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.
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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:
- 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.
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
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:
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.
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.
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.
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.
Print
Sheet Pan Chicken and Vegetables Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A simple and healthy sheet pan chicken and vegetables recipe featuring bone-in, skin-on chicken thighs roasted with carrots, green beans, baby red potatoes, and red onion, seasoned with fresh herbs. This all-in-one dinner is easy to prepare, cooks quickly at 425ºF, and delivers juicy chicken with tender, flavorful vegetables all from one pan.
Ingredients
Vegetables
- 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
Herbs and Seasoning
- 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
Protein
- 1½-2 lbs bone-in, skin-on chicken thighs (may substitute 1 lb boneless, skinless or skin-on chicken thighs)
Oils
- ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
Instructions
- Preheat Oven: Preheat the oven to 425ºF and line a large rimmed baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables: Toss the carrots, green beans, baby potatoes, red onion, garlic, rosemary, thyme, and oil directly on the prepared baking sheet to coat them evenly.
- Add Chicken: Nestle the chicken thighs among the vegetables on the baking sheet, positioning them slightly on top of the veggies for even cooking.
- Season: Sprinkle the salt and black pepper over both the chicken and vegetables for balanced seasoning.
- Bake: Roast in the preheated oven for 30-35 minutes, or until the chicken is cooked through and the baby potatoes are tender. Toss and turn the vegetables every 10 minutes to ensure even roasting and browning.
Notes
- This is a quick and easy dinner option that requires minimal prep and cleanup since everything cooks together in one pan.
- Substitute sweet potatoes for baby red potatoes if you prefer a sweeter flavor and softer texture.
- Use skin-on chicken thighs for the juiciest results; if using skinless, increase the oil to 1 tablespoon to keep the dish moist.
- Fresh herbs add vibrant flavor, but dried herbs can be used as a convenient alternative.
- Make sure to toss the vegetables during baking to promote even cooking and avoid burning.
Nutrition
- Serving Size: ¼ of recipe with skin-on chicken
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 447 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 170 mg
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