Sheet Pan Chicken with Roasted Vegetables

When it comes to easy, healthy dinners that deliver big flavor with minimal cleanup, Sheet Pan Chicken with Roasted Vegetables is an absolute winner. This one-pan meal brings together juicy, golden-brown chicken, perfectly caramelized vegetables, and a medley of herbs and spices for a wholesome, satisfying dish that’s ready in under an hour.

It’s the perfect combination of convenience and comfort — everything cooks together on one pan, so the flavors mingle beautifully while the oven does all the work. Whether you’re feeding a family or meal-prepping for the week, this recipe is nutritious, colorful, and endlessly customizable.

Why You’ll Love This Recipe

• One-pan convenience: Easy prep, easy cleanup, and no fuss.
• Healthy and balanced: Protein, fiber, and veggies all in one dish.
• Flavor-packed: Roasted veggies and herbs make every bite satisfying.
• Perfectly cooked chicken: Crispy on the outside, tender and juicy inside.
• Flexible: Use your favorite vegetables or seasoning blends.

Ingredients for Sheet Pan Chicken with Roasted Vegetables

For the Chicken

• 4 bone-in, skin-on chicken thighs (or 2 chicken breasts, halved)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon dried thyme or rosemary
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of ½ lemon

For the Vegetables

• 1 red bell pepper, chopped
• 1 zucchini, sliced into half-moons
• 1 yellow squash, sliced into half-moons
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 ½ cups baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian seasoning or herbs de Provence

Optional Add-Ons

• 2 cloves garlic, minced
• ½ teaspoon crushed red pepper flakes (for a little heat)
• Fresh parsley, basil, or lemon wedges for garnish

Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Prep the Chicken

Pat chicken dry with paper towels — this helps the skin crisp up. In a small bowl, whisk together olive oil, garlic powder, paprika, thyme, salt, pepper, and lemon juice. Rub the mixture evenly over the chicken thighs. Set aside to marinate while you prep the vegetables.

Step 3: Prep the Vegetables

In a large bowl, toss all the chopped vegetables with olive oil, salt, pepper, and Italian seasoning until evenly coated.

Step 4: Arrange on the Sheet Pan

Spread the vegetables in an even layer on the prepared sheet pan. Nestle the seasoned chicken pieces among the vegetables, skin-side up. Make sure everything has a little space — overcrowding can cause steaming instead of roasting.

Step 5: Roast Everything Together

Roast for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and golden brown. Stir the vegetables once halfway through cooking for even browning.

Step 6: Finish and Serve

Remove from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh herbs, an extra squeeze of lemon, or a drizzle of balsamic glaze if desired. Serve directly from the pan for an easy family-style dinner.

Flavor and Texture Profile

This Sheet Pan Chicken with Roasted Vegetables is a perfect harmony of flavors — juicy, seasoned chicken with crispy skin and caramelized veggies that are tender on the inside and slightly crisp on the outside. The combination of herbs, lemon, and natural roasted sweetness from the vegetables gives the dish a comforting yet fresh taste.

Every bite is balanced — savory, slightly smoky from the paprika, and bright from the lemon juice. It’s simple, rustic cooking at its best.

Tips for Perfect Sheet Pan Chicken

• Use a hot oven: 425°F ensures crispy skin and caramelized veggies.
• Cut veggies evenly: Keeps everything cooking at the same rate.
• Don’t overcrowd the pan: Use two pans if needed to avoid soggy vegetables.
• Flip halfway: Stir veggies once during cooking for even browning.
• Let chicken rest: Locks in moisture and flavor before serving.

Make-Ahead and Storage Tips

• Make Ahead: Marinate the chicken and chop the vegetables a day in advance. Store separately in the fridge.
• Storage: Keep leftovers in an airtight container for up to 4 days in the refrigerator.
• Reheating: Warm in a 375°F oven for 10–12 minutes or microwave in short intervals.
• Freezing: Freeze cooked chicken and veggies for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Variations and Add-Ons

• Mediterranean Style: Add olives, feta cheese, and a drizzle of tzatziki.
• Asian-Inspired: Toss veggies with soy sauce, sesame oil, and ginger before roasting.
• Maple Mustard Chicken: Mix Dijon mustard and maple syrup into the marinade for a sweet-savory glaze.
• Spicy Cajun: Use Cajun seasoning and add sliced andouille sausage for extra kick.
• Vegetarian Version: Replace chicken with chickpeas or tofu cubes for a plant-based option.

Serving Ideas

Serve Sheet Pan Chicken with Roasted Vegetables with:

• A side of rice, quinoa, or couscous for a complete meal.
• Warm crusty bread to soak up the flavorful juices.
• A simple green salad for added freshness.
• Yogurt herb sauce or garlic aioli for dipping.

Nutritional Snapshot

Each serving (based on 4 servings) contains approximately:

• Calories: 380
• Fat: 22g
• Carbohydrates: 18g
• Protein: 32g
• Sugar: 4g

A balanced, nutrient-rich meal that’s satisfying and wholesome.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?
Yes — just reduce the baking time to about 25–30 minutes to prevent drying out.

Can I use frozen vegetables?
You can, but thaw and pat them dry first to avoid excess moisture.

Can I make this recipe dairy-free or gluten-free?
It’s naturally gluten-free and dairy-free as written!

Can I cook everything on one pan?
Yes, just make sure the ingredients aren’t piled on top of each other for proper roasting.

Can I double the recipe?
Absolutely! Use two sheet pans and rotate them halfway through cooking.

Expert Tips for Success

• Add heartier veggies first: Potatoes and carrots need a few minutes longer than softer vegetables like zucchini or peppers.
• Use parchment, not foil: Parchment helps prevent sticking and promotes even browning.
• Season generously: Roasted food can lose some salt flavor, so don’t be shy with seasoning.
• Add a pop of freshness: A final squeeze of lemon or sprinkle of herbs brightens the dish beautifully.
• Make it colorful: The more variety in your veggies, the more flavorful and appealing it looks.

A Wholesome Dinner Made Easy

This Sheet Pan Chicken with Roasted Vegetables is everything you want in a weeknight dinner — easy, nutritious, and bursting with flavor. It’s the kind of recipe you can make with whatever’s in your fridge and still end up with something satisfying and delicious.

The crispy chicken, roasted veggies, and simple herbs come together in perfect harmony, creating a comforting, all-in-one meal that’s as good for meal prep as it is for family dinners.

Final Thoughts

Sheet Pan Chicken with Roasted Vegetables is the ultimate go-to dinner for anyone who loves flavorful, fuss-free cooking. With just one pan and a handful of ingredients, you’ll have a complete, balanced meal that’s hearty, healthy, and easy to clean up afterward.

Whether it’s a busy weeknight or a cozy Sunday supper, this recipe is proof that simple ingredients, when roasted together, can make magic. Golden, juicy, and full of color — it’s comfort food made easy, and you’ll want it in your regular rotation all year long.