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There’s something deeply satisfying about one-pan meals that make your life easier without sacrificing taste. Imagine coming home after a busy day, knowing you have a nourishing, delicious dinner ready with minimal cleanup. This Sheet Pan Chicken with Roasted Vegetables recipe is a perfect example of such comfort. You’ll find yourself reaching for this easy, wholesome dinner over and over again.
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Healthy Sheet Pan Chicken and Roasted Veggies Recipe
- Total Time: 45 mins
- Yield: 4 servings
Description
A simple, delicious Sheet Pan Chicken with Roasted Vegetables recipe.
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
1. Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
2. Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.
3. Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.
4. Season the chicken and veggies with salt and pepper.
5. 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.
Notes
Use bone-in skin-on chicken thighs for best flavor. Toss veggies every 10 minutes for even roasting.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
What is Sheet Pan Chicken?
Sheet Pan Chicken is a versatile cooking method where chicken is baked on a sheet pan along with a medley of vegetables. This one-pan method not only streamlines cooking and cleanup but also allows the flavors of chicken and vegetables to meld beautifully during roasting. The result? Crispy, juicy chicken with tender, flavorful roasted vegetables.
Ingredients for Your Sheet Pan Chicken
To make this nourishing sheet pan meal, gather these ingredients:
| Ingredient | Quantity |
|---|---|
| Whole carrots, cut into sticks | 12 oz (6–8 medium) |
| Green beans, washed and trimmed | 12 oz (2 large handfuls) |
| Baby red potatoes, halved or quartered | 12 oz (or cubed sweet potato) |
| Medium red onion, cut into wedges | 1 |
| Garlic cloves, minced | 3–4 |
| Fresh rosemary, chopped (or dried) | 1 tbsp (or 1 tsp dried) |
| Fresh thyme leaves (or dried thyme) | 2 tsp (or ¾ tsp dried) |
| Olive oil or avocado oil | ½ tbsp (or 1 tbsp if skinless chicken) |
| Bone-in, skin-on chicken thighs | 1½–2 lbs (or boneless alternatives) |
| Fine salt | ½ tsp |
| Black pepper | ½ tsp |
Step-by-Step Instructions
- Preheat your oven to 425ºF. Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Toss the chopped carrots, green beans, baby potatoes, red onion, garlic, rosemary, thyme, and oil directly on the baking sheet.
- Nestle the chicken thighs among the vegetables, placing them slightly on top so they roast evenly.
- Season the chicken and vegetables with salt and black pepper.
- Bake for about 30-35 minutes, until the chicken is fully cooked and the potatoes are tender. Toss and turn the vegetables every 10 minutes to ensure even roasting.
Why You’ll Love This Recipe
- Hands-off cooking: Toss ingredients on a baking sheet and let the oven do the work.
- Wholesome and filling: Protein-rich chicken pairs with nutrient-dense vegetables.
- Flexible: Substitute veggies or chicken cuts to suit your taste or what you have on hand.
- Perfect for meal prep: Make in advance and reheat for easy lunches or dinners during the week.
Tips for Perfect Sheet Pan Chicken
- Use bone-in, skin-on thighs for the juiciest, most flavorful results.
- Don’t overcrowd the pan; vegetables should be spread out for optimal roasting.
- Feel free to season with additional herbs like parsley or add a squeeze of lemon after baking for fresh brightness.
Frequently Asked Questions About Sheet Pan Chicken
Q: Can I use different vegetables for this recipe?
A: Absolutely! Feel free to substitute with seasonal veggies like Brussels sprouts, zucchini, or bell peppers. Just keep the size consistent for even roasting.
Q: What if I don’t have bone-in chicken thighs?
A: Boneless or skinless thighs work fine, but may require adjusting the cooking time and increasing the oil to keep the chicken moist.
Q: Can I make this recipe gluten-free or Whole30 compatible?
A: Yes! This recipe is naturally gluten-free and Whole30 compliant by using whole ingredients and no added sugars or grains.
Q: How do I know when the chicken is cooked?
A: Chicken is safely cooked when the internal temperature reaches 165ºF. The skin should be crispy and vegetables tender.
Q: Can I meal prep this recipe?
A: Yes, this dish keeps well in the fridge for up to 4 days and reheats nicely for easy lunches or dinners.
Conclusion
Sheet Pan Chicken with Roasted Vegetables is a wonderfully straightforward recipe that delivers big flavor with minimal effort. By combining hearty chicken thighs with a colorful mix of roasted vegetables, you create a balanced, wholesome meal perfect for busy weeknights or meal prepping. The simplicity of a single sheet pan makes cooking and cleanup a breeze, while fresh herbs elevate the dish to impress at any dinner table. With some easy ingredient swaps, this recipe can adapt to your dietary needs and seasonal produce. Cooking this dish can become a reliable, go-to favorite in your kitchen repertoire. Give it a try, and enjoy delicious comfort food made effortless.