Sheet Pan Roasted Chicken & Veggies

In the whirlwind of modern life, finding time to prepare a healthy and delicious dinner that the whole family will love can feel like an impossible mission. For years, weeknights at my house were a delicate dance between quick but often uninspired meals and more elaborate dishes that left me exhausted and the kitchen looking like a disaster zone. That was until I discovered the magic of sheet pan dinners, and specifically, this Sheet Pan Roasted Chicken & Veggies recipe. Let me tell you, this isn’t just another recipe; it’s a weeknight revolution. From the moment the enticing aroma of roasting chicken and vegetables starts to fill your kitchen, you know you’re onto something special. The chicken emerges juicy and flavorful, perfectly complemented by tender, slightly caramelized vegetables, all cooked to perfection on a single sheet pan. My family, even my notoriously picky eaters, devoured it, and the cleanup? A breeze! This recipe has become a staple in our home, and I’m thrilled to share it with you, promising you’ll find it as life-changingly delicious and easy as we have. Get ready to say goodbye to dinner stress and hello to flavorful, healthy weeknight meals!

Ingredients

• Bone-in, Skin-on Chicken Thighs (About 2 lbs): These are the star of the show! Bone-in, skin-on thighs offer incredible flavor and stay wonderfully juicy during roasting. The skin crisps up beautifully, adding a delightful textural contrast.
• Potatoes (1.5 lbs, such as Yukon Gold or Red Potatoes): Choose waxy potatoes like Yukon Golds or Red Potatoes. They hold their shape well during roasting and become creamy on the inside with slightly crispy edges. Cut them into bite-sized pieces for even cooking.
• Carrots (1 lb): Carrots add a touch of sweetness and vibrant color to the dish. Peel and chop them into similar-sized pieces as the potatoes to ensure they cook at the same rate.
• Broccoli Florets (1 lb): Broccoli provides a healthy dose of greens and a slightly bitter counterpoint to the richer chicken and root vegetables. Cut into florets, ensuring they aren’t too small as they can burn easily.
• Red Onion (1 large): Red onion adds a pungent and slightly sweet flavor that mellows beautifully as it roasts. Quarter or slice it into wedges.
• Olive Oil (1/4 cup): Essential for roasting, olive oil helps the vegetables and chicken brown and crisp up while preventing them from drying out. Use a good quality extra virgin olive oil for the best flavor.
• Dried Herbs (2 tablespoons, such as Italian seasoning, Herbs de Provence, or a mix of rosemary, thyme, and oregano): Dried herbs infuse the chicken and vegetables with aromatic depth. Italian seasoning is a classic choice, but feel free to experiment with your favorites.
• Garlic Powder (1 teaspoon): Garlic powder adds a savory, umami depth to the seasoning blend, enhancing the overall flavor profile.
• Onion Powder (1 teaspoon): Onion powder complements the garlic powder and adds another layer of savory flavor.
• Paprika (1 teaspoon, optional, smoked paprika for extra flavor): Paprika adds a subtle smoky sweetness and beautiful color to the chicken and vegetables. Smoked paprika will enhance the smoky flavor.
• Salt (1.5 teaspoons, or to taste): Salt is crucial for seasoning and enhancing the flavors of all the ingredients. Use kosher salt or sea salt for best results.
• Black Pepper (1 teaspoon, or to taste): Freshly ground black pepper adds a pungent spice that balances the other flavors.
• Lemon (1, cut into wedges, for serving, optional): A squeeze of fresh lemon juice brightens up the dish and adds a zesty finish.

Instructions

1. Preheat Your Oven and Prepare the Sheet Pan: Preheat your oven to 400°F (200°C). This high temperature is key for achieving perfectly roasted chicken and vegetables with crispy edges and tender interiors. Line a large baking sheet with parchment paper or foil. Parchment paper makes cleanup easier and prevents sticking, while foil can be used for a quicker cleanup – just be sure to lightly grease it to prevent sticking. Using a large sheet pan is crucial; overcrowding the pan will steam the vegetables instead of roasting them, resulting in soggy veggies and less crispy chicken. If you don’t have a large sheet pan, use two smaller ones, ensuring the ingredients are spread out in a single layer.
2. Prepare the Vegetables: Wash and chop all the vegetables. For the potatoes, scrub them clean and cut them into 1-inch cubes. If using larger potatoes, you may need to quarter them. Peel the carrots and chop them into 1-inch pieces, similar in size to the potatoes so they roast evenly. Cut the broccoli into medium-sized florets, ensuring they aren’t too small as they can burn easily. Peel the red onion and cut it into wedges or quarters, depending on the size of the onion. Placing all the vegetables in a large bowl will make it easier to toss them with oil and seasonings in the next step.
3. Toss Vegetables with Oil and Seasoning: In the large bowl with the prepared vegetables, drizzle about half of the olive oil (approximately 2 tablespoons). Season generously with half of the dried herbs (about 1 tablespoon), half of the garlic powder (1/2 teaspoon), half of the onion powder (1/2 teaspoon), half of the paprika (1/2 teaspoon, if using), half of the salt (3/4 teaspoon), and half of the black pepper (1/2 teaspoon). Toss everything together thoroughly with your hands or a large spoon to ensure the vegetables are evenly coated with oil and seasonings. This step is important for flavor development and even roasting. Make sure every piece of vegetable is lightly coated for optimal results.
4. Arrange Vegetables on the Sheet Pan: Spread the seasoned vegetables in a single layer on the prepared sheet pan. Avoid overcrowding the pan, as this will cause the vegetables to steam instead of roast. If necessary, use two sheet pans to ensure everything is in a single layer. Roasting vegetables in a single layer allows for proper air circulation, leading to caramelization and crispy edges. Distribute the vegetables evenly across the pan.
5. Prepare and Season the Chicken: Pat the chicken thighs dry with paper towels. This is a crucial step! Removing excess moisture from the chicken skin helps it crisp up beautifully during roasting. In a separate small bowl, combine the remaining olive oil (2 tablespoons), remaining dried herbs (1 tablespoon), remaining garlic powder (1/2 teaspoon), remaining onion powder (1/2 teaspoon), remaining paprika (1/2 teaspoon, if using), remaining salt (3/4 teaspoon), and remaining black pepper (1/2 teaspoon). Mix well to create a seasoning paste. Rub this seasoning mixture all over the chicken thighs, ensuring both sides and under the skin (if possible) are well coated. This step infuses the chicken with flavor and helps create a delicious, crispy skin.
6. Arrange Chicken on the Sheet Pan: Place the seasoned chicken thighs on top of the vegetables on the sheet pan. Distribute them evenly among the vegetables, ensuring they are not overlapping too much. The chicken juices will drip down and flavor the vegetables as they roast. Arrange the chicken skin-side up for optimal crisping.
7. Roast in the Oven: Place the sheet pan in the preheated oven and roast for 35-45 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The exact roasting time may vary depending on the size of your chicken thighs and vegetables, and your oven. The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer inserted into the thickest part of the thigh, avoiding the bone. The vegetables should be tender when pierced with a fork and slightly browned and caramelized at the edges.
8. Check for Doneness and Crisp Chicken Skin: After about 35 minutes, check the chicken for doneness using a meat thermometer. Insert it into the thickest part of a thigh. If it reads 165°F (74°C), the chicken is cooked through. Also, check the vegetables for tenderness by piercing them with a fork. If they are easily pierced, they are done. If you desire crispier chicken skin, you can broil the chicken for the last 2-3 minutes of cooking. Keep a very close eye on it to prevent burning, and broil only until the skin is nicely browned and crispy.
9. Rest and Serve: Once the chicken and vegetables are cooked, remove the sheet pan from the oven and let it rest for 5-10 minutes before serving. Resting allows the juices in the chicken to redistribute, resulting in more tender and flavorful meat. Serve immediately, garnished with fresh lemon wedges if desired. A squeeze of lemon juice brightens up the flavors and adds a refreshing touch.

Nutrition Facts

(Per Serving, approximate, based on 4 servings. Nutritional values can vary based on specific ingredients and portion sizes.)

• Servings: 4 This recipe is designed to comfortably serve four people, making it ideal for a family dinner. You can easily scale the recipe up or down to accommodate more or fewer servings.
• Calories per serving: Approximately 550-650 kcal This meal provides a substantial and satisfying calorie count per serving, making it a fulfilling dinner option. The calorie range depends on factors like chicken size and vegetable proportions.
• Protein: Approximately 40-50g Chicken thighs are an excellent source of lean protein, essential for muscle building, repair, and overall satiety. This high protein content helps keep you feeling full and satisfied after your meal.
• Fat: Approximately 30-40g The fat content comes primarily from the chicken skin and olive oil, providing healthy fats essential for hormone production and nutrient absorption. The fat also contributes to the flavor and juiciness of the dish.
• Fiber: Approximately 8-10g The vegetables contribute a good amount of dietary fiber, important for digestive health, blood sugar regulation, and promoting feelings of fullness. Fiber is a crucial component of a balanced diet.

Preparation Time

• Prep Time: 20 minutes This recipe is wonderfully quick to prepare. Most of the prep time is spent washing and chopping the vegetables and seasoning the chicken. The minimal prep makes it perfect for busy weeknights.
• Cook Time: 35-45 minutes The roasting time is largely hands-off, allowing you to focus on other tasks while dinner cooks in the oven. The total time from start to finish is just over an hour, making it a relatively quick and efficient meal.

How to Serve

This Sheet Pan Roasted Chicken & Veggies is delicious and satisfying on its own, but you can also enhance your meal with various sides and accompaniments. Here are some serving suggestions:

• As is: Simply serve the roasted chicken and vegetables directly from the sheet pan. It’s a complete and balanced meal in one pan!
• Over Rice or Quinoa: Spoon the chicken and veggies over a bed of fluffy cooked rice or quinoa. This adds extra carbohydrates and makes the meal even more substantial. White rice, brown rice, or quinoa all work well.
• With a Side Salad: A fresh green salad or a simple side salad with vinaigrette provides a refreshing counterpoint to the roasted flavors and adds extra vitamins and nutrients.
• With Crusty Bread: Serve with a side of warm, crusty bread for soaking up the delicious pan juices and enjoying with the roasted vegetables. Sourdough, baguette, or ciabatta are excellent choices.
• With a Dipping Sauce: Offer a dipping sauce for the chicken, such as ranch dressing, honey mustard, or a simple aioli. This can add an extra layer of flavor and appeal, especially for picky eaters.
• Make it a Bowl: Combine the roasted chicken and veggies with cooked grains like farro or barley, and a flavorful dressing like lemon-tahini or balsamic vinaigrette to create a hearty and nutritious bowl meal.

Additional Tips for Sheet Pan Roasted Chicken & Veggies Perfection

1. Cut Vegetables to Similar Sizes: Ensure all your vegetables are cut into roughly the same size pieces. This is crucial for even cooking. Larger pieces will take longer to cook, while smaller pieces might burn before the larger ones are tender. Aim for 1-inch cubes or pieces for most vegetables.
2. Don’t Overcrowd the Pan: Overcrowding the sheet pan is the biggest mistake people make when roasting vegetables. If the pan is too crowded, the vegetables will steam instead of roast, resulting in soggy, not crispy, vegetables. Use a large sheet pan, or two if necessary, to spread everything in a single layer with space between the pieces.
3. Pat the Chicken Dry: Patting the chicken skin dry before seasoning is essential for achieving crispy skin. Moisture is the enemy of crispiness! Use paper towels to thoroughly dry the skin on all sides before adding the oil and seasonings.
4. Season Generously: Don’t be shy with the seasonings! Roasting mellows out flavors, so you need to season generously to ensure the chicken and vegetables are flavorful. Taste and adjust seasonings as needed.
5. Preheat the Oven Properly: Make sure your oven is fully preheated to the correct temperature before placing the sheet pan inside. This ensures that the chicken and vegetables start roasting immediately and cook evenly. An oven thermometer can help ensure your oven temperature is accurate.
6. Roast at a High Temperature: Roasting at a higher temperature, like 400°F (200°C), encourages browning and caramelization, resulting in more flavorful and crispy chicken and vegetables. Lower temperatures can lead to steamed or mushy results.
7. Add Heartier Vegetables First: If you are using vegetables that take longer to cook, like dense root vegetables (potatoes, carrots), you can give them a head start. You can toss them with oil and seasonings and roast them for about 10-15 minutes before adding the chicken and quicker-cooking vegetables like broccoli. This helps ensure everything is cooked to perfection at the same time.
8. Use a Meat Thermometer: The best way to ensure your chicken is cooked through and safe to eat is to use a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C). This eliminates guesswork and ensures perfectly cooked chicken every time.

Frequently Asked Questions (FAQ) About Sheet Pan Roasted Chicken & Veggies

Q1: Can I use different vegetables?
A: Absolutely! One of the great things about sheet pan dinners is their versatility. You can easily swap out or add other vegetables based on your preferences and what you have on hand. Good alternatives include bell peppers, zucchini, Brussels sprouts, asparagus (add these in the last 15-20 minutes of roasting as they cook quickly), sweet potatoes, butternut squash, and cauliflower. Just be mindful of the cooking times of different vegetables; denser vegetables will need longer to roast.

Q2: Can I use chicken breasts instead of thighs?
A: Yes, you can use boneless, skinless chicken breasts, but keep in mind they tend to dry out more easily than thighs. To prevent this, you can reduce the roasting time and consider marinating the chicken breasts beforehand to add moisture and flavor. Check for doneness earlier, as chicken breasts cook faster than thighs. Aim for an internal temperature of 165°F (74°C).

Q3: Can I make this recipe vegetarian or vegan?
A: Yes! To make it vegetarian, simply omit the chicken and focus on roasting a variety of vegetables. Add protein-rich options like chickpeas or tofu cubes tossed with the same seasonings and roasted alongside the vegetables. For a vegan version, ensure your seasonings and any dipping sauces are also vegan-friendly.

Q4: How do I get crispy chicken skin?
A: Crispy chicken skin is achievable! The key steps are: patting the chicken skin thoroughly dry before seasoning, using bone-in, skin-on chicken thighs, roasting at a higher temperature (400°F/200°C), and ensuring the chicken isn’t overcrowded on the pan. For extra crispy skin, you can broil for the last 2-3 minutes of cooking, but watch carefully to prevent burning.

Q5: Can I prepare this recipe ahead of time?
A: You can definitely prep components of this recipe ahead. You can chop the vegetables and store them in an airtight container in the refrigerator for up to a day. You can also season the chicken and store it in the refrigerator for a few hours before roasting. However, it’s best to roast the chicken and vegetables fresh for the best texture and flavor.

Q6: How do I store leftovers?
A: Store leftover roasted chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) or in the microwave until heated through. Reheating in the oven will help maintain some crispiness, while microwaving is quicker but might make the chicken skin less crispy.

Q7: My vegetables are burning before the chicken is cooked. What should I do?
A: If your vegetables are browning too quickly before the chicken is cooked through, you can lower the oven temperature slightly to 375°F (190°C) and continue roasting. You can also loosely tent the sheet pan with foil to protect the vegetables from further browning while the chicken finishes cooking.

Q8: Can I add other seasonings or marinades?
A: Absolutely! Feel free to experiment with different herbs, spices, and marinades to customize the flavor profile of this recipe. Consider using different herb combinations like rosemary and garlic, chili powder for a spicy kick, or a lemon-herb marinade for a brighter flavor. You can also use pre-made seasoning blends or marinades to simplify the process. Get creative and make it your own!