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Sheet Pan Chicken and Vegetables Recipe

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4 from 5 reviews

This Sheet Pan Chicken and Vegetables recipe is a simple, wholesome, and flavorful one-pan meal featuring juicy bone-in, skin-on chicken thighs roasted alongside baby potatoes, carrots, green beans, and red onion. Infused with fresh herbs like rosemary and thyme, this dish delivers a perfect balance of savory and aromatic flavors with minimal cleanup, perfect for an easy weeknight dinner.

Ingredients

Vegetables

  • 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

Herbs & Oil

  • 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)

Chicken & Seasoning

  • 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

Instructions

  1. Preheat Oven: Preheat your oven to 425ºF (220ºC) and line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. Prepare Vegetables: Toss the carrots, green beans, baby potatoes, red onion wedges, minced garlic, and chopped rosemary and thyme directly on the prepared baking sheet with the olive or avocado oil, ensuring everything is evenly coated.
  3. Add Chicken: Nestle the bone-in, skin-on chicken thighs slightly on top of the vegetables so they roast together, allowing for even cooking and flavor mingling.
  4. Season: Sprinkle the chicken and vegetables with salt and black pepper evenly to season the entire dish.
  5. Bake and Toss: Bake in the preheated oven for 30 to 35 minutes, tossing and turning the vegetables every 10 minutes to ensure even roasting and browning. Continue until the chicken is cooked through with an internal temperature reaching 165ºF and the baby potatoes are tender.

Notes

  • Using bone-in, skin-on chicken thighs adds flavor and keeps the meat juicy; if substituting boneless or skinless, increase oil to 1 tablespoon to prevent dryness.
  • Fresh herbs provide a brighter flavor, but dried herbs are a convenient substitute at reduced quantities.
  • The vegetables can be swapped or added to based on preference, such as using sweet potatoes instead of baby potatoes.
  • Make sure to toss the vegetables every 10 minutes while baking for even roasting and to avoid burning.
  • Internal temperature of chicken should reach 165ºF for safe consumption.

Find it online: https://cozyplatter.com/sheet-pan-chicken-and-vegetables-recipe/