These delicious chicken thighs are so tender and crispy with a variety of seasonal vegetables all roasted in one-sheet pan making it a super easy meal.
Who doesn’t like to a SUPER EASY dinner that is SUPER TASTY…if you haven’t made a meal using the one-pan technique, I highly recommend it! This super easy meal was put together with bone-in, skin-on chicken thighs and vegetables that I knew I needed to use up in my refrigerator and pantry.
This one-sheet pan recipe is one that doesn’t require a lot of time or effort. It is easy when you use ingredients that are in easily accessible and better yet, if they are in season and locally grown. In this recipe, I added broccoli, cauliflower, baby potatoes, red onion and cherry tomatoes.
INGREDIENTS YOU WILL NEED FOR THIS RECIPE
Chicken: choose chicken thighs and legs with bone-in and skin-on to get a crispy and golden texture on the chicken and my preference is hormone and antibiotic free.
Rub for the chicken: garlic powder, onion powder, paprika, thyme, salt and pepper
Vegetables: mini potatoes, broccoli, cauliflower, cherry tomatoes, garlic and red onion
Extra virgin olive oil: I highly recommend a good quality olive oil when it comes to cooking delicious meal.
WHAT MAKES THIS DISH SO DELICIOUS
Whenever you make a rub or marinade for a recipe to add to your meat or poultry, it can add so much flavour to a dish. In this case, combining a simple rub and letting the oven do it work, creating a crispy and tender chicken thighs. If you find the chicken thighs are not as crispy as you like, you can increase your heat to 425 degrees Fahreinheit for about 5-10 minutes at the end and that should give it a crispy texture.
I will always encourage and completely in favour of using fresh local produce in our cooking. It is such a game-changer when it comes to flavour, texture and colour. For this recipe I was able to use local greenhouse cherry tomatoes and mini potatoes.
A FEW SUGGESTIONS FOR YOU
- Cooking vegetables: To avoid broccoli from getting overcooked, cut the florets in large piece. This way they won’t become limpy and they create a crispy texture.
- Cooking chicken: when roasting chicken in a sheet-pan, it gives the chicken a crispy exterior and yet the chicken will come out of the oven juicy and tender inside. Make sure you coat the chicken well with the olive oil and then add then sprinkle the rub over the chicken thighs. The olive oil will help the chicken become crispy and the rub will add colour and lots of yummy flavour which we all love!
- Purchasing Chicken: I prefer to buy organic or hormone and antibiotic free chicken and meats. One of the many reasons, is local farmers treat their animals in much better environment, the meat is fresher and in my opinion it taste better and finally the animals are fed without animal byproducts. If you never have purchased hormone and antibiotic meats, I highly recommend you give it a try. It may cost you a little extra, but today, there are so many grocery stores, and butchers that offer these options, for a better price.
HOW TO MAKE THIS DELICIOUS RECIPE
In a small bowl, mix together garlic powder, onion powder, paprika, thyme, salt and pepper. Set aside. Line a cooking sheet with foil and drizzle with olive oil, then lay the chicken thighs on the cooking sheet. Drizzle and spread the chicken thighs with 1 tablespoon of olive oil. Then coat the chicken thighs evenly with the rub.
Add the vegetables in a large bowl and coat with olive oil, salt and pepper. Distribute throughout the pan around the chicken thighs. By placing the vegetables around the chicken pieces, they will absorb some of the chicken flavours, making them super tasty!
Bake for another 20-25 minutes until the chicken thighs are cooked through, and crispy on the surface and the vegetables are tender. Serve immediately and garnish with fresh parsley if desired.
STORING AND REHEATING: I recommend eating all the vegetables when freshly cooked since roasted vegetables are not as appetizing when reheated. The chicken thighs are perfectly good and delicious to reheat and enjoy as leftovers. They make great lunches or picnics and can be easily enjoyed cold.
Easy Sheet-Pan Crispy Chicken Thighs with Roasted Vegetables
Equipment
- sheet pan
Ingredients
- 4 bone-in, skin-on chicken thighs (organic hormone/antibiotic free)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp chili powder (add 1/4 tsp for less spice)
- 1/2 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- 5-6 mini potatoes, cut in half
- 1 cup broccoli florets, cut in large pieces
- 1 cup cauliflower florets, cut in pieces
- 12-15 cherry tomatoes
- 1/4 red onion, sliced
- 3 garlic cloves, sliced
- 2 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Preheat oven to 400°F.
- In a small bowl, mix together garlic powder, onion powder, paprika, thyme, salt and pepper. Set rub aside. Line a sheet pan with foil and drizzle with olive oil, then lay the chicken thighs on the sheet pan. Drizzle and spread the chicken thighs with 1 tablespoon of olive oil. Then coat the chicken thighs evenly with the rub.
- Add mini potatoes, broccoli florets, cauliflower florets, cherry tomatoes, red onion and garlic in a large bowl and coat with olive oil, salt and pepper. Distribute throughout the pan around the chicken thighs. By placing the vegetables around the chicken pieces, they will absorb some of the chicken flavours, making them super tasty.
- Bake for another 20-25 minutes until the chicken thighs are cooked through and crispy, golden in colour and the vegetables are crunchy yet tender.
- Garnish with parsley. Enjoy!
