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An overhead picture of the finished Sheet Pan Chicken Thighs recipe.
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5 from 2 votes

Sheet Pan Chicken Thighs

This Sheet Pan Chicken Dinner is made with chicken thighs, broccoli, squash, bell pepper, carrots, and a delicious marinade. It’s easy to make, and all made on a sheet pan.
Prep Time15 minutes
Cook Time30 minutes
Chill Time30 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: bell pepper, broccoli, chicken thighs, yellow squash
Servings: 6 people
Calories: 415kcal
Cost: $8.54

Equipment

  • whisk
  • Medium bowl
  • baking sheet
  • measuring cups
  • chef's knife
  • cutting board
  • Measuring spoons

Ingredients

MARINADE:

  • ¼ cup honey
  • 2 Tablespoons olive oil
  • 2 teaspoons chili sauce
  • 1 Tablespoon soy sauce
  • 2 cloves garlic smashed and minced
  • ¼ teaspoon kosher salt

CHICKEN AND VEGGIES:

  • 6 chicken thighs skin on
  • 1 Tablespoon olive oil
  • 1 medium head broccoli chopped
  • 1 medium yellow squash sliced
  • 1 large red bell pepper cleaned and diced
  • 2 large carrots cleaned and diced
  • Salt and Pepper to taste

GARNISH:

  • Fresh parsley for garnish if desired
US Customary - Metric

Instructions

MAKE MARINADE:

  • In a medium bowl, whisk together all of the marinade ingredients.

SEASON AND MARINATE CHICKEN:

  • Season chicken with salt and pepper and add it to a large resealable bag.
  • Pour marinade over the chicken.
  • Seal the bag tightly and then shake it to coat the chicken in the marinade.
  • Place the chicken in the refrigerator to chill for at least 30 minutes.

PREP BAKING SHEET AND OVEN:

  • Spray a large baking sheet with non-stick cooking spray or line with parchment paper.
  • Move the oven rack to the middle position and preheat the oven to 400 degrees F.

PREP VEGGIES:

  • Meanwhile, cut the vegetables and place them on the prepared baking sheet.
  • Drizzle the vegetables with olive oil and season with salt and pepper.

ADD CHICKEN AND BAKE:

  • Remove the chicken from the marinade. Discard the marinade and place the chicken on the baking sheet.
  • Bake for 25-30 minutes or until chicken has an internal temperature of 165 degrees F and the vegetables are tender.

REST CHICKEN AND SERVE:

  • Remove the chicken from the oven and let it rest for 5 minutes.
  • Garnish the chicken and veggies with fresh parsley (optional) and serve.

Nutrition

Serving: 10ounces | Calories: 415kcal | Carbohydrates: 25g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 426mg | Potassium: 796mg | Fiber: 4g | Sugar: 17g | Vitamin A: 5661IU | Vitamin C: 133mg | Calcium: 75mg | Iron: 2mg