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Baked chicken thighs with broccoli florets and onions on a single baking sheet.
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Easy Sheet Pan Chicken Thighs Recipe

Sheet pan chicken thighs is a delicious, inexpensive dish you can whip up on busy days. Made with protein-rich, juicy chicken thighs and fresh, crisp broccoli, it's a game-changer for busy weeknights and smart meal preppers. Prep for only 10 minutes and leave the rest to your oven. Minimal prep, minimal cleanup, and everything roasts together so you get all those savory flavors mixed perfectly!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Keyword: sheet pan chicken thighs
Servings: 6 servings
Calories: 375kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

Instructions

  • Preheat your oven to 425 °F and line a sheet pan with parchment paper for easier clean up.
  • Mix 2 tablespoons olive oil with mustard, lemon juice, garlic, paprika, salt, and pepper. Toss the chicken thighs in this mixture until fully coated. In a separate bowl, toss the broccoli florets with the remaining olive oil, plus an extra pinch of salt and pepper.
  • Arrange the chicken thighs on one side of the sheet pan and the broccoli on the other side. Try to get everything in an even layer, leaving space between each chicken thigh.
  • Bake for 30-35 minutes until the chicken reaches an internal temperature of 165 °F and the skin is golden brown. Stir the broccoli halfway through cooking for even roasting.
  • Crisp the skin under the broiler for 1-2 minutes, watching carefully to avoid burning the broccoli. I usually remove the broccoli first, so I don’t have to worry about it burning.
  • Garnish with lemon wedges and serve.

Notes

  • Cut the broccoli evenly to make sure everything cooks at the same rate.
  • If you have extra time, let the chicken sit in the marinade for 30 minutes (or overnight) in the fridge.
  • Avoid overcrowding. Give the chicken and broccoli space to roast; otherwise, they’ll steam and turn soggy.
Serve: Serve over rice, quinoa, mashed potatoes, or cauliflower rice to catch all the savory juices. Warm low-carb or regular bread can also round out the plate.
Store: Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. To reheat, warm in a 350 F oven until heated through. If frozen, let it thaw overnight in the fridge first for best texture.

Nutrition

Calories: 375kcal | Carbohydrates: 9g | Protein: 21g | Fat: 29g | Saturated Fat: 6g | Sodium: 367mg | Fiber: 3g | Net Carbohydrates: 6g
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