Description
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!
Ingredients
Scale
- ½ cup olive oil
- Zest and juice of 1 lemon
- 2 tablespoons red wine vinegar
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dijon mustard
- 6 chicken thighs, bone-in, skin-on
- 1 small red onion, cut into thick slices
- 1 pound fingerling potatoes
- 1 can quartered artichoke hearts
- 1 cup cherry tomatoes
- 1 cup olives (choose your favorite)
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 425 degrees. In a small bowl whisk together the olive oil, lemon zest and juice, red wine vinegar, salt, pepper, garlic powder, oregano, thyme and mustard. In a separate bowl add the chicken and pour about ⅓ of the marinade over the chicken. Toss chicken until well coated and set aside while you prepare the rest of the ingredients. (You can also marinate the chicken earlier in the day up to 24 hours in advance).
- Add the onion, potatoes, artichoke hearts and tomatoes to a sheet pan. Pour over the remaining marinade and use your hands to coat the veggies.
- Nestle the marinated chicken among the veggies and roast in the oven for 30 minutes. Remove after 30 minutes and add the olives. Place back in the oven for an additional 10-15 minutes. Broil for the last few minutes to get more color on the chicken. Sprinkle with fresh parsley and serve.