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These Sheet Pan Blackened Chicken Thighs make an easy, flavor-packed dinner with tender chicken, roasted baby potatoes, fresh green beans, and sweet corn. Everything cooks together on one pan, making this a great option when you want a hearty meal without a sink full of dishes.
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The chicken thighs are coated with bold blackened seasoning while the potatoes roast until tender. Green beans and corn round out the meal, and fresh parsley and lemon add a bright finish. With only 8 minutes of prep, this sheet pan chicken thighs recipe is especially handy for busy weeknights.
Table of Contents
- ❤️ Why You’ll Love This Recipe
- What is blackened chicken?
- Key Ingredients
- Ingredients & Substitutions
- Variations
- Tips for Best Results
- FAQs
- Storage
- Quick Steps
- Make Ahead
- What to serve with Sheet Pan Blackened Chicken Thighs
- If You Enjoyed Sheet Pan Blackened Chicken Thighs
- 📌 Save This Recipe
- Sheet Pan Blackened Chicken Thighs Recipe
- 🍽️ Other Recipes You May Enjoy
❤️ Why You’ll Love This Recipe
- One pan makes dinner easy. The chicken, potatoes, and vegetables all cook on the same sheet pan.
- Only 8 minutes of prep. Most of the cooking time is hands-off in the oven.
- Big, bold flavor. Blackened seasoning gives the chicken plenty of flavor without requiring a long marinade.
- It’s a complete meal. You have chicken, potatoes, green beans, and corn all in one recipe.
- Easy to customize. Swap the green beans for broccoli or green pepper slices, or use Cajun seasoning instead of blackened seasoning.
- Great for leftovers. Store the cooked chicken and vegetables in the refrigerator for up to 4 days.
What is blackened chicken?
Blackened chicken gets its bold flavor from a seasoning blend typically made with paprika, herbs, pepper, and other spices. Despite the name, you don’t need to burn the chicken to get that signature flavor.
For this recipe, boneless skinless chicken thighs are rubbed with olive oil and blackened seasoning before roasting. You can use homemade blackened seasoning or substitute Cajun seasoning if that’s what you have on hand.
Key Ingredients
NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.
Boneless skinless chicken thighs: Chicken thighs stay juicy and tender in the high heat of the oven and pair especially well with bold blackened seasoning.
Blackened seasoning: This gives the chicken its smoky, savory, slightly spicy flavor. Homemade or store-bought blackened seasoning works well.
Baby potatoes: Any variety works. Halving the potatoes helps them cook quickly and gives them more surface area for roasting.
Fresh green beans: They add color, texture, and freshness to this easy sheet pan dinner.
Frozen sweet corn: There’s no need to rely on fresh corn, making this ingredient convenient year-round.
Fresh parsley: A little parsley adds fresh flavor and color just before serving.
Lemon: Lemon slices or wedges add a bright finish that balances the bold seasoning on the chicken.
Ingredients & Substitutions
NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.
- Chicken thighs: Boneless skinless chicken thighs are ideal because they stay tender and juicy while roasting. Boneless chicken breasts can also work, although the cooking time may need to be adjusted depending on their thickness.
- Olive oil: Another neutral cooking oil suitable for high-heat roasting can be substituted.
- Blackened seasoning: Homemade or store-bought blackened seasoning works. Cajun seasoning is also a good substitute, although the salt content and heat level may vary across blends.
- Baby potatoes: Use red, yellow, multicolored, or another variety of baby potatoes. Cut them into similarly sized pieces for even cooking.
- Green beans: Broccoli or sliced green peppers can be substituted.
- Frozen corn: Frozen sweet corn makes this recipe especially convenient. Fresh corn kernels can also be used when corn is in season.
- Fresh parsley: Parsley provides a fresh finish. If you don’t have it, the dish can simply be served without the garnish.
- Lemon: Fresh lemon balances the rich chicken and bold blackened seasoning. Lime would also pair nicely with these flavors if that’s what you have.
Variations
- Use Cajun seasoning: If you don’t have blackened seasoning, Cajun seasoning is an easy substitute. Keep in mind that seasoning blends vary in salt and heat, so adjust accordingly.
- Swap the green beans: Broccoli or sliced green peppers can replace the green beans.
- Change the potatoes: Any variety of baby potatoes works in this recipe.
- Adjust the lemon: Serve lemon wedges alongside the finished dinner so everyone can add as much or as little fresh lemon juice as they like.
Tips for Best Results
- Pat the chicken dry. Removing excess moisture from the chicken helps the oil and blackened seasoning coat it more evenly.
- Don’t skip the potato head start. The potatoes need those first 10 minutes in the oven before the chicken and vegetables are added.
- Cut the potatoes evenly. Similar-sized potato halves will cook more evenly.
- Use a thermometer. Chicken is done when its internal temperature reaches at least 165°F.
- Know your seasoning. Some blackened and Cajun seasoning blends contain quite a bit of salt. Check your blend before adding additional seasoning to the chicken.
FAQs
Yes. Cajun seasoning is an easy substitute for blackened seasoning in this recipe. Because blends can vary in saltiness and heat, you may want to adjust the amount according to the brand you’re using.
Boneless chicken breasts can be used, but their cooking time will depend on their size and thickness. Since chicken breasts can dry out more quickly than thighs, use an instant-read thermometer and cook them until they reach at least 165°F internally.
Broccoli or sliced green peppers are good alternatives to the fresh green beans.
The recipe uses frozen sweet corn kernels and does not call for thawing them first, so they can go onto the sheet pan frozen.
Potatoes take longer to become tender than the chicken and vegetables. Giving them a 10-minute head start helps everything finish cooking at roughly the same time.
Check the thickest part of the chicken with an instant-read thermometer. The chicken should reach an internal temperature of at least 165°F.
You can prep the vegetables ahead of time to speed up assembly. The finished dish also keeps in the refrigerator for up to 4 days, making leftovers convenient for lunch or another dinner.
Storage
Allow leftovers to cool before transferring them to an airtight container. Store the Sheet Pan Blackened Chicken Thighs and vegetables covered in the refrigerator for up to 4 days.
For easier lunches, divide the chicken, potatoes, green beans, and corn into individual containers so they’re ready to reheat.
Quick Steps
NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.
- Prep the oven and pan. Preheat the oven to 425°F and line a sheet pan with parchment paper, foil, or a silicone mat.
- Start the potatoes. Toss the potatoes with olive oil, salt, and pepper, then roast for 10 minutes.
- Add the chicken. Move the potatoes to one side. Pat the chicken dry, rub it with olive oil, and season evenly with blackened seasoning.
- Add the vegetables. Arrange the green beans and corn with the potatoes.
- Finish roasting. Bake for another 20-22 minutes, or until the chicken reaches at least 165°F internally.
- Garnish and serve. Sprinkle with fresh parsley and serve with lemon slices or wedges.
Make Ahead
You can do some of the prep ahead of time to make dinner even faster.
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Wash and halve the potatoes, and trim the green beans ahead of time; keep them refrigerated until you’re ready to cook. You can also measure the blackened seasoning so everything is ready to go when it’s time to assemble your sheet pan dinner.
What to serve with Sheet Pan Blackened Chicken Thighs
This recipe already gives you chicken, potatoes, and vegetables, so it can easily stand on its own as a complete dinner.
If you’d like something extra on the table, serve your blackened chicken with cornbread or biscuits. Dirty rice is another great choice if you’re feeding a hungry crowd. For something lighter, add a simple side salad or coleslaw.
If You Enjoyed Sheet Pan Blackened Chicken Thighs
If you love the simplicity of cooking an entire meal in one pan, try my Sheet Pan Chicken Fajitas. They’re another easy chicken dinner, loaded with flavor and perfect for busy nights.
For another complete sheet pan meal, my Healthy Sheet Pan Chicken and Veggies is a great one to keep in your dinner rotation. It’s an easy way to get chicken and plenty of vegetables on the table without a lot of cleanup.
Since the bold seasoning is one of the best parts of these chicken thighs, you’ll definitely want to try my Homemade Cajun-Creole Seasoning. Keep a batch on hand whenever you want to add a quick kick of Cajun-Creole flavor to your favorite recipes.
My Quick and Easy Cajun Shrimp is another great choice when you’re craving those bold, spicy flavors. It’s especially handy when you want to switch up your usual chicken dinner with something different.
If easy chicken dinners are always welcome at your house, add my Baked Monterey Chicken to your list. It’s a flavorful oven-baked option that’s simple enough for a weeknight meal.
You might also enjoy my Baja Citrus Chicken. The bright citrus flavors make it a nice companion to this blackened chicken recipe, especially if you love that fresh squeeze of lemon at the end.
And if you’re looking for another easy sheet pan dinner that isn’t chicken, try my Italian Pork Chop Sheet Pan Dinner. It’s another fuss-free way to get the main dish and vegetables cooked together with minimal cleanup.
Looking for even more dinner inspiration? Be sure to browse my Recipe Index, where you’ll find plenty of easy meals, side dishes, desserts, and more.
📌 Save This Recipe
Keep this blackened chicken thighs recipe handy for those nights when you want something easy without settling for a boring dinner. With chicken, potatoes, and vegetables all roasting in the same pan, there’s very little prep or cleanup to worry about.
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Sheet Pan Blackened Chicken Thighs
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Equipment
- parchment paper foil, or silicone baking mat
Ingredients
- 1 pound baby potatoes, any variety, washed and halved
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons blackened seasoning
- 1 package fresh green beans, (12 ounces)
- 1 package frozen sweet corn kernels, (10 ounces)
- 2 tablespoons fresh parsley
- 1 lemon, sliced or cut into wedges
Instructions
- Preheat the oven to 425°F. Line a sheet pan with parchment paper, foil, or a silicone mat.
- Add the potatoes to a mixing bowl with 1 tablespoon olive oil, salt, and black pepper. Mix until evenly coated.1 pound baby potatoes, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper
- Arrange the potatoes on the prepared sheet pan and bake for 10 minutes.
- Move the potatoes to one half of the sheet pan. Place the chicken on the other half. Pat the chicken dry, then drizzle 1 tablespoon olive oil over the top. Rub the oil onto the chicken, then season evenly with the blackened seasoning.1½ pounds boneless skinless chicken thighs, 1 tablespoon olive oil, 2 tablespoons blackened seasoning
- Arrange the green beans and corn on the potato half of the sheet pan. Bake for an additional 20-22 minutes, or until the chicken is cooked through and reaches an internal temperature of at least 165°F.1 package fresh green beans, 1 package frozen sweet corn kernels
- Garnish with fresh parsley and serve with lemon slices or wedges.2 tablespoons fresh parsley, 1 lemon
Notes
🥡 Storage
- Store leftovers covered or in an airtight container in the refrigerator for up to 4 days.
♨️ Reheating
- Reheat leftovers until heated through.
- For the best texture, an oven or air fryer can help the potatoes and vegetables regain some of their roasted texture. The microwave works well when convenience is the priority.
❄️ Freezing
- The cooked chicken can be frozen, although the texture of the potatoes and vegetables may change after freezing and thawing.
- For the best overall texture, this meal is better enjoyed fresh or refrigerated.
💡 Tips for Best Results
- Pat the chicken dry before adding the olive oil and seasoning.
- Give the potatoes their full 10-minute head start, and cut them into similar-sized pieces so they cook evenly.
- Use an instant-read thermometer to confirm the chicken reaches at least 165°F.
🍳 Alternate Cooking Methods
I would stick with the oven for this particular recipe. The sheet pan method allows the potatoes, chicken, green beans, and corn to cook together as a complete meal.♻️ Leftovers
- Turn leftover chicken and vegetables into a quick lunch bowl.
- You can also slice the blackened chicken and add it to a salad or serve it with leftover rice.
📝 Notes
- Blackened seasoning blends vary considerably in salt and spice level. Taste or check the ingredients in your seasoning blend and adjust accordingly.
- Serve with cornbread, biscuits, dirty rice, coleslaw, or a side salad.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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