Cook up six servings of chicken at once with this quick and easy meal-prep recipe: you'll have recipe-ready cooked chicken in the fridge for throw-together lunches and dinners throughout the week. This simple sheet-pan chicken thigh recipe gets an easy burst of flavor from dried oregano and a clove of garlic. Source:, February 2018

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

  • Place chicken in a large bowl. Add oil, garlic, salt and oregano; toss until well coated. Arrange the chicken on the prepared pan. Roast until cooked through, 18 to 22 minutes.


To make ahead: Refrigerate for up to 3 days or freeze for up to 3 months.

Tip: See how to meal-prep this recipe and a whole week's worth of dinners with this plan.

Nutrition Facts

206 calories; 11.1 g total fat; 2.9 g saturated fat; 88 mg cholesterol; 394 mg sodium. 183 mg potassium; 0.3 g carbohydrates; 0.1 g fiber; 24.5 g protein; 64 IU vitamin a iu; 7 mcg folate; 14 mg calcium; 1 mg iron; 21 mg magnesium;

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Yummy! This recipe can be changed so easily just by switching up the spices you use. This is actually the first time I ve used chicken thighs. So much flavor and moisture versus chicken breasts. This will be my go to recipe Read More
Rating: 5 stars
I will definitely make these again. I just brushed them with oil and sprinkled the spices on tops. They turned out great. Will likely use other spices or marinades as well. Read More
Rating: 3 stars
OK as written thought I was getting a sheet pan meal recipe so disappointed. Added veg to roast beside the thighs and was very good and I would have given yours more stars. Add some lemon zest and a spritz of the lemon juice at the end to taste. Read More