Sheet Pan Chicken Thighs
This Sheet Pan Chicken Thighs recipe is the perfect weeknight meal with minimal prep and easy clean-up. It's served with potatoes & veggies.
Servings: 6 servings
Calories: 545kcal
Ingredients
- 8 bone-in, skin-on chicken thighs or boneless, skinless chicken thighs
- 2 Yukon gold potatoes chopped
- 1 red pepper chopped
- 1 red onion chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 lemon sliced (optional)
- 2 cloves garlic minced
- Salt & pepper to taste
- 1/2 cup kalamata olives
- 1/2 cup parsley chopped
- 1/4 cup feta crumbled
Spice blend
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp each salt & pepper
Instructions
- Preheat oven to 425 F. Toss potatoes, red pepper and red onion with olive oil, lemon juice and season with salt and pepper on a parchment-lined baking sheet. Rub chicken thighs with spice blend, then place on sheet.
- Add lemon slices, then bake for 35-38 minutes if using skin-on, bone-in thighs. If using boneless, skinless thighs, bake for 25 minutes.
- Remove from oven and mix garlic into veggies, then garnish with kalamata olives, parsley and feta. Serve and enjoy!
Notes
Use a wire rack so any extra fat from the chicken drains from the rack onto the baking sheet.
Try different vegetables like sweet potatoes, brussels sprouts, broccoli and more.
Serve with a side of mashed potatoes, cauliflower rice or a light side salad.
Store any leftovers in the fridge for 4-5 days. Sprinkle some water and add a damp paper towel over top, then microwave for 1-2 minutes.
Freeze the cooked chicken thighs for up to 3 months. Reheat in the microwave from frozen for 6-7 minutes or defrost in the fridge then reheat as normal.
Nutrition
Calories: 545kcal | Carbohydrates: 17g | Protein: 34g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 194mg | Sodium: 404mg | Potassium: 787mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1433IU | Vitamin C: 55mg | Calcium: 81mg | Iron: 3mg