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.
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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.
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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.
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Delicious! I followed the basic preparation for this chicken and it came out amazing 😍. Thank you for that.
I did a quick marinade with boneless and skinless chicken thighs (about 6 large thighs). I chopped up 1 large onion into about 1″ pieces, knife smashed 6 garlic cloves, added 1/4 cup fresh lemon juice, 3 tablespoons of balsamic vinegar, 1/4 cup of honey, dry thyme and oregano, 1/2 cup oil and salt/pepper into a large plastic seal bag with the chicken.
Placed 2 large sweet potatoes cut into 1/2″ pieces that were tossed in oil and salt/pepper to the bottom of a baking dish.
Put the chicken and veg marinade on top of potatoes and baked uncovered at 375F for about 45 minutes. Then gave it all a good stir while returning the chicken back to the top of the dish and continued roasting at 425F for a about 15 mins and chicken was cooked.
I removed the chicken from the oven and “tented it loosley with foil while the vegetables were back in the oven getting more colour- another 15 mins or so.
Delish recipe that can easily be modified with what you have on hand! ❤️
Hi Josh, we appreciate the thorough feedback and rating, thank you!
This is a great recipe. I always follow a recipe exactly the first time I make it and if I think I can add to it or take away I do that the next time but this was fantastic. I did sprinkle with paprika tho as that seems to be my go to spice. Gave 5*!
We sure appreciate the 5-stars Babs! Thanks so much for the feedback, we are so happy you enjoyed!
Followed your recipe plan using boneless skinless thighs and summer veggies I had on hand. Loved the simplicity of ingredients and everything tasted great!
Thanks so much for the feedback and 5-star review!!
My husbands favorite dinner. I just buy mixed fresh veggies at store. Really easy. Add some mushrooms and heaven.
We love it Terrie! Thanks for the feedback and 5-star review!
Excellent and quick weekday meal.
Perfect Jacqueline! Thanks so much for the feedback and 5-star review!