Sheet Pan Chicken Thighs with Vegetables Recipe

This Sheet Pan Chicken Thighs with Vegetables recipe is an easy weeknight meal everyone in the family will love.  A One-Pan meal that is simple enough for a weeknight dinner, but elegant enough for company or entertaining on the weekends.

This one pan chicken thighs recipe is crispy on the outside, and tender on the inside. It’s an inexpensive and affordable chicken thigh recipe that is loaded with veggies for a complete dinner.

OK, you already know how much I love making Sheet Pan Meals, and this irresistibly delicious chicken and roasted chicken and vegetable dinner gets a total A+ for flavor and cooking ease.  The chicken roasted in the oven is melt-in-your mouth delicious and the fresh vegetables are crisp on the outside and tender to the bite.

I love that a single sheet pan does all the work for this dinner!  Easy prep, easy cooking, and easy clean up… my kind of meal. This recipe is great to serve when company is over.  Just prep the ingredients ahead of time, refrigerate, and place in the oven an hour before serving!

 This Mediterranean Sheet Pan Chicken Is:

• Buttery
• Herby
• Impossibly tender
• Crisp on the outside
• Great for an easy weeknight meal
• Paleo
• Whole30 compliant

One Pan Chicken Thigh Recipes Anytime

This one pan chicken thigh recipe is the perfect sheet pan dinner!  I love a good sheet pan meal, especially during these summer months when the weather is warm. Cooking on a sheet pan is one of my favorite ways to get a meal on the table fast!  All the food gets cooked on a single pan, which makes cleaning up a breeze. And the oven does all the work for you, so you can focus on other kitchen prep while the food cooks. Sheet pan meals are awesome for breakfast, lunch, or dinner – check out my link here to see other healthy sheet pan meals that are ready in no time!

What’s In This Mediterranean Sheet Pan Chicken?

I stock up on organic produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, healthy pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

• Chicken Thighs – this is my favorite way to cook them!
• Extra Virgin Olive Oil: I like to use this fruity olive oil which has a fantastic flavor and deep color- it’s inexpensive & I like to keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value.
• Asparagus
• Potatoes
• Red Onion
• Artichoke Hearts
• Zucchini
• Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily!
• Onion Powder: adds a delicious and savory flavor to this dish as well, and the onion powder pairs nicely with the onion.
• Oregano: a spice I always put in my salad dressings, marinades, or soups! Dried oregano has a bright and earthy flavor, and goes so well with the vegetables.
• Salt & Tellicherry Peppercorns: It’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and will add way more flavor to your recipes.

How Do I Make This Sheet Pan Chicken and Vegetables?

• Preheat the oven to 425 degrees Fahrenheit. Cover a large sheet pan with parchment paper.
• In a separate bowl, add the chicken thighs, 2 tablespoons olive oil, garlic powder, onion powder, dried oregano, and all purpose seasoning. Mix well to coat the chicken in the spices and set aside.
• To the sheet pan, add the remaining 2 tablespoons of olive oil, asparagus, potatoes, red onion, artichoke hearts, zucchini, and green olives. Toss well so the olive oil is coated on the vegetables.
• Make a space in the middle of the parchment paper for the chicken thighs, and place in the oven.
• Roast for 45 to 50 minutes until chicken is cooked all the way through
• Carefully remove sheet pan from oven and serve hot!

Dietary Modifications

• This recipe is naturally paleo and Whole30 compliant!
• For a keto option – just omit the potatoes!  Follow the rest of the recipe as is for a low carb delicious meal.
• For a vegetarian or vegan option – swap out the chicken with a baked tofu!  High protein and delish!

What do I Serve with Sheet Pan Chicken?

Healthy Mediterranean Yellow Rice (Vegan, Gluten Free)

 Perfect Quinoa in the Rice Cooker

Pot Luck Greek Salad with Homemade Vinaigrette (Vegan, Gluten Free, Party Recipe)

Roasted Peach Summer Salad with Balsamic Vinaigrette (Vegan, Gluten Free)

Raw Beet Salad with Apples (Vegan, Gluten Free, Paleo, Whole30)

Get the Same Ingredients for this Sheet Pan Chicken Thighs Recipe

As always, if you make this whole30 and gluten free sheet pan chicken thighs recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – make sure to sign up for my newsletter to get free recipe inspiration. And don’t forget to follow over on Pinterest, Instagram , & my YouTube channel – I’d love to connect with you there! 

Sheet Pan Chicken Thighs with Vegetables

The Herbeevore

This Mediterranean sheet pan Chicken thighs and Vegetable Dinner is an easy weeknight meal everyone in the family will love!

5 from 3 votes

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Prep Time 5 mins

Cook Time 50 mins

Total Time 55 mins

Course Dinner

Cuisine Mediterranean

Servings 4

Calories 395 kcal

Equipment

• Sheet Pan
• Parchment Paper
• Mixing Bowl

Ingredients

  

1x2x3x

• 2 lbs boneless skinless chicken thighs
• 4 tablespoons olive oil divided
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried oregano
• 1/2 teaspoon all purpose seasoning
• 1 lb fresh asparagus chopped
• 1 lb small tricolored potatoes
• 1 Red Onion plus extra for garnish
• 1 cup artichoke hearts marinated or plain
• 1 medium zucchini sliced into half moons
• 1/2 cup green olives whole

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Instructions

 

• Preheat the oven to 425 degrees Fahrenheit. Cover a large sheetpan with parchment paper.
• In a separate bowl, add the chicken thighs, 2 tablespoons olive oil, garlic powder, onion powder, dried oregano, and all purpose seasoning. Mix well to coat the chicken in the spices and set aside.
• To the sheet pan, add the remaining 2 tablespoons of olive oil, asparagus, potatoes, red onion, artichoke hearts, zucchini, and green olives. Toss well so the olive oil is coated on the vegetables.
• Make a space in the middle of the parchment paper for the chicken thighs, and place in the oven.
• Roast for 45 to 50 minutes until chicken is cooked all the way through
• Carefully remove sheet pan from oven and serve hot!

Notes

Save Money on Organic Produce!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery.  You can get $10 off your first box by clicking here! 

If you think organic produce is too expensive... think again, and give Misfits Market a look!

Nutrition

Calories: 395kcalCarbohydrates: 16gProtein: 48gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 215mgSodium: 959mgPotassium: 873mgFiber: 6gSugar: 5gVitamin A: 979IUVitamin C: 9mgCalcium: 71mgIron: 5mg

Keyword mediterranean chicken bake, mediterranean chicken thighs, one pan mediterranean chicken, sheet pan chicken thighs, sheet pan chicken with vegetables, sheet pan mediterranean chicken

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