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Sheet Pan Chicken Thighs

With fresh herbs and a delicious garlic lemon marinade, these sheet pan chicken thighs and potatoes make an amazing weeknight dinner. Your favorite flavors come together in a tasty one-pan dish.
a grey speckled dish with a roasted chicken thigh and potatoes topped with fresh parsley.

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With fresh herbs and a delicious garlic lemon marinade, these Sheet Pan Chicken Thighs and potatoes make an amazing weeknight dinner. Your favorite flavors come together in a tasty one-pan dish.

a grey speckled dish with a roasted chicken thigh and potatoes topped with fresh parsley.

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These oven-baked chicken thighs are a one-pan wonder! Packed with flavor and veggies that are easy to customize, you can truly make this recipe your own.

What Ingredients Do You Need For Sheet Pan Chicken Thighs?

  • Chicken thighs – shocking I know. I used bone-in, skin-on from Butcher Box.
  • Onions & garlic because you’re worth it.
  • Liquids – olive oil and lemon juice.
  • Baby potatoes – take them down in their prime!
  • Spices – basil, oregano, salt, and pepper.
a white bowl of raw chicken thighs on a grey board with lemons, herbs, potatoes, and other ingredients.

Here’s How to Make Chicken Thighs Baked in an Oven

*A detailed and printable recipe card is available at the bottom of the post

You’re going to salt and pepper the chicken thighs because underseasoned chicken is a crime.

Next up: combine chopped herbs, garlic, lemon juice, and olive oil in a deep mixing bowl. Add the chicken thighs and toss to coat. Marinate for at least 30 minutes or up to 36 hours. Sustainability tip: using a bowl means you’re not tossing out a single-use Ziploc after the chicken finishes marinating.

While the chicken is marinating, slice the potatoes in halves or quarters, and give the onions a rough chop. Arrange the marinated chicken on a rimmed baking sheet.

4 photos showing the process of making oven backed chicken thighs.

Add the potatoes and onions to the remaining marinade, and toss to coat. Arrange those on the sheet pan around the chicken. If you have any remaining marinade, go ahead and drizzle that all over the chicken and veggies.

Bake at 425F degrees for 25 minutes on the middle rack, or until the internal temperature of the chicken is 165F degrees. Optional: for even crispier chicken, broil on high for 3-5 minutes in the last few minutes of cooking.

Frequently Asked Questions

How Long Do You Bake Chicken Thighs?

For bone-in skin-on chicken thighs, 25 minutes at 425F seems to be the sweet spot.

Each individual oven and the size of the chicken thighs will vary. To guarantee the chicken is fully (and safely!) cooked to 165F, check the temperature with an instant-read meat thermometer.

Can I Use Boneless Skinless Chicken Thighs?

Yes, absolutely! For boneless skinless chicken thighs, check at 20 minutes.

Can I Substitute Chicken Breasts for Chicken Thighs?

Yes! As chicken breasts can tend to dry out, marinating the chicken for at least 60 minutes will give you better results.

Bake at 425F for 15-17 minutes or until the internal temperature reaches 165F.

The potatoes will take a few extra minutes to roast. So either start baking them first, or remove the finished chicken breasts and continue to roast the potatoes.

Can I Use Other Vegetables?

Absolutely! Substitute or add whatever veggies you’d like. Beets, broccoli, brussel sprouts, cauliflower, asparagus, halved artichokes, butternut squash, etc. Choose your favorites and live your best life.

What to Serve With Oven-Baked Chicken Thighs

An extra side dish of veggies like Chopped Cabbage Salad, Cucumber and Onion Salad, or Green Pea Salad are all great.

And for more carbs (yes please!), Cheesy Garlic Bread, Air Fryer Texas Toast, Stuffing Biscuits, or Pretzel Buns are delicious options.

Pro Tips/Recipe Notes

  • If you use dried herbs instead of fresh ones, reduce the amounts by one-third.
  • Make sure the sheet pan you use has a rim. This keeps the marinade from spilling into the oven.
  • I prefer to not use foil or parchment for most sheet pan meals because I feel that it interferes with the delicious searing action you want for the veggies. For easier cleaning, once the food is removed from the sheet pan, add a little water and stick it back in the warm oven for 10 minutes. It will loosen any stuck-on foods and make it super easy to clean.
a grey sheet pan with roasted chicken thighs, and sliced potatoes and lemons.
a grey speckled dish with a roasted chicken thigh and potatoes topped with fresh parsley.
Print Recipe
5 from 1 rating

Sheet Pan Chicken Thighs

Prep Time10 mins
Cook Time25 mins
Marinating30 mins
Total Time1 hr 5 mins
With fresh herbs and a delicious garlic lemon marinade, these sheet pan chicken thighs and potatoes make an amazing weeknight dinner. Your favorite flavors come together in a tasty one-pan dish.

Ingredients

Instructions

  • Sprinkle chicken thighs with salt and pepper. Set aside.
    2 lbs chicken thighs, 1/2 tsp kosher salt, 1/4 tsp ground black pepper
  • Combine herbs, garlic, lemon juice, and olive oil in a deep bowl.
    1/3 cup olive oil, 1/3 cup lemon juice, 3 tbsp oregano, 3 cloves garlic, 3 tbsp basil
  • Add chicken and toss to coat. Marinate for at least 30 minutes or up to 36 hours. 
  • Preheat oven to 425F degrees.
  • Using tongs, remove chicken from the marinade and place on the sheet pan.
  • Slice potatoes in halves or quarters and toss them in the marinade along with the sliced onions.
    2 lbs potatoes, 1/2 cup onion
  • Using tongs, transfer the potatoes and onions to the sheet pan and drizzle any remaining marinade over the chicken, potatoes, and onions.
  • Bake uncovered for 25 minutes on the middle rack, or until the internal temperature of the chicken is 165F degrees.
  • {optional} Broil on high for 3-5 minutes after the chicken has finished cooking to brown the tops of the chicken thighs.

Notes

  1. If you use dried herbs instead of fresh ones, reduce the amounts by one-third.
  2. Make sure the sheet pan you use has a rim. This keeps the marinade from spilling into the oven.
Nutrition Facts
Sheet Pan Chicken Thighs
Amount Per Serving (1 cup)
Calories 380 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 148mg49%
Sodium 98mg4%
Potassium 1005mg29%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 1g1%
Protein 28g56%
Vitamin A 230IU5%
Vitamin C 24.2mg29%
Calcium 106mg11%
Iron 6.9mg38%
* Percent Daily Values are based on a 2000 calorie diet.

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4 comments on “Sheet Pan Chicken Thighs”

  1. Yum, I made the chicken on its own as I did lemony potatoes on the side. It was great, and super easy!5 stars

  2. Oh my gosh, I can’t wait to have a regular sized oven again! I’m going to make so many of you recipes! The camper oven isn’t big enough to make a meal for feeding a family of nine on a sheet pan ???? we leave Louisiana in 13 days!