If you love easy weeknight dinners that offer maximum flavor with minimal fuss, my sheet pan chicken thighs recipe was made for you. Succulent, BBQ-glazed chicken thighs roast alongside baby potatoes, sweet corn, and fresh green beans, all in one pan for an effortless meal that feels both hearty and wholesome.
I love a sheet pan supper. The cleanup is so simple. My daughter has been making my sheet pan salmon for her friends recently, and they love her cooking. Often, I find that chicken wings are on sale at the same time chicken thighs are so I will make grilled chicken wings as an appetizer the same week.
Ingredients:
The beauty of my recipe is in its balance; crispy, golden chicken thighs, tender roasted potatoes, and perfectly cooked veggies all come together on one pan. The sweet-smoky BBQ glaze ties it all together, making cleanup a breeze and the flavors unforgettable.
Recipe Card?
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Instructions
Looking to get a head start? You can prep the veggies and season the chicken up to 24 hours ahead. Store them separately in the fridge, then assemble and bake when ready. Brushing the sauce on right before baking prevents it from drying out.
Prep the Pan and Oven
Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with foil or parchment paper for effortless cleanup.
Season the Potatoes
Spread halved baby potatoes on one-third of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, salt, and pepper, and toss well.
Add Chicken And Veggies
Drizzle the vegetables with olive oil and season everything with salt, pepper, and paprika.
Brush With BBQ Sauce
Brush each generously with BBQ sauce on both sides of the thighs.
Bake and Finish
Bake for 30-35 minutes, until chicken reaches 165°F (74°C) and skin is crisp. Broil the chicken 2-3 minutes for caramelization if desired.
Did you make this recipe?
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Tips for using boneless chicken thighs in this recipe
Using boneless chicken thighs in your sheet pan chicken thighs recipe is definitely possible and can be a great option if you prefer quicker cooking and easier serving without bones. Here are my suggestions on how to adjust the recipe.
- Cooking Time: Boneless chicken thighs cook faster than bone-in ones. Instead of 30-35 minutes, start checking doneness around 25-28 minutes. Use a meat thermometer to confirm the internal temperature reaches 165°F (74°C).
- Skin Crispiness: If using boneless, skin-on thighs, you can still achieve crisp skin by placing them skin side up and brushing with BBQ sauce as usual. If skinless, consider adding a light coating of olive oil for moisture.
- Even Cooking: Arrange boneless thighs with some space between them so heat circulates well, helping them cook more evenly and avoiding steaming.
- Vegetable Timing: Since boneless thighs may cook faster, keep an eye on the potatoes and veggies. You can add vegetables from the start as usual, or add them slightly later if you want to ensure they don't overcook.
- Flavor Absorption: Because boneless thighs cook faster, the BBQ sauce glaze may be less caramelized but still flavorful. You may brush on an extra layer of sauce a few minutes before finishing cooking.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Storage and Reheating
Leftovers taste even better the next day. Let everything cool slightly, then store in airtight containers for up to 4 days in the fridge. Reheat in the oven at 350°F to preserve crispness, or use and air fryer for a faster option.
Ingredients
- 1½ Pound baby potatoes halved
- 2 Tablespoon Olive Oil
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 6 chicken thighs bone-in, skin-on
- 1 Teaspoon Paprika
- ¾ Cup BBQ sauce homemade or store-bought
- 12 Ounces green beans trimmed
- 3 mini corn on the cob or 3 small ears of corn, halved if needed
- Optional garnish: chopped fresh parsley
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or foil for easy cleanup.
- Place the halved baby potatoes on one-third of the sheet pan. Drizzle with 1 tablespoon olive oil, sprinkle with garlic powder, salt, and pepper. Toss to coat.1½ Pound baby potatoes, 2 Tablespoon Olive Oil, 1 Teaspoon Garlic Powder, 1 Teaspoon Salt, ½ Teaspoon Black Pepper
- Nestle the chicken thighs in the center of the pan. Season with salt, pepper, and paprika. Brush both sides generously with BBQ sauce.6 chicken thighs, 1 Teaspoon Paprika, ¾ Cup BBQ sauce
- Add green beans and mini corn on the cob to the remaining third of the pan. Drizzle with the remaining olive oil and season lightly with salt.12 Ounces green beans, 3 mini corn on the cob
- Bake for 30 to 35 minutes, or until the chicken reaches 165°F internal temperature and the skin is golden and crisp. Potatoes should be fork-tender, and the corn lightly roasted.
- For extra caramelization, broil (just the chicken) for 2 to 3 minutes at the end of cooking.
- Garnish with chopped parsley before serving, if desired.Optional garnish: chopped fresh parsley
Nutrition
I am Sarah Mock. Welcome!
Sarah Mock is a classically trained Chef and a graduate of Johnson & Wales University. A culinary blogger for 17 years, Sarah helps the home cook prepare her recipes with professional results.
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