Sheet Pan Chicken and Veggies (15 Minute Prep Time)

This one-pan wonder is a game-changer for dinner. The perfectly cooked, juicy chicken thighs, and tender veggies in this Sheet Pan Chicken and Vegetables recipe are satisfying every time! It’s a gluten-free, dairy-free, and Whole30 dinner for all to enjoy.

Roasted Chicken and Veggies on a sheet pan

Need to turn dinnertime around? If this end-of-day meal leaves you tired, stressed, and disappointed, then let us introduce a game-changer to your table with one pan chicken and veggies! The perfect combination, this easy dish results in perfectly crisp vegetables and well-seasoned, juicy chicken that comes together on a single pan. Even better, it only takes 15 minutes to get everything ready for the oven. Then, you can sit back with and relax while your dinner bakes to golden brown perfection and comes out of the oven steaming hot. Ahhhh! Doesn’t that sound nice?

Ingredients to Make Roasted Chicken and Veggies

Here’s what you’ll need to make this pleasing well-balanced dinner tonight:

• bone-in, skin-on chicken thighs – you can substitute skin-on chicken legs or boneless, skinless chicken thighs. We don’t recommend chicken breast, as they will become dry during the time it takes for the vegetables to roast
• carrots – use rainbow carrots for a pretty look, or try parsnips or turnips
• green beans – broccoli and asparagus are great stand-ins for green beans
• baby red potatoes – you can substitute cubed sweet potatoes or baby yellow potatoes
• red onion – you can use a shallot or yellow onion
• fresh rosemary – or you can sub 1 teaspoon dried rosemary for the 1 tablespoon fresh
• fresh thyme – you can sub 1 teaspoon dried thyme for the 1 tablespoon fresh
• avocado oil or olive oil – if you’re using boneless, skinless chicken thighs, you’ll need twice as much (1 tablespoon) oil
• salt and black pepper

How To Make Sheet Pan Chicken and Vegetables

You’ll how easily this one pan chicken and veggies recipe comes together! Here’s what to do: 

1. Prepare the veggies: Toss the chopped vegetables with herbs and oil directly on a parchment paper-lined baking sheet. No need to dirty up another dish! 
2. Add the chicken: Arrange the chicken thighs on top of the vegetables, and season the ingredients with salt and pepper. 
3. Bake the chicken and veggies: Place the sheet pan in the oven. Bake until the vegetables are tender and the chicken is cooked through, tossing once or twice in the process.

For the complete directions, ingredient amounts, and nutrition analysis that lists calories, protein, carbohydrates, fiber, sugar, sodium per serving, scroll down to the recipe card below.

Can You Make Roasted Chicken And Veggies Ahead of Time?

This easy sheet pan chicken and vegetables recipe is a winner for both busy weeknights or slower weekends. To really speed things up, you can pre-cut the vegetables and store them in a covered container in the fridge until you’re ready to toss them on the pan with a little olive oil and herbs. Then, the night of, all you need to do is add the chicken thighs, sprinkle with salt and pepper, and into the preheated oven it goes.

How to Store Leftovers

Once fully cooled, this sheet pan chicken and vegetables recipe can be transferred to an airtight container and stored in the refrigerator for up to 4 days. Or, for a longer-lasting option, keep it in the freezer for up to 3 months. 

How to Reheat

When you’re ready to eat, let leftovers thaw in the fridge overnight. Then, reheat leftovers in the microwave or in a skillet on the stovetop. Or, add them back to a greased baking sheet, and pop them in the oven at 350º F until they’re heated through. 

When to Make Sheet Pan Chicken and Veggies

We love to make this sheet pan chicken and vegetables recipe on busy weeknights! Ready in minutes, it’s a lifesaver when you need to get dinner on the table fast. It’s also a great recipe to add to your meal prep lineup and is a great option for feeding a crowd. Whether you’re in charge of the kids’ post-practice feast or a family potluck, it always hits the spot.

Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. 

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