Verde Chicken Sheet Pan Dinner

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Baked
  • Cuisine: Southwestern


This sheet pan dinner with chicken thighs and roasted tomatillos is a breeze to make.
Use as a taco or burrito filling, a topping for nachos, or over rice.

Listen to me explain briefly about how to make this sheet pan dinner, with some great tips along the way, by clicking the play button below:

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  • 8 boneless, skinless chicken thighs
  • 6 medium-large tomatillos, peeled, rinsed, roughly chopped
  • 1 large onion, chopped
  • 1 jalapeno pepper, seeds removed, minced
  • 6 garlic cloves, peeled, roughly chopped
  • 1/2 tsp. salt
  • 2 Tbsp. olive oil


  1. Preheat oven to 450°F. 
  2. In a large bowl add chicken thighs, tomatillos, onion, jalapeno, garlic, salt, and oil; toss to coat.
  3. Transfer ingredients to a large sheet pan; arrange vegetables and chicken in a single layer. 
  4. Place pan in oven. Bake 25 minutes, or until chicken registers 165°F on an instant read thermometer, and vegetables are roasted and slightly charred.
  5. Remove pan from oven. Transfer chicken to cutting board. Chop or shred chicken into bite-sized pieces.
  6. Transfer vegetables and ¼-cup of the pan juices to the bowl of a food processor or blender. Pulse two or three times to create a chunky-style salsa. 
  7. In a large bowl mix together chicken and salsa. Serve warm.