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Rosemary Chicken Thigh Sheet Pan Dinner

Chicken thighs are a busy mom's secret weapon—they're budget-friendly, stay super juicy, and are practically impossible to overcook. This recipe uses fresh rosemary to give everything an amazing aroma that'll have your family asking "what's for dinner?" before they even walk in the door. It's comfort food at its finest with minimal effort required!
Print Recipe
Prep Time 12 minutes
Cook Time 28 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 3 tablespoons fresh rosemary chopped (or 1 tablespoon dried)
  • 4 cloves garlic minced
  • 5 tablespoons olive oil divided
  • 1½ teaspoons salt divided
  • 1 teaspoon black pepper divided
  • 1½ pounds baby carrots
  • 1 pound Brussels sprouts trimmed and halved
  • 1 large red onion cut into wedges
  • 2 tablespoons balsamic vinegar
  • Fresh rosemary sprigs for garnish

Method
 

  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper or lightly grease it.
  2. Pat chicken thighs dry with paper towels. In a small bowl, mix 3 tablespoons olive oil, chopped rosemary, minced garlic, 1 teaspoon salt, and ½ teaspoon pepper.
  3. Rub the rosemary mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.
  4. In a large bowl, toss carrots, Brussels sprouts, and red onion with remaining 2 tablespoons olive oil, balsamic vinegar, ½ teaspoon salt, and ½ teaspoon pepper.
  5. Arrange vegetables around the edges of the sheet pan and place chicken thighs skin-side up in the center, making sure not to overcrowd.
  6. Roast for 28-32 minutes until chicken reaches an internal temperature of 165°F and skin is golden and crispy, and vegetables are tender and caramelized.
  7. Let rest for 5 minutes, garnish with fresh rosemary sprigs, and serve hot with your favorite crusty bread to soak up all those delicious pan juices!