After a long and busy day, making dinner can feel like just another task on my to-do list. Now, don’t get me wrong; I absolutely love cooking for my family. Some days, however, it just feels like I don’t have the time to make them the high-quality meal I’d like to. That’s when this one-pan chicken and veggie dinner comes to the rescue. It’s been a total game-changer for those evenings when I’m running low on time or just want a hearty, wholesome meal quickly.
In just 15 minutes, I can have everything prepped and in the oven. Then, I just sit back and let the oven do its magic. The result? A delicious single-pan dinner of juicy, well-seasoned chicken and crispy veggies – all ready in less than an hour.
Recipe Highlights
- This dinner is ready in under an hour and has a prep time of only 15 minutes. From start to finish, this dish is pretty hands-off, so I can get in and out of the kitchen quickly.
- I can easily customize it. I love mixing and matching my favorite veggies to make this recipe fit all seasons and occasions.
- It’s perfect for meal prep. One batch makes 4 servings and stores well, giving me quick meals throughout the week. It’s also super easy to double if I need to feed a crowd.
- This dish is packed with protein and fiber. It always satisfies my taste buds and keeps me feeling full!
Ingredient Spotlights
This isn’t the full list of ingredients, but a few notes about the main ones:
- Chicken thighs: Bone-in, skin-on chicken thighs provide extra flavor and nutritional benefits, including collagen, amino acids, and healthy fats. They also help enhance vitamin absorption and are a budget-friendly option. While I can substitute the bone-in, skin-on chicken thighs with boneless, skinless chicken thighs, I personally don’t opt for skinless chicken breast, as it will become dry during the time it takes for the vegetables to roast.
- Mixed veggies: I use a mixture of carrots, green beans, red roasted baby potatoes, and red onion for this recipe. All the flavor profiles pair nicely together and I am able to get a lot of nutritional variety. That being said, I don’t always have these specific veggies on hand. So, I just swap out vegetables for what I have around or what’s in season. I can use rainbow carrots, parsnips, or turnips instead of regular carrots, and I can substitute broccoli or asparagus for the green beans. Sweet potatoes, Brussels sprouts, bell peppers, and cubed baby yellow potatoes can also be used, while the red onion can be swapped for shallots or yellow onion.
Find the ingredient list with exact measurements in the recipe card below.
Making This Simple Sheet-Pan Dinner Recipe
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Save Even More Time
To really speed things up, I pre-cut the vegetables and store them in an airtight container in the fridge until I’m ready to toss them on the pan with the olive oil and herbs. Then, the night I’m making it, all I have to do is add the chicken thighs to the pan with the prepared veggies, season everything, and pop the large sheet-pan dish into the oven to cook.
The Best Time To Make This Dish
This one pan meal is perfect to make on busy weeknights and times I want a yummy dinner with easy clean up. It’s a lifesaver when I need to get dinner on the table fast and a great addition to my weekly meal prep lineup. It’s also a good option for feeding a crowd. From my kids’ post-practice meals or a family potluck, it’s always a hit.
One Of Our 5-Star Reviews ⭐⭐⭐⭐⭐
“Followed your recipe plan using boneless skinless thighs and summer veggies I had on hand. Loved the simplicity of ingredients and everything tasted great!”
~K Ann Guinn
Storing And Reheating Leftovers
Once fully cooled, I take any leftovers I have of this sheet pan chicken and roasted vegetables recipe and put them in an airtight container. I can store leftovers in the refrigerator for up to 4 days or keep them in the freezer for up to 3 months. When it’s time to enjoy leftovers, I’ll either heat them up in the microwave or toss them in a skillet on the stovetop. Sometimes, I’ll put them on a greased baking sheet and pop them in the oven at 350º F until they’re warmed through. If I’ve frozen the meal, I let the chicken and veggies thaw in the fridge overnight, then reheat them in one the mentioned ways.
Frequently Asked Questions
The best way to prevent the chicken from drying out is to bake it at a high heat, which is why I bake this sheet pan chicken and veggies recipe at 425ºF.
No, leaving the chicken uncovered is what results in crisp, delicious skin.
I know my chicken thighs are done cooking when I insert my instant-read thermometer into the meat and it reads 165º F.
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Sheet Pan Chicken and Vegetables Recipe
An easy, delicious, and healthy dinner that you can get into the oven quick! The juicy roasted chicken and colorful tender vegetables all cook at the same time on one sheet pan.
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 sub 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 tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
- 1½–2 lbs. bone-in, skin-on chicken thighs (may sub 1 lb. boneless, skinless or skin-on chicken thighs)
- ½ teaspoon fine salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
- Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.
- Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.
- Season the chicken and veggies with salt and pepper.
- Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes, tossing and turning the vegetables every 10 minutes.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
Nutrition Information
- Serving Size: 1/4 of the recipe with skin-on chicken
- Calories: 450
- Fat: 20 g
- (Sat Fat: 6 g)
- Sodium: 447 mg
- Carbohydrate: 31 g
- (Fiber: 8 g
- Sugar: 8 g)
- Protein: 35 g
- Cholesterol: 170 mg
Dietary
The photos in this blog post were taken by Jess of Plays Well with Butter.
For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish a recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!
Made this for my husband and a friend of his. I added other veggies I happened to have on hand. They kept going back for more until it was gone. Was delish
We’re so glad you loved this one, Jane, and that you used what you had on hand!
Quick and easy, used chickenlegs. Seasoned with lots of herbs, spices and a squeeze of lemon.
Fabulous
Thanks Andie!
well it’s still in oven after 30 minutes,smells and looks delicious but needs more cook time!
Thanks for the feedback, Lisa, we appreciate the 5-star review!
Yum! Easy and delicious. Perfect for a filling and nutritious dinner on a cold night!
Thanks so much Chris!