Pioneer Woman Sheet Pan Chicken Thighs

It’s a breeze to make, and it’s bursting with flavor! Pioneer Woman Sheet Pan Chicken Thighs is the perfect weeknight meal. Simple to make and the family will love it.

Why You’ll Love This:

• Simple – Toss the chicken with the marinade and arrange it on a sheet pan with your favorite vegetables.
• Adaptable – Swap in your favorite veggies, use up what’s in your refrigerator or available at your grocery store, and use your favorite chicken cut in place of thighs.
• Easily doubled – Grab an extra sheet pan and double this recipe to prepare for a crowd or enough for a week of easy meal preparation.

Ingredients That You’ll Need:

• Chicken: The Pioneer Woman recipe calls for skin-on chicken thighs, so the skin is crispy and the meat stays juicy. Other options are listed below.
• Seasonings: The smoked paprika and garlic powder give the meat a rich, smoky flavor.
• Italian Seasoning: This blend of herbs usually includes basil, oregano, rosemary, thyme, garlic powder, sage, or coriander.
• Apple Cider Vinegar: Apple Cider Vinegar marinates meat and enhances its natural flavor.
• Whole Grain Mustard: The flavor of mustard adds a lot of depth to dishes.
• Salt and pepper.
• Oil: Choose an oil with a mild flavor, such as olive oil.
• Veggies: We used red cabbage, Brussels sprouts, and red onion, but you can use any vegetables you like.

Can I Use Chicken Breasts?

You can use this recipe with any bone-in chicken, but you will need to adjust the cooking time and use a meat thermometer to check for doneness.

How Do I Know When The Chicken Is Done?

Before serving, make sure the chicken has reached 165F / 74C using a meat thermometer.

Recipe Variations

• Use other cuts of meat: Any piece of bone-in chicken will work well with this Pioneer Woman recipe including chicken legs, boneless chicken thighs, skinless chicken thighs to reduce calories, and chicken leg quarters. Make sure the chicken is cooked through by adjusting the cooking time. It is trickier with chicken breasts as they might become dry during cooking.
• Use seasonal veggies: Experiment with different vegetables instead of Brussels sprouts and cabbage, try parsnips, sweet potatoes, carrots, and butternut squash.
• If you don’t like Italian seasoning, you can try other blends such as Greek, Cajun, and Herbs de Provence.
• Citrus: lemon juice can be substituted for vinegar if you prefer.
• Fresh herbs: Before baking, add fresh herbs like fresh thyme and fresh rosemary. You can also use dried thyme.

How To Make Pioneer Woman Sheet Pan Chicken Thighs?

• Pre-heat the oven to 400F / 200C.
• Stir together the garlic powder, paprika, apple cider vinegar, and mustard, then add the chicken thighs and toss to combine.
• Place the seasoned chicken on a rimmed sheet pan.
• Put the cabbage, Brussels sprouts, and red onion around the chicken and drizzle with oil.
• Cook for 30 minutes or until the chicken reaches an internal temperature of 165F / 74C.
• Place it under the broiler for a few minutes to brown it more before serving.

What To Serve This Pioneer Woman Sheet Pan Chicken Thighs?

Keeping things simple and light, serve chicken thighs with the vegetables from the sheet pan:

• Creamy mashed potatoes
• Scalloped potatoes
• Basmati rice
• Roasted potatoes
• Ramen Noodle Salad
• Green salad

How To Store Pioneer Woman Sheet Pan Chicken Thighs?

• In The Fridge: To store Pioneer Woman sheet pan chicken thighs leftovers, remove the skin from the bones and place them in food storage containers or bags. Place Them in the coldest part of the refrigerator. They should keep for up to four days if stored properly.
• In The Freezer: Marinate the Pioneer Woman sheet pan chicken thighs and freeze for up to three months. Add fresh veggies to the sheet pan before cooking after thawing overnight in the fridge.

How To Reheat Pioneer Woman Sheet Pan Chicken Thighs?

In The Oven:

1. To reheat, pop the Pioneer Woman sheet pan chicken thighs in a preheated oven and reheat for 10 minutes.
2. Remove the foil and bake until bubbling around the edges, about 5 minutes more.

In The Microwave:

1. Cover the leftover Pioneer Woman sheet pan chicken thighs with a lid (make sure it’s not metallic) and turn it askew to allow the heat to circulate.
2. Microwave leftover pioneer woman sheet pan chicken thighs for 90 seconds, then check the dish.
3. Flip the pieces over to see if they have been heated through.
4. Microwave every 90 seconds until satisfied.

In The Air Fryer:

1. Reheat your Pioneer Woman sheet pan chicken in the air fryer.
2. Cook at 400 degrees for 2-3 minutes until heated

Recipe Tips

• Combine the chicken, seasonings, and mustard the night before, then place in an airtight container in the fridge overnight to absorb all of the flavors.
• Cut off the ends of the Brussels sprouts. You may want to cut them in half if they are large.
• Make the cabbage and onions more evenly cooked by cutting them into wedges.
• Pre-heat the oven and don’t open the door while cooking.
• Before serving, let the meat rest for a few minutes so the chicken juices can redistribute.
• If you want crisp skin all around, lay the meat over the vegetables.
• Check the doneness of the meat with a meat thermometer. When inserted into the thickest part of the meat, the temperature should be 165F / 74C.
• You can line your sheet pan with aluminum foil to make cleanup even easier.
• Buy Chicken In Bulk: You can save money by buying chicken in bulk or on sale and storing it in your freezer.
• Use Leftover Veggies: If you have leftover vegetables from another recipe, you can use them for this recipe. Simply combine the amounts to get the desired number of servings.
• Double The Recipe: Double the recipe and divide it between two sheet pans so you can feed a crowd or have leftovers for meal prep the next day.

Pioneer Woman Sheet Pan Chicken Thighs

Erin Table for Seven

It’s a breeze to make, and it’s bursting with flavor! Pioneer Woman Sheet Pan Chicken Thighs is the perfect weeknight meal. Simple to make and the family will love it.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 289 kcal

Ingredients

  

1x2x3x

• 6 chicken thighs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons apple cider vinegar or less to taste
• 1 teaspoon Italian seasoning
• 1 tablespoon whole grain mustard
• salt and pepper to taste
• olive oil for drizzling
• ½ pound (226g) red cabbage cut into wedges
• ½ pound (226g) brussels sprouts stems removed
• 1 red onion cut into 8 sections

Instructions

 

• Pre-heat the oven to 400F / 200C.
• Stir together the garlic powder, paprika, apple cider vinegar, and mustard, then add the chicken thighs and toss to combine.
• Place the seasoned chicken on a rimmed sheet pan.
• Put the cabbage, Brussels sprouts, and red onion around the chicken and drizzle with oil.
• Cook for 30 minutes or until the chicken reaches an internal temperature of 165F / 74C.
• Place it under the broiler for a few minutes to brown it more before serving.

Notes

• Combine the chicken, seasonings, and mustard the night before, then place in an airtight container in the fridge overnight to absorb all of the flavors.
• Cut off the ends of the Brussels sprouts. You may want to cut them in half if they are large.
• Make the cabbage and onions more evenly cooked by cutting them into wedges.
• Pre-heat the oven and don’t open the door while cooking.
• Before serving, let the meat rest for a few minutes so the chicken juices can redistribute.
• If you want crisp skin all around, lay the meat over the vegetables.
• Check the doneness of the meat with a meat thermometer. When inserted into the thickest part of the meat, the temperature should be 165F / 74C.
• You can line your sheet pan with aluminum foil to make cleanup even easier.
• Buy Chicken In Bulk: You can save money by buying chicken in bulk or on sale and storing it in your freezer.
• Use Leftover Veggies: If you have leftover vegetables from another recipe, you can use them for this recipe. Simply combine the amounts to get the desired number of servings.
• Double The Recipe: Double the recipe and divide it between two sheet pans so you can feed a crowd or have leftovers for meal prep the next day.
   

Nutrition

Calories: 289kcalCarbohydrates: 9gProtein: 21gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mgSodium: 136mgPotassium: 522mgFiber: 3gSugar: 3gVitamin A: 967IUVitamin C: 55mgCalcium: 55mgIron: 2mg

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