Easy Garlic Herb Sheet Pan Chicken Thighs with Veggies
These garlic herb sheet pan chicken thighs combine juicy bone-in chicken with perfectly roasted vegetables for a complete meal with minimal cleanup. The Italian seasoning and fresh garlic infuse everything with flavor, while the staggered cooking technique ensures crispy chicken skin and tender green beans.
Want a one-pan meal that’s packed with flavor and minimal effort? Yes, please! This Garlic Herb Sheet Pan Chicken Thighs with Veggies recipe delivers crispy, golden chicken thighs with tender, flavorful veggies, all evenly coated with just the right amount of oil to avoid greasiness. With a simple garlic herb seasoning, this dish ensures perfectly cooked vegetables and juicy chicken every time.
I’m also sharing my easy hack to get deliciously crispy skin on the chicken without it becoming soggy and when to add the green beans so they stay crisp-tender. My family loves this recipe because they can pick their favorite veggies, and for an extra protein boost, I love pairing it with my cottage cheese ranch dip. Everything cooks together in one pan, making it an easy, flavorful meal with minimal prep and cleanup!
Why You’ll Love This Sheet Pan Chicken Thighs Recipe
- Perfect for busy weeknights: Everything cooks on one pan for minimal cleanup and prep time.
- Crispy, juicy chicken thighs: My technique guarantees golden, crispy skin while keeping the meat tender and flavorful.
- Perfectly cooked veggies: I’ll show you exactly when to add the green beans so nothing gets overcooked or mushy.
- Customizable for everyone: Easily swap veggies based on preferences or what’s in your fridge.
Ingredients & Substitutions
Here is everything you need to make garlic herb sheet pan chicken thighs with veggies:
Bone-in Chicken Thighs: These create a juicy, flavorful main dish with skin that crisps up beautifully. You can substitute with boneless thighs (reduce cooking time by about 5-7 minutes) or chicken breasts (flatten to even thickness for consistent cooking).
Light Olive Oil: Helps vegetables roast evenly and chicken skin crisp up. Avocado oil or regular olive oil work perfectly as alternatives.
Italian Seasoning: Provides an aromatic herb blend that complements both chicken and vegetables. If you don’t have it, mix equal parts dried basil, oregano, rosemary, and thyme.
Garlic: Fresh cloves add wonderful aroma and flavor that permeates the entire dish. You can swap with 1/2 teaspoon garlic powder per clove if needed.
Paprika: Adds a subtle warmth and color to the chicken. Smoked paprika works too for a deeper flavor.
Salt & Black Pepper: Enhances all the flavors. Kosher salt works best, but table salt is fine (just use a bit less).
Baby Potatoes: They roast perfectly alongside the chicken. Red potatoes, fingerlings, or cubed sweet potatoes are great alternatives.
Carrots: Add sweetness and color. Parsnips, butternut squash, or bell peppers would be delicious substitutes.
Green Beans: Provide a perfect tender-crisp texture when added later in cooking. You can swap with asparagus, brussels sprouts (halved), or broccoli florets.
White Onion: Becomes sweet and caramelized during roasting. Red onion, shallots, or leeks work wonderfully too.
Easily Adapt This Recipe for Any Diet
This recipe is naturally easy to tweak! Follow these simple swaps to make it gluten-free, dairy-free, or vegan while keeping the same great texture and flavor.
Gluten-Free: The recipe is naturally gluten-free as written – just double-check your seasoning blends for hidden gluten.
Dairy-Free: This recipe is naturally dairy-free as written.
Vegan: Replace chicken thighs with extra-firm tofu (pressed and cubed) or large portobello mushrooms. Reduce initial roasting time to 15 minutes before adding green beans.
💡 Pro Tip: If you try a substitution, let us know how it worked in the comments!
How to Make My Sheet Pan Chicken Thighs Recipe
Here are easy, detailed, step-by-step instructions that are also repeated in the recipe card at the bottom of this blog post.
Step 1: Season the Chicken
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
Pat 4-6 bone-in chicken thighs dry with paper towels (this is crucial for crispy skin). In a small bowl, mix 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/4 teaspoon black pepper. Rub this mixture all over both sides of the chicken thighs, paying special attention to coat the skin evenly.
Step 2: Season the Vegetables
Cut 1 pound baby potatoes in half (or quarter larger ones), slice 3 carrots into 1/2-inch pieces, trim 12 ounces green beans, and cut 1/2 white onion into wedges. Mince 4 cloves of garlic.
In a large bowl, add 2 tablespoons light olive oil, 1 tablespoon Italian seasoning, minced garlic, 1/2 teaspoon salt and stir until combined. Add the potatoes, carrots, and onion wedges. Toss until all vegetables are evenly coated.
Step 3: Arrange and Bake First Round
Spread the potato, carrot, and onion mixture around the edges of the baking sheet. Place the seasoned chicken thighs in the center, skin side up. Bake for 20 minutes.
Step 4: Add Green Beans and Finish Baking
Remove the baking sheet from the oven. Add the green beans to the vegetable mixture, tossing them gently to coat with the pan juices. Return to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute for maximum tenderness.
Expert Recipe Tips
Pat chicken completely dry: This single step makes the difference between soggy and crispy skin. Use paper towels to thoroughly dry the chicken thighs before seasoning.
Don’t overcrowd the pan: Give everything enough space to roast rather than steam. Use two pans if needed for larger batches.
Toss vegetables in a bowl first: Coating the vegetables in a separate bowl ensures even oil distribution without using too much oil, preventing greasy vegetables.
Cut vegetables to similar sizes: This ensures everything cooks at the same rate, especially the potatoes and carrots.
Check temperature with a meat thermometer: The most reliable way to know when chicken is perfectly cooked is when it reaches 165°F at the thickest part.
Delicious Serving Suggestions
- Cottage cheese ranch dip: I like to serving my Cottage Cheese Ranch Dip Recipe alongside for dipping both the chicken and vegetables. You’ll love it because it adds protein and a cooling element to the meal.
- Crusty bread: Serve with a slice of warm bread to soak up all the delicious pan juices. This simple addition makes the meal even more satisfying.
- Lemon wedges: I squeeze fresh lemon over everything just before serving. You’ll love how it brightens all the flavors and cuts through the richness of the chicken.
- Fresh herbs: Sprinkle with freshly chopped parsley or basil right before serving. The pop of color and fresh flavor takes this dish to the next level.
Do you love chicken for dinner? Check out more of my easy one-dish chicken recipes:
Easy Garlic Herb Sheet Pan Chicken Thighs with Veggies
Ingredients
- 1 pound baby potatoes
- 3 carrots
- 12 ounces green beans
- 1/2 white onion
- 4 cloves garlic
- 1 tablespoon Italian seasoning
- 2 tablespoons light olive oil
- 1/2 teaspoon salt
Chicken & Seasoning:
- 4-6 bone-in chicken thighs
- 1 tablespoon light olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Pat 4-6 bone-in chicken thighs dry with paper towels (this is crucial for crispy skin). Place the chicken, skin-side down, and season with a sprinkle of salt, garlic powder, paprika, and a dash of pepper. Flip the chicken thighs over so they are skin-side up. Drizzle light olive oil over the top of the skins and rub it on with your hands to evenly coat. Then repeat the seasonings of salt, garlic powder, paprika, a dash of pepper, and Italian seasoning, paying special attention to coat the skin evenly.
- Cut 1 pound baby potatoes in half (or quarter larger ones), slice 3 carrots into 1/2-inch pieces, trim 12 ounces green beans, and cut 1/2 white onion into wedges. Mince 4 cloves of garlic.
- In a large bowl, add 2 tablespoons light olive oil, 1 tablespoon Italian seasoning, minced garlic, 1/2 teaspoon salt and stir until combined. Add the potatoes, carrots, and onion wedges. Toss until all vegetables are evenly coated.
- Spread the potato, carrot, and onion mixture around the edges of the baking sheet. Place the seasoned chicken thighs in the center, skin side up. Bake for 20 minutes.
- Remove the baking sheet from the oven. Add the green beans to the vegetable mixture, tossing them gently to coat with the pan juices. Return to the oven and bake for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.Let the chicken rest for 5 minutes before serving. This allows the juices to redistribute for maximum tenderness.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Made this for my husband and myself and we both loved the taste! Had enough for a couple of meals with leftovers for tomorrow’s lunch!
That’s awesome, Janet! Thank you 🙂
This tasted great with the fresh garlic. My husband loved the crispy skin on the chicken!
Thanks, Alice! We love the crispy skin too 🙂
My first time trying a sheet pan meal and this turned out amazing!
Thank you for sharing this, Anne! I hope you make many more sheet pan meals 🙂
This is a one-pan dinner you will love making on repeat! It’s easy to customize and I’m excited for you to try it 🙂