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Sheet Pan Chicken Thighs

Sheet Pan Chicken Thighs Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 453
Ingredients Method Notes

Ingredients
  

  • 6 bone-in, skin-on chicken thighs
  • 1 large broccoli crown, cut into florets
  • 1 red bell pepper, sliced into strips
  • 1 small red onion, cut into wedges
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • Lemon wedges, for serving

Method
 

  1. Preheat oven to 425°F (220°C) with a rimmed baking sheet inside. Mix 2 tbsp olive oil, paprika, garlic powder, salt, and pepper. Pat chicken dry and coat all over with the spice mixture.
  2. Toss broccoli, bell pepper, and onion on the hot baking sheet with the remaining 1 tbsp olive oil and a pinch of salt, then spread toward the edges.
  3. Place chicken skin side up in the center, leaving space between thighs and keeping skin uncovered.
  4. Roast for 35 to 40 minutes, until chicken reaches 175°F to 180°F (79°C to 82°C) and skin is crisp. Rest 5 minutes, then serve with lemon wedges and pan juices.

Notes

For even crispier skin, refrigerate the seasoned chicken uncovered for 1 hour before roasting. Leftovers reheat best in a 350°F oven or air fryer rather than the microwave.