Sheet Pan Roasted Herbed Chicken Thighs with Onions

Just arrange chicken on the sheet pan for a simple main dish. The skin becomes crispy, the meat is tender and moist and the flavor of the herbs and onions adds another layer of flavor to the chicken. Barry deemed it delicious! 

Roasted Chicken Thigh with Onions and Corn
I added fresh sage as a garnish and served sliced tomatoes and Cucumber-Onion Salad on the side.

Sheet Pan Roasted Herbed Chicken Thighs with Onions  —  Chicken for Two 

2 bunches fresh sage leaves

4 sprigs fresh thyme 

2 bone-in, skin-on chicken thighs

1/2 onion cut into wedges

1 to 2  tablespoons+ olive oil

Liberal sprinkling kosher salt and black pepper

Sprinkling of ground sage and paprika to cover the surface of thighs

1. Preheat oven to 425°. 
2. Arrange sage leaves and thyme on a small sheet pan. 
3. Pat chicken thighs dry and cut off any excess skin.
4. Position thighs skin-side on top of herbs.
5. Drizzle with olive oil and rub into the surface of the chicken.  
6. Mix together the salt, pepper, sage and paprika in a small bowl and sprinkle it all over the chicken. 
7. Nestle onion wedges alongside chicken and drizzle more oil over onions, herbs and a little more over chicken. 
   
8. Roast until chicken is completely cooked and the skin is nicely browned and crisp, 40 to 45 minutes; chicken thighs should reach an internal temperature of at least 165°. 
   
9. Serve thighs with roasted onions; garnish with another sprig of sage. Discard roasted herbs.

Recipe without photos . . .

Sheet Pan Roasted Herbed Chicken Thighs with

Onions  —  Chicken for Two 

2 bunches fresh sage leaves

4 sprigs fresh thyme 

2 bone-in, skin-on chicken thighs

1/2 onion cut into wedges

1 to 2  tablespoons+ olive oil

Liberal sprinkling kosher salt and black pepper

Sprinkling of ground sage and paprika to cover the surface of thighs

1. Preheat oven to 425°. 
2. Arrange sage leaves and thyme on a small sheet pan. 
3. Pat chicken thighs dry and cut off any excess skin.
4. Position thighs skin-side on top of herbs.
5. Drizzle with olive oil and rub into the surface of the chicken.  
6. Mix together the salt, pepper, sage and paprika in a small bowl and sprinkle it all over the chicken. 
7. Nestle onion wedges alongside chicken and drizzle more oil over onions, herbs and a little more over chicken. 
8. Roast until chicken is completely cooked and the skin is nicely browned and crisp, 40 to 45 minutes; chicken thighs should reach an internal temperature of at least 165°. 
9. Serve thighs with roasted onions; garnish with another sprig of sage. Discard roasted herbs.