These Wine-Roasted Sheet Pan Chicken Thighs are easy to make and great for effortless cleanup. The chicken thighs and veggies are all roasted together with garlic and spices, and cooked with white wine in the bottom of the pan. Such a treat, yet easy enough for a weeknight dinner!
Why You’ll Love This Recipe
The wine infuses into the chicken thighs from the bottom, and also into the vegetables. The tops of the chicken thighs are dry and exposed in the oven, yielding a wonderful, crispy skin.
You don’t have to marinate the chicken, making this a very easy weeknight dinner. If you want to prep ahead, you can cook the potatoes and even add all the ingredients to the sheet pan so it is ready to go.
By reducing the chicken per serving and increasing the vegetables per serving, even this recipe is a part of our plant-centered diet.
This recipe also provides a bulb of delicious roasted garlic, which you can eat with vegetables and chicken or spread on some bread to accompany the meal. Simply squeeze them out of the peel before serving.
Ingredients & Substitutions
chicken thighs – my favorite part of a chicken is the thighs, but this recipe also works with other parts of the chicken. You can even cook an entire spatchcocked chicken using this recipe.
onion – you can use pearl onions, yellow onion, or shallots in this recipe. I use whatever I have around, but usually pearl onions. Shallots tend to be a preference with kids because they yield a milder flavor.
wine – this recipe uses white wine. It reduces down while roasting in the oven to mimic a white wine sauce that is delicious even without the traditional addition of butter. I use a dry, white wine.
herbes de Provence – you can substitute with rosemary if you don’t have the blend.
How to Make this Recipe
Preheat the oven to 425F. In the meantime, par-boil your potatoes until fork tender. Drain them before moving on.
Add the chicken, potatoes, carrots, onions, and garlic to a sheet pan or baking dish. Drizzle with 1/4 cup olive oil, most of the tablespoon of herbes de Provence, and salt. Toss to coat. Make sure the chicken is sitting on top of the vegetables. Season the bottom of the chicken thighs with salt and the rest of the herbs de Provence.
Pour the 1 cup of wine into the base of the baking dish.
Note: When adding wine to the pan, make sure to pour right into the bottom and don’t drizzle it over the chicken, as it will wash off all the seasoning.
Cook for 45 minutes until internal temperature reads 165F. Let rest for 5 minutes before serving.
More Easy Chicken Thighs
I have plenty of delicious poultry recipes that you’ll love, but if it’s chicken thighs you’re craving, try some of these options.
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Wine-Roasted Sheet Pan Chicken Thighs
Print Recipe SaveIngredients
- 4 bone-in chicken thighs
- 4 carrots cut in 2 inch chunks
- 10 oz. pearl onions peeled and sliced in half OR 1 large onion, peeled, cut in half and sliced into half-moons
- 1 bulb garlic sliced in half length-wise
- 2 lbs small potatoes sliced in half, large ones quartered
- 1 cup dry white wine
- 1/4 cup olive oil
- 1 tbsp herbes de provence
- salt and pepper
Instructions
- Preheat the oven to 425F.
- In the meantime, par-boil your potatoes. Drain them before moving on.
- Add the chicken, potatoes, carrots, onions, and garlic to a sheet pan or baking dish. Drizzle with 1/4 cup olive oil, most of the herbes de Provence, and salt. Toss to coat. Make sure the chicken is sitting on top of the vegetables. Season the bottom of the chicken thighs with salt and the rest of the herbs de Provence.
- Pour the wine into the base of the baking dish.
- Cook for 45 minutes until internal temperature reads 165F.
- Let rest 5 minutes before serving.
Made this last night with a friend. Easy! Delicious! And so healthy. We loved it. I used chicken breast and added them halfway through. In the end, the veggies were nicely roasted and chicken was moist and beautifully browned.
Yay! I’m so glad to hear you loved it, Diane. Thank you for sharing… it’s always greatly appreciated!