Name: Sheet Pan Parmesan Garlic Chicken Thighs
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tbsp olive oil; 4 cloves garlic, minced; 1/3 cup grated parmesan cheese; 1 tsp Italian seasoning; 1/2 tsp paprika; Salt and pepper, to taste; Optional: 1/4 tsp red pepper flakes; 2 cups assorted vegetables (e.g., baby potatoes, carrots, Brussels sprouts, green beans), chopped; 1 tbsp olive oil (for tossing vegetables); Salt and pepper (for vegetables)

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Sheet Pan Parmesan Garlic Chicken Thighs are a flavorful, fuss-free dinner that I can throw together in under an hour. Juicy chicken thighs are coated in a savory parmesan-garlic crust, then roasted on a single pan alongside vegetables of my choice for a crispy, golden, and completely satisfying meal. It’s one of those go-to recipes I rely on when I want big flavor with minimal cleanup.

Why You’ll Love This Recipe

I love how easy and reliable this sheet pan dinner is. It’s packed with bold, garlicky, cheesy flavor, and the chicken thighs stay incredibly juicy while the edges turn perfectly crisp. The best part? I can customize the vegetables based on what I have on hand and it all cooks together on one pan — no need for extra dishes. It’s weeknight-friendly but tastes like something special. Sheet Pan Parmesan Garlic Chicken Thighs

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Bone-in, skin-on chicken thighs
Olive oil
Fresh garlic (minced)
Grated parmesan cheese
Italian seasoning
Paprika
Salt and pepper
Optional: red pepper flakes for heat
Vegetables for roasting (I like using baby potatoes, carrots, Brussels sprouts, or green beans)

Directions

I preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
In a small bowl, I mix the olive oil, minced garlic, parmesan cheese, Italian seasoning, paprika, salt, and pepper into a thick paste.
I pat the chicken thighs dry with paper towels, then rub the parmesan-garlic mixture all over the skin and underneath for extra flavor.
I place the chicken thighs skin-side up on the sheet pan.
Around the chicken, I add my chosen vegetables, tossing them in a little olive oil, salt, and pepper so they roast evenly.
I bake for 35–40 minutes, or until the chicken skin is crispy and a thermometer reads 165°F (74°C) in the thickest part.
If I want crispier skin, I broil the chicken for an extra 2–3 minutes at the end.
I let it rest for a few minutes before serving to lock in the juices.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 40 minutes to bake, so dinner is ready in around 50 minutes total.

Variations

I sometimes swap chicken thighs for drumsticks or boneless thighs — just adjust the cooking time slightly.
For a low-carb version, I skip the starchy veggies and roast zucchini, broccoli, or cauliflower instead.
I’ve added lemon zest or fresh chopped rosemary to the seasoning mix for a fresh twist.
If I want an extra crispy crust, I sprinkle a bit of panko mixed with parmesan on top before baking.
I serve it with a side of rice, quinoa, or crusty bread when I want to round out the meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place the chicken and veggies on a baking sheet and warm them in a 350°F oven for about 10–15 minutes to keep the skin crisp. The microwave works too, but I lose a bit of that roasted texture. This dish also freezes well — I freeze the cooked chicken (without the veggies) and reheat in the oven when needed. Sheet Pan Parmesan Garlic Chicken Thighs

FAQs

Can I use boneless, skinless chicken thighs?

Yes, I’ve made it that way and it works well, though the skin adds crispiness and flavor. Boneless thighs cook a little faster, so I check them around the 25–30 minute mark.

What vegetables work best for roasting on the sheet pan?

I usually go for sturdy veggies like potatoes, carrots, Brussels sprouts, or green beans. Softer vegetables can be added halfway through cooking to avoid overcooking.

How do I get the chicken skin extra crispy?

Drying the chicken well before seasoning and roasting it at a high temperature helps a lot. I also broil it for 2–3 minutes at the end if I want even more crisp.

Can I prep this ahead of time?

Yes, I often season the chicken and chop the vegetables earlier in the day or even the night before. I keep them in the fridge separately and then just assemble and roast when ready.

Is this dish freezer-friendly?

I freeze the cooked chicken thighs, and they reheat well in the oven. The vegetables don’t freeze as well due to texture changes, so I usually make those fresh.

Conclusion

Sheet Pan Parmesan Garlic Chicken Thighs are everything I want in a weeknight dinner — flavorful, satisfying, and super easy to clean up. The combination of crispy skin, savory parmesan, and roasted veggies makes this a complete and comforting meal with very little effort. It’s a reliable favorite that I keep coming back to, especially on busy nights.

Sheet Pan Parmesan Garlic Chicken Thighs

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Author: lina
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Main Course
Method: Roasting
Cuisine: American

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Description

Sheet Pan Parmesan Garlic Chicken Thighs are a deliciously easy one-pan dinner featuring juicy, crispy-skinned chicken thighs coated in a savory parmesan-garlic crust. Roasted alongside your favorite vegetables, this meal is bold in flavor and low on cleanup.

Ingredients

4 bone-in, skin-on chicken thighs
2 tbsp olive oil
4 cloves garlic, minced
1/3 cup grated parmesan cheese
1 tsp Italian seasoning
1/2 tsp paprika
Salt and pepper, to taste
Optional: 1/4 tsp red pepper flakes
2 cups assorted vegetables (e.g., baby potatoes, carrots, Brussels sprouts, green beans), chopped
1 tbsp olive oil (for tossing vegetables)
Salt and pepper (for vegetables)

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Instructions

Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
In a small bowl, mix 2 tbsp olive oil, minced garlic, parmesan, Italian seasoning, paprika, salt, pepper, and red pepper flakes (if using).
Pat chicken thighs dry with paper towels. Rub the parmesan-garlic paste all over each thigh, including under the skin.
Place the chicken thighs skin-side up on the sheet pan.
Toss chopped vegetables with 1 tbsp olive oil, salt, and pepper. Arrange them around the chicken on the sheet pan.
Roast for 35–40 minutes, or until chicken reaches 165°F (74°C) and skin is crispy. Broil for 2–3 minutes for extra crispiness if desired.
Let rest for a few minutes before serving.