Sheet Pan Chicken Vegetables (Printable)

Juicy chicken and vibrant roasted vegetables cooked together on one pan for delicious weeknight meals.

# What You Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon dried thyme

→ Vegetables

08 - 2 medium carrots, peeled and sliced
09 - 1 large red bell pepper, cut into chunks
10 - 1 medium red onion, cut into wedges
11 - 1 zucchini, sliced into half-moons
12 - 1 lb baby potatoes, halved
13 - 2 tablespoons olive oil
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges

# Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine chicken thighs with 2 tablespoons olive oil, salt, pepper, smoked paprika, garlic powder, and thyme. Toss until evenly coated.
03 - In a separate bowl, toss all vegetables with 2 tablespoons olive oil, salt, and pepper.
04 - Spread vegetables evenly on the prepared baking sheet. Nestle seasoned chicken thighs on top of vegetables with skin side facing up.
05 - Roast for 35 to 40 minutes, or until chicken is golden and cooked through with an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes for crispier skin.
07 - Remove from oven and rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • Everything cooks together in one pan, so you're not bouncing between the stove and oven like a mad person.
  • Chicken thighs stay incredibly moist and flavorful because they're more forgiving than breast meat.
  • The vegetables soak up all those savory chicken drippings, turning into little caramelized jewels.
  • It's naturally gluten-free and ready in under an hour, even if you're cooking for guests.
02 -
  • Don't crowd the pan—if your vegetables are piled on top of each other, they'll steam instead of roast, and you'll miss those caramelized edges that make this dish special.
  • Check the chicken temperature in the thickest part of the thigh without touching bone, because bone conducts heat and gives you a false reading.
03 -
  • Pat the chicken thighs dry before seasoning so the skin gets properly crispy instead of steaming—this single step elevates the whole dish.
  • Position your vegetables around the edges of the pan where they'll caramelize without being shielded by the chicken.
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