Sheet-Pan Chicken Thighs

Chicken thighs are often on sale, so it is worth buying extra and cooking ahead — freeze them or vacuum-pack whatever will not be eaten right away.

This dish is a sociable one that is easy to share: everything cooks on a single tray, which keeps the washing-up light and the prep simple.

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What you need to make these sheet-pan chicken thighs:

Chicken thighs — the main event on this single tray, dark meat that stays juicy even after roasting.
Nantes carrots — halved lengthways, they roast instead of boiling and keep their sweet crunch.
Parsnips — they roast alongside the carrots and bring a more earthy, slightly peppery flavour.
Red onions — sliced, they caramelize in the oven and soften the whole dish.
Acorn squash — deseeded and cut into strips, it turns tender and slightly sweet as it roasts.
BBQ sauce — homemade, it coats the chicken and vegetables in a sweet, smoky glaze.
Hoisin sauce — it adds an umami depth that rounds out the BBQ sauce.
Salt and pepper — to season everything before it goes in the oven.

Why these sheet-pan chicken thighs must be on your menu!

No extra dishes, no fuss: Everything roasts on a single tray, chicken and vegetables together.
Just pull the chicken out once it is done and let the vegetables finish alone for a few more minutes.
Great for getting ahead: Make the most of it whenever chicken thighs are on sale.
This recipe keeps for 4 days in the fridge and 3 months in the freezer.
Flexible on vegetables: Carrots, parsnips, acorn squash and red onions swap easily.
Baby potatoes, apples, peaches, sweet potatoes, Jerusalem artichokes or Brussels sprouts all work just as well.
Perfect for having people over: A sociable dish you can serve straight from the tray.
It keeps the washing-up light and leaves more time for the table.

Sheet-Pan Chicken Thighs

Chicken thighs roasted with carrots, parsnips, acorn squash and red onions, coated in BBQ and hoisin sauce.

Prep 20 min

Cook 50 min

Total time 1 h 10

Course: Main course Cuisine: Canadian Keyword: Sheet-pan chicken thighs Calories:

Ingredients

Servings: 6 servings

Instructions

Peel the parsnips and carrots and halve them lengthways. Deseed the acorn squash and cut it into strips. Slice the red onions, not too thickly.
Preheat the oven to 205 °C (400 °F).
In a bowl, mix the BBQ sauce and the hoisin sauce.
Add the vegetables and the chicken thighs. Season with salt and pepper. Stir well so every piece is coated.
Spread everything on a baking tray lined with parchment.
Roast for about 40 to 50 minutes, or until the chicken has lost its pink colour.
Take the thighs out onto a plate. Check the vegetables: if they are still too firm, give them another 15 minutes or so at the same temperature.

Nutrition (per serving)

Tips

Take the chicken out as soon as it is done and let the vegetables finish alone: it is the only way to get both right.
Halve carrots and parsnips lengthways rather than slicing them into rounds: they roast instead of boiling.
Coat every piece in sauce before it goes in; the tray will not toss anything afterwards.
Keeps 4 days in the fridge and 3 months in the freezer.

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