Zippy Chicken Thigh Sheet Pan Dinner

Juicy chicken thighs, colorful veggies, and a zingy marinade come together in one pan for an easy weeknight meal! Cooked in just 45 minutes, these Sheet Pan Chicken Thighs are perfect for the whole family and clean up super easy! 

Ever since I became a mom, I’ve been a HUGE fan of sheet pan meals. There’s something so simple about tossing everything onto one pan and letting the oven do all the work. My family loves them, and they’re a lifesaver on hectic weeknights. Having recipes like Sheet Pan Salmon and Asparagus or a cozy Fall Sheet Pan Dinner in my back pocket has been a big help when trying to make quick dinners. Plus, the easy cleanup is a huge bonus! Less time scrubbing dishes means more time with the family.

One of my favorite things about sheet pan dinners is that they allow me to exercise my creativity in coming up with unique flavors from simple ingredients I already have on hand. This sheet pan dinner features juicy chicken thighs, vibrant veggies, and a zesty marinade that ties everything together. The combination of lemon, garlic, and herbs infuses the chicken and veggies, while fingerling potatoes, artichoke hearts, cherry tomatoes, and olives not only add beautiful color to the dish but also bring textures and tastes that make every bite exciting and satisfying.

This combination can be a complete meal all on its own! You can easily pair it with a fresh salad, some crusty bread, or even a side of rice if you’re feeling extra hungry. This dish also reheats wonderfully, making it perfect for meal prep or for lunches throughout the week.

Simple ingredients, tasty results, AND ready in 45 minutes? It’s a win-win!

Ingredient Notes

• Olive Oil – Acts as the base of the marinade, adding richness and helping to evenly coat the chicken and veggies for a deliciously roasted finish.
• Lemon Zest and Juice – Gives the chicken a bright, tangy flavor that brings a refreshing zing.
• Red Wine Vinegar – Adds a subtle acidity that balances the flavors and tenderizes the chicken as it marinates.
• Kosher Salt –  Helps to balance all the flavors, making sure each ingredient shines through.
• Black Pepper – Adds a touch of heat and depth to the marinade, giving the dish a slight kick.
• Garlic Powder – Infuses the chicken and veggies with a savory garlic flavor that pairs well with chicken and potatoes.
• Dried Oregano & Thyme – Both bring a warm, earthy flavor that pairs wonderfully with the lemon and garlic.
• Dijon Mustard – Provides a slight tang and helps emulsify the marinade.
• Chicken Thighs – These bone-in, skin-on thighs stay juicy and flavorful while roasting to crispy perfection.
• Red Onion – Adds sweetness and a color contrast, becoming tender and caramelized as it roasts.
• Fingerling Potatoes – These small, creamy potatoes soak up the marinade and roast to a perfect golden-brown, adding a hearty element to the meal.
• Quartered Artichoke Hearts – Adds a slightly tangy, earthy flavor that pairs beautifully with the lemon and herbs.
• Cherry Tomatoes – Gives the entire sheet pan dinner sweetness and adds vibrant color, becoming juicy as they roast.
• Olives – Choose your favorite variety to add a salty, briny bite that complements the other flavors.
• Fresh Parsley – Sprinkled on at the end, it adds a pop of color and freshness that brightens up the whole dish.

Step By Step Instructions

Prepare for roasting: Preheat the oven to 425 degrees. Grab a sheet pan and set it aside while you combine the ingredients.

Mix the chicken marinade: In a small bowl, whisk together the olive oil, lemon zest and juice, red wine vinegar, salt, pepper, garlic powder, oregano, thyme, and mustard until it’s fully combined. 

Marinate the chicken thighs: In a separate bowl, add the chicken and pour about ⅓ of the marinade over it. Toss the chicken until well coated and set aside. (You can also marinate the chicken earlier in the day, up to 24 hours in advance.) I love doing this ahead of time – it makes dinner prep so much easier!

Prepare the vegetables: Add the onion, potatoes, artichoke hearts, and tomatoes to the sheet pan. Pour the remaining marinade over the vegetables and use your hands to coat them thoroughly. 

Arrange and roast: Nestle the marinated chicken with the veggies on the sheet pan. Place the sheet pan in the oven and roast for 30 minutes. 

Add the olives: After 30 minutes, remove the pan from the oven and add the olives. Place the pan back in the oven for an additional 10-15 minutes. 

Broil for color: For the last few minutes, broil to get more color on the chicken. This step gives the chicken that perfect crispy finish.

Finish and serve: Once the chicken and veggies are perfectly roasted, sprinkle the dish with fresh parsley. Serve and enjoy!

Cooking Tips

• Preheat the oven for at least 10 minutes to make sure it’s nice and hot for roasting. This way, your chicken and veggies will cook evenly and get that perfect golden-brown finish.
• Pat the chicken thighs dry with paper towels before marinating to help the skin get extra crispy. Trust me, this step makes a world of difference for that delicious crunch!
• Use a large sheet pan to avoid overcrowding. This allows the veggies and chicken to roast evenly without steaming, so everything will come out beautifully caramelized.
• Cut the potatoes uniformly to make sure they cook at the same rate and get perfectly tender. 
• Arrange the chicken thighs skin-side up with the veggies for crispy skin. 
• Toss the veggies thoroughly with the marinade, making sure each piece is well-coated. 
• Use bone-in, skin-on chicken thighs for juicy, flavorful meat that stays tender during roasting. They’re the secret to a mouthwatering, succulent dish.
• Add the olives after 30 minutes of roasting to keep them from getting too wrinkled and toasty. They’ll stay plump and add a salty, briny burst of flavor.
• Let the chicken rest for a few minutes after taking it out of the oven to lock in the juices before serving. This makes the meat even more tender and flavorful.

Customize It

Sheet pan dinners are one of the best family meals because they can be customized to what your family likes and with what you have on hand! Try these ideas for changing up the textures and flavors of your sheet pan chicken thighs with potatoes. 

• Vegetables: Swap out the fingerling potatoes for sweet potatoes, butternut squash, or carrots. These veggies will add a lovely sweetness and change up the texture while keeping it hearty and delicious.
• Herbs: Fresh herbs like rosemary, basil, or cilantro can be used instead of or in addition to the dried oregano and thyme. 
• Marinade: Change up the marinade by using balsamic vinegar, lime juice, or orange juice instead of red wine vinegar and lemon. This can give the dish a whole new flavor profile.
• Spices: Add a bit of heat with some crushed red pepper flakes or cayenne pepper if you like a bit of spice.
• Cheese: Sprinkle some crumbled feta, grated Parmesan, or shredded mozzarella on top during the last few minutes of roasting. The cheese will melt beautifully and add richness.
• Nuts: Add a handful of toasted pine nuts, almonds, or walnuts for a bit of crunch as a garnish for extra texture and nutty taste. 

Storing & Freezing

Storing: Store any leftovers in an airtight container and refrigerate for up to 4 days. Make sure the chicken and veggies are completely cooled.

Freezing: Place the cooled chicken and veggies in a freezer-safe container or bag. Freeze for up to 3 months.

Reheating: Reheat leftovers in the oven at 350 degrees until warmed through, about 15-20 minutes. For a quicker option, use the microwave on medium power for 2-3 minutes, stirring halfway through.

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