Sheet Pan Chicken With Roasted Vegetables

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. 

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.

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.

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.

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

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