These Sheet Pan Chicken Thighs roast up juicy and golden with butternut squash, Brussels sprouts, and red onion all on the same pan. I love sheet pan meals because they’re super easy to throw together, budget-friendly, and great for feeding the family or stocking the fridge with leftovers for the week. This one is packed with warm, autumnal flavors from smoked paprika, dried thyme, garlic, and even a little cinnamon, but it absolutely works year-round, too. And at just $2.66 per serving, it’s perfect for a busy weekday night or a relaxed, comfy weekend meal at home!
One Pan, Plenty of Flavor
I made sure these sheet pan chicken thighs and veggies were as simple and easy as they possibly could be, but that doesn’t mean I skimped on flavor. I chose to roast everything at a very high heat (450°F) on purpose. That high heat gives the chicken skin a chance to crisp up and helps the vegetables brown and caramelize around the edges. As the chicken roasts, it also releases its savory juices onto the pan, where they mingle with the seasonings and coat the veggies in all that rich, glossy, deeply savory goodness.
Another little move I make is brushing the seasoned oil underneath the chicken skin, not just over the top. That gets the seasoning right onto the meat, so you’re not relying on the crispy skin to do all the heavy lifting flavor-wise. There’s also no marinating, no precooking, and no extra step halfway through this recipe. And because everything cooks on one pan, there’s less cleanup and more time to enjoy dinner!
Recipe Success Tips
- Use the vegetables you have. I chose butternut squash, Brussels sprouts, and red onion because they’re all great for roasting, but this is also a perfect clean-out-the-fridge dinner. Potatoes, parsnips, rutabaga, or carrots can all go in from the beginning. If you have quicker-cooking veggies like tomatoes, zucchini, or summer squash to use up, add them about halfway through so they don’t burn or turn too mushy before the chicken is ready.
- Keep your vegetable pieces consistent. I probably sound like a broken record here, but like I mentioned in my gnocchi with sausage and fall vegetables recipe, size really matters with sheet pan dinners! For this recipe, I small-dice the butternut squash into ~½-inch cubes, halve the Brussels sprouts, and medium-slice the red onion (about ½-inch thick slices). Keeping everything fairly uniform helps the vegetables cook through within the timing I’ve specified, so you’re not left with crunchy squash next to overcooked onion.
- Don’t worry if the pan looks pretty full. I pack a lot of veggies on this sheet pan, and that’s okay! They release some steam as they roast, which helps everything soften and cook through. The vegetables and edges exposed to the high heat still get those lovely browned, caramelized spots, so you get a nice mix of tender and roasted textures.
- Check the chicken with a thermometer. Chicken thighs can vary quite a bit in size, so I start checking them toward the end of the cooking time rather than relying on color alone. Insert an instant-read thermometer into the thickest part without touching the bone. Once it reaches 165°F, the chicken is safely cooked.
- Play around with the seasoning. I went fully in on the warm, cozy flavors with smoked paprika, garlic powder, chili powder, cinnamon, and dried thyme, but you can absolutely change the spice blend to suit what you have. Most dried herbs, onion powder, or a little nutmeg, allspice, ginger, or clove would work nicely. Just go lightly with the stronger spices. A little can quickly become a lot!
Meal Prep it!
This recipe practically meal preps itself! Once the chicken and veggies have cooled, I portion one whole chicken thigh with the roasted vegetables into each container, then add a green salad in a separate compartment (like I’ve shown below). Keeping the chicken whole helps it stay juicy, and keeping the salad separate means I can pull it out before reheating. Store everything covered in the refrigerator and enjoy within 3-4 days.
For lunch, reheat the chicken and veggies until the chicken reaches 165°F. Or switch things up by pulling the meat from the bone and shredding it for a grain bowl, wrap, or salad. I like doing this later in the week when I want lunch to feel different without actually cooking again. 🙂
Sheet Pan Chicken Thighs
Equipment
- 15×12 Sheet Pan
- Large Bowl
- Small Bowl
- Pastry Brush
Ingredients
Vegetables
- 1 butternut squash peeled, tipped, seeds removed & small dice, (about 2 lbs.) $3.08
- 1 red onion medium sliced, (2 cups) $1.18
- 1 lb. Brussels sprouts tipped and cut in half, (16oz, 3 cups,) $3.17
- 2 Tbsp vegetable oil $0.08
- 1½ tsp salt $0.06
- 1 tsp black pepper freshly cracked, $0.16
- 1 tsp garlic powder $0.08
- ½ tsp dried thyme $0.06
Chicken Thighs
- 5 chicken thighs bone-in and skin-on, $4.98*
- 2 Tbsp vegetable oil $0.08
- ½ tsp smoked paprika $0.04
- ½ tsp garlic powder $0.04
- ¼ tsp chili powder $0.02**
- ¼ tsp ground cinnamon $0.02
- ¼ tsp dried thyme $0.03
- 1½ tsp salt $0.06
- 1 tsp black pepper freshly cracked, $0.16
Instructions
- Preheat the oven to 450°F. Gather all ingredients and cut all the vegetables.
- For the vegetables, place the cut butternut squash, red onions, and Brussels sprouts in a large bowl. Drizzle in the 2 Tbsp vegetable oil and sprinkle with 1½ tsp salt, 1 tsp pepper, 1 tsp garlic powder, and ½ tsp dried thyme. Toss to coat and lay them flat on the sheet pan.
- For the chicken thighs, in a small bowl, mix the 2 Tbsp vegetable oil, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp chili powder, ¼ tsp cinnamon, ¼ tsp dried thyme, 1½ tsp salt, and 1 tsp pepper.
- Using a pastry brush, completely coat all sides of the chicken thighs, including underneath the skin. Make sure to distribute the seasoning evenly.
- Lay the chicken thighs on top of the vegetables.
- Place the sheet pan in the preheated oven and cook for 30-35 minutes, until the chicken reaches the safe internal temperature of 165°F.
- Remove the pan from the oven and divide the vegetables and chicken thighs evenly between five plates, then enjoy.
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Notes
Nutrition
how to make Sheet Pan Chicken Thighs Step-by-Step Photos
Gather all of your chicken ingredients: You’ll need 5 bone-in, skin-on chicken thighs (about 2.5 lbs), 2 Tbsp vegetable oil, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp chili powder, ¼ tsp ground cinnamon, ¼ tsp dried thyme, 1 ½ tsp salt, and 1 tsp black pepper.
Also preheat your oven to 450°F.
Gather all of your veggies: You’ll need 1 butternut squash, 1 medium red onion, 1 lb. Brussels sprouts, 2 Tbsp vegetable oil, 1½ tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and ½ tsp dried thyme. Trim the tough ends from the Brussels sprouts and slice each sprout in half. Cut the red onion into chunky slices about ½ inch thick. You don’t need tiny, perfectly identical pieces, but keeping everything roughly the same size helps it cook evenly.
Prep the squash: I know butternut squash can be a tricky one to prep. Here’s how I cut butternut squash: start by peeling 1 butternut squash and trimming off both ends. Cut the squash crosswise where the narrow neck meets the round base. Slice the round portion in half lengthwise and scoop out the seeds with a spoon. Cut both sections into roughly ½-inch cubes. Keeping the pieces fairly consistent helps the squash become tender in the same amount of time as the chicken cooks.
Season the veggies: Add the diced squash, halved Brussels sprouts, and sliced red onion to a large bowl. Drizzle with 2 Tbsp vegetable oil, then sprinkle over 1½ tsp salt, 1 tsp pepper, 1 tsp garlic powder, and ½ tsp dried thyme. Toss well until the vegetables look evenly glossy.
Transfer everything to a 15×12-inch sheet pan. The pan will look nice and full, and that’s okay. There should be a good mix of vegetables spread underneath where the chicken will sit.
Make the seasoned oil: In a small bowl, add 2 Tbsp vegetable oil, ½ tsp smoked paprika, ½ tsp garlic powder, ¼ tsp chili powder, ¼ tsp cinnamon, ¼ tsp dried thyme, 1½ tsp salt, and 1 tsp pepper.
Stir until the spices are evenly dispersed through the oil.
Season the chicken: Use a pastry brush to coat 5 bone-in, skin-on chicken thighs (about 2.5 lbs.) with the seasoned oil. Brush it over all sides and carefully get some underneath the skin, too. Make sure each thigh gets its share of the spice mixture rather than using most of it on the first few!
Add the chicken: Nestle the seasoned chicken thighs on top of the vegetables. The vegetables should sit underneath and around the chicken rather than being moved off to the edges of the pan.
Roast the chicken and vegetables: Place the sheet pan in the preheated 450°F oven and roast for 30-35 minutes. The chicken should look golden and crisp on the outside, and the squash and Brussels sprouts should be tender with browned spots.
Check the chicken with an instant-read thermometer inserted into the thickest part of the thigh without touching the bone. It should register at least 165°F before serving.
Plate it up: Divide the roasted vegetables evenly between five plates and top each portion with one chicken thigh. Spoon over any flavorful vegetables and juices left behind on the sheet pan, then serve hot and enjoy!
What to Serve with Sheet Pan Chicken Thighs
This sheet pan dinner definitely doesn’t need any extras, but I’m never going to talk you out of adding a good side (or dessert!) if you’ve already got the ingredients to hand! Our kale salad is fresh and bright next to the roasted chicken, and the sturdy kale holds up really well alongside all those warm veggies. I’d also add a batch of garlic bread if you want something hearty for soaking up those savory pan juices.
If you’re a sauce person, a little honey mustard sauce on the side is so good with both the chicken and roasted vegetables. And lastly, for a sweet fall treat, I recommend making our pumpkin spice fudge! It only takes 12 minutes to make, but needs some time to set up before serving. Make it the day before, and you can enjoy it for days.
Storage & Reheating
Store any leftover chicken and vegetables in an airtight container in the refrigerator for 3-4 days. Let everything cool first before storing to avoid trapping condensation in the container and making the food soggy.
Reheating
For the best texture, reheat leftovers in a 350°F oven or air fryer for about 10-15 minutes, or until the chicken is heated through. This helps the skin crisp back up a little better than the microwave.
Freezing
You can freeze the cooked sheet pan chicken thighs and veggies for up to 3 months in a freezer-safe container. Just keep in mind the vegetables will be much softer once thawed. For the best texture, I’d freeze the chicken separately if you know ahead of time that you’re saving some for later.
Other Sheet Pan Dinners to Try
- Our Sheet Pan Turkey Meatballs with Root Vegetables are another cozy option, with juicy turkey meatballs, hearty veggies, and a sweet and tangy maple-Dijon glaze.
- If you want another way to use chicken thighs, try my Sheet Pan Honey Mustard Chicken and Veggies. The sweet and tangy honey mustard sauce is SO good with all those roasted vegetables.
- I also really like this Sheet Pan Chicken Sausage Dinner when I need to use up vegetables hanging around in the fridge. It’s super flexible and comes together in about 45 minutes.
More Easy Chicken Thigh Recipes
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
