, 1 teaspoon of sea salt, ½ teaspoon of black pepper, lemon juice, Dijon mustard, honey, and dried rosemary. Mix well, then use your hands to massage the marinade into the chicken. Set aside.
Cut the potatoes into quarters and arrange them on a large baking sheet. Halve the Brussels sprouts, slice the red onion into wedges or larger slices, and add both to the pan. Finish with some lemon slices.
Drizzle the vegetables with a little olive oil, then season with salt and pepper. Toss everything to coat and spread the vegetables into an even layer.
Arrange the marinated chicken thighs over the vegetables, pouring any remaining marinade over the top.
Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165F.
Switch the oven to broil and brown the chicken for about 2 minutes. Keep a close eye on it, as broiler times can vary between ovens.
Hint: Check the thickest part of a thigh with an instant-read thermometer, keeping the tip away from the bone, to be sure it reaches 165F.
Recipe Tips
- Pat the Chicken Dry: Dry the thighs with a paper towel before they go into the marinade.
- Choose Similar-Size Thighs: Thighs of a similar size cook at the same pace, so they finish together.
- Cut the Vegetables Evenly: Quartered potatoes and halved sprouts of similar size finish roasting together.
- Give Everything Room: Use a large sheet pan so the vegetables and chicken sit in a single layer instead of crowding.
For another way to enjoy Brussels sprouts, try our Maple Bacon Brussels Sprouts.
More Dinner Recipes
Storage Instructions
- Refrigerator: Let leftovers cool, then store them in an airtight container in the refrigerator for 3 to 5 days.
- Reheating: Warm individual portions in the microwave, or spread the chicken and vegetables on a baking sheet and heat in a 350°F oven until warmed through.
- Meal Prep: Wash and cut the vegetables ahead of time and keep them refrigerated until you're ready to assemble the pan. Keep the raw chicken separate from the vegetables until cooking.
Serving Suggestions
- More Chicken Dinners: Tomato Basil Chicken, Chicken Broccoli and Rice Casserole, and Bang Bang Chicken Pasta
- More Sides: Brussels Sprout Casserole, Lemon Herb Red Potato Salad, and Green Bean Casserole.
Sheet Pan Chicken Thighs and Potatoes Recipe FAQs
We use 400F for this recipe. The high heat roasts the potatoes and Brussels sprouts while the chicken cooks, and a short broil at the end browns the skin.
Bone-in, skin-on thighs bake for 25 to 30 minutes at 400F on this sheet pan, until they reach an internal temperature of 165F. A quick 2 minutes under the broiler finishes the skin. Cooking time can vary with the size of the thighs.
Uncovered. The thighs bake uncovered on the sheet pan so the skin can brown and the vegetables can roast.
More Recipes
Ready to get cooking? Save time by having a grocery list automatically generate for you by clicking the "Add to Shopping List" below.
Sheet Pan Chicken Thighs and Potatoes
Equipment
- Large Sheet Pan
- Mixing Bowl
Ingredients
- 2 pounds chicken thighs bone in- skin on
- 3 tablespoon olive oil plus more for drizzling
- 1 teaspoon sea salt plus more to season
- ½ teaspoon black pepper plus more to season
- 3 tablespoon lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 teaspoon dried rosemary
- 4 cups golden potatoes quartered
- 2 cups Brussels sprouts halved
- 1 small red onion sliced in wedges
- 1 lemon
Instructions
- Preheat the oven to 400F.
- In a large mixing bowl, combine the chicken thighs with 3 tablespoons of olive oil, 1 teaspoon of sea salt, ½ teaspoon of black pepper, lemon juice, Dijon mustard, honey, and dried rosemary. Mix well, then use your hands to massage the marinade into the chicken. Set aside.
- Cut the potatoes into quarters and arrange them on a large baking sheet. Halve the Brussels sprouts, slice the red onion into wedges or larger slices, and add both to the pan. Finish with some lemon slices.
- Drizzle the vegetables with a little olive oil, then season with salt and pepper. Toss everything to coat and spread the vegetables into an even layer.
- Arrange the marinated chicken thighs over the vegetables, pouring any remaining marinade over the top.
- Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165F.
- Switch the oven to broil and brown the chicken for about 2 minutes. Keep a close eye on it, as broiler times can vary between ovens.
Notes
- Change the potatoes: Yukon gold, red potatoes, baby potatoes, or russet potatoes are all options to consider. Sweet potatoes would also bring a slightly sweeter flavor to the pan.
- Try different vegetables: Green beans, bell peppers, carrots, or other favorite veggies can be used in place of some of the Brussels sprouts. Keep cooking times in mind when choosing substitutions.
- Add more seasoning: Garlic powder, onion powder, or Italian seasoning can add another layer of flavor to the olive oil mixture.
- Use fresh herbs: Swap the dried rosemary for fresh rosemary, or add other fresh herbs to the pan before serving.
- Finish with lemon: A little extra lemon zest or a squeeze of fresh lemon juice just before serving can brighten everything up.
- Refrigerator: Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for up to 3-5 days.
- Reheating: Warm individual portions in the microwave or spread the chicken and vegetables on a baking sheet and heat in a 350F oven until warmed through.
- Meal Prep: You can wash and cut the vegetables ahead of time and keep them refrigerated until you're ready to assemble the pan. Keep the raw chicken separate from the vegetables until cooking.
Nutrition
We would be so grateful for you to leave us a rating and review on any recipes you try. If you make any alterations, let us know how they turned out.
