Weeknights around here are busy, and dinner needs to be something the kids will actually eat without feeling heavy before sports practice. When pasta starts feeling like the default, this sheet pan chicken thighs recipe is one I reach for instead. It is made with just six simple ingredients, comes together with minimal prep, and cooks all on one pan in the oven. The chicken stays juicy while the Brussels sprouts and potatoes roast together underneath, soaking up all that flavor, and somehow it still feels like I pulled off a real dinner without overthinking it.
If you are building a rotation of easy chicken dinners, my Caesar Dressing Chicken is another simple oven baked option with big flavor and almost no prep. When you want crispy chicken fast, the Air Fryer Garlic Parmesan Wings are always a hit, and for hands off cooking days, Crockpot Lemon Chicken is perfect for busy schedules. If you need something lighter but still quick, Seared Ahi Tuna is a fast dinner that feels a little fancy without extra effort.
Equipment
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Ingredients
Directions
Preheat the oven to 425°F. Spray a sheet pan with nonstick spray.
Add your chicken thighs, brussels sprouts, potatoes, olive oil, balsamic vinegar, and one packet of Italian dressing seasoning mix to the sheet pan. Toss everything together until well coated. Arrange the chicken thighs skin side up on top of the Brussels sprouts and potatoes. Sprinkle the remaining Italian dressing packet over the top.
Bake for 35-40 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
How do I serve my Sheet Pan Chicken Thighs?
- The beauty of this dish is that it is an all-in-one pan meal. So, when ready to serve, plate your chicken and vegetables and enjoy. If you would like, you could also add toasted bread or a side salad.
FAQs (Because Life’s Too Busy for Guesswork)
Yes, you can use a boneless, skinless chicken thigh. However, this will slightly change the final result, and the chicken will cook faster without the bone and skin, so watch it carefully. The bone and skin add flavor and moisture, so without them, you might need to drizzle more olive oil on top to make up for their absence.
When checking the internal temperature of the chicken, insert the meat thermometer into the thickest part of the chicken, in the center of the pan. I find that a digital meat thermometer is the best to use because it provides a quick and accurate reading, allowing you to get in and out of the oven quickly, so it doesn’t lose more heat than necessary.
You should trim the stem off the end of your Brussels sprouts. If any are quite small, you can leave them whole if you'd like. I also recommend removing any old leaves that are very yellow.
Yes, you can add more vegetables if you'd like, such as carrots, parsnips, onions, bell peppers, or fall squash. Just keep in mind not to overcrowd the sheet pan so everything has enough space to cook properly, and consider how much you add when adding additional vegetables.
What are substitutions that I can make?
- Brussels sprouts – Other options include quartering carrots, broccoli, or cauliflower florets.
- Baby potatoes – Chopped sweet potatoes or butternut squash are good substitutes.
- Olive oil – Avocado or coconut oil are alternative options.
- Italian dressing seasoning mix – Ranch seasoning packets are another option, but you’d only need one packet. Using only half of the packet when it calls for one whole packet.
How should I store my leftover chicken thighs?
- Sheet Pan Chicken Thighs should be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place them back on a sheet pan in the oven at 425°F for 10-15 minutes or until thoroughly reheated. To freeze, once completely cooled, put them in a freezer-safe airtight Ziploc bag, remove as much air as possible, and freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
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Sheet Pan Chicken Thighs
Equipment
- Nonstick spray
- Measuring cups and spoons
- Wooden spoon
- Sheet pans
- Parchment paper
- Knife
- Cutting board
Ingredients
- 6 bone-in skin-on chicken thighs
- 2 lb Brussels sprouts halved and cored
- 1.5 lb bag baby potatoes halved
- ½ cup olive oil
- ¼ cup balsamic vinegar
- 2 0.6 oz packets Italian dressing seasoning mix
Instructions
- Preheat the oven to 425°F. Spray a sheet pan with nonstick spray.
- Add your chicken thighs, brussels sprouts, potatoes, olive oil, balsamic vinegar, and one packet of Italian dressing seasoning mix to the sheet pan. Toss everything together until well coated. Arrange the chicken thighs skin side up on top of the Brussels sprouts and potatoes. Sprinkle the remaining Italian dressing packet over the top.
- Bake for 35-40 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
I’m making this recipe this week. I love a good sheetpan meal, especially when it is so busy around the holidays.