This sheet pan chicken thigh dinner is mega easy to make and crazy flavorful. A healthy meal to meal prep or put together in a flash.
There’s always this notion associated with being a cookbook author. People think I have like 5 course meals prepared for dinner each night. As much as I LOVE to cook, (obviously), I’m usually whipping something like this sheet pan chicken thigh dinner up most weeknights.
I am all about cooking up fancy dinners when hosting parties (we LOVE hosting)! But, let’s be real for a moment, I am lucky if I have 30 minutes to whip dinner up on a week night. One of my go-to dinners is my Venison Egg Roll in a Bowl or this delicious Venison Burger Bowl. We take taco tuesday very seriously around here with my Venison Tacos or Easy Chicken Fajita Bowls. If you have found yourself with some leftover roasted or grilled venison backstrap, I would highly recommend a whipping up a Venison Steak Sandwich (a family favorite)!
But the best part about this recipe – you don’t have to sacrifice flavor and that elevated feed for an easy and fast weeknight dinner. The herb sauce that you throw on top comes together in like 3 seconds and it makes ALL the difference. You’ll see what I mean when you make it – it’s totally company worthy.
Love recipe videos? Check out how I make this on YouTube
INGREDIENTS AND KITCHEN TOOLS
For the chicken:
Chicken thighs – bone-in, skin-on are my favorite
Vegetables – I like zucchini, cauliflower or broccoli, and peppers best but what you have on hand will work great! Some other ideas are sweet potatoes, Brussels sprouts, carrots and red onion.
Olive oil
Garlic powder
Onion powder
Paprika
Thyme
For the Creamy Garlic Herb Sauce:
Mayonnaise (I like Primal Kitchen or homemade)
Plain Greek yogurt (I like full fat, anything will work)
Lemon juice (to taste)
Dijon mustard
Garlic cloves
Salt
Pepper
1 cup fresh herbs – I like a blend of basil, dill, parsley and mint but anything you have will work – note that rosemary will be very flavorful (roughly chopped or whole, some stems are fine)
Kitchen Tools:
For this recipe you’re going to need a sturdy sheet pan that will hold all of your delicious ingredients. You’ll need a cutting board and sharp knife to chop up all of your veggies (I recommend a plastic one to place your chicken in while you let them come to room temp). Lastly, you’ll need a blender or small food processor to blend your herby sauce together.
STEP BY STEP
I love this meal because it makes meat and veggies all on one pan. So you’ve got the bonus of having veggies made for you AND you get to cut down on dishes. How perfect is that?
For the chicken thigh bake:
Step 1: About 30 minute prior to cooking, let the chicken thighs come to room temp on the counter. Let them do this on a paper towel lined plate or cutting board to absorb moisture.
Step 2: Preheat the oven to 400F.
Step 3: Pat the chicken thighs dry again with a paper towel and then arrange them to one side on a large baking sheet. Add the vegetables next to them. Drizzle everything with the oil.
Step 4: Mix together all of the remaining ingredients (salt, pepp, herbs and spices) and sprinkle liberally all over the sheet pan. Make sure all of the chicken and veggies are covered with oil and seasoning.
Step 5: Bake the chicken and veggies for 28-35 minutes, or until the internal temperature of the chicken thigh reaches 165F internally at the thickest point.
Step 6: Serve the chicken with the veggies alone, over rice or over lettuce. Drizzle on the sauce and enjoy!
For the sauce:
Step 1: Using a blender, small food process or or immersion blender, blend all of the ingredients together until smooth and the sauce starts to take on a lovely green color.
Step 2: Taste to check seasoning & add more if desired.
Step 3: Pour into a bowl or in a jar with a lid. Let the sauce sit for at least 10 minutes before serving to let the flavors marry.
Step 4: Use right away as a dip, dressing or sauce or store in the fridge in a jar or bowl with a lid.
HOW TO SERVE
I like to serve this several ways. Sometimes we eat it alone with just chicken, veggies and sauce. Sometimes we serve it over a bed or lettuce or leafy greens and the sauce works as a great dressing. Or, for something heartier, over quinoa or rice!
PREPPING, STORING AND REHEATING
This is a great meal prep recipe. You can make it ahead of time and it will keep for 2-3 days in the fridge. The sauce will keep in the refrigerator for about a week.
When I grocery shop, I like to wash and cut some of my veggies which makes this recipe a breeze when using pre-cut veggies.
OTHER RECIPES YOU’LL LOVE
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Sheet Pan Chicken Thigh Dinner with Veggies & Herby Garlic Sauce
This sheet pan chicken thigh dinner is mega easy to make and crazy flavorful. A healthy meal to meal prep or put together in a flash.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
For the chicken:
- 4–6 bone-in, skin-on chicken thighs (boneless skinless will work, you cook time will be less and I prefer bone-in)
- 4 cups veggies – any blend will work but used a mixture of diced bell pepper, cauliflower pieces, and diced zucchini here
- 2 Tbsp. olive or avocado oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. paprika
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. dried thyme (or fresh – 2 tsp)
For the Creamy Garlic Herb Sauce:
- 1/2 cup mayonnaise (I like Primal Kitchen or homemade)
- 1/2 cup plain Greek yogurt (I like full fat, anything will work)
- 1–2 Tbsp. lemon juice (to taste)
- 1 tsp. dijon mustard
- 2 garlic cloves
- 1/2 tsp. salt (or to taste)
- 1/4 tsp. pepper (or to taste)
- about 1 cup fresh herbs – I like a blend of basil, dill, parsley and mint but anything you have will work – note that rosemary will be very flavorful (roughly chopped or whole, some stems are fine)
Instructions
For the chicken thigh bake:
- About 30 minute prior to cooking, let the chicken thighs come to room temp on the counter. Let them do this on a paper towel lined plate or cutting board to absorb moisture.
- Preheat the oven to 400F.
- Pat the chicken thighs dry again with a paper towel and then arrange them to one side on a large baking sheet. Add the vegetables next to them. Drizzle everything with the oil.
- Mix together all of the remaining ingredients (salt, pepp, herbs and spices) and sprinkle liberally all over the sheet pan. Make sure all of the chicken and veggies are covered with oil and seasoning.
- Bake the chicken and veggies for 28-35 minutes, or until the internal temperature of the chicken thigh reaches 165F internally at the thickest point.
- Serve the chicken with the veggies alone, over rice or over lettuce. Drizzle on the sauce and enjoy!
For the sauce:
- Using a blender, small food process or or immersion blender, blend all of the ingredients together until smooth and the sauce starts to take on a lovely green color.
- Taste to check seasoning & add more if desired.
- Pour into a bowl or in a jar with a lid. Let the sauce sit for at least 10 minutes before serving to let the flavors marry.
- Use right away as a dip, dressing or sauce or store in the fridge in a jar or bowl with a lid.
Notes
- The sauce can be prepped ahead of time and stored in the fridge in an airtight container or jar for a week.
- The chicken and veggies can be prepped and stored in the fridge in an airtight container for 2-3 days.
