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Easy Crispy Sheet Pan Chicken Thighs Recipe with Roasted Summer Veggies

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A fuss-free, delicious sheet pan meal featuring crispy bone-in, skin-on chicken thighs roasted alongside caramelized summer vegetables like zucchini, bell peppers, and cherry tomatoes. Ready in under 45 minutes with minimal cleanup.

Ingredients

Scale
  • 4 to 6 bone-in, skin-on chicken thighs (about 2 pounds or 900 grams)
  • 2 medium zucchini, sliced into half-moons
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 cup (150 grams) cherry tomatoes, whole
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon fresh rosemary or thyme, chopped (optional)
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Lemon wedges, for serving

Instructions

  1. Preheat your oven to 425°F (220°C) and position the rack in the center.
  2. Pat the chicken thighs dry with paper towels to remove excess moisture. Season both sides generously with salt, pepper, smoked paprika, and half the minced garlic. Set aside.
  3. In a large mixing bowl, combine zucchini slices, chopped bell peppers, and cherry tomatoes. Drizzle with 2 tablespoons olive oil, sprinkle with salt, pepper, remaining garlic, and fresh herbs. Toss well to coat evenly.
  4. Spread the veggies in an even layer on a large rimmed baking sheet. Nestle the chicken thighs skin-side up among the veggies, ensuring they are not overcrowded to allow air circulation.
  5. Roast in the oven for 35 to 40 minutes. Halfway through cooking, use tongs to turn the chicken thighs skin-side up again if they have shifted. Remove any veggies that cook faster if needed.
  6. Check that the chicken reaches an internal temperature of 165°F (74°C), the skin is crisp and golden brown, and the veggies are tender with slight charring.
  7. Let the chicken rest for 5 minutes before serving. Squeeze fresh lemon wedges over the top and plate the chicken with the roasted veggies.
  8. Optional: For extra crispiness, broil the pan for 2-3 minutes at the end, watching closely to avoid burning.

Notes

Pat chicken skin dry before seasoning to ensure crispiness. Avoid overcrowding the pan to allow air circulation. Use high heat (425°F) for roasting. Turn chicken halfway through cooking. For extra crispiness, broil for 2-3 minutes at the end but watch carefully to prevent burning. Use a meat thermometer to check doneness. Leftovers can be reheated in the oven at 375°F for 10-15 minutes to restore crispiness. Avoid microwaving to prevent soggy skin and veggies.

Nutrition

Keywords: sheet pan chicken, crispy chicken thighs, roasted summer vegetables, easy dinner, one pan meal, healthy chicken recipe, gluten-free, dairy-free

Find it online: https://noshbelle.com/easy-crispy-sheet-pan-chicken-thighs-recipe-with-roasted-summer-veggies/