Name: Sheet Pan Chicken and Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz whole carrots (6-8 medium), cut into 2- to 3-inch sticks; 12 oz green beans (2 large handfuls), washed and trimmed; 12 oz baby red potatoes, halved or quartered (may substitute cubed sweet potato); 1 medium red onion, cut into wedges; 3-4 garlic cloves, minced; 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary); 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme); ½ teaspoon fine salt; ½ teaspoon black pepper; 1½-2 lbs bone-in, skin-on chicken thighs (may substitute 1 lb boneless, skinless or skin-on chicken thighs); ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)

There’s something wonderfully comforting about a one-pan meal that comes together so quickly, with flavors that sing. This Sheet Pan Chicken and Vegetables Recipe is my go-to when I want a hassle-free dinner that’s healthy, colorful, and full of that cozy roasted aroma inviting everyone to gather around.

The dish shows a white baking tray filled with two pieces of roasted chicken thighs placed near the center. Around the chicken are many vegetables including green asparagus spears, orange and yellow carrot sticks, red-skinned potato chunks, and purple onion slices, all mixed together. The chicken has a golden-brown crispy skin lightly sprinkled with black pepper and herbs. The vegetables have a slightly charred look with vibrant colors, adding texture and contrast to the scene. The tray sits on a surface with white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Chicken and Vegetables Recipe
Top Tip
How to Serve Sheet Pan Chicken and Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken and Vegetables Recipe

Why You'll Love This Recipe

This Sheet Pan Chicken and Vegetables Recipe is a win in so many ways, and I find myself making it over and over. It’s a perfect balance of juicy chicken, fresh herbs, and tender-roasted veggies that everyone actually loves—even picky eaters!

All-in-one meal: You get your protein, veggies, and carbs roasting together on one pan for simple cleanup and great flavors.
Hands-off cooking: Once it’s in the oven, you’re free to relax or prep other things—no babysitting required.
Customizable: Want more garlic or a different veggie? It’s easy to tweak and still come out perfect.
Perfectly balanced flavors: Fresh rosemary and thyme bring an earthy aroma that elevates every bite.

Ingredients & Why They Work

Each ingredient plays a part in creating that tender, flavorful bite you won’t forget. I always recommend fresh herbs when I can get them—they really brighten the dish. Here’s why these ingredients shine together:

Flat lay of six medium whole carrots cut into sticks, two large handfuls of fresh green beans trimmed, a small pile of halved baby red potatoes, a medium red onion quartered, three whole uncracked garlic cloves, a few sprigs of fresh rosemary, a few sprigs of fresh thyme leaves, a small white ceramic bowl with golden olive oil, two bone-in, skin-on chicken thighs with natural skin texture, a small white ceramic bowl of fine salt, and a small white ceramic bowl of black peppercorns, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Carrots: Sweet and sturdy, they roast up tender without getting mushy, adding beautiful color.
Green beans: Fresh and crisp, they add a bright contrast and quick roasting time.
Baby red potatoes: Perfect for roasting, they soak up all those herb and chicken juices.
Red onion: Adds gentle sweetness and depth once it softens in the oven.
Garlic cloves: Minced for maximum flavor release and mellowed by roasting.
Fresh rosemary and thyme: Aromatic herbs that infuse the entire pan with earthy, citrusy notes.
Olive or avocado oil: Helps everything crisp up and carry the herbs’ flavors.
Bone-in, skin-on chicken thighs: Juicy and flavorful with a crispy skin—an absolute must here!
Salt and pepper: Basic but crucial to bring out the natural goodness of all the ingredients.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Sheet Pan Chicken and Vegetables Recipe is because sometimes I switch up veggies based on what’s in season or what’s in my fridge. You can make it your own in so many ways.

Variation: Once, I swapped baby potatoes for cubed sweet potatoes, which gave it a lovely sweetness and vibrant color—highly recommend for fall dinners.
Herb swaps: Feel free to use sage or oregano if rosemary isn’t your thing. It’s amazing how a simple change shifts the vibe entirely.
Protein options: If you want things lighter, boneless, skinless chicken thighs still work great—you might just want to up the oil to keep it juicy.
Spicy kick: Add a pinch of red pepper flakes to the seasoning for a subtle heat that’ll wake your taste buds up.

Step-by-Step: How I Make Sheet Pan Chicken and Vegetables Recipe

A baking tray filled with four thick pieces of light brown cooked chicken thighs, each sprinkled with small green herbs. Around the chicken are mixed vegetables in many colors and shapes: long green beans, orange and yellow carrot sticks, red and white potato chunks, and thin slices of purple onion. The vegetables are spread evenly and have a fresh look with some herbs on top. The tray is on a white marbled surface, with a white cloth underneath one side. The lighting highlights the natural colors and textures of the food. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat and prep your pan

First things first, get your oven heated to 425ºF. I line my baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This way, you’ll enjoy the cooking, not the mess afterwards!

Step 2: Toss the vegetables with herbs and oil

Spread your carrots, green beans, baby potatoes, and onion on the pan. Sprinkle the minced garlic, rosemary, and thyme over them before drizzling with olive or avocado oil. Toss everything directly on the pan to coat evenly—that little bit of hands-on mixing makes all the difference for even roasting.

Step 3: Nestle in your chicken thighs

Place your bone-in, skin-on chicken thighs right among the veggies, sitting them partly on top so they roast in all those flavorful juices. Season the chicken and veggies generously with salt and pepper—it’s simple but essential for great taste.

Step 4: Roast and turn for even cooking

Pop everything in the oven for 30 to 35 minutes. Every 10 minutes, I like to grab some tongs and toss the veggies, turning the chicken over briefly if you like that crispy skin all around. Watch for the chicken to be cooked through and potatoes tender—if you poke a potato and it slides off the fork easily, you’re golden.

Top Tip

Through making this recipe countless times, I’ve learned a few secrets that take it from good to unforgettable. These little tweaks help every batch come out perfectly juicy and golden.

Chicken skin crisping: Make sure your chicken is dry before seasoning—it helps the skin crisp up beautifully in the oven.
Vegetable size matters: Cut your veggies into similar-sized pieces for even roasting; it saves you from undercooked or burnt bites.
Herb timing: I usually toss fresh herbs on top before roasting, but for dried ones, mix them in with the oil to release the flavors well.
Rest before serving: Let the chicken rest a few minutes out of the oven to lock in juices—it’s worth the wait.

How to Serve Sheet Pan Chicken and Vegetables Recipe

Garnishes

I often sprinkle a handful of fresh chopped parsley or a little extra thyme leaves before serving—that fresh green pop adds brightness and a nice contrast to the roasted flavors. A squeeze of fresh lemon juice over everything right before plating is my little finishing touch; it wakes up the whole dish.

Side Dishes

This plate is pretty much a complete meal on its own, but if I want to add something, a simple green salad with a light vinaigrette or crusty bread to soak up every savory drop makes dinner feel extra special.

Creative Ways to Present

For cozy dinner guests, I’ve arranged the chicken and veggies over a bed of quinoa or couscous and served family-style right on the sheet pan. It makes for a casual, inviting vibe where everyone can help themselves—and it looks gorgeous too!

Make Ahead and Storage

Storing Leftovers

I like to pack leftovers into airtight containers and refrigerate them within two hours of cooking. The chicken stays juicy, and veggies maintain their texture if you reheat them gently.

Freezing

This recipe freezes well! I freeze the components separately when possible—like the veggies in one bag and chicken in another—for better texture when thawed. Just be sure to thaw overnight in the fridge before reheating.

Reheating

I reheat leftovers in a 350ºF oven on a baking sheet for about 10-15 minutes to bring back some of that original crispness—microwaving tends to make the skin a bit soggy, so I avoid that if I can.

Frequently Asked Questions:

Can I use boneless chicken thighs instead of bone-in?

Absolutely! Boneless thighs will cook a little faster, around 25-30 minutes, so keep an eye on them to avoid overcooking. Using a bit more oil helps keep the meat juicy.

What if I want to add different vegetables?

You can substitute or add veggies like bell peppers, zucchini, or Brussels sprouts. Just make sure to chop them into sizes that match the cooking times of the other ingredients to keep everything cooked evenly.

How do I know when the chicken is fully cooked?

The most reliable way is using a meat thermometer. The chicken thighs are done when they reach an internal temperature of 165ºF (74ºC). Also, the juices should run clear when pierced.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free since it uses whole, fresh ingredients. Just double-check the seasonings and oil to ensure they don’t have any gluten-containing additives.

Final Thoughts

This Sheet Pan Chicken and Vegetables Recipe has become a staple in my kitchen because it’s simple, wholesome, and so satisfying. I love how it brings people together—there’s almost always a happy sigh when the aroma fills the house. I’m confident you’ll enjoy making it as much as I do, and it might just become your next favorite weeknight win.