Print

Crispy Sheet Pan Garlic Herb Chicken Thighs

crispy sheet pan garlic herb chicken thighs - featured image
Print Recipe

A quick and easy sheet pan recipe featuring crispy bone-in, skin-on chicken thighs roasted with garlic, fresh herbs, and a medley of vegetables for a healthy, flavorful dinner.

Ingredients

Scale
  • 6 bone-in, skin-on chicken thighs (about 2 lbs / 900 g)
  • 4 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 3 tbsp olive oil (extra virgin recommended)
  • Juice of half a lemon
  • 1 lb baby potatoes, halved or quartered if large
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 8 oz green beans, trimmed
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Optional: red pepper flakes, smoked paprika

Instructions

  1. Preheat your oven to 425°F (220°C) and allow it to reach temperature.
  2. In a large mixing bowl, combine olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon juice, salt, and pepper. Whisk until blended. Add red pepper flakes if using.
  3. Pat chicken thighs dry with paper towels to ensure crispy skin.
  4. Add chicken thighs to the bowl and toss to coat evenly with the garlic herb marinade. Let sit while prepping vegetables or marinate for 15–30 minutes for deeper flavor.
  5. Prepare vegetables by halving baby potatoes, chopping carrots into chunks, and trimming green beans. Toss vegetables in a separate bowl with a drizzle of olive oil, salt, and pepper.
  6. Arrange chicken thighs skin-side up on a large rimmed sheet pan, spacing them out to avoid overcrowding.
  7. Arrange the vegetables around the chicken in a single layer.
  8. Roast in the oven for 35–40 minutes. Halfway through, gently flip the vegetables with tongs but leave chicken skin-side up.
  9. If desired, broil for 2–3 minutes at the end to crisp the chicken skin further, watching closely to avoid burning.
  10. Check that chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender and caramelized.
  11. Remove from oven and let rest for 5 minutes to redistribute juices.
  12. Serve directly from the sheet pan or transfer to a platter, spooning garlic herb pan juices over the top.

Notes

Pat chicken skin dry before seasoning for best crispiness. Avoid overcrowding the pan to prevent soggy skin. Flip only the vegetables halfway through roasting. Broil briefly at the end for extra crispiness but watch carefully to avoid burning. Leftovers reheat best in a hot oven to maintain crispy skin.

Nutrition

Keywords: sheet pan chicken, garlic herb chicken, crispy chicken thighs, healthy dinner, easy chicken recipe, roasted vegetables, one pan meal

Find it online: https://gleefulfork.com/crispy-sheet-pan-garlic-herb-chicken-thighs-recipe-easy-healthy-dinner-idea/