Sheet Pan Chicken Thighs and Veggies Recipe
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Jump to RecipeThis sheet pan chicken thighs and veggies recipe is an easy, hearty, and simple dinner recipe that cooks in 30 minutes on one pan! A fantastic dinner for the whole family, this simple versatile dinner is a fantastic foolproof recipe for an easy weeknight meal.
If you’re looking for an inexpensive and yummy dinner for the whole family, this simple one pan chicken thighs recipe hits the spot every time. I love serving this easy chicken over steamed rice of noodles, or with a side of crispy oven baked potatoes.
Hello easy weeknight dinners – this one-pan chicken is easy to prep, simple to cook, and a delight to enjoy! We’re always looking for quick and easy recipes to whip up on a busy weeknight, and these delicious chicken thighs turn out perfect every time!
This recipe is super versatile – you can use almost any veggies you have on hand. I gave this recipe a Mediterranean spin by using orange peppers, tomatoes, summer squash, onions, and kalamata olives – but any small cut vegetable works great. You could use carrots, potatoes, broccoli, butternut squash, or asparagus for an easy weeknight dinner.
This Sheet Pan Chicken Thighs and Veggies Recipe Is
- Bright
- Fresh
- Flavorful
- Easy to Make
- Simple
- Flavorful
- Baked On one Tray!
- Ready in 30 Minutes
What’s In This Oven Baked Chicken Thighs and Vegetables Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Chicken Thighs – I love using boneless, skinless chicken thighs for this recipe. They are tender and I find they have more flavor than chicken breasts.
- Onion
- Bell Pepper
- Squash or Zucchini – I actually used both for this recipe as I had them on hand.
- Cherry Tomatoes
- Kalamata Olives: make sure they are pitted! I love the rich briny flavor of these kalamata olives, which have a purple hue and a really nice flavor. These Greek olives are fantastic for adding to salads, to dips, or just as a quick snack. I
- Olive Oil
- Garlic
- Oregano: a spice I always put in my salad dressings, marinades, or soups! Dried oregano has a bright and earthy flavor, and goes so well with the vegetables.
- Whole Grain Mustard – for a really nice flavor and texture. Using a really good mustard makes all the difference, so don’t use basic yellow mustard for this recipe.
How To Bake Chicken Thighs In the Oven
- Preheat the oven to 425 degrees Fahrenheit. Line a 13×18 sheet pan with parchment paper.
- Add the boneless, skinless chicken thighs to the pan. Around them, add the chopped squash or zucchini, onions, bell pepper, tomatoes, and kalamata olives.
- In a separate bowl, add the olive oil, lemon juice, minced garlic, oregano, mustard, and salt & pepper. Whisk well, and pour the dressing over the chicken and vegetables.
- Bake the chicken for 30-40 minutes, until browned. The chicken should reach an internal temprature of 165 grees Fahrenhiet, which you can check using a meat thermometer.
- Remove chicken from oven and serve over rice, noodles, or roasted potatoes – enjoy!
A Great Keto or Low Carb Chicken Recipe
If you are on a ketogenic diet or choose to eat low carb, sheet pan meals can be a great way to stick to your diet while making dinner for the whole family! This sheet pan chicken and veggies recipe is low in carbohydrates, making it a great and tasty choice for dinner.
Eating low carbohydrate meals can be a great way to control blood sugar and improve cholesterol levels. Browse all of our keto and low carb recipes here to find you next favorite.
Dietary Modifications
- This recipe is gluten free, but please ensure any chicken or spices you use are certified gluten free if you have an allergy.
- This recipe is low in carbohydrates, but you can swap out any vegetables to make it lower in carbs if desired.
More Modern Chicken Recipes You’ll Love
- Coconut Chicken Curry Soup Recipe
- Instant Pot Whole Chicken and Potatoes Recipe
- Tortilla Soup with Rotisserie Chicken
- Low Sodium Chicken Marinade
- Instant Pot Chicken Marbella
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Sheet Pan Chicken Thighs and Veggies
Equipment
- Sheet Pan
Ingredients
- 2 lbs chicken thighs boneless & skinless
- 1 sweet onion chopped
- 1 bell pepper seeded and chopped
- 1 summer squash chopped, or zucchini
- 8 ounces cherry tomatoes
- 1 cup kalamata olives
- 1 tablespoon olive oil
- 2 lemons juiced
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 tablespoon whole grain mustard
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a 13×18 sheet pan with parchment paper.
- Add the boneless, skinless chicken thighs to the pan. Around them, add the chopped squash or zucchini, onions, bell pepper, tomatoes, and kalamata olives.
- In a separate bowl, add the olive oil, lemon juice, minced garlic, oregano, mustard, and salt & pepper. Whisk well, and pour the dressing over the chicken and vegetables.
- Bake the chicken for 30-40 minutes, until browned. The chicken should reach an internal temprature of 165 grees Fahrenhiet, which you can check using a meat thermometer.
- Remove chicken from oven and serve over rice, noodles, or roasted potatoes – enjoy!
Nutrition
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I often use chicken thighs instead of the breast, much tastier to me. This mix of meat and vegetables was excellent
Easy to make. Great to eat