Juicy Sheet Pan Chicken Thighs
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These Juicy Sheet Pan Chicken Thighs could not be any easier to make. They’re a one-pan wonder and so versatile. They can be flavored several different ways – thinking barbecue, lemon garlic, or in this case Mexican! Chicken thighs can be used in a variety of dishes, including salads, wraps, tacos, burrito bowls, pastas and more.
The Magic of Chicken Thighs: Flavorful, Juicy, and Perfect Every Time
When it comes to cooking chicken, thighs are the ultimate game-changer. These delicious cuts of dark meat are packed with flavor, incredible juicy and far more forgiving than chicken breasts. Whether bone-in and skin-on or boneless for quick and easy meals, chicken thighs always deliver on taste and texture.
- They’re versatile: Chicken thighs can be used in a variety of dishes and cooked several different ways. They can be roasted, braised, pan seared or grilled. They soak up marinades and hold up well to bold spices.
- Budget Friendly: Compared to other meats, chicken thighs give you a quality result at the fraction of the cost. They re-heat well and are great for leftovers making meal prep super easy and cheap.
- Juicy and Tender: Chicken thighs remain juicy because they contain more fat and connective tissue. The extra fat helps keep the meat moist and flavorful.
Ingredient:
- 2 pounds boneless skinless chicken thighs – I prefer to use boneless skinless thighs for meal prepping.
- Olive oil – a little oil to help keep the thighs from sticking to the pan.
- Seasoning of choice – I used Mexican seasoning for this recipe. Any seasoning will work. Try barbecue, lemon garlic, Greek or just some salt and pepper.
How to make sheet pan chicken thighs:
Serving Suggestions:
Sheet pan chicken thighs can be served in several different ways. I love to make Mediterranean Bowls and Chicken Shawarma Bowls with them. Here are a few other simple dinner options!
- Burrito Bowls – Chicken thighs, rice, corn, sauteed bell pepper and onion, beans, cheese, guacamole and sour cream.
- Chicken Caesar Wrap – Wrap, chicken thighs, parmesan cheese, croutons, lettuce and Caesar dressing.
- Chicken tacos – tortillas, cheese, lettuce, salsa, sour cream and guacamole.
- Teriyaki chicken bowls – Marinate chicken with teriyaki sauce and roast with broccoli and bell peppers. Serve over rice with extra teriyaki sauce.
- Salads – Add chicken thighs to your favorite salad combinations.
- Sheet pan dinners – Roast chicken thighs along with vegetables and potatoes for a sheet pan meal.
Tips for Perfect Sheet Pan Chicken Thighs:
- Don’t overcrowd the pan – giving space between ingredients help them roast instead of steam.
- Broil at the end – For extra crispy chicken thighs, broil at the end to give them some char. This adds a nice color.
- Customize with vegetables – add vegetables to make a healthy meal. Brussels sprouts, broccoli, bell peppers and onions are great options.
- Season well – make sure to rub the seasoning or marinade all over the chicken. They are packaged folded over, so unfold them to make sure the seasoning is evenly coating the chicken thigh.
- Let them rest – let the chicken thighs rest for 10 minutes before slicing. This helps keep the juices in.
Final Thoughts:
Roasted sheet pan chicken thighs are the ultimate weeknight dinner and meal-prep solution. They require minimal prep, are easy clean up and have incredible flavor. They’re versatile allowing you to create all types of meals your family will enjoy!
Juicy Sheet Pan Chicken Thighs
Juicy sheet pan chicken thighs are the answer to all of your weeknight dinners. Simply season chicken thighs and roast for 25 minutes. Serve in salads, burrito bowls tacos, wraps, pastas and more!
Ingredients
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional for spice)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees.
- If you're making the taco seasoning, combine all the spices in a bowl and mix. If you're using a store-bough seasoning, use 2 tablespoons.
- Add chicken thighs to a bowl with olive oil and spices. Generously rub the spices all over the chicken.
- Add chicken to two rimmed baking sheets - you do not want to overcrowd them as they will steam insetad of roast. Roast for 25 minutes. Turn broiler to high heat and broil for 3-5 minutes unti nicely browned.
- Remove chicken from the oven and let cool for about 10 minutes. Slice and enjoy in salads, wraps, tacos, burrito bowls and more.
Notes
I used a Mexican spice for these, but you could use any spices you want - barbecue, lemon garlic, or just salt and pepper are a few additional options.
See blog post for dinner ideas!
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