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Sheet Pan Dinner - Roasted Chicken Thighs with Vegetables

June 16, 2017 / By Foodland

Sheet Pan Dinner - Roasted Chicken Thighs with Vegetables

Chef Keoni is solving your dinner dilemma with this sheet pan dish. It's easy yet tasty!
Course Dinner, Main Course
Cuisine Chicken, Vegetables
Servings 6 Servings


  • 2 ears of fresh corn, shucked and cut into thirds
  • 2 medium zucchini, tops trimmed off, cut into 2 inch chunks
  • 2 red bell peppers, seeded and cut into 1/6ths
  • 1 sweet onion, peeled and cut into 1/6ths
  • 12 small potatoes, washed (red bliss, fingerling, Yukon gold)
  • 10 peeled garlic cloves
  • 4 green onion, cut into 2 inch segments, root removed
  • 4 pounds chicken thighs
  • 1 lemon, cut into wedges
  • Extra virgin olive oil as needed
  • Salt and Pepper as needed


  1. Pre heat oven to 400 degrees fahrenheit.
  2. Place the vegetables into a mixing bowl and generously drizzle with olive oil and season with salt and pepper. Toss to coat evenly and place on a 18 x 13 sheet pan
  3. Dry the chicken thighs thoroughly with paper towels, cut off any excess fat and place in the mixing bowl from the vegetables. Drizzle with olive oil and season with salt and pepper.
  4. Place the chicken thighs skin side up on another 18x13 sheet pan.
  5. Place both sheet pans in the oven and roast for 30 minutes. Check the vegetables for tenderness and remove or leave in another 5 minutes to finish. Check the chicken thighs for an internal temperature of 165 degrees f. Remove if done or roast until the internal temperature is achieved.
  6. Arrange the vegetables and chicken on a serving platter and garnish with lemon slices.
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