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I found this Roasted Chicken and Vegetables sheet pan dinner during a particularly chaotic season of life when my work deadlines collided with family commitments.
Standing in my kitchen one Wednesday evening, mentally exhausted and staring at chicken and assorted vegetables, I remembered my grandmother’s advice: “When in doubt, put it all together an throw it in the oven.”
What emerged an hour later was this beautifully caramelized, flavor-packed meal that required minimal effort and created even less cleanup.
You can bet this recipe is a big hit around here! We cook it all the time! 😊
Recipe At a Glance
- Kitchen Time: 15 minutes to prep, 30-35 minutes to cook
- Feeds: 4 hungry people
- Difficulty: Effortless, even for beginners
- Adaptability: Easily customized for different dietary needs
What You’ll Need
For the Chicken:
- 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon lemon zest
For the Vegetable Medley:
- 1 pound baby potatoes, halved (or quartered if large)
- 2 medium carrots, cut into 1-inch chunks
- 1 large red onion, cut into 1-inch wedges
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoonsalt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons balsamic vinegar
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
prep & Cook
- Preheat and Prepare: Position your oven rack in the upper middle position and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
- Season the Chicken: In a large bowl, combine olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, pepper, and lemon zest. Add the chicken thighs and toss until evenly coated. Let them marinate while you prepare the vegetables.
- Prepare Your Vegetables: In another large bowl, combine potatoes, carrots, red onion, and bell peppers. Drizzle with olive oil, then sprinkle with salt, pepper, and Italian seasoning. Toss until all vegetables are evenly coated.
- Start with the Chicken: Arrange the seasoned chicken thighs on one half of the prepared baking sheet, skin side up, ensuring they’re not crowded. Place in the preheated oven and roast for 10 minutes to give the chicken a head start.
- Add the Vegetables: After 10 minutes, remove the sheet pan from the oven and carefully add the seasoned vegetables to the other half of the pan in an even layer. Return the pan to the oven and continue roasting for 20 minutes.
- Add Finishing Touch: After 20 minutes (30 minutes total cooking time for the chicken), remove the pan from the oven and drizzle the vegetables with balsamic vinegar. Gently toss them with a spatula to redistribute. Return the pan to the oven.
- Complete the Cooking: Continue roasting for 5-10 minutes more, or until the chicken reaches an internal temperature of 165°F (74°C) and has crispy, golden skin. The vegetables should be tender and caramelized at the edges.
- Rest and Serve: Remove from oven and let rest for 5 minutes. Sprinkle with fresh chopped parsley and serve with lemon wedges for squeezing over the chicken.
Secrets from Our Kitchen to Yours
- Space Matters: Don’t overcrowd your sheet pan. If necessary, use two pans rather than cramming everything onto one. Overcrowding leads to steaming instead of roasting, robbing you of those delicious caramelized edges.
- Size Consistency: Cut vegetables into similar-sized pieces to ensure even cooking. Harder vegetables like potatoes and carrots should be cut slightly smaller than quick-cooking ones like bell peppers.
- Chicken Choices: While bone-in, skin-on thighs provide the best flavor and juiciness, you can substitute boneless thighs or even chicken breasts. For breasts, reduce cooking time accordingly and consider adding them to the pan 10 minutes after the vegetables begin roasting.
- Temperature Tip: An instant-read thermometer is your best friend for perfectly cooked chicken. Look for 165°F (74°C) in the thickest part without touching bone.
- Storage Sense: Leftovers keep beautifully in the refrigerator for up to 3 days and make excellent lunch bowls with a fresh green element added.
Serving Suggestions
This one-pan wonder is substantial enough to stand alone, but a simple green salad with a light vinaigrette creates a perfect balance. For bread lovers, a crusty whole grain baguette makes an excellent vehicle for soaking up the flavorful pan juices. A chilled Pinot Grigio or light Sauvignon Blanc complements the roasted flavors beautifully.
Put Your Spin On It
- Seasonal Shifts: Adapt your vegetable selection based on what’s in season—butternut squash and Brussels sprouts in fall, asparagus and peas in spring, zucchini and cherry tomatoes in summer.
- Global Flavor Profiles:
- Mediterranean: Use oregano, lemon, and finish with crumbled feta
- Mexican: Season with cumin, chili powder, and finish with cilantro and lime
- Asian: Marinade with soy sauce, ginger, honey, and finish with sesame seeds
- Special Diet Adaptations: For lower carb needs, replace potatoes with cauliflower florets or radishes. For vegetarians, substitute chicken with thick slices of seasoned extra-firm tofu or portobello mushrooms.
Nutrition Notes
Each serving provides approximately:
- 520 calories
- 34g protein
- 28g carbohydrates
- 30g fat (healthy fats primarily from olive oil)
- 5g fiber
Tasty Thoughts
What I treasure most about this sheet pan chicken and vegetables recipe is how it transforms simple ingredients into a meal that feels both nourishing and special. There’s something almost magical about the way the chicken juices mingle with the vegetables as they roast, creating flavors that couldn’t exist with any other cooking method.
Beyond its deliciousness, this recipe has taught me something valuable about cooking and perhaps life itself: sometimes the most straightforward approach yields the most satisfying results. On evenings when I feel overwhelmed by life’s complexities, there’s profound comfort in arranging chicken and vegetables on a pan, sliding it into the oven, and knowing that good things happen when we give ingredients—and ourselves—space, time, and the right environment to transform.
I’d love to hear how you customize this foundation recipe to make it your own. What vegetable combinations have you discovered? Which seasonings bring your family back to the table asking for more?
Common Questions
Can I prepare this ahead of time? Yes! Season the chicken and prepare the vegetables up to 24 hours in advance, storing them separately in the refrigerator. Allow both to come to room temperature for about 15 minutes before arranging on the sheet pan and roasting.
What if my vegetables are cooking faster than the chicken? If you notice your vegetables browning too quickly while the chicken still needs time, loosely cover the vegetable portion of the pan with a piece of foil, allowing the chicken to continue crisping uncovered. Usually I put the chicken in first, then after about 10 minutes I put the vegetables in.
How can I ensure crispy chicken skin? Pat the chicken thighs very dry with paper towels before seasoning, and make sure they’re placed skin-side up. For extra insurance, you can brush the skin with a little additional olive oil just before roasting.
Is this recipe suitable for meal prep? Absolutely! Portion the cooked chicken and vegetables into containers and refrigerate for quick lunches or dinners throughout the week. The flavors often deepen overnight, making day-two meals even more delicious.
Sheet Pan Roasted Chicken and Vegetables for Effortless Weeknight Dinners
- Total Time: 50-55 min
- Yield: 4 servings
Ingredients
For the Chicken:
- 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon lemon zest
For the Vegetable Medley:
- 1 pound baby potatoes, halved (or quartered if large)
- 2 medium carrots, cut into 1-inch chunks
- 1 large red onion, cut into 1-inch wedges
- 1 red bell pepper, seeded and cut into 1-inch pieces
- 1 yellow bell pepper, seeded and cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons balsamic vinegar
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Instructions
- Preheat and Prepare: Position your oven rack in the upper middle position and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easier cleanup.
- Season the Chicken: In a large bowl, combine olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, pepper, and lemon zest. Add the chicken thighs and toss until evenly coated. Let them marinate while you prepare the vegetables.
- Prepare Your Vegetables: In another large bowl, combine potatoes, carrots, red onion, and bell peppers. Drizzle with olive oil, then sprinkle with salt, pepper, and Italian seasoning. Toss until all vegetables are evenly coated.
- Start with the Chicken: Arrange the seasoned chicken thighs on one half of the prepared baking sheet, skin side up, ensuring they’re not crowded. Place in the preheated oven and roast for 10 minutes to give the chicken a head start.
- Add the Vegetables: After 10 minutes, remove the sheet pan from the oven and carefully add the seasoned vegetables to the other half of the pan in an even layer. Return the pan to the oven and continue roasting for 20 minutes.
- Add Finishing Touch: After 20 minutes (30 minutes total cooking time for the chicken), remove the pan from the oven and drizzle the vegetables with balsamic vinegar. Gently toss them with a spatula to redistribute. Return the pan to the oven.
- Complete the Cooking: Continue roasting for 5-10 minutes more, or until the chicken reaches an internal temperature of 165°F (74°C) and has crispy, golden skin. The vegetables should be tender and caramelized at the edges.
- Rest and Serve: Remove from oven and let rest for 5 minutes. Sprinkle with fresh chopped parsley and serve with lemon wedges for squeezing over the chicken.
- Prep Time: 15 min
- Cook Time: 35-40 min
- Category: Main Dish
- Method: Roasting – Sheet Pan
- Cuisine: Mediterranean – American
