A plate with a baked chicken thigh and a serving of roasted vegetables.
Print Recipe
5 from 7 votes

Baked Chicken Thighs

A sheet pan dinner that's as delicious as it is healthy. Chicken thighs are coated in spices and baked until crispy on top with a medley of vegetables.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 servings
Calories: 432kcal
Author: Michelle Miller


  • 6 chicken thighs bone-in
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons thyme
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper or to taste

Roasted Vegetables

  • 1 butternut squash peeled and chopped
  • 3 bell peppers chopped
  • 3 cups broccolini
  • 1 onion peels and cut in large pieces
  • 1 tablespoon olive oil
  • salt and pepper to taste


  • Combine all the spices and salt for the chicken together in a small dish.
  • Prepare chicken thighs by adding them to a baking tray, and using a paper towel to dry them.
  • Drizzle the chicken thighs with olive oil, and then coat them in the seasoning blend. Use hands to rub the spice blend to evenly coat them.
  • Add all vegetables together in a large bowl, and drizzle them with olive oil. Season to taste with salt and pepper.
  • Add the vegetables to the baking tray along with the chicken thighs. You might need to split the vegetables between two baking trays, if using the amounts listed above.
  • In the Sharp Superheated Steam Countertop Oven, Set the oven to the Broil/Grill setting, and bake at for 30 minutes. Reduce baking time to 25 minutes if there are no vegetables on the tray.
  • In a conventional oven, preheat the oven to 435ºF, and bake the chicken thighs and vegetables for 40-45 minutes, until crispy and brown on top and the vegetables are well roasted.



Calories: 432kcal | Carbohydrates: 27g | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 702mg | Potassium: 843mg | Fiber: 5g | Sugar: 8g | Vitamin A: 16935IU | Vitamin C: 182.7mg | Calcium: 140mg | Iron: 2.9mg