Sheet Pan Chicken Thighs
Easy sheet pan chicken thighs baked until crispy and juicy with simple pantry seasonings. A one pan weeknight dinner that delivers big flavor with minimal cleanup.
Servings: 6 people
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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.
Notes
• Boneless, skinless chicken thighs work, but they cook faster and will not stay quite as juicy as bone in, skin on thighs. Keep an eye on them and add a little extra olive oil to make up for the missing fat and moisture.
• Always check doneness by inserting a meat thermometer into the thickest part of the chicken. A digital thermometer is best because it gives a quick reading so you are not leaving the oven open longer than necessary.
• Trim the stem ends off the Brussels sprouts and peel away any yellow or damaged outer leaves. Smaller sprouts can be left whole, while larger ones should be halved so they cook evenly.
• You can add extra vegetables like carrots, parsnips, onions, bell peppers, or squash, but avoid overcrowding the pan. Everything needs space to roast properly or it will steam instead of caramelize.