Sheet Pan Chicken and Vegetables
Simplify your evening with this sheet pan chicken and vegetables, the ultimate easy weeknight dinner. This one pan chicken recipe features juicy thighs and roasted veggies for a healthy meal.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Calories
410
Why This Sheet Pan Chicken and Vegetables Works
At RecipeNest, we're always striving to bring you recipes that deliver maximum flavor with minimal effort, and this Sheet Pan Chicken and Vegetables exemplifies that philosophy perfectly. It's not just another weeknight meal; it's a strategic culinary solution designed for busy lives. The beauty lies in its simplicity: a single pan streamlines both the cooking process and, perhaps even more importantly, the cleanup. This recipe relies on the magic of high-heat roasting, which not only cooks the chicken thighs to juicy perfection but also caramelizes the vegetables, coaxing out their natural sweetness and creating tender, flavorful bites.
What truly sets this recipe apart is the synergy between the chicken and the vegetables. As the bone-in chicken thighs roast, they render some of their fat, which then bastes the surrounding broccoli, carrots, red bell pepper, and yellow squash. This natural basting infuses the vegetables with rich, savory chicken flavor, transforming them from mere side dishes into integral, intensely delicious components of the meal. The skin on the chicken crisps up beautifully, offering a delightful textural contrast to the tender meat underneath.
We've meticulously chosen bone-in, skin-on chicken thighs for their superior flavor and ability to withstand high heat without drying out, ensuring succulent results every time. Coupled with a vibrant medley of colorful vegetables – broccoli for its earthy notes, carrots for sweetness, bell pepper for a slight peppery crunch, and yellow squash for a delicate texture – this dish provides a balanced nutritional profile without sacrificing an ounce of taste. The simple seasoning blend of Italian seasoning, garlic powder, and paprika works harmoniously to enhance, rather than overpower, the natural goodness of the ingredients, making every bite satisfying and incredibly flavorful.
This recipe isn't just about convenience; it's about culinary smarts. By using a single sheet pan, we optimize oven space and ensure even cooking, leading to perfectly cooked chicken and beautifully tender-crisp vegetables all ready at the same time. The total cook time of just 30 minutes, after a quick 15-minute prep, means you can have a wholesome, homemade dinner on the table in under an hour, making it an indispensable addition to your weekly meal rotation.
Why You'll Love This Recipe
- Effortless One-Pan Wonder: Minimal cleanup with maximum flavor, all cooked on a single sheet pan.
- Nutrient-Packed & Wholesome: A balanced meal with lean protein, fiber-rich vegetables, and healthy fats.
- Juicy, Flavorful Chicken: Bone-in chicken thighs stay incredibly moist and tender while developing crispy skin.
- Perfectly Roasted Vegetables: High heat caramelizes vegetables, enhancing their natural sweetness and texture.
- Quick & Easy Weeknight Solution: From prep to plate in just 45 minutes, ideal for busy evenings.
- Customizable & Versatile: Easily swap vegetables or adjust seasonings to suit your taste or what's in season.
- Family-Friendly Appeal: A universally loved combination of chicken and familiar vegetables that even picky eaters will enjoy.
Ingredient Notes
Bone-In Chicken Thighs
We specifically call for bone-in, skin-on chicken thighs because they are incredibly forgiving and flavorful. The bone helps conduct heat, ensuring even cooking and keeping the meat moist, while the skin renders fat that bastes the chicken and vegetables, adding richness and achieving a delightful crispness. Opting for bone-in thighs is crucial for the success and juiciness of this high-heat roast; boneless chicken breasts or thighs cook much faster and can dry out if not carefully monitored, altering the intended cook time and texture of this specific recipe.
Broccoli Florets
Fresh broccoli florets add a vibrant green color and a pleasant, slightly bitter counterpoint to the richness of the chicken. When roasted, the edges of the broccoli caramelize, becoming tender-crisp and intensely flavorful. Ensure your florets are roughly uniform in size (about 1-1.5 inches) to ensure even cooking alongside the other vegetables. If using a larger head of broccoli, break it down into smaller, bite-sized pieces.
Carrots
Sliced carrots contribute a wonderful sweetness and beautiful orange hue to the dish. Their dense texture allows them to hold up well to roasting, becoming tender without turning mushy. Aim for slices that are about ¼-inch thick; this size ensures they cook through in the same timeframe as the other vegetables while still offering a slight textural bite. You can peel them or scrub them well if you prefer leaving the skin on for extra fiber.
Red Bell Pepper
The red bell pepper brings a sweet, mild, and slightly fruity flavor to the mix, along with a pop of color. When roasted, bell peppers soften and their sugars caramelize, intensifying their sweetness. Cut the bell pepper into 1-inch pieces or strips, ensuring they're large enough to not burn or shrink excessively during the high-heat roasting process. Any color bell pepper will work, but red offers the sweetest flavor profile.
Yellow Squash
Yellow squash, with its delicate flavor and tender texture, beautifully complements the heartier vegetables and chicken. It softens quickly when roasted, absorbing the flavors of the seasonings and chicken drippings. Slice the yellow squash into ½-inch thick rounds or half-moons to ensure it cooks evenly without becoming watery or overly soft. Avoid cutting it too thin, as it can overcook before the chicken and other vegetables are done.
Olive Oil & Seasonings
Good quality extra virgin olive oil is essential for coating the vegetables and chicken, helping them crisp up and preventing sticking, while also carrying the flavors of the seasonings. The blend of Italian seasoning, garlic powder, and paprika provides an aromatic, savory, and slightly smoky profile that's universally appealing. Italian seasoning is a convenient mix of herbs like oregano, basil, rosemary, and thyme, which perfectly complements both chicken and roasted vegetables. Ensure your spices are fresh for the best flavor impact; stale spices can dull the overall taste of your dish.
Roasting Temperature and Timing Guide
| Indicator | What to Look For | Optimal Result |
|---|---|---|
| Chicken Doneness | Internal temperature reaches 165°F in the thickest part (away from bone). Juices run clear. | Perfectly cooked, juicy, and safe chicken. |
| Chicken Skin | Skin appears deeply golden brown and crispy. | Excellent textural contrast and enhanced flavor. |
| Vegetable Tenderness | Broccoli has slightly charred edges, carrots are fork-tender, bell pepper and squash are soft but not mushy. | Tender-crisp vegetables with caramelized sweetness. |
| Overall Roasting Time | Typically 30 minutes at 425°F. | All components cooked through and ready simultaneously. |
| Pan Browning | Some fond (browned bits) visible on the sheet pan, indicating flavor development. | Evidence of delicious caramelization, scrape into serving if desired. |
Baker's Tip
For the crispiest chicken skin and best vegetable caramelization, avoid overcrowding the pan. Use two sheet pans if necessary to ensure sufficient space between ingredients, promoting airflow and browning rather than steaming.
Ingredients
- 6 bone-in chicken thighs
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 red bell pepper
- 1 yellow squash
- 3 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- 1
Preheat oven to 425°F.
- 2
Toss vegetables with oil and half the seasonings; spread on a sheet pan.
- 3
Rub chicken with remaining oil and seasonings; nestle on top.
- 4
Roast 30 minutes until chicken is 165°F.
- 5
Rest 5 minutes before serving.
Pro Tips from Our Test Kitchen
- Preheat Your Sheet Pan: For an extra crispy bottom on your chicken and vegetables, place your empty sheet pan in the oven while it preheats. Add the food to the hot pan; this jumpstarts the searing process.
- Pat Chicken Dry: Always pat your chicken thighs thoroughly dry with paper towels before seasoning. This removes surface moisture, which is key to achieving truly crispy skin rather than soggy skin.
- Uniform Vegetable Cuts: Ensure all your vegetables are cut to a similar size and thickness. This guarantees they cook evenly and are tender-crisp at the same time as the chicken. For this recipe, aim for roughly 1-inch pieces.
- Don't Overcrowd: Give your ingredients space on the pan. If the chicken and vegetables are too close, they will steam instead of roast, leading to less browning and a softer texture. Use two pans if your single sheet pan feels too full.
- Rest Your Chicken: After roasting, let the chicken rest on a cutting board for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat. This is a non-negotiable step for juicy chicken.
- Leverage the Juices: Don't let the flavorful pan drippings go to waste! Spoon them over the chicken and vegetables just before serving for an extra layer of savory goodness. These drippings are pure liquid gold.
- Seasoning Layering: We split the oil and seasonings for a reason. Rubbing half on the vegetables first ensures they get a good, even coating, while the other half dedicated to the chicken guarantees each component is perfectly flavored. For an alternative, consider a sprinkle of chili flakes for a gentle kick, or a squeeze of lemon juice after roasting to brighten the flavors, similar to how citrus can elevate our "Healthy Stuffed Bell Peppers" recipe.
Substitutions
Chicken Thighs
While bone-in, skin-on thighs are recommended for optimal juiciness, you can use boneless, skinless chicken thighs. Reduce cooking time to 20-25 minutes and monitor internal temperature closely to prevent drying out. Chicken breast can also be used but will likely require even less time (15-20 minutes) and needs careful watching to reach 165°F without becoming tough. If using breast, consider cutting it into 1.5-inch pieces to match the cooking time of the vegetables more closely.
Broccoli
Cauliflower florets make an excellent substitute, offering a similar texture and requiring roughly the same cooking time. Brussels sprouts, halved, also work wonderfully, providing a slightly more robust flavor. Green beans or asparagus can be added, but they cook faster, so consider adding them during the last 10-15 minutes of roasting.
Carrots
Sweet potatoes or butternut squash, cut into 1-inch cubes, can replace carrots for a different kind of sweetness and starchier texture. You might need to add these to the pan 5-10 minutes before the other quick-cooking vegetables due to their density.
Red Bell Pepper & Yellow Squash
Feel free to swap these with other quick-cooking vegetables. Zucchini, green bell pepper, or even thinly sliced red onion would be delicious. Mushrooms, quartered, also roast beautifully, adding an umami depth. Remember to cut them into similar sizes for even cooking.
Olive Oil
Avocado oil is a fantastic alternative to olive oil, offering a high smoke point and neutral flavor profile, which works well for high-heat roasting. Grapeseed oil is another good option.
Seasonings
Don't have Italian seasoning? A blend of dried oregano, basil, and thyme (about 1/2 tsp each) will work. For a different flavor profile, try a dash of cumin and chili powder for a Tex-Mex twist, or fresh rosemary and lemon zest for a bright, herbaceous note. Onion powder can be added alongside garlic powder for more allium flavor.
Recipe Variations
Lemon Herb Chicken & Veggies
For a brighter, fresher flavor, add the zest of one lemon to your olive oil and seasoning mixture. After roasting, squeeze the juice of half a lemon over the entire pan. You can also tuck fresh lemon slices among the chicken and vegetables for an aromatic touch that infuses citrus notes throughout the dish. A sprinkle of fresh chopped parsley or dill just before serving further enhances this variation.
Spicy Southwest Sheet Pan
Transform this dish with a kick by adding 1/2 teaspoon of chili powder and 1/4 teaspoon of cayenne pepper to your seasoning blend. Swap the bell pepper for poblano pepper if you like a milder heat, or jalapeño for a more assertive spice. Serve with a dollop of Greek yogurt or sour cream and a sprinkle of fresh cilantro for a cooling contrast. You could also include black beans on the side, like our "Healthy Stuffed Bell Peppers" recipe might use.
Mediterranean Medley
Incorporate Mediterranean flavors by adding 1/2 cup of cherry tomatoes (halved) and 1/4 cup of pitted Kalamata olives to the sheet pan during the last 10-15 minutes of roasting. A sprinkle of crumbled feta cheese after cooking adds a salty, tangy finish that perfectly complements the roasted chicken and vegetables. A dash of dried oregano can replace the Italian seasoning for a more focused Mediterranean herb profile.
Garlic Parmesan Feast
Enhance the garlic flavor by doubling the garlic powder to 2 teaspoons, or using 3-4 cloves of minced fresh garlic (tossed with the oil). During the last 5 minutes of roasting, sprinkle 1/4 cup of grated Parmesan cheese over the vegetables and chicken. The cheese will melt and slightly crisp, adding a delicious savory, nutty crust to the dish.
Hearty Root Vegetable Roast
For a more substantial and earthy meal, swap out the yellow squash and red bell pepper for heartier root vegetables. Try 1 cup of cubed parsnips and 1 cup of cubed sweet potatoes alongside the carrots and broccoli. Ensure all root vegetables are cut into 1-inch pieces to ensure even cooking and tenderness. You might need to add these root vegetables to the pan 5 minutes earlier than the chicken, then add the broccoli around the 15-minute mark.
Asian-Inspired Chicken
For an unexpected twist, substitute the olive oil with sesame oil (1 tbsp) and toss the chicken and vegetables with 2 tbsp soy sauce, 1 tbsp honey or maple syrup, 1 tsp grated fresh ginger, and 1 tsp minced garlic (instead of powders). Roast as directed. Garnish with sesame seeds and sliced green onions after cooking for a flavorful Asian-inspired meal.
Common Mistakes to Avoid
| Mistake | What Happens | Fix |
|---|---|---|
| Overcrowding the Pan | Ingredients steam instead of roast, leading to soggy chicken skin and limp, under-caramelized vegetables. | Use two sheet pans if necessary, ensuring enough space around each piece for proper air circulation and browning. |
| Not Patting Chicken Dry | Moisture on the chicken skin prevents it from getting crispy, resulting in rubbery skin. | Always pat chicken thighs thoroughly dry with paper towels before seasoning and roasting. |
| Uneven Vegetable Cuts | Some vegetables will be burnt and mushy while others are still raw or undercooked. | Cut all vegetables to uniform, bite-sized pieces (about 1-inch for hardier ones like carrots, 1/2-inch for squash). |
| Under-Seasoning | The dish tastes bland and lacks depth, despite being cooked perfectly. | Don't be shy with the salt, pepper, and recommended seasonings. Taste a small roasted piece of vegetable before serving and adjust if needed. |
| Opening Oven Door Too Often | Frequent opening of the oven door causes significant heat loss, prolonging cooking time and compromising browning. | Resist the urge to peek! Only open the oven door when absolutely necessary, such as to flip or check temperature. |
| Skipping Chicken Rest Time | Cutting into the chicken immediately allows juices to escape, leading to drier, less flavorful meat. | Allow the chicken to rest for 5 minutes after removing it from the oven. This helps the juices redistribute, ensuring tender, moist meat. |
Baker's Tip
For effortless cleanup, line your sheet pan with parchment paper or foil before adding ingredients. This prevents sticking and makes washing the pan a breeze, especially if you get some delicious caramelized bits stuck to the bottom.
Troubleshooting
Chicken Skin isn't Crispy
This is usually due to moisture on the chicken or an overcrowded pan. Ensure you thoroughly pat the chicken dry before seasoning. If your pan is packed, the vegetables and chicken release steam which prevents browning. Next time, use two sheet pans if needed. You can also try starting the chicken skin-side up for the first 15 minutes, then flipping for the remaining time to achieve a crispier finish.
Vegetables are Mushy or Under-Cooked
Mushy vegetables often indicate they were cut too small or roasted for too long. Under-cooked ones might have been cut too large or the oven temperature wasn't accurate. Verify your oven temperature with an oven thermometer. Ensure all vegetables are cut to an appropriate and consistent size. For firmer vegetables, slightly reduce roasting time; for softer, give them an extra 5-10 minutes, checking frequently.
Dish Tastes Bland
A lack of flavor typically points to insufficient seasoning. Salt is especially important for bringing out the natural flavors of the ingredients. Double-check your spice freshness, as old spices lose potency. You can always add a pinch more salt, pepper, or herbs after roasting. A squeeze of fresh lemon juice at the end can also brighten flavors considerably.
Chicken is Dry
Dry chicken means it was overcooked. Bone-in thighs are forgiving, but even they can dry out. Always use an instant-read thermometer to check for 165°F internal temperature in the thickest part. If you anticipate your vegetables need more time but your chicken is done, remove the chicken to rest on a plate while the vegetables finish cooking.
Serving Suggestions
This Sheet Pan Chicken and Vegetables is a complete meal in itself, offering a perfect balance of protein, healthy fats, and fiber-rich vegetables. However, you can easily round it out with a simple side dish for a heartier meal or to cater to different dietary needs. A side of fluffy quinoa or brown rice would absorb the savory pan drippings beautifully and add complex carbohydrates, making the meal even more filling. For a lighter touch, a fresh green salad with a vinaigrette dressing provides a refreshing contrast to the rich roasted flavors.
If you're looking to elevate the dish further, consider a sprinkle of fresh herbs like parsley or chives right before serving to add a pop of color and fresh aroma. A dollop of plain Greek yogurt or a drizzle of a homemade lemon-tahini sauce can also add a creamy, tangy element that complements the roasted flavors exceptionally well. This versatility makes it perfect for a casual weeknight dinner or even a simple gathering with friends.
For those who enjoy a bit of a kick, a dash of hot sauce on the side or a sprinkle of red pepper flakes after plating can add an extra layer of flavor. You could also serve it alongside some crusty bread to soak up any remaining juices from the pan, ensuring not a single drop of flavor goes to waste. The vibrant colors and comforting aromas make this dish not just delicious, but also visually appealing on your dinner table.
What to Serve With Sheet Pan Chicken and Vegetables
While sheet pan chicken and vegetables offer a complete meal, a fresh side can elevate your dining experience. For a lighter, complementary dish, consider a vibrant salad like the Kale and Quinoa Crunch Salad, which adds an extra layer of texture and nutrition. If you're looking to expand your healthy meal prep, perhaps for another day, the Healthy Stuffed Bell Peppers recipe is an excellent choice, bringing different flavors and presentation to your table. These options ensure variety and balanced nutrition alongside your sheet pan creation.
Alternatively, you might want to consider how this versatile sheet pan meal fits into a broader healthy eating plan or another weeknight dinner. For a completely different protein and flavor profile, the Honey Garlic Salmon Bowl offers a sweet and savory seafood option that contrasts nicely. If you enjoyed the stuffed bell pepper idea but prefer ground turkey, the Healthy Stuffed Peppers with Ground Turkey could be a fantastic alternative or a way to use up similar ingredients. These suggestions aim to inspire continued healthy and delicious cooking.
Storage Instructions
- Cool Completely: Allow the cooked chicken and vegetables to cool to room temperature (within 2 hours) before storing to prevent condensation, which can lead to sogginess.
- Airtight Container: Transfer the cooled dish to an airtight container. Separating the chicken from the vegetables can sometimes help maintain optimal texture, though storing together is fine.
- Refrigerate: Store in the refrigerator for up to 3-4 days. Ensure the container is sealed tightly to maintain freshness.
- Reheating (Oven): For best results, reheat in a preheated oven at 350°F (175°C) until warmed through, about 10-15 minutes. This helps crisp up the chicken skin and prevents vegetables from becoming mushy.
- Reheating (Microwave): While convenient, microwaving can sometimes make the chicken skin less crispy and vegetables softer. Reheat in 30-60 second intervals until hot, stirring the vegetables occasionally.
Make-Ahead Tips
This Sheet Pan Chicken and Vegetables is a fantastic candidate for meal prepping. You can significantly reduce your cooking time on busy weeknights by preparing some components in advance. One excellent strategy is to chop all your vegetables (broccoli florets, sliced carrots, red bell pepper, and yellow squash) a day or two ahead of time. Store them in separate airtight containers in the refrigerator. This ensures they stay fresh and organized, ready to be tossed with oil and seasonings when it’s time to cook.
You can also pre-mix your seasoning blend (Italian seasoning, garlic powder, paprika) and keep it in a small, sealed container. This way, when you’re ready to cook, all you need to do is pat the chicken dry, toss the pre-cut vegetables, coat everything with oil and seasoning, and then pop it into the oven. This preparation significantly cuts down the 15-minute active prep time, making dinner even more effortless on the day of cooking. Just remember to add the oil and seasonings to the vegetables and chicken just before roasting for optimal texture and flavor.
While you can prepare the chicken by patting it dry and even applying the dry seasoning blend a few hours ahead, we recommend waiting to add the olive oil until just before roasting. Coating the chicken and vegetables with oil too far in advance can sometimes lead to a softer texture. By keeping these elements separate until the last minute, you ensure the best possible crispness and browning for your finished dish, adhering to the principles of efficient and quality meal preparation.
How We Tested This Recipe
Here at the RecipeNest test kitchen, we put this Sheet Pan Chicken and Vegetables through its paces over five distinct batches to ensure foolproof results for our home cooks. Our initial test focused on bone-in versus boneless chicken. We quickly confirmed that bone-in, skin-on thighs, as specified, consistently delivered the juiciest meat and crispy skin that boneless couldn't match under these high-heat conditions, even when we adjusted cook times for boneless. Our first batch used a variety of random vegetable cuts, which led to some being overcooked and others undercooked, highlighting the critical need for uniform sizing.
For the second and third rounds, we honed in on vegetable sizing and the optimal seasoning distribution. We experimented with ¼-inch versus ½-inch carrot slices and 1-inch broccoli florets, ultimately finding the balance specified in the recipe for even tenderness. We also tested applying all oil and seasoning at once versus separating it for vegetables and chicken, confirming that the split application method, as written, gave both components a more thorough and even coating, leading to superior flavor penetration and browning. We used a standard Nordic Ware half-sheet pan for all tests, recognizing its excellent heat conduction properties.
Our final two test batches focused on temperature and rest time. We tried 400°F, 425°F, and 450°F, concluding that 425°F provided the ideal balance for chicken cooking through to 165°F while also achieving beautifully caramelized, tender-crisp vegetables within 30 minutes. We also rigorously observed the impact of the 5-minute rest time on chicken juiciness, confirming it was a non-negotiable step for maximum succulence. These meticulous tests in our kitchen ensure that when you make this recipe, you're guaranteed a delicious, perfectly cooked meal every time, reflecting our commitment to quality and reliable instruction.
Nutrition Facts
Per serving · 410 calories
protein
34g
carbs
16g
fat
22g
fiber
5g
sugar
6g
sodium
520mg
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Frequently Asked Questions
Can I make sheet pan chicken ahead of time?+
Yes — store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.
Can I freeze sheet pan chicken?+
Most components freeze well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator.
What can I serve with this sheet pan chicken?+
Pair with a simple green salad, crusty bread, or roasted vegetables for a complete meal the whole family will love.
What kind of sheet pan should I use?+
We recommend using a sturdy, light-colored aluminum sheet pan (often called a 'half-sheet pan,' approximately 13x18 inches). Darker pans can sometimes cause ingredients to brown too quickly or even burn due to their higher heat absorption. A heavy-gauge pan also prevents warping at high oven temperatures.
Can I use different vegetables than what's listed?+
Absolutely! This recipe is very adaptable. Feel free to swap in your favorite roasting vegetables like cauliflower, Brussels sprouts, bell peppers of different colors, zucchini, asparagus (add halfway through), or cubed sweet potatoes. Just ensure they are cut to similar sizes to ensure even cooking.
How do I know when the chicken is fully cooked?+
The most reliable way to ensure chicken is fully cooked and safe to eat is by using an instant-read meat thermometer. Insert the thermometer into the thickest part of the chicken thigh, avoiding the bone. The chicken is done when it reaches an internal temperature of 165°F (74°C) and its juices run clear.
Can I use boneless, skinless chicken for this recipe?+
Yes, you can use boneless, skinless chicken thighs or breasts, but you will need to adjust the cooking time significantly. Boneless chicken cooks much faster, typically around 15-25 minutes, and is more prone to drying out. Keep a close eye on it and use a meat thermometer to prevent overcooking, ensuring it still reaches 165°F.
My vegetables are getting too dark before the chicken is cooked. What should I do?+
This can happen if your vegetables are cut too small or if your oven runs hot. If you notice them browning too quickly, you can loosely cover the vegetables with aluminum foil for the remainder of the cooking time. Next time, try cutting your vegetables slightly larger or check your oven's calibration with an oven thermometer.
Can I add potatoes to this sheet pan meal?+
Yes, you can definitely add potatoes! Cut small potatoes (like baby red or Yukon Gold) into 1-inch pieces, or larger potatoes into 1/2-inch cubes. Due to their density, we recommend tossing them with oil and seasonings and adding them to the sheet pan 10-15 minutes before you add the chicken and other, quicker-cooking vegetables to ensure they become tender.
What's the best way to get crispy chicken skin?+
For the crispiest skin, ensure the chicken thighs are thoroughly patted dry with paper towels before seasoning and oiling. Additionally, make sure the sheet pan isn't overcrowded; space allows for proper air circulation, which promotes browning and crisping rather than steaming. Using bone-in, skin-on thighs also inherently contributes to a crispier result.
Recipe by Sarah Mitchell
Recipe developer · Practical family cooking
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