I guarantee you will fall madly in love with this recipe for herbed sheet pan chicken thighs. This dish is absolutely delicious, but mostly, it’s easy to make. It is a perfect meal for busy nights when you want home-cooked food, but don’t want to stand over the stove. I love meals like this to make when I want something yummy but not difficult to throw together.
Sheet Pan Chicken Thighs
My son is a teen now and over the last few years, we have slowly been introducing him to more recipes and kitchen tips. One of his favorite things to make is sheet pan meals. They are fast for him to prep, relatively hands-off, and typically, as long as you tend the oven as directed, pretty foolproof. That’s why I love this recipe. Super easy for even him to make, plus delicious!
I like all in one sheet pan meals. This one doesn’t have as many vegetables as some, but it’s still a great choice that is easy to add other items alongside. As with most of the recipes I share here, feel free to adjust them to suit your family and their preferences.
What Vegetables Can I Add to This Sheet Pan Dinner?
You can really add any vegetables you want with this recipe. I love the onions and my husband always begs for roasted mushrooms. When baking vegetables, you may want to check roasting recipes for times to add them to the pan if you want your vegetables a bit more al dente. Below are a few vegetables we’ve added to this with great success.
- Cubed potatoes, turnips, parsnips, or beets
- Broccoli, cauliflower, or carrots
- Brussels sprouts, asparagus, or green beans
- Squash, zucchini, or eggplant
- Tomatoes, bell pepper, or jalapenos
Do I Use Bone In or Boneless Chicken Thighs?
For this version of a sheet pan chicken thigh recipe, I used boneless chicken thighs with skins still attached. Typically, you will find either bone in with skin, or boneless skinless in the grocery store. You can ask at the butcher counter to have the bones removed, or you can buy bone in and remove the bone before cooking.
You can use boneless skinless chicken thighs, but I would recommend baking at a lower heat for 10-15 minutes longer to ensure they do not dry out. If you prefer chicken breasts, you could also use those and adjust the cooking time as needed depending upon their thickness.
Variations on Chicken Seasoning
This blend of herbs, mustard, sugar, and lemon is a favorite for chicken. It provides a nice bit of brightness from the lemon and mustard but also has a depth of flavor from the paprika. This combination also pairs beautifully with the roasted onions and mushrooms. If you prefer something different, feel free to substitute for your own preferred flavors.
You can use any of the following combinations for different flavors complimentary to chicken.
- Taco seasoning with lime juice and ranch dressing in place of the mustard and lemon juice.
- Barbecue seasoning and sauce.
- Fresh herbs instead of dried in place of the Italian seasoning blend.
- Lemon pepper in place of the Italian seasoning.
- Substitute yogurt for the mustard, and use Greek seasoning or Indian seasoning for different bright flavors.
How do You Know Chicken Thighs are Done Cooking?
Chicken is safe to eat once it reaches 165ºF internal temperature. When baking chicken like this recipe, you can cook to 160ºF and then allow to rest outside the oven before cutting and usually reach the safe 165ºF temperature.
To get the most accurate temperature reading, I recommend investing in a good quality meat thermometer. There are many options on the market that allow you to place a probe in the chicken thigh while it cooks. These usually have a lead attached to the thermometer that attaches outside the oven door for easy access.
If you do not have a meat thermometer, you can check to see that the juices run clear when you cut into the chicken thigh. I much prefer the temperature method, but do realize that it isn’t always possible.
- Chicken thighs
- Italian seasoning
- Olive oil
- Lemon zest
- Lemon juice
- Dijon mustard
- Garlic cloves
- Brown sugar
- Red onion
- Cremini mushrooms
- Black Pepper
How to Make Sheet Pan Chicken Thighs
In a large bowl, combine the chicken thighs with the Italian seasoning blend, paprika, 2 tablespoons olive oil, 2 tablespoons lemon juice, lemon zest, mustard, garlic, and brown sugar. Mix this combination until all pieces of chicken are coated completely.
Cover the chicken and set aside in the refrigerator for 30 minutes to marinate.
About 10 minutes before you plan to bake the chicken you will preheat your oven to 400ºF and line a baking sheet with parchment paper or a silicone baking mat. You may also spray with nonstick pan if you prefer.
In a separate bowl, whisk together the remaining lemon juice, rest of the olive oil, salt, and pepper.
Add the prepared onion and mushrooms to this lemon marinade and cover then set aside.
Remove the chicken thighs from the refrigerator after 30-minutes, and place in a single layer onto the parchment-lined sheet pan.
Add the onions and mushrooms around the chicken pieces.
Bake for 30-35 minutes or until the internal temperature reaches 165ºF.
You may broil for 2-3 minutes to add color and crisp the chicken skin just before removing.
Let the chicken rest for 5 minutes before serving with your preferred sides.
More Easy Chicken Recipes
If you are looking for more ideas to add to your meal plan, look no further than these great chicken recipes. These are sure to please a crowd!
- Roasted Chicken with Garlic Butter
- Buffalo Chicken Enchiladas with Celery Fennel Salad
- Slow Cooker Sweet BBQ Pulled Chicken Sandwiches
- Baked Stuffed Chicken Breasts with Lemon Garlic Spices
When I cook with a sheet pan or cookie sheet, I almost always line them with a silicone baking mat. These are one of my best kitchen investments for keeping food from sticking and making cleanup easier. If you haven’t invested in these yet, try one now. You’ll never go back!
- 2 lb chicken thighs
- 1 tbsp Italian seasoning
- 1 tbsp paprika
- 5 tbsp olive oil, divided
- Zest of one lemon
- 4 tbsp lemon juice, divided
- 2 tbsp Dijon mustard
- 2 tbsp brown sugar
- 1 red onion, sliced into wedges
- 8 oz cremini mushrooms, quartered
- 1 tsp salt
- 1/2 tsp black pepper
- In a large mixing bowl, combine the chicken with Italian seasoning, paprika, 2 tablespoons olive oil, 2 tablespoons lemon juice, zest of one lemon, dijon mustard, garlic, and brown sugar coating the chicken well;
- Cover the chicken and refrigerate for 30 minutes;
- 10 minutes prior to cooking the chicken, preheat the oven to 400ºF and line your baking sheet with a silicone baking mat or parchment paper;
- In a separate bowl, whisk together the remaining lemon juice and olive oil with salt and pepper then add the mushrooms and onions to this mixture and cover;
- Place the chicken thighs in a single layer on the baking sheet;
- Add the onions and mushrooms around the chicken thighs on the baking sheet;
- Place in the oven and bake for 30-35 minutes or until the internal temperature reads 165ºF;
- Broil for 2-3 minutes to crisp the skin if desired, then allow the chicken to sit for 5 minutes before serving.
This recipe can be used with both bone-in chicken thighs and boneless skinless chicken thighs if desired. See notes within the blog post for tips on proper cook times if changing the cut of meat.
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Amount Per Serving: Calories: 467Total Fat: 33gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 194mgSodium: 794mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 37g