Sheet Pan Chicken Vegetables

There's something incredibly satisfying about a one-pan dinner that delivers maximum flavor with minimal cleanup. This Sheet Pan Chicken with Roasted Vegetables brings together juicy, golden chicken thighs and a rainbow of tender roasted vegetables, all seasoned to perfection and baked together until caramelized and delicious. It's the kind of weeknight meal that feels special enough for company but simple enough to make any day of the week.

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The magic of this dish lies in its simplicity. Smoked paprika, garlic powder, and thyme create a warm, aromatic coating for the chicken, while the vegetables caramelize beautifully in the oven's high heat. As the chicken roasts, its flavorful juices drip down onto the vegetables below, creating layers of savory goodness in every bite. It's a complete meal that practically cooks itself while you relax or prep tomorrow's lunch.

Ingredients

• Chicken: 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g), 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp dried thyme
• Vegetables: 2 medium carrots (peeled and sliced), 1 large red bell pepper (cut into chunks), 1 medium red onion (cut into wedges), 1 zucchini (sliced into half-moons), 1 lb (450 g) baby potatoes (halved), 2 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper
• Optional Garnish: 2 tbsp fresh parsley (chopped), lemon wedges

Instructions

Step 1: Prepare the oven and pan

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

Step 2: Season the chicken

In a large bowl, combine chicken thighs with 2 tbsp olive oil, salt, pepper, smoked paprika, garlic powder, and thyme. Toss until coated.

Step 3: Prepare the vegetables

In a separate bowl, toss all vegetables with 2 tbsp olive oil, salt, and pepper.

Step 4: Arrange on the baking sheet

Spread the vegetables evenly on the prepared baking sheet. Nestle the seasoned chicken thighs on top of the vegetables, skin side up.

Step 5: Roast

Roast for 35–40 minutes, or until the chicken is golden and cooked through (internal temperature 165°F/74°C) and vegetables are tender.

Step 6: Optional crisping

If desired, broil for an additional 2–3 minutes for crispier skin.

Step 7: Rest and serve

Remove from the oven. Rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

Zusatztipps für die Zubereitung

For the crispiest chicken skin, make sure to pat the chicken thighs completely dry with paper towels before seasoning. The drier the skin, the better it will crisp up in the oven. Don't overcrowd the pan—give the vegetables enough space to roast rather than steam. If your vegetables are releasing too much moisture, use two pans instead of one. Always check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C) for food safety.

Varianten und Anpassungen

Feel free to customize this recipe based on what you have on hand. Swap chicken thighs for boneless, skinless chicken breasts, but reduce cooking time by 10 minutes and check for doneness earlier. Use any combination of seasonal vegetables you prefer—Brussels sprouts, sweet potatoes, cauliflower, or green beans all work beautifully. For a Mediterranean twist, add olives and cherry tomatoes and swap the thyme for oregano. You can also use chicken drumsticks instead of thighs for a fun, budget-friendly variation.

Serviervorschläge

This sheet pan dinner is complete on its own, but you can make it even heartier by serving it over rice, quinoa, or couscous to soak up all the delicious pan juices. Crusty bread is perfect for mopping up every last drop. For a lighter meal, serve alongside a fresh green salad with a tangy vinaigrette. Wine pairing suggestions include a buttery Chardonnay or a fruit-forward Pinot Noir, both of which complement the savory chicken and sweet roasted vegetables beautifully.

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This Sheet Pan Chicken with Roasted Vegetables proves that delicious, wholesome dinners don't have to be complicated. With just one pan, a handful of fresh ingredients, and less than an hour, you can create a meal that's both nourishing and deeply satisfying. Whether you're cooking for your family on a busy weeknight or preparing a casual dinner for friends, this recipe delivers comfort, flavor, and the gift of minimal cleanup. Enjoy every golden, tender bite!

Kitchen Guide

→ What type of chicken works best for this dish?

Bone-in, skin-on chicken thighs are ideal as they stay juicy and develop crispy skin during roasting. Boneless breasts can be used but require shorter cooking time.

→ Can I substitute vegetables in this meal?

Yes, any seasonal vegetables like broccoli, squash, or green beans can replace the listed ones while maintaining great flavor and texture.

→ How do I know when the chicken is fully cooked?

Cook until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.

→ Is it possible to prepare this meal ahead of time?

You can season the chicken and chop vegetables several hours ahead. Keep them refrigerated until ready to roast.

→ What tips help achieve crispy skin on the chicken?

Roast skin side up at a high temperature and optionally broil for 2-3 minutes at the end for extra crispiness.

→ What sides complement this dish well?

This meal pairs nicely with crusty bread or steamed rice to make it more filling.