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Homemade Crispy Sheet Pan Chicken Thighs with Roasted Vegetables

Crispy Sheet Pan Chicken Thighs with Roasted Vegetables

Crispy skin-on chicken thighs roasted on a sheet pan with sweet potatoes, carrots, onions, and Brussels sprouts — an easy, hands-off dinner with barely any cleanup.
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Prep Time 15 minutes
Cook Time 40 minutes
Dry Brine (Optional) 3 hours
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 3 lb bone-in, skin-on chicken thighs about 8-9 thighs
  • 2-3 tsp coarse kosher salt
  • 1 tsp Slap Ya Mama Hot Blend seasoning lower sodium than the regular blend
  • 1-2 tsp onion powder
  • 1-2 tsp garlic powder
  • 1-2 tsp black pepper
  • 1-2 tsp dried thyme
  • 1-2 tsp smoked paprika
Vegetables
  • 1 large sweet potato cut into 1/2 to 3/4-inch cubes
  • 1/2 yellow onion cut into large chunks
  • 2 large carrots cut into chunks about the same size as the sweet potato
  • 1 bag Birds Eye Oven Roasters carrots and Brussels sprouts frozen — no need to thaw
  • 1 tbsp olive oil
  • salt, pepper, garlic powder, and smoked paprika to taste

Equipment

  • Large Baking Sheet
  • Aluminum Foil for lining the tray(s) — makes cleanup a 30-second job
  • Wire Rack optional, for extra-crispy skin all around

Method
 

Dry Brine the Chicken
  1. Remove the chicken thighs from their packaging and pat them extremely dry with paper towels — the drier the skin, the crispier it gets.
  2. Line a large baking sheet with aluminum foil (use two sheets if you need the extra room — the chicken and vegetables both need space to roast, not steam). The foil makes cleanup a 30-second job.
  3. Arrange the thighs skin-side up on the sheet, leaving space between each one.
  4. Sprinkle a light, even coating of salt over the skin side of the thighs.
  5. Refrigerate uncovered for 3–4 hours, up to overnight. This dries out the skin further and helps it crisp up in the oven. Not strictly required, but the skin won't get quite as crispy without it.
Season and Roast
  1. Preheat your oven to 425°F.
  2. Toss all the vegetables — including the frozen ones, straight from the freezer — in a large bowl with the olive oil, salt, pepper, garlic powder, and a dash of smoked paprika.
  3. Season the chicken thighs on all sides with the spice blend.
  4. Spread the vegetables in an even layer on the sheet, keeping them separate from the chicken — steam off the veg will make the skin soggy if they touch.
  5. Bake for 35–45 minutes, until the chicken hits 165°F and the skin is crispy, and the vegetables are roasted with tender potatoes (a little char here and there is fine). Stir the veg once or twice so everything roasts evenly.
  6. Let the chicken rest 5 minutes, then serve.

Notes

🛒 Shop the baking sheet I used in this recipe
🛒 Shop the crisping tray (built-in rack) I used in this recipe