Baked Italian Chicken Thighs and Sheet Pan Dinner

January 8, 2021 (Last Updated: January 20, 2021) - As an Amazon Associate I earn from qualifying purchases.

Who doesn’t like an easy, delicious dinner meal? That is exactly what you will get with this Italian Baked Chicken Thighs recipe. This dish brings a delicious Italian herb-flavored chicken to the dinner table and a sheet-pan full of vegetables and potatoes. A complete meal with little preparation and done in just 45 minutes. Just because it is easy and quick doesn’t mean it isn’t delicious. It is. Give this fast sheet-pan dinner a try today.

Baked Italian Chicken Thighs on a baking pan with carrots, potatoes, a wooden spoon and fresh rosemary.

Italian Baked Chicken Thigh Dinner Summary

Really, it is a simple dinner using my favorite cut of the chicken, the thighs. The right combination of Italian herbs and seasonings coat our thighs before we place them on a 9×13 sheet-pan. In a separate dish, we mix our chopped potatoes and carrots with a little bit of rosemary. 

Pop it all in the oven for 35 minutes or until our thighs hit an internal temperature of 165 Fahrenheit and we are done! It really is a simple, fast, and healthy dinner recipe that will feed four people with almost no effort.

Why Thighs?

I love chicken thighs. Chicken breasts can be great, but I also think they are easier to mess up. Thighs are naturally more juicy and they are more forgiving if you cook them a few extra minutes. Chicken breasts can be baked to perfection, but it can be very easy to overcook this cut of meat.

Because thighs tend to be tasty, are very juicy, and can be a bit forgiving in terms of bake time, I choose thighs for this recipe. Because we are cooking potatoes and carrots alongside the chicken, I like to give myself a bit of room on this. To be honest, if I am not cooking a whole chicken, I tend to gravitate to thighs for all my baking and grilling needs, anyway. They taste good!

We are no stranger to chicken thighs. Check out our Blackberry Homemade BBQ Sauce recipe where we use thighs or our best Grilled Chicken Shish Kabob recipe.

Herb and Seasoning Choice

Italian flavors make me feel good. There is something comforting when I taste the right blend of seasonings and herbs. I am not even sure it brings my mind to Italy, where I have had some fabulous meals, but to my backyard.

My wife is the gardener, but I love the products of that garden and I love being outside with her in that garden. Our dried herbs (mostly from our garden) are an Italian blend that remind me of spending time in the garden. Oh, and they taste good.

The blend we are using is a typical Italian seasoning blend you might find in a store. Salt, pepper, oregano, thyme, basil, and red chili flakes. The chili flakes might not be typical, but I welcome a dash of zing in this recipe. 

Raw chicken thighs and seasoning in a gallon bag being shaked to spread the seasoning around.
While you can just rub the seasoning on all the thighs, I like to add it all to a gallon bag and give it a good shaking for a minute or so.

Because I use this mix for my chicken, I want to give a slightly different flavor profile for my potatoes and carrots. Just a bit of rosemary helps give it a different enough of a flavor to bring some contrast to the different elements of this sheet-pan dinner.

Choose Similar Chicken Thighs

If you are cooking your dinner and have a petite chicken thigh right next to the Arnold Schwarzenegger of thighs, you are going to run into some obstacles. The small thigh is going to be done well before the large.

Choosing thighs of similar sizes helps your bake be consistent. Hey, it is your kitchen and your dinner. Do what you want. Similar sized chicken things will just make things easier for you. 

Four uncooked chicken thighs getting ready for the oven.
Here are four of the thighs that have been seasoned, and are ready for baking. We just have to add the rest of the veggies and potatoes.

Bake Time for our Baked Italian Chicken Thighs Sheet Pan Dinner

A very appealing part of this recipe is that it is easy. We can put everything on one sheet-pan, pop it in the oven, and be done with it! Of course, we want everything to be done, particularly the chicken.

Chicken thighs, potatoes, and carrots all spread out on a baking pan.
All of our raw and seasoned ingredients are laid out and ready for the oven.

This meal is baked in 35 minutes, but there are a few things you can do to ensure your Italian Baked Chicken Thigh Sheet-Pan dinner is done.

Use a Meat Thermometer

This chicken should be done in 35 minutes. That said, I always recommend using a meat thermometer to make sure your meat is cooked to perfection and is safe. If you don’t have a meat thermometer, now might be a perfect time to pick one up (affiliate link) to make sure your thighs hit the safety temperature of 165 Fahrenheit. 

Chop Your Potatoes and Carrots

Chopping your potatoes and carrots fine enough will help ensure that your entire dinner is done. I would try to keep both your potatoes and carrots to about one-inch chunks. This doesn’t have to be exact.

The risk with larger chunks is that you will have potatoes or carrots that are not quite done, while your chicken is. Chopping these small enough and spreading them around your baking sheet will help ensure that everything is nice, tender, and done.

Italian Baked Chicken Thighs Sheet-Pan Dinner Tips

  • I did not make the chicken with fresh herbs, but if you tried it, I would use 1 tablespoon fresh oregano, 1 tablespoon thyme, 2 teaspoons basil. All finely chopped.
  • I chose to use rosemary for the potatoes and carrots to give a little change in flavor. Use what you like!
  • Use chicken thighs that are of similar sized.
  • Use a meat thermometer to ensure your thighs reach 165 Fahrenheit.
  • Chop your potatoes and carrots to about 1-inch chunks
Four baked italian chicken thighs on a baking pan with potatoes and carrots.

Products Used In This Recipe

Did You Make This Recipe?

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Baked Italian Chicken Thighs and Sheet-Pan Dinner

Baked Italian Chicken Thighs on a baking pan with carrots, potatoes, a wooden spoon and fresh rosemary.

An easy and tasty Baked Italian Chicken Thighs and Sheet-Pan Dinner. Done in just 45 minutes, this recipe will fill you up, give you nutritional needs, is very little cleanup, and the best part is that it tastes great.

  • Author: Ben Myhre
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American
Scale

Ingredients

  • 4 Chicken Thighs
  • 2 teaspoons olive oil
  • 1 teaspoons salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/2 teaspoon red chili flakes
  • 1/2 teaspoon black pepper
  • For Potatoes and Carrots:
  • 4 medium russet potatoes, chopped
  • 4 medium carrots, roughly chopped
  • 2 tablespoon olive oil
  • 2 teaspoon salt
  • 1 tablespoon fresh rosemary (1 teaspoon dried)
  • 1 teaspoon pepper

Instructions

  1. Preheat oven to 400° Fahrenheit
  2. Pat chicken thighs dry with a paper towel
  3. Lightly rub olive oil over thighs
  4. In a gallon bag or a large, coverable container, mix salt, oregano, thyme, basil, chili flakes, and pepper.
  5. Put thighs in the container, seal, and shake so all thighs are coated with seasoning.
  6. In a separate dish, mix all of the ingredients listed under Potatoes and carrots and combine well.
  7. On a 9 x 13 sheet-pan, place chicken on one side (skin side up) and the rest of the ingredients on the other side.
  8. Bake on the middle rack for 35 minutes or until chicken internal temperature reaches 165° Fahrenheit.
  9. If the skin is not crispy enough, remove potatoes and carrots and place the chicken under the broiler for 1-2 minutes.

Notes

  • I did not make the chicken with fresh herbs, but if you tried it, I would use 1 tablespoon fresh oregano, 1 tablespoon thyme, 2 teaspoons basil. All finely chopped.
  • I chose to use rosemary for the potatoes and carrots to give a little change in flavor. Use what you like!
  • Use chicken thighs that are of similar sized.
  • Use a meat thermometer to ensure your thighs reach 165 Fahrenheit.
  • Chop your potatoes and carrots to about 1-inch chunks

Nutrition

  • Serving Size: 1/4 dish
  • Calories: 378
  • Sugar: 7 g
  • Sodium: 1902 mg
  • Fat: 19 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 1 g
  • Carbohydrates: 35 g
  • Fiber: 7 g
  • Protein: 26 g
  • Cholesterol: 20 mg

Keywords: Italian Baked Chicken Thighs

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