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Sheet Pan Chicken And Veggies

Sheet Pan Chicken And Veggies

iamwinfred
Sheet Pan Chicken And Veggies is the ultimate one-pan dinner — juicy, golden chicken roasted alongside colorful, caramelized vegetables all seasoned with a simple garlic-herb spice blend and a bright squeeze of lemon. Everything comes together on a single sheet pan in under an hour, making it a wholesome, fuss-free meal that's perfect for busy weeknights, meal prep, or anytime you want a satisfying dinner without a pile of dishes.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 420 kcal

Equipment

  • Large rimmed sheet pan (18x13 inch) Larger pan prevents overcrowding and promotes proper roasting
  • Large mixing bowl For tossing chicken and vegetables with seasoning
  • Sharp chef's knife
  • Cutting board
  • Measuring spoons
  • Tongs or spatula For flipping chicken and stirring vegetables halfway through
  • Instant-read meat thermometer Essential for checking chicken reaches 165°F (74°C)
  • Parchment paper or aluminum foil Optional, for easy cleanup

Ingredients
  

For the Chicken and Vegetables

  • 2 lbs bone-in skin-on chicken thighs or drumsticks about 900g; boneless chicken breasts sliced into large chunks may be substituted
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 large yellow bell pepper cut into 1-inch pieces
  • 1 medium zucchini sliced into half-moons, about 1/2 inch thick
  • 1 cup broccoli florets about 90g
  • 1 cup baby potatoes about 150g, halved
  • 1 medium red onion cut into wedges

For the Seasoning Mixture

  • 3 tablespoons extra virgin olive oil 45ml
  • 4 garlic cloves minced
  • 1 teaspoon smoked paprika Spanish-style preferred for best flavor
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon red pepper flakes optional, for heat
  • 1 lemon juiced; about 2 tablespoons fresh lemon juice

For Garnish

  • fresh parsley chopped, to taste

Instructions
 

  • Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or aluminum foil for easy cleanup.
  • Pat the chicken completely dry with paper towels on all sides, then place it in a large mixing bowl. Dry chicken browns far better than wet chicken — don't skip this step.
  • In a small bowl, combine the smoked paprika, Italian seasoning, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Add the minced garlic, olive oil, and lemon juice, and stir into a cohesive seasoning paste.
  • Pour two-thirds of the seasoning mixture over the chicken and use your hands or tongs to coat every piece thoroughly, getting some seasoning under the skin if using bone-in pieces.
  • Add the bell peppers, zucchini, broccoli, halved baby potatoes, and red onion wedges to a large bowl. Pour the remaining one-third of the seasoning mixture over the vegetables and toss until everything is evenly coated.
  • Spread the seasoned vegetables in a single layer on the prepared sheet pan, then nestle the chicken pieces on top or between the vegetables skin-side up. Avoid overlapping — use two pans if needed.
  • Roast on the center rack for 20 minutes without opening the oven, then flip the chicken and stir the vegetables. Return to the oven and roast for another 10–15 minutes until the chicken is golden and the vegetables are caramelized.
  • Use an instant-read thermometer to check the thickest part of the chicken — it should read 165°F (74°C). The vegetables should be fork-tender with lightly browned edges.
  • Let the chicken rest on the pan for 5 minutes, then sprinkle with fresh chopped parsley and serve directly from the pan.

Notes

  • Don't crowd the pan: Overcrowding is the most common mistake — it causes steam to build up and prevents proper browning. Use two sheet pans if necessary.
  • Pat the chicken dry: Surface moisture is the enemy of crispy skin. Always pat dry with paper towels before seasoning for the best results.
  • Boneless chicken breasts: If substituting boneless, skinless breasts, slice into large chunks and begin checking for doneness at the 20-minute mark to avoid drying them out.
  • Cut vegetables evenly: Uniform sizes ensure everything finishes cooking at the same time. Halve dense vegetables like potatoes and leave tender ones like zucchini slightly larger.
  • Stagger dense vegetables: If adding very dense vegetables like carrots, add them to the pan 10 minutes before the more tender ones to prevent uneven cooking.
  • Make ahead: You can season the chicken and refrigerate it for up to 24 hours before roasting. Bring to room temperature for 15–20 minutes before placing in the oven.
  • Preheat the pan (optional): For extra crispy vegetables, preheat the empty sheet pan in the 425°F oven for 5 minutes before adding the food.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze the chicken (without vegetables) for up to 3 months.
  • Reheating: Reheat on a sheet pan at 375°F (190°C) for 10–12 minutes to restore some crispiness, or use an air fryer at 350°F for 5–7 minutes.
  • Flavor variations: Try a honey garlic version by adding 2 tablespoons honey and 1 tablespoon soy sauce, or go Mediterranean by adding cherry tomatoes, olives, and oregano.

Nutrition

Serving: 1ServingCalories: 420kcalCarbohydrates: 22gProtein: 35gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 145mgSodium: 520mgPotassium: 820mgFiber: 5gSugar: 6gVitamin A: 45IUVitamin C: 130mgCalcium: 6mgIron: 15mg
Keyword easy weeknight dinner, healthy sheet pan meal, one pan chicken dinner, roasted chicken and vegetables, sheet pan chicken and veggies
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