Easy Italian Sheet Pan Chicken Thighs Recipe
Sheet Pan Chicken Thighs have a deep Italian flavor, but couldn’t be easier to make! Italian baked chicken is ready in just 45 minutes!
Ingredients
- 5 tablespoons olive oil
- 2 teaspoons italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse black pepper
- 2-3 tablespoons fresh lemon juice
- 5 cloves garlic grated
- 6 chicken thighs
- 2 medium zucchini sliced into ½” half moons
- 1 medium eggplant sliced into ½” thick pieces and cut into 1-2” pieces
- 10 ounces grape tomatoes whole
- 1/2 cup shaved parmesan cheese
- Italian flat leaf parsley
Instructions
- Whisk together olive oil, Italian seasoning, salt, pepper, lemon juice, and grated garlic in a small bowl.
- Use paper towel to pat chicken thighs dry; place in a large bowl. Pour half of the olive oil mixture over the chicken thighs (set remaining mixture aside).
- Rub the seasoning mixture into the chicken thighs, lifting the skin gently from the chicken thighs and rubbing the seasoning under the skin as well.
- Place the chicken thighs on a sheet pan and set in the refrigerator to marinate for at least 1 hour up to overnight. Do not cover the chicken - this will help dry out the skin a bit leading to a crisper skin after baking.
- Place the diced and prepared vegetables into a large bowl. Pour the remaining olive oil marinade over the vegetables and toss to coat.
- Preheat the oven to 425°F. Spray a sheet pan with nonstick cooking spray or brush with olive oil; place pan in the oven (empty) to preheat.
- Transfer vegetables and chicken to the hot sheet pan, spreading everything evenly into a single layer (divide between two pans, if needed, for ample spacing).
- Bake for 20 minutes, then toss the vegetables. If there is excess liquid in the pan, drain it before returning the sheet pan to the oven. Continue baking another 20-25 minutes, or until the center of the chicken registers 165°F on a thermometer.
- For additional browning on the chicken, turn the oven to the broil setting and broil 2-3 minutes until the chicken is browned to your liking.
Notes
Preheating the sheet pan helps to brown the vegetables.
Depending on your vegetables (zucchini especially), you may have a lot of liquid in the pan. I just drain that off so that it doesn’t make everything mushy, and to allow the vegetables to brown against the pan.
For liquid that is chicken fat, use that to baste the chicken skin, to help it brown and crisp. Store in an airtight container in the refrigerator for 2 days, or freeze for up to 1 month. Be aware that the vegetables will not be crispy when reheated. To crisp them up slightly, place them under an oven broiler for a couple of minutes.
For liquid that is chicken fat, use that to baste the chicken skin, to help it brown and crisp. Store in an airtight container in the refrigerator for 2 days, or freeze for up to 1 month. Be aware that the vegetables will not be crispy when reheated. To crisp them up slightly, place them under an oven broiler for a couple of minutes.
Nutrition
Serving: 1 | Calories: 431cal | Carbohydrates: 11g | Protein: 23g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 118mg | Sodium: 630mg | Sugar: 6g | Fiber: 4g | Calcium: 121mg | Iron: 2mg