Sheet Pan Chicken and Vegetables Recipe
An easy, delicious, and healthy dinner that you can get into the oven quick! The juicy roasted chicken and colorful tender vegetables all cook at the same time on one sheet pan.
Ingredients
- 12 ozwhole carrots
cut into 2- to 3-inch sticks, 6-8 medium
- 12 ozgreen beans
washed and trimmed, 2 large handfuls
- 12 ozbaby red potatoes
halved or quartered, may sub cubed sweet potato
- 1 mediumred onion
cut into wedges
- 3garlic cloves
minced
- 1 tbspchopped fresh rosemary
or 1 teaspoon dried rosemary
- 2 tspfresh thyme leaves
or ¾ teaspoon dried thyme
- ½ tbspolive oil or avocado oil
use 1 tablespoon oil if using skinless chicken
- 1 ½ lbs.bone-in
skin-on chicken thighs, may sub 1 lb. boneless, skinless or skin-on chicken thighs
- ½ tspfine salt
- ½ tspblack pepper
Directions
- 1
Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
- 2
Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.
- 3
Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.
- 4
Season the chicken and veggies with salt and pepper.
- 5
Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes, tossing and turning the vegetables every 10 minutes.
About this Recipe
Easy Sheet Pan Chicken and Vegetables: Your New Weeknight Favorite!
Tired of endless dishes and complicated recipes? Say hello to your new favorite stress-free dinner: this incredible Sheet Pan Chicken and Vegetables recipe! Imagine juicy, perfectly roasted chicken thighs nestled among tender, colorful vegetables, all cooked together on a single pan. This one pan chicken and veggies meal is not only incredibly easy to prepare but also delivers a burst of flavor with fresh rosemary, thyme, and garlic. It's the ultimate solution for a healthy, satisfying meal that gets into the oven in just 15 minutes!
Why You'll Love This One-Pan Wonder
What makes this sheet pan chicken and veggie bake truly special is its simplicity and versatility. The beauty of a sheet pan meal is that everything cooks simultaneously, infusing the chicken with the aromatic herbs and garlic, and caramelizing the vegetables to perfection. This recipe uses bone-in, skin-on chicken thighs for maximum juiciness and flavor, but it's easily adaptable to boneless cuts too. Paired with hearty carrots, crisp green beans, tender baby red potatoes, and savory red onion, you get a complete, balanced meal with minimal cleanup. It's truly a game-changer for busy weeknights!
Tips for the Best Sheet Pan Chicken and Vegetables
Achieving perfectly roasted chicken and tender-crisp vegetables is key.
- Don't overcrowd the pan: Give your ingredients space. If your sheet pan is too small, use two pans to ensure everything roasts rather than steams.
- Cut vegetables evenly: This ensures consistent cooking. Carrots and potatoes take longer, so cutting them into 2-3 inch pieces is ideal for roasting alongside chicken.
- High Heat is Your Friend: Roasting at a higher temperature helps achieve that beautiful browning and tender interior quickly.
Delicious Variations & Serving Suggestions
This Sheet Pan Chicken and Vegetables recipe is wonderfully adaptable.
- Veggie Swap: Feel free to swap baby red potatoes for cubed sweet potatoes, or add broccoli florets, bell peppers, or zucchini during the last 15-20 minutes of cooking.
- Herb Power: Experiment with different herbs like oregano or a dash of paprika for a smoky twist.
- Serving Ideas: While it's a complete meal on its own, you can serve it with a light quinoa salad, a simple green salad with a vinaigrette, or a side of crusty bread to soak up all those delicious pan juices. Enjoy the ease and flavor of this fantastic sheet pan chicken and veggie bake!