Sheet Pan Chicken and Vegetables Recipe

If you’re craving an easy weeknight dinner that looks as gorgeous as it tastes, Sheet Pan Chicken and Vegetables is your answer. Juicy, golden roasted chicken thighs snuggle up to a rainbow of tender veggies—your oven does all the work, and there’s only one pan to clean!

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Ingredients You’ll Need

Sheet Pan Chicken and Vegetables is all about real, colorful ingredients coming together to make a meal that’s both wholesome and satisfying. Each item brings something essential—tenderness, juiciness, earthy flavor, or vibrant color—to the table. Here’s what you’ll need to make your sheet pan sing:

• Whole carrots: Cut into sticks, they roast up slightly sweet and tender—don’t skip them!
• Green beans: Washed and trimmed; they add fresh crunch and beautiful color.
• Baby red potatoes: Their creamy texture and tiny size mean they cook quickly, and they soak up all those pan juices. (Sweet potato cubes work well, too!)
• Red onion: Cut into wedges, it caramelizes as it cooks for super-sweet flavor.
• Garlic cloves: Minced fresh garlic infuses everything with irresistible, aromatic depth.
• Fresh rosemary and thyme: Use fresh for punchy, herby brightness, or dried for convenience—they flavor the entire pan.
• Olive oil or avocado oil: A little oil ensures crisped chicken skin and perfectly roasted veggies; use more if opting for skinless chicken.
• Bone-in, skin-on chicken thighs: So juicy and flavorful, with delightfully crispy skin. Boneless thighs are a fine substitute.
• Fine salt and black pepper: Don’t underestimate simple seasoning—this sets the stage for everything else.

Variations

The beauty of Sheet Pan Chicken and Vegetables is how easily it adapts to your cravings, the seasons, or whatever’s in your fridge. Don’t hesitate to play around—this is a recipe designed for flexibility!

• Swap the Veggies: Try broccoli, cauliflower florets, Brussels sprouts, or bell peppers for a new twist each time you make it.
• Make It Spicy: Add a sprinkle of smoked paprika, cayenne, or crushed red pepper flakes for a little kick.
• Use Different Proteins: Chicken breasts, pork chops, or even plant-based sausages all roast up deliciously with the veggies and herbs.
• Lemon Zest Finish: Toss freshly grated lemon zest over everything after roasting for an extra pop of brightness.

How to Make Sheet Pan Chicken and Vegetables

Step 1: Prep Your Oven and Pan

Start by preheating your oven to a toasty 425ºF. Line a large rimmed baking sheet with parchment paper—this makes for effortless cleanup and helps keep your veggies from sticking.

Step 2: Toss the Vegetables

Spread all your prepped carrots, green beans, potatoes, onion, garlic, and herbs directly on the baking sheet. Drizzle with the olive oil, then toss everything together right on the sheet until the veggies are lightly coated and evenly distributed.

Step 3: Add Chicken and Season

Nestle your chicken thighs among the veggies, letting them rest slightly atop the vegetables so the juices trickle down and flavor everything. Sprinkle salt and black pepper evenly over both the chicken and veggies—don’t be shy!

Step 4: Bake to Perfection

Slide the sheet pan onto the middle rack and bake for 30–35 minutes. About every 10 minutes, gently toss and turn the veggies so they roast evenly and soak up maximum flavor. When the potatoes are fork-tender and the chicken is beautifully golden, you’re done!

How to Serve Sheet Pan Chicken and Vegetables

Garnishes

Sheet Pan Chicken and Vegetables is naturally vibrant, but a handful of chopped fresh herbs—like parsley, rosemary, or thyme—adds a final pop of color and aroma. A squeeze of fresh lemon brightens everything and makes the flavors sing.

Side Dishes

This delicious one-pan wonder is satisfying all on its own, but fluffy rice, garlicky couscous, or a chunk of crusty bread is ideal for soaking up those incredible juices. For a lighter touch, serve with a simple leafy green salad.

Creative Ways to Present

Bring your Sheet Pan Chicken and Vegetables straight to the table for a dramatic, rustic centerpiece—let everyone dig in family-style! Or, plate the chicken and veggies in shallow bowls, drizzle with pan juices, and top with your favorite garnishes for a bistro-worthy look.

Make Ahead and Storage

Storing Leftovers

Let any leftover Sheet Pan Chicken and Vegetables cool, then store in an airtight container in the fridge for up to 4 days. The flavors only get better as they mingle together!

Freezing

While you can freeze leftovers for up to 2 months, keep in mind that the veggies may soften a bit more after thawing. For best results, freeze chicken and veggies separately and reheat gently.

Reheating

To reheat, spread leftovers on a sheet pan and warm in a 350ºF oven until heated through and edges are slightly crisped, about 10–15 minutes. A quick zap in the microwave also works in a pinch for busy lunches.

FAQs

Final Thoughts

If you’re ready for a fuss-free dinner that’s wholesome, vibrant, and loaded with flavor, give Sheet Pan Chicken and Vegetables a try. It’s the kind of cozy meal you’ll come back to again and again—simple, comforting, and always a crowd-pleaser.

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