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Sheet Pan Chicken Thighs Dinner

Sheet pan chicken thighs roast at 425°F for juicy, golden-crisp skin alongside baby potatoes and colorful broccoli. This hands-off dinner uses one pan, with lemon tucked between pieces for bright flavor.
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Prep Time 10 minutes
Cook Time 30 minutes
resting 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Sheet pan chicken thighs
  • 6 count bone-in, skin-on chicken thighs Use similar size thighs for even roasting.
  • 3 tbsp olive oil Divided between seasoning chicken and roasting potatoes.
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 lb baby potatoes Halved for fast roasting.
  • 2 cup broccoli florets
  • 1 count red bell pepper Sliced.
  • 1 count lemon Sliced.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Toss the chicken thighs with 2 tablespoons olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Toss the potatoes with the remaining olive oil and arrange them on one side of the sheet pan.
  4. Roast the potatoes for 15 minutes to give them a head start, watching for lightly browning edges.
Roast everything together
  1. Add the chicken thighs, broccoli, and bell pepper to the pan in a single layer, spacing pieces apart so they roast rather than steam.
  2. Tuck the lemon slices between the pieces so they warm and release juice during roasting.
  3. Roast for 25–30 minutes at 425°F, until the chicken reaches 165°F and the skin is golden and crispy, rotating the pan once if your oven has hot spots.
Rest and serve
  1. Let the sheet pan rest for 5 minutes before serving to help the juices set and keep the skin crisp.

Notes

Pro tip: keep everything in a single layer and use halved potatoes of similar size so the timing stays on track. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan at 400°F until warmed through. Freezing is not recommended for best texture. For a lower-fat option, use skinless thighs (cook time may be slightly shorter) and increase browning by placing them on the hotter side of the pan.