Sheetpan Chicken Thighs And Veggies (Family Friendly, Low-Mess, Self-Saucing)

This self-saucing Sheetpan Chicken Thighs and Veggies recipe takes minutes to prep and yet, gives you the perfect pan full of juicy, golden chicken and tender vegetables.

Just a note that you don't have to make the creamy yogurt, herb and garlic sauce if you're short on time, ingredients or will. The sheetpan on its own is self-saucing due to the butter filling and liquid from the vegetables.

Because I am a mom of two, with a hungry husband AND my own body in perimenopause, wholesome recipes like this easy Sheetpan Chicken Thighs and Veggies are life-saving for me.

Especially mid-week when I want something delicious, with minimal clean-up, that can come together simply. Eating for Perimenopause means I focus on meals that are protein and veggie loaded, just like this one.

As a South African, I'm partial to bone-in meat rather than boneless, as we typically find it more delicious and juicy. You can definitely make this recipe with boneless thighs, though!

Ingredients

Check out the ingredients you'll need to make this sheetpan chicken thighs and veggies recipe:

• Chicken: I love using bone-in and skin on chicken thighs. You could also make these with skinless or skin-on boneless thighs. If you go for skinless chicken, consider melting the butter stuffing ingredients together in a saucepan and pouring them over just before serving.
• Butternut squash: I love the flavor combination of roast butternut with red onion.
• Pomegranate molasses: I learned while studying hormone health at IIN that pomegranate is a powerful ingredient and way to support your brain and mood. Note that the pomegranate molasses does turn the chickpeas dark in color.

For the sauce: I recommend using Greek yogurt for extra protein and a good quality olive oil for all its dreamy benefits.

See recipe card for quantities.

Instructions

Step 1: Gather your ingredients.

Step 2: Assemble the veggies: Add your butternut squash, red onion and chickpeas to a sheetpan. I like to use enamelware for this sheetpan chicken thighs and vegetables recipe.

Step 3: Stuff the chicken skin: Make the butter stuffing by combining finely chopped garlic, chili flakes, chopped herbs and softened (not melted) butter.

Carefully lift up the one side of the chicken skin, creating a pocket. Push in the butter mixture, a little at a time, without lifting the skin off completely.

Step 4: Add the chicken to the sheetpan: Add the chicken on top of the veggies and nestle them down a little.

Step 4: Season and roast: Pour over the molasses and a little oil, salt and pepper and roast.

Step 5: Baste: Remove from the oven and baste the top of the skin with some sauce before finishing it off in the oven. You'll know the chicken is ready when the juices run clear when poked.

Step 6: Make the sauce: Blend the ingredients together. Add a little hot water if the mixture is too thick.

Substitutions

• Butternut squash: Regular or sweet potatoes work well, too. You could also use carrots or green beans for a less starchy version.
• Chickpeas: Any canned white bean can work.
• Cherry tomatoes: Try red pepper slices instead.

Variations

• Spicy: Add more chili flakes or even some oil to the sauce.
• Asian style: Swap the pomegranate molasses for soy, and use cilantro instead of parsley.

Storage

This recipe for sheetpan chicken thighs and veggies can be stored in the refrigerator once cold for about 3 days. You can also freeze it; just make sure your chicken is completely cool first.

FAQ

Sheetpan Chicken Thighs And Veggies

caseytheroastedrose

Here's an all-in-one sheetpan chicken thighs and veggies recipe that gives you the most delicious crispy chicken in a garlic and herb butter sauce with tender vegetables.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 4 people

Ingredients

  

1x2x3x

For the sheet-pan dish

• 4 bone-in skin-on chicken thighs
• 3 cups butternut squash peeled and cut into 2–3 cm cubes
• 1 red onion cut into wedges
• 1 × 400 g tin chickpeas drained and rinsed
• 2 tablespoon olive oil
• 1½ tablespoon pomegranate molasses
• Salt and freshly ground black pepper
• For the herb butter
• 60 g butter softened (not melted)
• 2 garlic cloves very finely chopped
• ½ teaspoon chilli flakes adjust to taste
• 2 tablespoon finely chopped fresh herbs parsley, coriander, or thyme work well
• Pinch of salt

For the green herb sauce

• 1 cup plain Greek yogurt
• 1 small handful fresh herbs parsley, coriander, or basil
• 1 small garlic clove
• 2 tablespoon chickpeas from the can above
• Juice of ½ lemon
• Olive oil to loosen
• Salt to taste
• Hot water as needed

Instructions

 

Prepare the vegetables

• Add the butternut squash, red onion, and chickpeas to a large sheet pan or enamel roasting dish. Drizzle with 1 tablespoon olive oil, season generously with salt and pepper, and toss to coat evenly.

Make the herb butter

• In a small bowl, combine the softened butter, garlic, chilli flakes, chopped herbs, and a pinch of salt. Mix until evenly incorporated.

Butter the chicken

• Carefully loosen the skin on each chicken thigh, creating a pocket without tearing or fully removing it. Push the herb butter under the skin, distributing it evenly. Smooth the skin back into place.

Assemble the tray

• Nestle the chicken thighs skin-side up on top of the vegetables. Drizzle the chicken and vegetables with the remaining 1 tablespoon olive oil and spoon the pomegranate molasses over the tray.

Roast

• Roast uncovered for 30 minutes at 200°C (180°C fan) / 360°F (400°F fan), then remove the tray from the oven and baste the chicken skin with the pan juices. Return to the oven and roast for a further 10–15 minutes, until the skin is golden and crisp and the chicken is cooked through.
• The chicken is ready when the juices run clear or when a thermometer inserted into the thickest part reads 75°C/165°F.

Make the sauce

• While the chicken finishes roasting, blend the yogurt, 2 tablespoon chickpeas, herbs, garlic, lemon juice, olive oil, and salt until smooth. Add a splash of hot water to loosen the sauce to a pourable consistency.

Serve

• Spoon the green herb sauce onto plates or into shallow bowls. Top with the roasted vegetables and chicken, finishing with a drizzle of pan juices if desired.

Tried this recipe?Let us know how it was!

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