Sheet Pan Chicken Vegetables (Printable)

A flavorful, easy dish featuring juicy chicken and roasted seasonal vegetables cooked on one pan.

# 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 - 1/2 teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon garlic powder
07 - 1/2 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 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Optional Garnish

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

# How to make it:

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 until well combined.
04 - Spread the seasoned vegetables evenly on the prepared baking sheet. Nestle the seasoned chicken thighs on top of the vegetables, skin side up.
05 - Roast for 35 to 40 minutes, or until the 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 Advice:

01 -
  • One pan means one thing to wash, which feels like a gift after a long day.
  • The skin gets impossibly crispy while the meat stays tender and juicy, no special technique required.
  • Vegetables roast in the chicken fat and become sweet and golden without tasting heavy.
02 -
  • Don't crowd the pan—if your sheet is too small, the vegetables steam instead of roast, and you lose that caramelized sweetness that makes this recipe work.
  • Bone-in thighs take the full 35 to 40 minutes, but boneless chicken breasts will cook through in about 25 minutes, so adjust based on what you're using.
03 -
  • Pat the chicken thighs dry with paper towels before seasoning—moisture is the enemy of crispy skin, so this small step makes a real difference.
  • If your vegetables are cutting unevenly, they won't roast evenly either, so take a moment to keep pieces consistent in size.
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