Crispy Sheet Pan Chicken Thighs is one of those recipes that’s great to have on hand, easy to prepare and make, and ALWAYS tastes amazing. This sheet pan chicken dinner with oranges, bell peppers, and sweet potatoes will not only taste great but will make your house smell incredible the whole time it’s cooking.
Why You’ll Love This Recipe
Why make this recipe your go-to chicken dinner? Easy clean-up! Everything is cooked on one sheet pan, leaving just one pan to clean up.
This recipe incorporates a medley of vegetables and zesty orange for a great flavor infusion. The chicken thighs are baked until moist and flavorful, on top of bell peppers and sweet potatoes seasoned lightly and roasted in the chicken juice as it cooks.
Even a chicken dinner can be considered plant-centered. This recipe uses one chicken thigh per serving and increases the vegetable serving per person. This is a great way to adopt a plant-centered diet without giving up your favorite meat.
Ingredients & Substitutions
bell peppers – different colored bell peppers all taste different. My favorite peppers to roast are red, yellow, and orange.
sweet potatoes – you can substitute with regular potatoes, but be sure to par-boil them first.
chicken thighs – bone-in, skin-on chicken thighs.
herbes de Provence – you can substitute with a combination of rosemary and thyme if you cannot find herbes de Provence.
oil – any flavorless oil like avocado seed or sunflower seed.
How to Make this Recipe
Preheat to 425F. In a bowl, mix the chicken, oil, herbes de Provence, and salt.
Add the sweet potatoes and bell pepper to a sheet pan or baking dish. Drizzle with 2 tbsp oil. Mix well. Top with 4 slices of orange, then top each orange slice with one piece of chicken.
There are a few tricks to crispy skin: refrigerate the thighs uncovered overnight before cooking, make sure the skin isn’t touching any liquids other than oil when cooking, bake in the oven at least 425F, and position your baking rack in the top third of the oven.
Bake for 45 minutes until internal temperature reads 165F.
More Chicken Thigh Recipes
Chicken is an extremely versatile ingredient which makes it great for a weeknight dinner. Here are some of my favorite bone-in chicken thigh recipes.
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Orange & Bell Pepper Chicken Traybake with Sweet Potatoes
Print Recipe SaveIngredients
- 4 bone-in chicken thighs
- 2 bell peppers sliced 1/4-1/2 inch thick
- 2 lbs sweet potatoes cut into fries
- 1 orange you need 4 slices
- ¼ cup flavorless oil
- 2 tbsp herbes de Provence
- 1 tsp salt
Instructions
- Preheat to 425F with the rack in the upper third of the oven.
- In a bowl, mix the chicken, oil, herbes de Provence, and salt.
- Add the sweet potatoes and bell pepper to a sheet pan or baking dish. Drizzle with 2 tbsp oil. Mix well. Top with 4 slices of orange, then top each orange slice with one piece of chicken.
- Bake for 45 minutes until internal temperature reads 165F.
Sheet pan recipes are really a boom! It makes weekday meal so easy. I love the bell peppers and sweet potatoes with chciken thighs.
I’m glad you liked the combo, Jo!
This was so great thank you for the recipe!
Thank you for sharing, Melanie… I’m glad you liked it!
I love me a good sheet pan dinner! Super easy clean up and it had tons of flavor. Yes please!
I’m so glad to hear it, Addison… thank you for sharing!
I love to cook and bake but hate the clean up. That’s why sheet pan dinners are my go to recipes when I’m short on time and have been in the kitchen doing other things. This recipe was so colorful and delicious. I love the sweet potato component to it instead of regular white potatoes. This will certainly be on our menu often.
This makes me so happy to hear, Marisa. Thank you so much for sharing. I’m glad you liked it!
These chicken thighs are absolute perfection! The skin came out nice and crisp, just how I like it, and the sweet potatoes were such a nice addition. I’m a huge sweet potato fan and all about the dark meat, so this was everything I love rolled into one dish!
I’m so happy to hear it, Amanda… thank you for sharing!
I love chicken thighs anyway I can get them, but especially if they’re a traybake. And this one is a winner.
I’m so glad you liked it, Marta!
This is a fabulous way to bake crispy chicken thighs. I use the same method for wings, plus a little coating of baking powder. Crispy every time.
I’m so glad to hear you liked it, Bernice… such a good idea to coat them in baking powder, too!
Sheet pan dinners come to my rescue quite a bit and I love how simple and flavorful this recipe is!
So glad you liked it, Dana!