Sheet Pan Chicken Thighs -

Sheet Pan Chicken Thighs

Chicken thighs are seasoned to perfection and roasted alongside sweet potatoes, Brussels sprouts, and apples for a simple and delicious dinner in this sheet pan chicken thighs recipe.

Course Main Course

Keyword autumn, chicken, dinner, entree, fall, main dish, seasonal recipe, vegetables

Prep Time 15

Cook Time 40

Marinating Time 1

Total Time 1 55

Servings

Calories 623kcal

Equipment

2 Half sheet pan

Ingredients

1 pound chicken thighs bone in, skin on
1/2 cup olive oil divided use
3 cloves garlic minced
5-6 sprigs fresh rosemary leaves removed and roughly chopped
salt and pepper to taste
1 large sweet potato chopped into 1/2 to 1 inch pieces
2 cups Brussels sprouts halved
1 large apple diced into 1 inch pieces
1 large red onion large diced

US Customary - Metric

Instructions

Place chicken in a large plastic bag or bowl. Combine 1/3 cup of the olive oil, garlic, rosemary, and a generous pinch of salt and pepper and shake or stir until chicken is coated. Seal the bag tightly or cover the bowl and marinate in the refrigerator for at least 1 hour or up to overnight.
1 pound chicken thighs, 1/2 cup olive oil, 3 cloves garlic, 5-6 sprigs fresh rosemary, salt and pepper to taste
Preheat oven to 425℉. Line two rimmed sheet pans with parchment paper or aluminum foil sprayed with nonstick spray.
Add the sweet potatoes, Brussels sprouts, apple, and onion onto one of the pans. Add the remaining olive oil and another generous pinch of salt and pepper. Stir to coat the vegetables and spread into an even layer.
1 large sweet potato, 2 cups Brussels sprouts, 1 large apple, 1 large red onion
Place chicken on the second pan (this allows the chicken and vegetables to both roast without the vegetables being steamed in the chicken's juices).
Place the sheet pan with veggies on the top rack of the oven and the sheet pan with chicken on the bottom rack. Roast for 30-40 minutes until veggies are browned. Remove the vegetables from the oven.
Move chicken to the top rack of the oven and switch to broiler. Broil the chicken for about 5 minutes until the skin is browned and crispy and the internal temperature reads 165℉ with an instant-read thermometer.

Notes

Feel free to use skin-on chicken breasts in place of chicken thighs if you prefer.

Nutrition