Sheet Pan Chicken Thighs (Juicy and Crispy One Pan Dinner)

This sheet pan chicken thighs recipe is everything you want in a weeknight dinner — juicy, golden-brown chicken and perfectly roasted vegetables, all cooked together on one pan. The lime-garlic marinade infuses the chicken with bold flavor while the veggies soak up all those delicious drippings, making every bite savory, zesty, and satisfying. It’s an easy one-pan chicken dinner that’s simple to prep, quick to clean up, and packed with flavor. Whether you’re new to sheet pan meals or already obsessed with them, this one will quickly become a go-to. If you’ve tried my Crispy Fried Chicken Thighs or BBQ Chicken Thighs, you know I’m all about easy, flavor-packed chicken thigh recipes — and this one might be the most convenient of them all.

Why I Love This Sheet Pan Chicken Thighs Recipe

I love creating recipes that are convenient and simple yet full of flavor, and this sheet pan chicken thigh dinner checks every box. It’s been a staple in my kitchen for years — the kind of meal I throw together when I want something homemade but don’t want to spend all night cooking or cleaning up.

The magic of this recipe is in its simplicity. Bone-in, skin-on chicken thighs roast up juicy inside and crispy on the outside, while carrots, onions, and potatoes caramelize underneath, soaking in the seasoned drippings for extra flavor. The lime and garlic marinade adds a tangy brightness that makes it taste fresh and vibrant, not heavy — even though it’s hearty enough to be a full meal.

It’s one of those fail-proof dinners that looks like you put in way more effort than you did. The chicken and veggies cook on the same pan, making it perfect for busy weeknights, meal prep, or family dinners. You’ve got everything you need — protein, veggies, and starch — roasted to golden perfection with minimal effort and maximum flavor.

If you’re new to sheet pan cooking, start here. Once you try this recipe, you’ll see why it’s the one I make over and over again — and why it’s the one I reach for whenever I need a quick, comforting dinner that never disappoints.

Ingredients You’ll Need

• 7–8 bone-in, skin-on chicken thighs (about 2 lbs)
• 2 large carrots, peeled and sliced into rings
• 2 small to medium onions, cut into large chunks
• 1 lb potatoes, cut into 1-inch cubes
• 2 tablespoon olive oil
• 2 tablespoon lime juice (or lemon juice)
• 1 teaspoon paprika
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 teaspoon salt (plus extra for seasoning veggies)

How To Make Sheet Pan Chicken Thighs

Step 1: Preheat & Make the Marinade

Preheat your oven to 425°F (220°C). In a medium bowl, whisk together olive oil, lime juice, paprika, cumin, garlic powder, oregano, pepper, and salt.

Step 2: Prep the Vegetables

Arrange carrots, onions, and potatoes on a large rimmed baking sheet. Drizzle with 2 teaspoons of the marinade and season with an extra ¼–½ teaspoon salt and pepper. Toss to coat evenly and spread into a single layer.

Step 3: Add the Thighs

Place chicken thighs on top of the veggies, skin-side up. Rub the remaining marinade evenly over the chicken, making sure it’s fully coated.

Step 4: Roast the Chicken

Bake for 30–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. The vegetables should be tender and caramelized.

Step 5: Serve Warm

Let rest for 5 minutes, then serve straight from the pan for an easy, family-style dinner.

Expert Tips for The Best Sheet Pan Chicken Thighs

• Use bone-in, skin-on chicken thighs for the best flavor and texture. Bone-in thighs stay juicy and flavorful, while the skin crisps up best in the oven. Boneless cuts cook faster but tend to dry out. That golden, crispy skin is where all the flavor is — and it protects the meat from overcooking.
• Marinate briefly for maximum flavor. Even 15–20 minutes in the lime-garlic marinade makes a noticeable difference. The acid in the lime helps tenderize the chicken, and the spices soak into the meat. If you have the time, marinate for up to an hour for a deeper, more developed flavor.
• Cut the vegetables evenly for perfect roasting. Keep your carrots, potatoes, and onions around 1-inch thick so they roast at the same rate. Uniform cuts ensure even cooking — smaller pieces can burn before the chicken’s done, while larger chunks may stay undercooked.
• Don’t overcrowd the pan. Give the chicken and vegetables space on the pan! Overcrowding traps steam and prevents proper browning. Use a large, rimmed baking sheet and spread everything in a single layer so the heat can circulate and crisp up every piece.
• Roast at a high temperature for crispy, caramelized results. 425°F (220°C) is the sweet spot for sheet pan dinners. The high heat gives you crispy chicken skin and caramelized veggies without drying anything out. Lower oven temps will cook the chicken, but won’t create that irresistible golden color or texture.
• Don’t waste those flavorful drippings. The real secret to this dish is in the pan drippings. As the chicken roasts, it releases juices and fat that coat the vegetables, seasoning them naturally. This means every bite of potato and carrot is rich, savory, and perfectly seasoned — no sauce required.
• Finish with fresh herbs for brightness. A sprinkle of fresh parsley, cilantro, or thyme right before serving adds color, aroma, and a fresh contrast to the roasted flavors. It’s a simple touch that makes the dish look and taste restaurant-worthy.
• For extra-crispy skin, use the broiler at the end. After roasting, switch the oven to broil for 2–3 minutes. This step gives the chicken skin an extra-crisp finish that rivals fried chicken. Keep a close eye — it only takes a few seconds to go from golden brown to burnt.
• Rest before serving. Let the chicken rest for 5 minutes after removing it from the oven. This allows the juices to redistribute, keeping every bite tender and juicy.

Flavor Variations

One of the best parts about this sheet pan chicken thighs recipe is how easy it is to customize. Once you master the base version, you can switch up the marinade and vegetables for endless flavor combinations. Here are some of my favorites:

• Mediterranean Sheet Pan Chicken: Add sliced bell peppers, red onions, and kalamata olives to the pan. Finish with a sprinkle of feta cheese and fresh parsley before serving. The salty olives and creamy feta perfectly balance the juicy chicken and roasted veggies.
• Honey Garlic Chicken Thighs: Stir 1 tablespoon honey and 1 teaspoon soy sauce into the marinade for a sweet and savory twist. The honey caramelizes beautifully in the oven, giving the chicken a sticky glaze and irresistible flavor.
• Smoky Paprika Version: Replace the regular paprika with smoked paprika and add a pinch of chili powder. The smoky, slightly spicy flavor gives this version a barbecue-like depth — no grill required. You can even drizzle hot sauce on top after cooking for more spice.
• Lemon Herb Chicken: Swap the lime juice for fresh lemon juice and mix in chopped thyme, oregano, or rosemary. The lemon brightens the dish, and the herbs make it taste like something you’d get at a cozy Italian bistro.
• Spicy Cajun Chicken: Add 1 tablespoon Cajun seasoning to the marinade for bold Southern-style flavor. It’s the perfect balance of smoky, spicy, and savory — amazing with roasted potatoes or corn on the cob.
• Sheet Pan Chicken Thighs and Veggies: For an easy, colorful variation, toss in your favorite seasonal vegetables — like zucchini, bell peppers, sweet potatoes, asparagus, or broccoli. Just make sure everything’s cut evenly so it roasts at the same rate as the chicken.

Sheet Pan Chicken Thighs FAQs

Can I use boneless chicken thighs?

Yes — boneless chicken thighs work great in this sheet pan chicken recipe, but they cook faster. Reduce the baking time to 25–30 minutes or until the internal temperature reaches 165°F (74°C). Since they don’t have skin, brush them with a little extra oil or marinade before baking to help them brown and stay juicy.

Can I use chicken breasts instead?

You can substitute chicken breasts, but they tend to dry out more easily than thighs. If using them, bake until they reach an internal temperature of 160°F (71°C) and then let them rest for 5 minutes before serving. The carryover heat will bring them up to the safe 165°F mark without overcooking. Boneless, skinless breasts also pair well with the lime-garlic marinade for extra moisture and flavor.

Can I add more vegetables to the pan?

Absolutely! That’s one of the best parts of a sheet pan chicken dinner. Broccoli, zucchini, bell peppers, sweet potatoes, and asparagus all roast well. Just make sure everything is cut to roughly the same size (about 1-inch pieces) so they cook evenly. If you’re adding quicker-cooking veggies like zucchini or asparagus, toss them on halfway through the bake time.

Can I make this recipe ahead of time?

Yes! This sheet pan chicken thighs recipe is perfect for meal prep. You can marinate the chicken and chop the veggies up to 24 hours in advance. Keep them stored separately in airtight containers in the fridge, and when you’re ready to cook, simply assemble everything on the pan and bake fresh.

How do I store leftovers?

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 375°F (190°C) for 10–12 minutes until warmed through and the skin crisps back up. Avoid microwaving if possible — it can make the chicken rubbery and the veggies soggy.

Can I make this in an air fryer?

Yes! This recipe adapts perfectly to the air fryer. Cook chicken thighs at 375°F (190°C) for about 20–25 minutes, flipping halfway through for even browning. Add vegetables during the last 10 minutes of cooking so everything finishes at the same time. It’s a faster, smaller-scale version of the same delicious sheet pan meal.

Can I freeze cooked chicken thighs?

Definitely. Let the cooked chicken cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer-safe bag or container. It’ll keep for up to 3 months. To reheat, thaw overnight in the fridge and warm in the oven at 375°F for about 10 minutes.

What should I serve with sheet pan chicken thighs?

This dish is a meal on its own, but it pairs well with garlic bread, rice, or a simple house salad. For something heartier, add a side of creamy mashed potatoes or pasta tossed with olive oil and herbs.

My Final Thoughts on This Sheet Pan Chicken Thighs Recipe

This sheet pan chicken thighs recipe is simple, flavorful, and the ultimate one-pan dinner. The lime-garlic marinade adds brightness, the chicken stays juicy, and the roasted veggies soak up all the drippings for a satisfying, full meal. Whether you’re cooking for a weeknight dinner or meal prepping for the week, this dish delivers on both flavor and convenience every single time.

More Easy Chicken Dinner Recipes To Try

• Italian chicken cutlets
• Chicken pot pie with crescent rolls
• Cheesy garlic chicken wraps
•  Baked chicken leg quarters
• Oven baked chicken cutlets