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Sheet Pan Chicken Thighs with Veggies
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Lemony Sheet Pan Chicken Thighs w/ Vegetables

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4


  • 4 chicken thighs boneless, skin on
  • 1 fennel bulb
  • 6 fingerling potatoes
  • 2 carrots
  • 3 cloves garlic
  • 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 T olive oil


  • Preheat oven to 425 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.
  • Place chicken thighs in a large bowl and set aside.
  • Cut carrots into 1 1/2-inch pieces. Set aside.
  • Trim the stalks and fronds off the fennel, setting aside fronds. Cut the bulb into quarters through the root, then cut each quarter into 1 -inch slices. Mince ~1T fennel fronds. Add fennel slices and minced fronds to bowl with chicken.
  • Mince 3 cloves of garlic and add to bowl with chicken. Add 6 fingerling potatoes to bowl.
  • Add juice of 1 lemon + 2T olive oil to bowl and season w/ S&P and toss to combine.
  • Transfer the chicken mixture onto a large baking sheet. Arrange the vegetables around the outside and place the chicken pieces closely together in the center. Pour any remaining juices from the bowl over the chicken.
  • Roast until the chicken reaches an internal temperature of about 165°F and the vegetables are tender and beginning to brown around the edges, about 30 minutes. Toss vegetables halfway through cooking.