Sheet Pan Chicken

by Pamela

Sheet Pan Chicken

What’s not to love about a sheet pan dinner? You get a delicious dinner and one pan to clean up when you’re done. This sheet pan chicken has great flavor and is so easy to throw together.

I love the chicken in this sheet pan chicken recipe! It’s rich with seasonings so it’s not your boring same ol’ same ol’ chicken. It’s also made with juicy chicken thighs so no more flavorless, dry chicken like you get with chicken breasts.

As you probably have figured out, I do a lot of cooking A LOT and I really get sick and tired of cleaning up dishes. I don’t have the magic kitchen elves of Food Network or even an assistant…it’s me doing the cleaning. I’m guessing you have the same issue. That’s where a sheet pan dinner can be your best friend.

Easy and delicious sheet pan chicken

For this post, I only baked the chicken on the sheet pan and didn’t include any vegetables, but you could toss some of those cute baby potatoes, sliced fingering potatoes or sliced squash on the pan with the chicken to make your whole dinner on that one sheet pan.

I make a sheet pan dinner at least once a week. Like I said before, clean up is easy but it also gives me time to do other things while dinner is cooking. I don’t have to worry about making side dishes because the main course and sides are all done at the same time. Sure, sometimes I’ll make a tossed salad so that we have some fresh vegetables to with the baked stuff. But that’s completely optional.

This recipe is for 4 thighs, but it can easily be doubled so that you have leftovers (which you’ll definitely want after you taste this chicken).

Break out that sheet pan and make this sheet pan chicken…those things aren’t just for baking cookies.

Sheet Pan Chicken
Prep time
Cook time
Total time
This sheet pan chicken delivers a delicious dinner with easy cleanup. Add potatoes or your favorite squash for a complete dinner on a single sheet pan.
Recipe type: Dinner
Cuisine: American
Serves: 4
  • ½ cup plain yogurt
  • splash of hot sauce (this is to your preference)
  • 2 tablespoons olive oil
  • 4 cloves garlic, grated
  • 1 teaspoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • ½ teaspoon ras al hanout
  • 4 bone-in, skin-on chicken thighs
  1. In a large container or zip top bag add all of the ingredients except for the chicken. Mix all the ingredients thoroughly.
  2. Add the chicken thighs to the marinade and make sure they are well coated.
  3. Cover the chicken and pop it into the refrigerator for 8-24 hours (I recommend the 24 hours).
  4. Line a rimmed sheet pan with parchment paper or foil (this makes cleanup so much easier).
  5. Arrange the chicken thighs in a single layer.
  6. Bake at 425 degrees Fahrenheit for 35 minutes or until a thermometer inserted into the thickest part of the the thigh registers 165 degrees Fahrenheit.
This recipe can be doubled.


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Ashley Hoober September 13, 2018 at 8:18 pm

Made these for my family. an absolute hit! Thanks for sharing

Pamela September 14, 2018 at 5:07 pm

Hi Ashley, So glad you liked it. This is one of my favorite things to make because it’s just so easy.

Ian April 25, 2016 at 12:39 pm

Doesn’t get much easier than this. Which comes in handy as I find dishes being as the worst part of cooking. Thanks for showing me the easy path to a wonderful meal!

Pamela April 25, 2016 at 4:28 pm

Glad you like the recipe Ian…and happy to hear I’m not the only one that can’t stand doing dishes.

Bernadine Butkowski April 16, 2016 at 11:20 am

The picture of your chicken looks so good it made my mouth water. I like chicken thighs much better that dried out breast. Will try that recipe soon. Not sure of that ras al hanout.

Pamela April 16, 2016 at 1:00 pm

Thanks! You should be able to find ras al hanout at a grocery store with a good selection of spices. And it’s not spicy hot. Enjoy!!!

Kerry April 15, 2016 at 11:28 am

What a great recipe! I love recipes that marinade for 24 hours – I can make it the night before and just throw it in the oven before dinner. Add just the one sheet pan and this looks like a great weeknight meal. Thank you for sharing! I follow your website and pin all of your recipes!

PS I first read your name as Paula Dean and was like, “Wow, this is a really healthy Paula Dean recipe!” I’ll take your recipes over hers any day!

Pamela April 15, 2016 at 6:24 pm

Hi Kerry, thanks so much for the <3 ! I've got a few Paula Deen-esque recipes on here, but for the most part I try to keep it healthy. After all, I do eat what I write I've got to watch the bad stuff. This is a great recipe for making on a weeknight and I think you're really going to love the flavors in this.

sippitysup April 15, 2016 at 10:58 am

Now if I could just throw away the sheet pan when finished! (Just kidding, I would never waste a perfectly good sheet pan. After all, I’m sure I’ll want to make sheet pan chicken again and again). GREG

Pamela April 15, 2016 at 6:25 pm

Hi Greg, that’s why I always use parchment paper or foil. Otherwise I’d probably be throwing away the pan too. Who wants to clean all that up (even though I know it makes for a better photograph 😉 ).

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