This sheet pan chicken thigh dinner is an easy dinner featuring flavorful and juicy chicken thighs and colorful vegetables in a zesty marinade. Our quick herbed yogurt sauce is the perfect complement to this delicious meal.
Why You’ll Love This Recipe
- These sheet pan chicken thighs require minimal prep time and clean up.
- This perfect weeknight meal is a complete meal cooked all on one pan in the oven.
- It is a great option for meal prep.
- The seasonings and herbed yogurt sauce make this recipe super flavorful.
Looking for another easy sheet pan dinner? Try following these recipes!
Ingredient Notes
- Chicken thighs - while this recipe calls for skinless boneless chicken thighs, you can swap them for chicken breasts if preferred, but note that the cooking time may slightly vary.
- Carrots - we prefer to use large, whole carrots over baby carrots for this recipe. We like to slice the carrots on an angle.
- Red onion - can swap with white or yellow onion.
- Chickpeas - all you need is one can of chickpeas for this recipe.
- Cilantro and mint - we love the combination of these herbs in the yogurt sauce. It is a subtle flavor but pairs well with the other flavors in this recipe.
- Jalapeño - with removing the seeds, the jalapeño provides more flavor than it does spice.
See the recipe card below for a complete list of ingredients and measurements.
Recipe Tips & Variations
- For best results, we highly recommend using a meat thermometer when cooking chicken to ensure it is safely cooked but not dried out.
- We love using the onion, chickpeas, and carrots in this recipe but you can easily swap them for other favorite veggies such as green beans, sweet potatoes or red potatoes, Brussels sprouts, cherry tomatoes, and bell peppers.
- A side salad would be perfect to serve with this recipe.
- If you like a little more spice, you could add red pepper flakes to the chicken and vegetable seasoning or keep the jalapeño seeds in the yogurt sauce.
How to Make This Sheet Pan Chicken Recipe
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 425 degrees fahrenheit. Line a large rimmed baking sheet with parchment paper. Place the chicken thighs in a large mixing bowl. Add the smoked paprika, cumin, garlic powder, dried oregano, salt, lemon juice, greek yogurt, and oil.
Step 2: Mix well until the chicken thighs are evenly coated. Set aside.
Step 3: In a separate bowl, add the carrots, red onion, chickpeas, cumin, dried oregano, garlic powder, smoked paprika, salt, and oil.
Step 4: Mix until evenly combined.
Step 5: Spread the veggies out evenly on the sheet pan. Use a spatula to make openings for the chicken thighs. Place the chicken thighs on the pan.
Step 6: Place the sheet pan in the oven for 18-25 minutes, until the chicken thighs are at an internal temperature of at least 165 degrees and fully cooked. We prefer to bake the chicken thighs closer to 185 degrees.
Step 7: While the chicken is baking, make the sauce. Add all of the ingredients to a food processor or blender.
Step 8: Blend until smooth. Add water as needed to create your desired consistency. Drizzle the chicken and veggies with the herbed yogurt sauce for serving.
Chicken Thigh Sheet Pan Dinner With Veggies Recipe FAQs
We recommend storing leftovers in an airtight container in the refrigerator. We prefer to store the herbed yogurt sauce separately from the sheet pan meal.
This recipe is gluten-free. It can be made dairy-free with the use of dairy-free yogurt. It is not vegan or vegetarian.
Other favorite seasoned chicken thighs recipes: one pan chicken thighs and rice, slow cooker chicken tikka masala.
Other Sheet Pan Recipes
If you make this chicken thigh sheet pan dinner, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Sheet Pan Chicken Thigh Dinner With Herbed Yogurt Sauce
Ingredients
For the chicken:
- 1 ½ pounds boneless skinless chicken thighs
- ¾ teaspoon smoked paprika
- ½ teaspoon cumin
- ¾ teaspoon garlic powder
- ¾ teaspoon dried oregano
- ¾ teaspoon kosher salt
- 1 tablespoon lemon juice
- 1 tablespoon Greek yogurt
- 1 tablespoon olive oil or avocado oil
For the sheet pan veggies:
- 2 cups carrots, sliced
- ½ red onion, sliced
- 1, 15.5 ounce can chickpeas, drained and rinsed
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ¾ teaspoon garlic powder
- ¾ teaspoon smoked paprika
- ½ teaspoon kosher salt
- 2 teaspoons olive or avocado oil
For the herbed yogurt sauce:
- ¾ cup plain Greek yogurt
- 2 tablespoons lemon juice
- ¼-1/2 teaspoon kosher salt
- ¼ cup loosely packed fresh cilantro leaves
- ¼ cup loosely packed fresh mint leaves
- ¼ teaspoon garlic powder
- ¼ of a jalapeño, seeds removed
- 1-2 tablespoons cold water, as needed
Instructions
- Preheat the oven to 425 degrees fahrenheit. Line a baking sheet with parchment paper. Place the chicken thighs in a large mixing bowl. Add the smoked paprika, cumin, garlic powder, dried oregano, salt, lemon juice, greek yogurt, and oil. Mix well until the chicken thighs are evenly coated. Set aside.
- In a separate bowl, add the carrots, red onion, chickpeas, cumin, dried oregano, garlic powder, smoked paprika, salt, and oil. Mix until evenly combined.
- Spread the veggies out evenly on the sheet pan. Use a spatula to make openings for the chicken thighs. Place the chicken thighs on the pan. Place the sheet pan in the oven for 18-25 minutes, until the chicken thighs are at least 165 degrees and fully cooked. We prefer to bake the chicken thighs closer to 185 degrees.
- While the chicken is baking, make the sauce. Add all of the ingredients to a food processor or blender. Blend until smooth. Add water as needed to create your desired consistency.
- Drizzle the chicken and veggies with herbed yogurt sauce for serving.
Notes
- Save time/prep ahead:
- Chop the veggies ahead of time.
- Make the chicken marinade and spice mixture for the vegetables ahead of time. While the chicken doesn't require marinating time, you can prepare the chicken ahead of time and let it sit in the marinade in the refrigerator during the day before baking.
- Make the herbed yogurt sauce ahead of time.
- This recipe is gluten-free. It can be made dairy-free with the use of dairy-free yogurt. It is not vegan or vegetarian.
- The recipe can be found on My Fitness Pal by searching "BWB Sheet Pan Chicken Thigh Dinner." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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