Easy Sheet Pan Chicken Veggies (Print Version)

A quick roasted chicken and vegetable meal perfect for busy weeknights.

# What You’ll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon dried thyme
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper

→ Vegetables

08 - 4 medium carrots, peeled and cut into 1-inch pieces
09 - 4 medium Yukon Gold potatoes, cut into 1-inch cubes
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Optional Garnish

13 - 2 tablespoons fresh parsley, chopped

# How to Make It:

01 - Preheat oven to 425°F. Lightly grease a large sheet pan with olive oil or line with parchment paper.
02 - In a large bowl, toss chicken thighs with 1 tablespoon olive oil, garlic powder, paprika, thyme, salt, and black pepper until evenly coated.
03 - In another bowl, toss carrots and potatoes with 1 tablespoon olive oil, salt, and black pepper until well combined.
04 - Spread seasoned vegetables evenly onto the prepared sheet pan. Nestle seasoned chicken thighs among vegetables with skin side facing up.
05 - Roast in preheated oven for 35 to 40 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender with golden edges.
06 - For extra crispy chicken skin, broil for 2 to 3 minutes at the end of cooking.
07 - Remove from oven and sprinkle with fresh parsley before serving.

# Additional Tips::

01 -
  • One pan means one cleanup, and honestly that alone might be worth making this every single week.
  • The chicken skin gets so crispy and golden while everything else stays tender, which feels like winning the dinner lottery.
  • Your kitchen smells incredible while it cooks, and the whole thing takes less time than scrolling through what to order.
02 -
  • Don't skip patting the chicken skin dry before seasoning it, because moisture is the enemy of crispiness and I learned this the disappointing way.
  • Cut your vegetables to roughly the same size so they cook evenly, otherwise you'll end up with some crunchy and some soft, which is chaotic.
  • If you're using boneless chicken breasts instead of thighs, reduce the cooking time to 25 to 30 minutes or they'll dry out while you're not looking.
03 -
  • Flip the vegetables halfway through roasting if you think of it, though honestly they brown beautifully without intervention because the pan is so hot.
  • If your oven runs hot or cool, start checking at 30 minutes because every oven is slightly dishonest about its temperature.
  • Buy chicken thighs when they go on sale and freeze them, because building a freezer means weeknight dinner suddenly feels like a luxury, not a scramble.
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