Sheet pan chicken and vegetables is one of those magical meals that combines simplicity, flavor, and ease all in one. Whether you’re a busy weeknight warrior or someone who loves minimal cleanup after a delicious dinner, this recipe is sure to become a staple in your kitchen.
With tender, juicy chicken paired with roasted, caramelized vegetables, every bite is packed with wholesome goodness and vibrant flavors. Plus, using just one pan to cook everything means you spend less time washing dishes and more time enjoying the company of family and friends.
This recipe is perfect for anyone who wants a healthy, satisfying meal without the fuss. You can customize it with your favorite veggies or seasonings, making it incredibly versatile and easy to tailor to your taste.
Ready to discover how simple and delicious weeknight dinners can be? Let’s dive into this easy sheet pan chicken and vegetables recipe!
Why You’ll Love This Recipe
Sheet pan chicken and vegetables is a game changer for busy cooks. It’s quick to prepare, requires minimal cleanup, and delivers a balanced meal all in one go.
The roasting process brings out the natural sweetness and depth of flavor in the vegetables while keeping the chicken juicy and tender.
This recipe is also incredibly flexible. You can swap out vegetables based on what’s in season or what you have in your fridge.
Plus, it’s a great way to experiment with different herbs and spices for a new taste every time. Whether you’re cooking for yourself or feeding a family, this dish is a reliable go-to that never disappoints.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken thighs (bone-in, skin-on) | 6 pieces (about 2 lbs) | For juiciness and flavor |
| Baby potatoes | 1 lb | Halved |
| Carrots | 3 medium | Cut into 2-inch pieces |
| Red bell pepper | 1 large | Cut into strips |
| Zucchini | 1 medium | Sliced into half-moons |
| Red onion | 1 medium | Cut into wedges |
| Garlic cloves | 4 cloves | Minced |
| Olive oil | 3 tablespoons | For roasting |
| Dried thyme | 1 teaspoon | Or fresh thyme sprigs |
| Dried rosemary | 1 teaspoon | Or fresh rosemary sprigs |
| Smoked paprika | 1 teaspoon | Adds smoky depth |
| Salt | To taste | Preferably kosher salt |
| Black pepper | To taste | Freshly ground |
| Lemon | 1 | Juiced and zested |
Equipment
- Large rimmed baking sheet (at least 15×10 inches)
- Mixing bowl for tossing vegetables and chicken
- Sharp knife for chopping vegetables and chicken
- Cutting board
- Tongs or spatula for turning chicken and veggies
- Meat thermometer (optional but recommended)
- Aluminum foil or parchment paper (optional for easier cleanup)
Instructions
- Preheat your oven to 425°F (220°C). This high heat will help the chicken skin get crispy and the vegetables caramelize beautifully.
- Prepare the vegetables: In a large mixing bowl, combine the baby potatoes, carrots, red bell pepper, zucchini, and red onion. Add half of the olive oil, half the minced garlic, dried thyme, rosemary, smoked paprika, salt, and pepper. Toss well to evenly coat all the veggies.
- Season the chicken: Pat the chicken thighs dry with paper towels to ensure crisp skin. Rub the remaining olive oil over the thighs and season generously with salt, pepper, and a little more paprika and garlic. Sprinkle lemon zest over the chicken for a fresh, bright flavor.
- Arrange on the sheet pan: Spread the seasoned vegetables on one side of the baking sheet in a single layer. Nestle the chicken thighs skin-side up on the other side of the pan, making sure they do not overlap.
- Roast in the oven: Place the sheet pan in the preheated oven and roast for 35-40 minutes. Halfway through cooking (around 20 minutes), use tongs to flip the vegetables to ensure even roasting. The chicken skin should become golden and crispy, and the veggies tender and caramelized.
- Check for doneness: The chicken is done when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer for accuracy. If the vegetables are not quite tender yet, give them another 5-10 minutes, loosely tenting the chicken with foil to prevent over-browning.
- Finish with lemon juice and garlic: Once out of the oven, squeeze fresh lemon juice over the entire pan and sprinkle the remaining garlic. Toss the vegetables gently to coat in the lemony garlic sauce.
- Serve immediately: Plate the chicken and vegetables while hot and garnish with freshly chopped parsley or extra herbs if desired.
Tips & Variations
“To get the crispiest chicken skin, make sure to pat the chicken dry before seasoning and don’t overcrowd the pan.”
Try these tips to elevate your sheet pan meal:
- Use bone-in, skin-on chicken thighs for juicier meat and crispier skin. Boneless breasts work but tend to dry out faster.
- Swap vegetables seasonally: broccoli, Brussels sprouts, sweet potatoes, or green beans are excellent choices.
- Add a splash of balsamic vinegar or honey in the last 10 minutes of roasting for a subtle glaze.
- For an extra burst of flavor, marinate the chicken for 30 minutes to an hour with lemon juice, olive oil, garlic, and herbs before roasting.
For more easy and delicious vegetable ideas, check out our Veg Maharashtrian Recipes: Easy & Delicious Meals or try pairing this dish with soft homemade bread like in our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade.
Nutrition Facts
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 420 kcal | 21% |
| Protein | 35 g | 70% |
| Total Fat | 22 g | 34% |
| Saturated Fat | 5 g | 25% |
| Cholesterol | 110 mg | 37% |
| Carbohydrates | 18 g | 6% |
| Dietary Fiber | 4 g | 16% |
| Sodium | 480 mg | 20% |
*Percent Daily Values are based on a 2,000 calorie diet.
Serving Suggestions
This sheet pan chicken and vegetables dish is hearty enough to stand on its own, but here are some ideas to round out your meal perfectly:
- Serve with a crisp green salad tossed in a light vinaigrette for a refreshing balance.
- Pair alongside fluffy quinoa or brown rice to soak up the delicious pan juices.
- For a Mediterranean twist, add a dollop of tzatziki or hummus on the side.
- Complement the meal with a glass of chilled white wine or sparkling water infused with lemon and mint.
If you love quick one-pan meals, you might also enjoy our Baked Chicken Thigh with Vegetable Recipes for Easy Dinner or try a different protein with some of our Shrimp and Veggie Pasta Recipe for a Quick Healthy Meal.
Conclusion
Sheet pan chicken and vegetables is a perfect blend of convenience, nutrition, and flavor. This recipe is ideal for anyone looking to enjoy a wholesome, home-cooked meal without the hassle of multiple pots and pans.
The roasted chicken turns out beautifully crisp on the outside and juicy inside, while the medley of seasonal vegetables caramelizes to perfection alongside it.
This recipe’s flexibility means it can be adapted to whatever ingredients you have on hand, making it a reliable go-to for busy weeknights or casual entertaining. Plus, minimal cleanup means more time to relax and savor your meal.
Give this sheet pan chicken and vegetables recipe a try, and you might just find your new favorite dinner!
📖 Recipe Card: Sheet Pan Chicken and Vegetables
Description: A simple, one-pan meal featuring juicy chicken breasts roasted with fresh vegetables. Perfect for a quick and healthy weeknight dinner.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 lemon, sliced
Instructions
- Preheat oven to 425°F (220°C).
- Place chicken breasts and vegetables on a large sheet pan.
- Drizzle olive oil over chicken and vegetables.
- Sprinkle garlic powder, thyme, paprika, salt, and pepper evenly.
- Toss vegetables gently to coat with oil and seasonings.
- Arrange lemon slices on top of chicken.
- Bake for 25-30 minutes until chicken is cooked through and vegetables are tender.
- Remove from oven and let rest for 5 minutes before serving.
Nutrition: Calories: 350 kcal | Protein: 35 g | Fat: 15 g | Carbs: 20 g
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