Sheet Pan Chicken Roasted Vegetables

Name: Sheet Pan Chicken Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 2 cups broccoli florets; 2 cups baby carrots; 1 red bell pepper, sliced; 1 yellow onion, sliced; 3 tablespoons olive oil; 2 teaspoons garlic powder; 1 teaspoon paprika; Salt and pepper to taste

Highlighted under: Comfort Food

This Sheet Pan Chicken Roasted Vegetables recipe is a quick and easy way to enjoy a wholesome meal with minimal cleanup. Perfect for busy weeknights!

Created by

Emily

Last updated on 2025-12-23T22:18:27.430Z

This recipe combines juicy chicken thighs with colorful, roasted vegetables, making it both nutritious and satisfying. The best part? Everything cooks together on one pan, allowing the flavors to meld beautifully.

        Why You'll Love This Recipe
        One-pan simplicity for easy cleanup
Versatile vegetables that can be swapped as desired
Flavorful and juicy chicken that pairs perfectly with the veggies

      

A Wholesome Meal in One Pan

Sheet pan meals are all the rage for a reason: they simplify cooking while maximizing flavor. With this Sheet Pan Chicken Roasted Vegetables recipe, you can create a delicious dinner without spending hours in the kitchen or dealing with a mountain of dishes. The beauty of this recipe lies in its ability to bring together protein and vegetables in a harmonious way, elevating your dinner experience with minimal effort.

The combination of juicy chicken thighs and colorful roasted vegetables not only looks appealing but also packs a nutritious punch. This meal is rich in vitamins, minerals, and healthy fats, making it a perfect choice for those looking to maintain a balanced diet. Plus, the vibrant hues of the broccoli, carrots, and bell pepper make this dish as pleasing to the eyes as it is to the palate.

Customizable and Versatile

One of the standout features of this recipe is its versatility. You can easily swap out the vegetables based on what you have on hand or what’s in season. Feel free to include zucchini, asparagus, or even sweet potatoes for a different flavor profile. This adaptability not only keeps your meals exciting but also allows you to cater to your family’s preferences and dietary needs.

Additionally, if you prefer different cuts of chicken or even a plant-based protein, you can make adjustments without compromising the overall quality of the dish. This recipe serves as a fantastic base, allowing you to experiment and make it your own, ensuring that it never feels repetitive, even when made weekly.

Perfect for Busy Nights

Life can get hectic, and sometimes the last thing you want to do is spend an hour preparing dinner. This Sheet Pan Chicken Roasted Vegetables recipe is designed for those busy weeknights when time is of the essence. With just a few simple steps, you can have a nourishing meal on the table in about 30 minutes, giving you more time to relax and enjoy your evening.

The ease of preparation makes it an ideal choice for families on the go, singles looking for quick meal solutions, or anyone wanting to enjoy a home-cooked meal without the fuss. After enjoying your delicious creation, cleanup is a breeze, which is always a bonus when you want to unwind after a long day.

Ingredients

For the Chicken and Vegetables

4 bone-in, skin-on chicken thighs
2 cups broccoli florets
2 cups baby carrots
1 red bell pepper, sliced
1 yellow onion, sliced
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon paprika
Salt and pepper to taste

Feel free to mix and match your favorite vegetables!

Instructions

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Chicken

In a large bowl, season the chicken thighs with olive oil, garlic powder, paprika, salt, and pepper. Ensure they are evenly coated.

Prepare the Vegetables

In another bowl, toss the broccoli, carrots, bell pepper, and onion with olive oil, salt, and pepper.

Arrange on the Sheet Pan

Place the seasoned chicken thighs in the center of a large sheet pan. Surround them with the mixed vegetables.

Roast in the Oven

Roast everything in the preheated oven for 30 minutes or until the chicken is cooked through and the vegetables are tender.

Serve

Remove from the oven and let it rest for a few minutes before serving. Enjoy your delicious and healthy meal!

Pair with your favorite sauce or side for an extra kick!

Storage Tips

If you happen to have leftovers (which is often rare with this delicious dish), storing them is incredibly easy. Simply place the chicken and vegetables in an airtight container and refrigerate for up to three days. When you're ready to enjoy your leftovers, you can reheat them in the oven or microwave, ensuring that you savor the flavors even on a busy day.

For those who love meal prep, consider making a double batch. You can portion out the extras into individual containers for grab-and-go lunches throughout the week. The flavors will meld beautifully, making your next meal just as delightful as the first.

Serving Suggestions

This Sheet Pan Chicken Roasted Vegetables pairs well with a variety of side dishes. Consider serving it with a light salad drizzled with a zesty vinaigrette, or perhaps a side of quinoa or couscous for added texture and nutrition. These options can elevate your meal while keeping it healthy and satisfying.

For a comforting touch, you might also enjoy serving it alongside a warm slice of crusty bread, perfect for mopping up any delicious juices left on your plate. The possibilities are endless, making this dish a fantastic centerpiece for any dinner table.

Questions About Recipes

→ Can I use boneless chicken breasts instead?

Yes, boneless chicken breasts can be used, but adjust the cooking time as they may cook faster.

→ What vegetables can I use?

You can use any vegetables you like, such as zucchini, asparagus, or green beans.

→ Can I make this recipe ahead of time?

Yes, you can prep the ingredients ahead of time and store them in the refrigerator until you're ready to cook.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.