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Sheet Pan Chicken With Roasted Vegetables

Sheet Pan Chicken with Roasted Vegetables

The Crispy Chef
This easy one-pan dinner pairs juicy chicken thighs with perfectly roasted vegetables — a healthy, comforting meal with minimal cleanup. Ideal for busy weeknights, it’s hearty, colorful, and packed with flavor from garlic, herbs, and a squeeze of lemon.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 380 kcal

Equipment

  • Large sheet pan
  • Mixing bowls
  • Meat thermometer
  • Cutting board and knife
  • Tongs or spatula

Ingredients
  

  • 4 bone-in, skin-on chicken thighs (or 2 chicken breasts, halved)
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ tsp dried thyme or rosemary
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ lemon, juiced
  • 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
  • 1½ cups baby potatoes, halved
  • 2 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp Italian seasoning or herbs de Provence
  • 2 cloves garlic, minced (optional)
  • ½ tsp crushed red pepper flakes (optional)
  • fresh parsley, basil, or lemon wedges for garnish (optional)

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment or foil for easy cleanup.
  • Pat chicken dry. Mix olive oil, garlic powder, paprika, thyme, salt, pepper, and lemon juice. Rub mixture over chicken and set aside.
  • Toss all vegetables with olive oil, salt, pepper, and Italian seasoning until evenly coated.
  • Spread vegetables on the sheet pan. Nestle chicken thighs skin-side up among them, spacing everything evenly.
  • Roast for 35–45 minutes, until chicken reaches 165°F (74°C) and veggies are golden. Stir vegetables halfway through.
  • Let chicken rest for 5 minutes. Garnish with fresh herbs or lemon. Serve directly from the pan.

Notes

Customize with your favorite veggies or spice blends. For best results, don’t overcrowd the pan and let the chicken rest before serving. Swap in tofu or chickpeas for a vegetarian version. Great for meal prep — just store leftovers and reheat as needed.

Nutrition

Calories: 380kcalCarbohydrates: 18gProtein: 32gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2.1gMonounsaturated Fat: 9.3gCholesterol: 110mgSodium: 440mgPotassium: 610mgFiber: 3gSugar: 4gVitamin A: 1750IUVitamin C: 60mgCalcium: 45mgIron: 2mg
Keyword easy weeknight meal, healthy chicken recipe, one-pan dinner, roasted vegetables, sheet pan chicken
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