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A black plate with a serving of sheet pan chicken thigh dinner garnished with herbs, accompanied by cooked broccoli, yellow squash, and red bell peppers. A fork rests beside the food.
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5 from 4 votes

Sheet Pan Chicken Dinner

Make this easy sheet pan chicken thigh dinner for the best meal with little cleanup. Everything you need for dinner is on the baking sheet.
Prep Time10 minutes
Cook Time30 minutes
Chill time prior to cooking30 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: American
Servings: 4 - 6
Author: Carrie Barnard
Cost: TOTAL RECIPE COST: $12.39, COST PER SERVING (4 servings): $3.10

Ingredients

  • 6 chicken thighs skin on
  • 1 tablespoon olive oil
  • 1 medium head broccoli chopped
  • 1 medium yellow squash sliced
  • 1 red bell pepper cleaned and diced
  • 2 large carrots cleaned and diced
  • Salt and Pepper to taste
  • Fresh parsley for garnish if desired

For the 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

Instructions

  • In a medium bowl, whisk together ¼ cup honey, 2 tablespoons olive oil, 2 teaspoons chili sauce, 1 tablespoon soy sauce, 2 smashed and minced garlic cloves, and ¼ teaspoon kosher salt to make the marinade.
  • Season 6 skin-on chicken thighs with salt and pepper to taste and place them in a large resealable bag.
  • Pour the marinade over the chicken, seal the bag, and refrigerate for at least 30 minutes.
  • Spray a large baking sheet with non-stick cooking spray or line it with parchment paper.
  • While the chicken marinates, chop 1 medium head broccoli, slice 1 medium yellow squash, dice 1 red bell pepper, and dice 2 large carrots. Spread the vegetables on the baking sheet.
  • Drizzle the vegetables with 1 tablespoon olive oil and season with salt and pepper to taste.
  • Preheat the oven to 400°F.
  • Remove the chicken from the marinade, discard the marinade, and place the chicken thighs on the baking sheet with the vegetables.
  • Bake for 25–30 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  • Remove from the oven and let rest for 5 minutes.
  • Garnish with fresh parsley if desired and serve immediately. Enjoy!

Notes

Refrigerate leftovers in an air tight container for up to 5-7 days.  

Nutrition

Calories: 693kcal | Carbohydrates: 30g | Protein: 39g | Fat: 47g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 645mg | Potassium: 993mg | Fiber: 4g | Sugar: 23g | Vitamin A: 6753IU | Vitamin C: 112mg | Calcium: 76mg | Iron: 3mg
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