There’s something comforting about a sheet pan dinner that comes together with minimal effort but feels hearty and nourishing. This recipe is part of my realistic dinner series where I create simple, fuss-free meals using what’s already in my fridge. Episode 1 kicks off with these oven-baked chicken thighs paired with roasted vegetables, a dinner that’s cozy, balanced, and full of flavor.

Why You’ll Love This Recipe

• Minimal prep, maximum flavor – let the oven do most of the work for you.

• Budget-friendly – uses basic spices and everyday vegetables.

• Customizable – swap in whatever veggies you have on hand.

• Perfect for weeknights – a wholesome meal ready in under an hour.

Ingredients

For the Chicken

• 6 chicken thighs, skin on (around 750g)

• 2 tbsp oil

• 2–3 tsp salt

• 3 tsp paprika

• 2 tsp garlic powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 2 tsp oregano

• ¼ tsp cinnamon powder

• 2 tbsp lemon juice

• 1 clove ginger, grated

For the Veggies

• 1 carrot, sliced

• 1 onion, sliced

• 100g broccoli, cut into florets

• 2 lemon slices (optional)

• Salt and pepper to taste

• ¼ cup chicken broth

Note: You can use any vegetables you have on hand: zucchini, bell peppers, potatoes, or even green beans work great.

Instructions

Step 1: Prepare the Chicken

• In a bowl, combine chicken thighs with oil, salt, paprika, garlic powder, cumin, coriander, oregano, cinnamon, lemon juice, and grated ginger.

• Mix well until chicken is evenly coated. Let it marinate while you prepare the vegetables (or refrigerate for 30 minutes for deeper flavor).

Step 2: Prepare the Veggies

• Preheat oven to 200°C (400°F).

• Place carrot, onion, broccoli, and lemon slices into a baking pan.

• Drizzle with a little oil, season with salt and pepper, and pour in the chicken broth.

Step 3: Bake Everything Together

• Arrange the chicken thighs on top of the vegetables, skin side down.

• Roast for 20–25 minutes.

• Flip the chicken so the skin side is up, then bake for another 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 75°C / 165°F) and the skin is golden and crispy.

Step 4: Serve

• Serve hot with turmeric rice, mashed potatoes, or warm bread.

• Spoon some of the flavorful pan juices over the chicken for extra richness.

Storage & Reheating Tips

• Storing: Keep leftovers in an airtight container in the fridge for up to 3 days.

• Freezing: Store cooled chicken and veggies in freezer-safe bags for up to 2 months.

• Reheating: Reheat in the oven at 180°C (350°F) for 10–12 minutes, or in the microwave until warmed through.

Oven Baked Chicken Thighs with Roasted Veggies

These oven-baked chicken thighs paired with roasted vegetables—a dinner that’s cozy, balanced, and full of flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine American, Asian, Fusion

Servings 4

Calories 420 kcal

Ingredients

  

1x2x3x

• 6 chicken thighs skin on (around 750g)
• 2 tbsp oil
• 2 –3 tsp salt
• 3 tsp paprika
• 2 tsp garlic powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tsp oregano
• ¼ tsp cinnamon powder
• 2 tbsp lemon juice
• 1 clove ginger grated
• 1 carrot sliced
• 1 onion sliced
• 100 g broccoli cut into florets
• 2 lemon slices optional
• Salt and pepper to taste
• ¼ cup chicken broth

Instructions

 

• In a bowl, combine chicken thighs with oil, salt, paprika, garlic powder, cumin, coriander, oregano, cinnamon, lemon juice, and grated ginger.
• Mix well until chicken is evenly coated. Let it marinate while you prepare the vegetables (or refrigerate for 30 minutes for deeper flavor).
• Preheat oven to 200°C (400°F).
• Place carrot, onion, broccoli, and lemon slices into a baking pan.
• Drizzle with a little oil, season with salt and pepper, and pour in the chicken broth.
• Arrange the chicken thighs on top of the vegetables, skin side down.
• Roast for 20–25 minutes.
• Flip the chicken so the skin side is up, then bake for another 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 75°C / 165°F) and the skin is golden and crispy.
• Serve hot with turmeric rice, mashed potatoes, or warm bread.
• Spoon some of the flavorful pan juices over the chicken for extra richness.

Nutrition

Calories: 420kcal

Keyword chicken thighs, oven baked, realistic dinners

Tried this recipe?Let us know how it was!

Frequently Asked Questions (FAQ)

Q. Can I use boneless chicken thighs or breasts?
Yes, but bone-in chicken thighs add more flavor and moisture. Adjust the baking time for boneless cuts as they’ll cook faster.

Q. What other vegetables work well in this recipe?
Potatoes, zucchini, bell peppers, and brussels sprouts are great options. Use what’s in season or available in your fridge.

Q. Do I have to use chicken broth?
Not necessarily—you can replace it with water or vegetable broth. The broth just adds extra flavor and moisture.

Q. Can I prepare this ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance and store it in the fridge. When ready, just assemble everything and bake.