Name: Sheet Pan Chicken and Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
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 substitute 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 substitute 1 lb boneless, skinless or skin-on chicken thighs); ½ teaspoon fine salt; ½ teaspoon black pepper

Jump to Recipe· 4.4 from 7 reviews

If you’re looking for a comforting, all-in-one meal that’s as easy as it is delicious, this Sheet Pan Chicken and Vegetables Recipe is your new best friend. Juicy chicken thighs roasted alongside tender carrots, green beans, and baby potatoes, all infused with fragrant herbs and garlic, create a perfect harmony of flavors and textures. What’s even better? Minimal prep, only one pan to clean, and a wholesome dinner on the table in under an hour. It’s perfect for busy weeknights or casual weekend dinners when you want something satisfying without the fuss.

Ingredients You’ll Need

The image shows a baking tray full of cooked food on a white marbled surface with a white cloth beneath. The tray holds five large pieces of light brown chicken placed on top of a bed of mixed vegetables. The vegetables include long green beans, orange carrots cut into strips, yellow carrot sticks, purple onion slices, and small chunks of red and white potatoes. The chicken pieces are sprinkled with green herbs and black pepper. All the ingredients have a roasted texture with some visible seasoning. photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is the secret here. Each component plays an essential role, from the vibrant colors to the savory, herbal notes — all combining to create a dish that’s as pretty as it is packed with flavor.

Whole carrots (12 oz): Cut into sticks to ensure they roast evenly and develop just the right tenderness and slight sweetness.
Green beans (12 oz): Washed and trimmed for a crisp texture that balances the softness of the potatoes.
Baby red potatoes (12 oz): Halved or quartered to absorb the herb-infused oil and roast to golden perfection.
Red onion (1 medium): Cut into wedges to caramelize beautifully, adding a touch of sweetness and depth.
Garlic cloves (3-4): Minced to spread fragrant, savory notes throughout the dish.
Fresh rosemary (1 tablespoon) or dried (1 teaspoon): Adds piney, woodsy flavor that pairs perfectly with chicken and veggies.
Fresh thyme leaves (2 teaspoons) or dried (¾ teaspoon): Bring an earthy, subtle lemony hint enhances every bite.
Olive oil or avocado oil (½–1 tablespoon): Used to coat the ingredients so they roast beautifully without drying out.
Bone-in, skin-on chicken thighs (1½–2 lbs): Juicy and packed with flavor; skin crisps up nicely in the oven.
Salt (½ teaspoon fine): Essential for seasoning the chicken and vegetables to perfection.
Black pepper (½ teaspoon): Adds just the right amount of gentle heat and enhances overall flavor.

How to Make Sheet Pan Chicken and Vegetables Recipe

Step 1: Prepare Your Oven and Pan

First things first, preheat your oven to 425ºF to get it nice and hot — this high heat is key to roasting the chicken and vegetables to tender, caramelized perfection. Meanwhile, line a large rimmed baking sheet with parchment paper. This simple step prevents sticking and makes cleanup a breeze, especially when juicy chicken and oiled veggies are involved.

Step 2: Toss the Vegetables with Herbs and Oil

Place all your chopped carrots, green beans, baby potatoes, red onion, and minced garlic right onto the lined baking sheet. Sprinkle over the rosemary and thyme leaves, then drizzle with olive or avocado oil. Toss everything together directly on the pan so each piece gets a beautiful coat of fragrant herbs and oil that will help them roast up flavorful and golden.

Step 3: Arrange the Chicken

Now nestle each chicken thigh on top of the veggie bed, pressing them slightly so they sit just right over the vegetables. This setup lets those lovely chicken juices drip down and infuse the veggies while the skin crisps up in the oven.

Step 4: Season Everything Well

Season the chicken and all the vegetables generously with salt and black pepper. This simple seasoning is essential to pull all the flavors together, so don’t be shy here. The salt will help bring out the natural sweetness of the vegetables and produce a crispy, savory chicken skin.

Step 5: Bake and Toss

Pop your sheet pan into the oven and roast for 30 to 35 minutes, or until the chicken is cooked through and the potatoes are fork-tender. Every 10 minutes, give the vegetables a gentle toss and turn so they cook evenly and develop an irresistible, golden exterior. This step ensures your veggies aren’t neglected while waiting for the chicken to finish cooking.

How to Serve Sheet Pan Chicken and Vegetables Recipe

The image shows a close-up of a roasted dish on a tray with a white marbled background, featuring a golden-brown piece of chicken thigh as the main focus. Around the chicken, there are vibrant layers of vegetables including bright green asparagus stalks forming the base layer, orange carrot sticks placed on top, and pieces of purple onion scattered throughout. There are also chunks of yellow and brown roasted potatoes adding texture. The chicken is sprinkled with black pepper and herbs, giving it a slightly textured appearance. The overall scene is colorful with a mix of orange, green, purple, and brown tones surrounding the central chicken piece, with light reflecting softly on the ingredients. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Add a sprinkle of fresh, chopped parsley or extra thyme leaves on top just before serving to brighten the dish with a fresh green pop and herbaceous aroma. A quick squeeze of lemon juice over the chicken can also add a lovely zing that balances the roasted flavors beautifully.

Side Dishes

This sheet pan meal is substantial on its own, but if you want to go the extra mile, serve it alongside a simple green salad with a tangy vinaigrette or warm crusty bread to mop up the delicious pan juices. A light, citrusy couscous would also pair nicely, providing a subtle contrast in texture.

Creative Ways to Present

For a fun twist, serve the chicken and vegetables over fluffy rice or quinoa to soak up the savory juices. Alternatively, plate the roasted veggies separately as a colorful bed, then top with the crispy chicken thighs to make an inviting presentation. You can even chop any leftovers and toss them into a hearty wrap or salad the next day.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftover chicken and vegetables to an airtight container and store in the refrigerator for up to 3 days. Keeping everything together maintains the flavors, though the chicken skin might lose some crispness.

Freezing

This Sheet Pan Chicken and Vegetables Recipe freezes well, making it a perfect option for meal prep. Place cooled leftovers in freezer-safe containers or heavy-duty bags for up to 2 months. When ready to eat, thaw overnight in the fridge before reheating.

Reheating

To reheat, use a 350ºF oven and warm the chicken and vegetables on a baking sheet for about 15 minutes until heated through and the chicken skin regains some crisp texture. Alternatively, a quick stovetop reheat in a skillet over medium heat works if you’re in a rush.

FAQs

Can I use different vegetables in this Sheet Pan Chicken and Vegetables Recipe?

Absolutely! Feel free to swap in seasonal vegetables like Brussels sprouts, zucchini, or bell peppers. Just adjust roasting times accordingly to ensure everything cooks evenly without burning.

Is it necessary to use bone-in, skin-on chicken thighs?

Bone-in, skin-on thighs give the best flavor and texture with juicy meat and crisp skin, but you can substitute boneless or skinless thighs if needed. Just note cooking times may vary slightly.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165ºF and the juices run clear. You can also check by piercing the thickest part of a thigh—the meat should no longer be pink.

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it doesn’t include any wheat-based ingredients. Just be sure to use gluten-free parchment paper or baking liners if you have sensitivities.

What oil is best for roasting chicken and vegetables?

Olive oil is a classic choice for its flavor and roasting properties, but avocado oil works just as well, especially if you want a higher smoke point. Both coat the ingredients nicely to help develop that beautiful roast.

Final Thoughts

This Sheet Pan Chicken and Vegetables Recipe has truly become one of my favorite go-to meals when I want something effortless yet comforting and full of flavor. It’s the perfect blend of juicy chicken, vibrant vegetables, and fragrant herbs all cooked together in one pan. I can’t wait for you to try it and make it your own — it’s guaranteed to bring warmth and ease to your dinner table!