This Sheet Pan Chicken and Vegetables is quick and easy to make and has all the flavor and comfort of a roast chicken dinner. Succulent chicken thighs are roasted with colorful array of fresh vegetables all on one pan in the oven.
Love cooking sheet pan meals? Check out our Mini Sheet Pan Tostadas!
Sheet pan dinners are all the rage, and for good reason. The last thing we need after a long day is a difficult recipe and a sink full of dishes.
This absolutely delicious Sheet Pan Chicken and Vegetables is a busy weeknight dinner you will want to make on repeat. It checks all the boxes!
It’s a meal in itself or add a loaf of French bread and Yellow Rice Pilaf for a more substantial meal.
Table of contents
- Fast and Easy: Chicken thighs and small chunks of veggies require just minutes of prep and cook quickly in the oven.
- Easy Clean-up: Everything cooks together on one sheet pan for minimal cleanup.
- Classic Flavor: The flavors of this dish are reminiscent of a traditional roast chicken dinner but with FAR less effort.
- Nutritious: This meal is loaded with protein from chicken thighs and fiber and nutrients from colorful vegetables and leafy greens.
Table of contents
- Chicken: Bone-in chicken thighs with the skin removed are my favorite cut for this recipe.
- Vegetables: Mini red potatoes, carrots, red onion, red bell pepper, and baby spinach.
- Seasoning: Dried or fresh rosemary, Italian seasoning, smoked paprika, salt and freshly ground black pepper.
- For the rest: Olive oil, minced garlic, and a lemon.
How to Make Sheet Pan Chicken and Vegetables
- In a large bowl, combine the potatoes, carrots, onion, bell pepper, oil, garlic, and seasonings and toss to coat.
- Transfer the veggies to a large rimmed baking sheet and spread them out in an even layer.
- Combine the chicken seasoning in a small bowl, then season the chicken thighs all over.
- Set the pieces over or in between the veggies Roast until a thermometer inserted in chicken reads at least 170 degrees F and the vegetables are just fork tender, about 45 to 50 minutes.
- Remove the baking sheet from the oven and transfer the chicken to a plate. Scatter the spinach over the vegetables and toss with a spatula.
- Return to the oven and continue to bake until the vegetables are tender and the spinach is wilted. Remove the baking sheet from the oven and return the chicken to the sheet pan. Squeeze the juice from half a lemon over the top of everything.
Chicken: I prefer bone-in chicken thighs for this recipe but you can substitute boneless thighs or even boneless breasts, if you’d like. If using boneless pieces of chicken, watch the cooking time as they tend to cook a bit more quickly than bone-in. If you’re feeding people who prefer white meat, try cooking a combination of breasts and thighs.
Vegetables: Feel free to substitute any vegetables you love. Cauliflower, broccoli, sweet potatoes, and brussels sprouts are all great choices. Just be sure to cut the vegetabled down as directed in the recipe so they will cook at an even rate.
Storing Leftovers and Meal Prep
Sheet pan meals are a great choice for meal prep. Cook this recipe on the weekend and portion it out in meal prep containers for easy lunches through the week.
Transfer leftovers to an airtight container and refrigerate within two hours. Use leftovers within 4 days.
More Delicious Chicken Dinners
- Pesto Chicken and Veggies
- Chicken Green Bean Skillet
- Chicken Zucchini Casserole
- Cilantro Lime Chicken Bowls
- Chicken Bites
- Air Fryer Chicken Drumsticks
Sheet Pan Chicken and Vegetables
- 1½ pound mini red potatoes, halved if bigger than 1-inch
- 2 medium carrots, cut into ½-inch pieces
- 1 medium red onion, coarsely chopped
- 1 medium red bell pepper, 1-inch pieces
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1½ teaspoons salt, divided
- 1 teaspoon dried crushed rosemary, or 1 tablespoon minced fresh rosemary
- 1½ teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- ¾ teaspoon freshly ground black pepper, divided
- 6 bone-in chicken thighs, up to 3 pounds, skin removed
- 5 ounces fresh baby spinach, about 5 cups
- 1 lemon, halved
- Preheat oven to 425 degrees F.
- In a large bowl, combine the potatoes, carrots, onion, bell pepper, oil, garlic, 1 teaspoon salt, rosemary, and ½ teaspoon pepper and toss to coat. Transfer the veggies to a large rimmed baking sheet and spread them out in an even layer. Set aside.
- In a small bowl, mix the Italian seasoning, smoked paprika, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Season the chicken with the spice mixture and set the pieces over or in between the veggies (it’s okay if some of the veggies are under the chicken). Roast until a thermometer inserted in chicken reads at least 170 degrees F and the vegetables are just fork tender, about 45 to 50 minutes.
- Remove the baking sheet from the oven and transfer the chicken to a plate and tent with foil to keep warm. Scatter the spinach over the vegetables and toss with a spatula to mix it with the roasted veggies and any cooking liquid. Return the baking sheet to the oven for an additional 5 to 8 minutes, or until the vegetables are tender and the spinach is wilted. Remove the baking sheet from the oven and toss the vegetables and spinach with a spatula.
- Return the chicken to the sheet pan and squeeze the juice from half a lemon over the top of everything.
- Slice the remaining half a lemon into wedges. Serve the chicken with the veggies with the extra lemon wedges on the side.
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