Name: Sheet Pan Chicken and Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 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; 1 medium red onion, cut into wedges; 3-4 garlic cloves, minced; 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary); 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme); ½ teaspoon fine salt; ½ teaspoon black pepper; 1½-2 lbs. bone-in, skin-on chicken thighs (may substitute 1 lb. boneless, skinless or skin-on chicken thighs); ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)

There's something truly comforting about the wholesome flavors of a classic Sheet Pan Chicken and Vegetables Recipe. It’s one of those dishes that fills your kitchen with inviting aromas while keeping dinner simple and fuss-free. Plus, the juicy chicken paired with perfectly roasted veggies makes every bite a winner.

The image shows a white tray filled with roasted vegetables and two golden-brown chicken thighs. The vegetables include green beans, red and yellow carrots, red potato chunks with skin, and slices of purple onion, all mixed together around the chicken pieces. The chicken thighs have a shiny, crispy skin, topped with small black pepper flakes and herbs. The vegetables have a slightly charred look with varied textures from soft to firm. The background is a white marbled surface, giving a clean and fresh appearance. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Chicken and Vegetables Recipe
Top Tip
How to Serve Sheet Pan Chicken and Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken and Vegetables Recipe

Why You'll Love This Recipe

This Sheet Pan Chicken and Vegetables Recipe quickly became a go-to for me when I want dinner done without spending ages in the kitchen. It’s fuss-free, full of bright flavors, and you get a wholesome meal all from one pan — less cleanup, yay!

One-Pan Convenience: Everything cooks together, saving time and minimizing dishes.
Seasonal Versatility: You can swap veggies based on what’s fresh or what you love most.
Flavorful and Juicy: Thanks to the skin-on chicken and fresh herbs, each bite is packed with deliciousness.
Healthy and Nourishing: The mix of lean protein and fiber-rich vegetables makes this a complete, satisfying meal.

Ingredients & Why They Work

Every ingredient here has its role in balancing flavor and texture. The roasted vegetables caramelize beautifully alongside the chicken, soaking up those herbaceous notes, while the trusty olive oil helps everything crisp up just right.

Flat lay of whole bone-in, skin-on chicken thighs with golden skin, medium whole carrots cut into thick orange sticks, fresh green beans trimmed with smooth shiny pods, halved baby red potatoes showing their creamy interior, a medium red onion cut into vibrant purple wedges, several whole uncracked garlic cloves with papery white skins, a small white ceramic bowl filled with chopped fresh rosemary sprigs, another small white bowl containing fresh green thyme leaves, a small white bowl with golden olive oil, and separate small white bowls holding fine salt and black peppercorns, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Carrots: Sweet and earthy, they roast to caramelized perfection and add a nice pop of color.
Green Beans: These tender-crisp beans add freshness and contrast — I like to wash and trim them well for a neat bite.
Baby Red Potatoes: Their creamy inside complements the chicken, and halving them ensures they cook evenly with the other veggies.
Red Onion: Adds a mild sweetness and subtle bite once roasted.
Garlic Cloves: Minced garlic infuses the whole pan with warmth — don’t skip it!
Fresh Rosemary: The piney flavor is quintessential with chicken, and fresh herbs really elevate the dish.
Fresh Thyme: Offers a gentle earthiness; if you’re out of fresh, dried is a good substitute.
Olive Oil (or Avocado Oil): Helps with roasting and keeps everything moist without greasiness.
Chicken Thighs (Bone-in, Skin-on): My favorite choice for juicy, flavorful meat — the skin crisps nicely, too!
Salt & Black Pepper: Basic seasonings that bring everything together.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this recipe my own by swapping veggies depending on the season or what I have on hand. It’s so forgiving — just keep an eye on cooking times if you add denser veggies like sweet potatoes or squash.

Variation: For a lighter twist, I sometimes use boneless skinless chicken thighs. Just add a bit more oil to keep them moist and reduce cooking time slightly.
Dietary Mods: Gluten-free and dairy-free by nature! You could also swap chicken for turkey or tofu for a vegetarian option.
Seasonal Swaps: Try swapping green beans for asparagus in spring or brussels sprouts in winter — just be sure to adjust cooking times slightly.

Step-by-Step: How I Make Sheet Pan Chicken and Vegetables Recipe

A white tray holds five cooked chicken pieces laid on top of a colorful mix of vegetables. The vegetables form the first and second layers, with green beans, thick strips of orange, yellow, and purple carrots, chunks of red and yellow potatoes, and slices of red onion evenly spread across the tray, showing a variety of colors and textures: smooth, shiny green beans; soft, matte carrot strips; and chunky, irregular potato pieces. On top, the chicken pieces are pale golden with sprinkles of green herbs and black pepper, creating a contrast against the vibrant vegetable bed. The scene is set on a white marbled surface with some fresh herbs visible near the edges. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies and Chicken

I start by preheating the oven to 425ºF and lining a large rimmed baking sheet with parchment paper — this keeps the cleanup simple and prevents sticking. While it heats, I chop the carrots into 2-3 inch sticks, halve the baby potatoes, trim the green beans, and slice the red onion into wedges. Mince the garlic and chop fresh rosemary and thyme if using fresh herbs.

Step 2: Toss Vegetables with Herbs and Oil

Right on the baking sheet, I toss the chopped veggies with olive oil, garlic, and herbs. I find doing this directly on the pan saves time and gets everything evenly coated. A good drizzle of oil is key — it not only prevents sticking but helps the veggies roast into that gorgeous golden finish.

Step 3: Add the Chicken and Season

Next, I nestle the chicken thighs among and slightly on top of the veggies to maximize cooking space and flavor mingling. Then, I sprinkle salt and pepper on everything. Don’t be shy with the seasoning here — it makes all the difference!

Step 4: Roast and Toss

I pop the pan into the hot oven and roast for about 30-35 minutes. Every 10 minutes, I gently toss and turn the veggies for even browning and to prevent any soggy spots. You want those potatoes tender and the chicken cooked through, with skin crisply golden.

Top Tip

Over time, I’ve learned a few tricks that really help this recipe shine, whether it’s weeknight simplicity or weekend dinner.

Pat the Chicken Dry: Before seasoning, I always pat my chicken thighs dry with paper towels. This helps the skin crisp up beautifully instead of steaming in the oven.
Cut Veggies Evenly: I aim to cut my carrots and potatoes roughly the same size so everything cooks at the same rate — no one wants undercooked potatoes!
Don’t Crowd the Pan: Give your ingredients space on the sheet pan so air circulates—this encourages that sought-after roast instead of sogginess.
Use Fresh Herbs When Possible: While dried herbs can substitute, fresh rosemary and thyme add a brighter, more fragrant note to the dish.

How to Serve Sheet Pan Chicken and Vegetables Recipe

Garnishes

I often finish this dish with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. It adds a fresh brightness that cuts through the richness and makes every bite pop with contrast.

Side Dishes

This recipe stands well on its own, but if you want to round it out, a simple green salad or crusty bread is perfect. Sometimes I also serve it alongside a dollop of creamy mashed potatoes or a light quinoa salad for extra texture.

Creative Ways to Present

For guests, I’ve arranged the chicken pieces neatly on a platter with the roasted veggies piled artfully around. Adding a few fresh herb sprigs on top makes it look super inviting and special, even if it’s just a regular weeknight.

Make Ahead and Storage

Storing Leftovers

After enjoying dinner, I let leftovers cool completely before storing them in an airtight container in the fridge. They typically keep well for 3 to 4 days — perfect for quick lunches or reheated dinners.

Freezing

I’ve frozen portions a couple of times with good results. To avoid sogginess, I wrap the chicken and veggies separately in freezer-safe containers or bags. When thawed slowly in the fridge overnight, they reheat nicely for a comforting meal later on.

Reheating

For reheating, I pop leftovers into a preheated oven at 375ºF for 15-20 minutes to revive that crisp skin and warm the veggies evenly. The microwave works in a pinch, but I prefer the oven method to keep textures intact.

Frequently Asked Questions:

Can I use boneless chicken instead of bone-in thighs?

Yes! Boneless chicken thighs work well and cook faster. Just reduce the roasting time by about 5 to 10 minutes and watch closely to avoid drying them out.

What if I don’t have fresh herbs?

Dried rosemary and thyme are perfectly fine substitutes if you don’t have fresh herbs on hand. Use about one-third the amount of dried compared to fresh, since dried herbs are more concentrated.

Can I add other vegetables?

Absolutely! This recipe is quite flexible. Just keep in mind the cooking times of your vegetables, adding denser veggies like sweet potatoes earlier or cutting softer ones smaller to ensure even cooking.

How do I know when the chicken is done?

The chicken is done when the internal temperature reaches 165ºF, and the juices run clear. The skin should be golden and crisp. Using a meat thermometer ensures perfectly cooked chicken every time.

Final Thoughts

This Sheet Pan Chicken and Vegetables Recipe has become one of my favorite ways to relax into evening meals with minimal effort and maximum flavor. I truly recommend giving it a try — it’s comforting, forgiving, and always makes my kitchen feel warm and welcoming. You’ll find yourself reaching for it again and again.