Sheet Pan Herb Roasted Chicken and Veggies

5 from 2 votes

Crispy herb roasted chicken thighs and vegetables all roast together on a single tray!

Course Dinner

Cuisine American

Keyword easy herb roasted chicken, herb roasted chicken, herb roasted chicken thighs, roasted herb chicken, sheet pan chicken thighs

Prep Time 15

Cook Time 40

Total Time 55

Servings people

Calories 559kcal

Author Blair Lonergan

¼ cup (½ of a stick) salted butter, melted
2 cloves garlic, peeled and smashed
½ teaspoon light brown sugar
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon dried crushed rosemary
½ teaspoon kosher salt, plus more to taste
⅛ teaspoon ground black pepper, plus more to taste
⅛ teaspoon cayenne pepper (optional)
12 ounces baby gold or baby red potatoes, quartered or cut into eighths (if the potatoes are a bit larger)
8 ounces (about 2 cups) Brussels sprouts, halved, with outer leaves removed
4 carrots, peeled and cut into 1-inch pieces (if the carrots are thick, cut in half lengthwise too)
1 sweet onion, cut into 1-inch pieces
6 bone-in, skin-on chicken thighs (about 2 ½ - 3 lbs. total)

Preheat oven to 400°F.
In a large measuring cup or in a small bowl, whisk together the melted butter, garlic, brown sugar, thyme, basil, oregano, rosemary, salt, pepper, and cayenne.
Arrange the potatoes, Brussels sprouts, carrots, and onion in a single layer on an extra large rimmed baking sheet (about 15 x 20 inches). Drizzle about 3 tablespoons of the butter mixture over the veggies; toss to coat.
Nestle the chicken thighs (skin side up) among the vegetables. Brush the remaining butter mixture over the chicken thighs. The smashed garlic cloves can roast on the pan along with the chicken and veggies.
Roast in the oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. Stir the vegetables halfway through for even browning. Place the tray under the broiler for 1-2 minutes at the very end to get the skin nicely browned and crispy. Just keep a close eye on it, since the chicken and veggies can burn quickly under the broiler.

Cut the potatoes and carrots into small pieces so that they're crispy and fork tender by the time the chicken is done. Larger chunks will require extra roasting time.

Use an extra-large rimmed baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the chicken and veggies cook faster, brown, and crisp in the oven.

Dark meat chicken thighs stay juiciest and most tender. Bone-in, skin-on chicken breasts will need about 1 hour to cook through, and have more of a tendency to dry out.

The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.

If your chicken is done before the veggies are tender, just remove the chicken to a plate, tent loosely with foil to keep warm, and return the vegetables to the oven. Similarly, if the vegetables are done before the chicken, just remove the vegetables to a plate, tent loosely with foil, and return the chicken to the oven.