Crispy chicken thighs roast alongside caramelized sweet potatoes and Brussels sprouts for an easy, flavor-packed chicken dinner. The mango chipotle seasoning brings sweet heat and bold flavors, making this recipe perfect for busy weeknight dinners and simple meal prep.
Easy Sheet Pan Chicken Dinner
This is one of those recipes where you get big, bold flavor without a sink full of dishes. Crispy-skinned chicken, caramelized veggies in the most amazing smoky, sweet flavoring. The best part is that everything cooks together in one pan, making this an easy, stress-free dinner any night of the week. We all work hard, dinner shouldn’t be a chore.
This recipe came about from a “what can I make for dinner with what I have on hand?” I’m all about using what I have on hand. Chicken thighs are budget-friendly, and this recipe can easily be customized to your preferences. Plus, this reheats beautifully, making it a great choice for leftovers or meal prep! Bold flavor and minimal effort make this a winning chicken dinner in my books!
Mango Chipotle Chicken Thighs Ingredients
I don’t often make thighs on their own; I use them in soups or grind them into my chicken burgers. But I had been craving their unctuous flavor, so I opted for an easy sheet-pan meal.
This recipe is truly simple, as the flavoring comes from my all-time FAVORITE seasoning company. The veggies start with a simple seasoning, while the chicken gets coated in that sweet heat mango chipotle blend. The magic happens while it cooks as those flavors meld, giving you one incredibly craveable meal!
- Chicken Thighs: I used boneless but skin-on, though you can use bone-in or boneless
- Veggies: cubed sweet potatoes and halved Brussels Sprouts
- Kosher salt *optional
Chef Lori’s Tips for Baking Chicken Thighs
- Boneless & skinless chicken thighs will cook faster than bone-in. For this recipe, cook the veggies first without the chicken. The last ~20 minutes of cooking the veggies, THEN add the seasoned, boneless/skinless chicken thighs.
- Bone-in Chicken Thighs in this recipe will take the same amount of time
- 175°F is the temp you want for chicken thighs.
How to Make Sheet Pan Chicken Thighs and Veggies
The hardest part of this whole recipe was cutting the sweet potatoes. With all of the hand surgeries I’ve had over the decades, they don’t work as well as they used to, so I struggle at times – thus you’ll see me struggle at times during videos.
- Preheat the oven and chop your sweet potatoes into 1″ pieces. Add those to either your ceramic pan (I used my Emile Henry Focaccia Bread Pan) or a rimmed half sheet pan.
- Drizzle with olive oil, add a few teaspoons of the Chupacabra Chop Haus seasoning, and mix, spreading the veggies evenly.
- To the pan, place the chicken thighs, skin-side down, and drizzle them with olive oil and some of the Chupacabra Mango Chipotle Seasoning. Flip them over, gently shape the thighs into a uniform “roll”, drizzle with olive oil, and more of the Chupacabra Mango Chipotle Seasoning.
- Bake for 30-40 minutes, or until the internal temperature of the chicken reaches 175°F. If you want crispier veggies, remove the pan from the oven, transfer the chicken to a dish (loosely tent with foil), and return the pan to the oven under the broiler for a few minutes.
- Remove from the oven and, if desired, sprinkle some kosher salt over the veggies before serving.
FAQs
- Can I use chicken breasts instead of thighs? Yes, but you’ll have to monitor the time, as boneless breasts cook faster than thighs do. Watch them closely to avoid drying out.
- How spicy is the mango chipotle seasoning? It’s mild to not-quite-moderate heat, with more smoky sweetness than spice.
- Why aren’t my chicken thighs getting crispy? Chicken skin won’t crisp if there’s too much moisture or if the chicken is overcrowded in the pan. Make sure to pat the skin dry before adding the oil and seasoning, and leave enough space between each piece while baking.
- Can I substitute other vegetables? Absolutely! Carrots, broccoli, or cauliflower work really well in this. Choose veggies with similar roasting times for even cooking.
- Can I make this one-pan chicken dinner ahead of time? Yes! This recipe is great for meal prep! Store the cooked chicken and veggies in airtight containers in the fridge for up to 4 days.
- How do I reheat this? I’ve covered that in the section below,.
Why You’ll Love This Recipe
This recipe is everything you want in a weeknight dinner: bold flavor, simple prep, and easy cleanup.
- EASY ONE-PAN DINNER: Everything cooks at the same time, so there’s no juggling multiple pans or steps.
- BALANCED COMPLETE MEAL: Protein-packed chicken and fiber-rich veggies come together in an all-in-one dinner.
- GREAT TEXTURE CONTRAST: Crispy chicken skin, juicy meat, and caramelized veggies make every bite truly satisfying.
- PERFECT FOR MEAL PREP: This recipe stores and reheats well, making it perfect for make-ahead lunches or dinners.
- BOLD-SWEET & SMOKY FLAVOR: The mango chipotle seasoning adds the perfect balance of sweetness with a gentle kiss of heat.
How to Reheat Crispy Skin Chicken Thighs
Whichever method you use, bring the chicken thighs to room temperature for ~30 minutes.
- Oven: Preheat the oven to 350°F. Place the thighs on a foil-lined baking sheet, spritz the skin with olive oil, then add a few tablespoons of water/stock to the pan, and cover loosely with foil. Bake for 15-20 minutes, removing the foil for the last 5 minutes to re-crisp the skin.
Other Ways to Make Mango Chipotle Chicken Thighs
Air Fryer:
My air fryer has 2 baskets, so I will cook one side with the chicken thighs and the other with veggies.
- Chicken Thighs: Follow this recipe, but swap out the seasonings. 380F for 17 minutes, flipping around the halfway point. It’s important you cook it with the skin-side down initially.
- Sweet Potatoes & Brussels Sprouts: Cube, season, and air fry at 400°F for 10-12 minutes. Do not overcrowd the veggies. You want them in a single layer.
- To Serve: Since these are not cooked together, you can take some of the juices from the chicken thighs pan and drizzle them over the veggies before serving.
Here’s what I used:
Recommended Products
One Pan Mango Chipotle Chicken Thighs
Crispy chicken thighs roast alongside caramelized sweet potatoes and Brussels sprouts for an easy, flavor-packed chicken dinner. The mango chipotle seasoning brings sweet heat and bold flavors, making this recipe perfect for busy weeknight dinners and simple meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: chicken dinner, easy weeknight dinners, mango chipotle dinner, meal prep recipe, one pan recipes, sheet pan dinner
- Method: oven
- Cuisine: chicken dinner, easy weeknight dinners, mango chipotle dinner, meal prep recipe, one pan recipes, sheet pan dinner
Ingredients
- 6 boneless, skin-on chicken thighs, patted dry
- 2 large sweet potatoes, cleaned and cut into ~1” chunks
- 2–3 cups Brussels sprouts, ends trimmed, bad leaves removed, and halved
- 4 Tablespoons of olive oil, divided
- 2 teaspoons Chupacabra Chop Haus Seasoning
- 1 1/2 Tablespoons Chupacabra Mango Chipotle Seasoning
- Kosher salt
Instructions
- Preheat the oven to 400°F. Add the cut sweet potatoes and halved Brussels sprouts to either your ceramic pan (I used my Emile Henry Focaccia Bread Pan) or a rimmed half sheet pan.
- Drizzle with 2 Tablespoons of olive oil and sprinkle with the Chupacabra Chop Haus Seasoning. Mix carefully to coat, then spread the veggies out into an even layer.
- Next, place the chicken thighs, skin-side down, on top of the veggies, and drizzle them with 1 Tablespoon of olive oil and half of Chupacabra Mango Chipotle Seasoning. Flip them over, gently shape the thighs into a uniform “roll”, drizzle with the remaining 1 Tablespoon olive oil, and the rest of the Chupacabra Mango Chipotle Seasoning.
- Bake for 30-40 minutes, or until the chicken’s internal temperature reaches 175°F. If you want crispier veggies, remove the pan from the oven, transfer the chicken to a dish (loosely tent with foil), and return the pan to the oven under the broiler for a few minutes.
- Remove from the oven. If desired, sprinkle some kosher salt over the veggies and serve.
- Store all leftovers in an airtight container in the fridge for up to 4 days.
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