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Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies

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Assemble this super easy Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies for a delicious, fuss-free dinner. For fast cleanup, line your sheet pans with foil or parchment.

Assemble this super easy chicken and vegetable dinner on a sheet pan and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.Baked Boneless Chicken Thighs and Veggies

This meal is made with colorful vegetables and boneless, skinless chicken thighs, which are much juicier than breasts, and tossed with a simple Italian dressing marinade. The ingredients can be marinated ahead and roasted just before dinner. More sheet pan chicken recipes I love are this Sheet Pan Balsamic Herb Chicken and Vegetables and One Pan Parmesan Crusted Chicken with Broccoli.

Assemble this super easy chicken and vegetable dinner on a sheet pan and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.

Sheet Pan Chicken Ingredients

  • Italian Seasoning: Salt, onion powder, dried oregano and basil, thyme, sugar, black pepper, crushed garlic, olive oil, red wine vinegar
  • Chicken: Trim the fat from eight boneless, skinless chicken thighs and season them with salt.
  • Vegetables: Zucchini, carrots, red and yellow bell peppers, red onion
  • Parsley: Garnish with flat-leaf parsley.

How to Make Baked Chicken Thighs

  1. Marinate: Combine the Italian seasoning ingredients in a large bowl. Season the chicken with salt and then add it and the vegetables to the bowl. Toss everything to coat and marinate it for at least 30 minutes or as long as overnight. Since you will be baking the vegetables, marinating them with the chicken is safe.
  2. Prep: Preheat the oven to 450° Spray two large nonstick sheet pans with oil, or line them with parchment or foil. Put the vegetables and chicken on the pans in a single layer, ensuring nothing touches. You want everything to roast, not steam.
  3. Bake the pans for 20 minutes, turn the chicken and veggies over, and roast for an additional 10 minutes. Top with parsley and serve.

What goes well with Italian chicken?

This sheet pan chicken and veggies dish is a complete meal as is. If you want to add grains, quinoa or brown rice would be great. You could also serve the baked chicken thighs with mashed potatoes or roasted potatoes. I wouldn’t recommend pasta since there isn’t much sauce.

How to Freeze Baked Chicken Thighs

Leftover chicken and vegetables will last in the refrigerator for three days, or you can freeze the mixture. Once the meal completely cools, portion it into containers and freeze it for up to three months. To eat, thaw the food in the fridge overnight and reheat it in a 325°F-oven for about 20 minutes.

Variations:

  • Whole 30 and Paleo-Compliant: Omit the sugar in the seasoning.
  • Herbs: You can use dried thyme in the seasoning if you don’t have fresh. Also, if you’re missing an herb, try it with dried rosemary or parsley.
  • Vegetables: Sub the veggies with whatever you have on hand. Cauliflower, broccoli, and brussels sprouts would all be good.
  • Chicken: If you would chicken breasts, bake them for 20 minutes total. If you use bone-in thighs, remove the vegetables after 30 minutes and bake the thighs for an extra 10 minutes.

More Baked Chicken Thigh Recipes:

Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies

4.86 from 28 votes
9
Cals:429
Protein:46.5
Carbs:15.5
Fat:20
Assemble this super easy Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies for a delicious, fuss-free dinner.
Course: Dinner
Cuisine: American
Assemble this super easy chicken and vegetable dinner on a sheet pan and pop it into your oven for a delicious, fuss-free meal. For easy clean-up, line your sheet pan with foil or parchment.
Prep: 10 mins
Cook: 20 mins
marinade time: 30 mins
Total: 1 hr
Yield: 4 Servings
Serving Size: 2 thighs + veggies

Ingredients

For the Seasoning:

  • 1 teaspoon kosher salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon thyme
  • 1/2 teaspoon sugar, omit for Paleo and Whole 30
  • 1/8 teaspoon black pepper
  • 1 clove crushed garlic
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar

For the sheetpan:

  • cooking spray
  • 8 4 oz each boneless skinless chicken thighs, trimmed of fat
  • 1/2 tsp kosher salt
  • 12 ounces zucchini, diced into 1-inch pieces
  • 3 carrots, peeled and diced into 1-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 red onion, cut into 1-inch pieces
  • chopped parsley for garnish

Instructions

  • Combine the Italian seasoning ingredients in a large bowl. Season chicken with 1/2 teaspoon salt, then add the chicken, zucchini, carrots, bell peppers and red onion to the bowl and toss well to coat. Marinate 30 minutes or as long as overnight.
  • Preheat oven to 450F degrees. Spray 2 large nonstick sheetpans with oil or use parchment or foil for easy cleanup.  Arrange the center rack and lower third.
  • Arrange everything onto the prepared baking sheets spread out into a single layer. The vegetables and chicken should not touch.
  • Bake about 20 minutes, turn chicken and vegetables and bake an additional 10 minutes, until roasted and tender. Top with fresh parsley and serve.

Last Step:

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Notes

Freezer Friendly
  1. Let the cooked dish cool completely.
  2. Portion it into freezer containers and freeze for up to 3 months.
  3. To serve, thaw in the refrigerator overnight.
  4. Reheat in a 325°F oven until warmed through 20 minutes.

Nutrition

Serving: 2 thighs + veggies, Calories: 429 kcal, Carbohydrates: 15.5 g, Protein: 46.5 g, Fat: 20 g, Saturated Fat: 4 g, Cholesterol: 214 mg, Sodium: 672.5 mg, Fiber: 4 g, Sugar: 4.5 g

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172 comments on “Sheet Pan Italian Baked Boneless Chicken Thighs and Veggies”

  1. This was good! I skipped the carrots since I don’t like them, so I added broccoli and cauliflower. I had to cook the chicken a bit longer to get it to temperature, but otherwise it came together as written. Thanks!

  2. Omg, I made this tonight and it was SO good. It’s 97 degrees in St. Louis so I fired up the grill and cooked it in a big pan on there (instead of heating up the house). The flavors were amazing. I used the veggies I had- carrots, mini peppers, asparagus, red onion. Yum! 

  3. Made this for dinner last night.  Great flavor! We’re not fans of peppers so I eliminated it.  Also substituted red onion for yellow.  Will definitely be making this again!

  4. This was a very easy recipe to put together. The chicken was good, however the vegetables are amazing! I have some leftover that I might use in a breakfast hash tomorrow.

  5. I’ve been cooking your recipes for years and they are always a family favorite! I’m new to weight watchers & When I entered this into the recipe builder I got 11 green points, that a big difference from what you got som I’m thinking I may have done something wrong. Hoping someone here might be able to help. 

  6. My family loved this dinner!  We added zucchini. Might add some sweet potatoes and squash next time!