Description

This Sheet Pan Chicken Thighs recipe offers a flavorful and easy way to enjoy a complete meal with tender, juicy chicken and perfectly roasted baby carrots and red potatoes. Marinated in a zesty mixture of olive oil, soy sauce, lemon, garlic, smoked paprika, and oregano, the chicken and vegetables are roasted together on a single pan for a fuss-free dinner with minimal cleanup.

Ingredients

Scale

Chicken and Marinade

8 bone-in, skin-on chicken thighs
0.25 cup olive oil
1 tablespoon soy sauce
1 lemon, juiced
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and black pepper, to taste

Vegetables

1 pound baby carrots
1 pound baby red potatoes, halved

Instructions

Prepare the Marinade: In a small bowl, whisk together olive oil, soy sauce, fresh lemon juice, minced garlic, smoked paprika, and dried oregano. Season the marinade with salt and freshly ground black pepper to balance the flavors.
Marinate the Chicken and Vegetables: Place the bone-in, skin-on chicken thighs along with baby carrots and halved baby red potatoes into a large mixing bowl or a zip-top bag. Pour the prepared marinade over the chicken and vegetables, tossing gently to ensure everything is evenly coated. Allow the mixture to marinate for at least 30 minutes to let the flavors penetrate.
Arrange on the Sheet Pan: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. Spread the marinated chicken thighs and vegetables out in a single layer, making sure the chicken is placed skin-side up for optimal crispiness.
Roast to Perfection: Place the sheet pan in the preheated oven and roast for 35–40 minutes. Halfway through the cooking time, stir the vegetables gently to promote even roasting. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crisp, while the carrots and potatoes are tender and caramelized.

Notes

Marinating the chicken and vegetables for longer than 30 minutes, up to 2 hours, enhances flavor.
For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the marinade.
If you don’t have smoked paprika, regular paprika can be substituted with a slightly different flavor profile.
Use a meat thermometer to ensure the chicken is thoroughly cooked and safe to eat.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dinner
Method: Roasting
Cuisine: American

Keywords: Sheet Pan Chicken Thighs, Roasted Chicken, One Pan Dinner, Easy Chicken Recipe, Roasted Vegetables, Weeknight Meal