Sheet Pan Chicken Thighs made with apples and sweet potatoes is a quick, easy, and healthy way to get dinner on the table.
I sure love dinner recipes that prep quick and then sort of cook themselves. With life so busy and everyone coming and going all the time – I know I sure don’t have the time for elaborate dinners that take a whole lot of “hands-on” time. Can you relate?
Seems everyone these days is trying to cram as much into their days as possible. So that means keeping dinner prep fast and the clean-up even faster is key. This is where simple dinners like this recipe for sheet pan chicken thighs come in to save the day.
I really love the convenience of this recipe. It’s not only one of those that you just sort of toss it on the pan and let the oven do the work. But it’s so family-friendly and super delicious too.
Even the pickiest eaters will love this chicken and the roasted fall veggies too. Feel free to change it up and add other veggie favorites to make this meal different in so many ways.
chicken thigh sheet pan dinner
Here are some commonly asked questions
How to store leftover chicken thighs?
The best way to store any leftovers is to place them in a shallow airtight container and keep them refrigerated. Please use them within 3 days. To reheat, just microwave in a microwave-safe container for 1-2 minutes or until hot.
Why use a shallow container to store the leftovers?
Well, when the container is shallow, the contents chill faster than if you were to use a large, deep container. Ideally, you don’t want it to take too long for the leftovers to get to their chilled/stored temperature.
As I mentioned, if the food remains above about 35 degrees for more than 1 hour after cooking, the bacteria starts to grow.
sheet pan chicken thigh recipes
What to serve with baked chicken thighs
This chicken thigh recipe is so versatile – it can be served with just about anything. But here are a few of the things we like to make these with.
- Roasted Fall Vegetables
- Honey Glazed Carrots
- 30-Minute Dinner Rolls
- Air Fryer Brussels Sprouts
- Easy Cranberry Sauce
- Crusty Artisan Bread
Can this be made in a casserole dish?
Yes, you can make this in a casserole dish. I really love this one because of the recent scares with the glass baking dishes exploding when cooking at high temps. For this reason, I stick with metal or ceramic for baking dinner dishes like this one.
one pan chicken thigh recipes
How to know when chicken is cooked through?
The safest way to know whether the chicken is cooked is to use a meat thermometer.
There are two ways to check – cook the chicken until it reaches an internal temperature of 165F and then wait 3 minutes before carving and eating. You can also cook the chicken until it reaches an internal temperature of 180F and then wait 10 minutes before carving and eating.
Can baked chicken be frozen?
Yes, it can. Place in an airtight container or zip-top bag & label with the date. Use within 1-2 months. To thaw, place in the refrigerator overnight.
What other ways can I use this chicken?
We sometimes like to dice the cooked chicken & place it on a bed of rice with some steamed broccoli. You can also serve this with some baked beans or use the leftover chicken in a casserole.
one pan chicken thighs
Can this be made with boneless chicken?
Yes, you can make this chicken dinner with boneless chicken thighs. Just decrease the cooking time to about 20-25 minutes since it takes less time to cook boneless rather than bone-in.
What pan do you recommend for this recipe?
I really love this baking pan. It is so versatile & works great for almost all my baked recipes like cookies, this chicken & so much more.
sheet pan chicken thighs and veggies
How to make Sheet Pan Chicken Thighs
Chicken
- Preheat the oven to 425F.
- Pat the chicken thighs dry with a paper towel and loosen the skin away from the meat.
- Season the chicken thighs on both sides with salt and pepper.
- In a small bowl, combine the olive oil, softened butter, garlic, and rosemary. Rub the mixture over each chicken thigh, making sure to stuff a little underneath the skin of each thigh (that will help the skin get crispy and keep the thigh moist).
- Place the chicken thighs, skin side up, in the center of the sheet pan. Cook for 10 minutes while you prepare the vegetables.
Vegetables
- Combine the sweet potatoes, olive oil, and garlic in a small bowl.
- Spread the potatoes around the chicken thighs, making sure to place them all in an even layer.
- Bake for 15 minutes.
- Turn the sweet potatoes to the opposite side and add the apple slices to the pan. Cook for an additional 5 minutes, or until the chicken registers 165F on an instant read thermometer.
- Serve immediately. Store any leftovers in an airtight container in the fridge for up to two days.
Ingredients for Sheet Pan Chicken Thighs
Chicken Thighs
- chicken thighs – bone-in skin-on
- olive oil
- butter softened
- garlic – minced
- fresh rosemary – minced
- salt and pepper to taste
Vegetables
- sweet potatoes – cut into ½” pieces
- olive oil
- garlic cloves – minced
- granny smith apples – cut into ½” pieces
NOTES for the Best Sheet Pan Chicken Thighs
- I like chicken thighs because they have more flavor and they stay a bit juicer than breasts– but feel free to use what you have on hand.
- The olive oil will help the chicken and vegetables crisp in the oven.
- Butter will help the chicken brown and keep it moist.
- The garlic is going to add great flavor. If you don’t have fresh garlic, substitute ¼ teaspoon garlic powder per clove.
- Rosemary adds a nice fresh, herby-ness! If you don’t have fresh rosemary, you can substitute sage or thyme– but I highly recommend using fresh herbs in this recipe.
- I like the sweet potatoes in this recipe because they’re a bit sturdier and have a nice earthy sweetness. Feel free to substitute Yukon gold or red potatoes if you prefer.
- Granny smith apples are my preferred apple for this because they add a nice tartness and hold their shape in the oven. Feel free to use whatever apples you have on hand.
Products I love when making roasted chicken and vegetables…
This easy dinner recipe is SUPER SIMPLE and delicious – and if you’re like me, then you maybe already have some of these items on hand
OR maybe you have never made baked chicken and veggies before, & you might be a bit nervous – but you’re going to love this. I have made a list below of the things I absolutely can’t live without when it comes to making this quick dinner recipe.
- cutting board
- large bowl
- mixing spoon
- measuring spoons
- sheet pan
- parchment paper
- olive oil
- meat thermometer
If you love this Easy Sheet Pan Chicken Thigh recipe, you’re going to love these other easy chicken dinners too. Please click each link below to find the easy, printable recipe!
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Sheet Pan Chicken Thighs
Ingredients
Chicken Thighs
- 4 chicken thighs bone-in skin-on
- 1 tablespoon olive oil
- 1 tablespoon butter softened
- 2 cloves garlic minced
- 1 teaspoon fresh rosemary minced
- salt and pepper to taste
Vegetables
- 2 sweet potatoes cut into ½” pieces
- 1 tablespoon olive oil
- 2 garlic cloves minced
- 2 granny smith apples cut into ½” pieces
Instructions
Chicken
- Preheat the oven to 425F.
- Pat the chicken thighs dry with a paper towel and loosen the skin away from the meat.
- Season the chicken thighs on both sides with salt and pepper.
- In a small bowl, combine the olive oil, softened butter, garlic, and rosemary. Rub the mixture over each chicken thigh, making sure to stuff a little underneath the skin of each thigh (that will help the skin get crispy and keep the thigh moist).
- Place the chicken thighs, skin side up, in the center of the sheet pan. Cook for 10 minutes while you prepare the vegetables.
Vegetables
- Combine the sweet potatoes, olive oil, and garlic in a small bowl.
- Spread the potatoes around the chicken thighs, making sure to place them all in an even layer.
- Bake for 15 minutes.
- Turn the sweet potatoes to the opposite side and add the apple slices to the pan. Cook for an additional 5 minutes, or until the chicken registers 165F on an instant read thermometer.
- Serve immediately. Store any leftovers in an airtight container in the fridge for up to two days.
Notes
- I like chicken thighs because they have more flavor and they stay a bit juicer than breasts– but feel free to use what you have on hand.
- The olive oil will help the chicken and vegetables crisp in the oven.
- The butter will help the chicken brown and keep it moist.
- The garlic is going to add great flavor. If you don’t have fresh garlic, substitute ¼ teaspoon garlic powder per clove.
- Rosemary adds a nice fresh, herby-ness! If you don’t have fresh rosemary, you can substitute sage or thyme– but I highly recommend using fresh herbs in this recipe.
- I like the sweet potatoes in this recipe because they’re a bit sturdier and have a nice earthy sweetness. Feel free to substitute Yukon gold or red potatoes if you prefer.
- I use granny smith apples because they add a nice tartness and hold their shape in the oven. Feel free to use whatever apples you have on hand.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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