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 chicken thighs, bone-in and skin-on; 2 cups of broccoli florets; 1 red bell pepper, sliced; 1 zucchini, sliced; 1 cup of baby carrots; 3 tablespoons olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

Highlighted under: Nourish & Refresh Recipes

A simple yet delicious one-pan meal that combines juicy chicken and a variety of roasted vegetables, making it a perfect dinner option.

Created by

Emily

Last updated on 2025-12-23T22:28:29.074Z

This Sheet Pan Chicken Roasted Vegetables recipe is a family favorite that brings together the flavors of tender chicken thighs and perfectly roasted seasonal vegetables. It’s a hassle-free dinner that can be prepped in just 15 minutes and cooked in 30!

        Why You'll Love This Recipe
        One-pan convenience makes cleanup a breeze
Customize with your favorite vegetables
Healthy and satisfying for the whole family

      

A Flavorful Combination

Sheet pan meals are all about convenience and flavor, and this Sheet Pan Chicken with Roasted Vegetables delivers on both fronts. The combination of juicy, seasoned chicken thighs with an array of colorful vegetables creates a dish that is not only visually appealing but also packed with essential nutrients. Each ingredient complements the others, resulting in a balanced meal that pleases the palate.

The beauty of this recipe lies in its versatility. You can easily swap out the vegetables based on what you have on hand or your family’s preferences. Whether you prefer Brussels sprouts, asparagus, or sweet potatoes, the method remains the same. This flexibility allows you to experiment with different flavors and seasonal produce, making it a dish you can enjoy year-round.

Perfect for Busy Weeknights

In today's fast-paced world, finding time to prepare a wholesome dinner can be challenging. This Sheet Pan Chicken and Roasted Vegetables recipe is designed with simplicity in mind, allowing you to prepare a delicious meal with minimal effort. With just one pan to clean, you can spend more time enjoying dinner and less time worrying about cleanup.

Moreover, this recipe is perfect for meal prep. You can easily double or triple the ingredients, ensuring you have leftovers for lunch the next day. The flavors meld beautifully, and the dish can be reheated without losing its deliciousness, making it a practical choice for anyone looking to streamline their weekday meals.

Tips for Success

To ensure your chicken is perfectly cooked, consider using a meat thermometer. The internal temperature should reach 165°F (74°C) for safe consumption. This tool helps you avoid undercooking or overcooking your chicken, so every bite is juicy and tender.

When arranging the vegetables on the sheet pan, be mindful of their sizes. Cut larger pieces into smaller, uniform sizes to promote even cooking. Additionally, spreading the vegetables out in a single layer allows for better airflow and caramelization, resulting in a more flavorful dish.

Ingredients

For the Chicken and Vegetables

4 chicken thighs, bone-in and skin-on
2 cups of broccoli florets
1 red bell pepper, sliced
1 zucchini, sliced
1 cup of baby carrots
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)

Feel free to mix and match vegetables based on your preference!

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Chicken

In a large bowl, mix the olive oil, garlic powder, onion powder, salt, pepper, and rosemary. Add the chicken thighs and coat them evenly with the mixture.

Prepare the Vegetables

In another bowl, toss the broccoli, red bell pepper, zucchini, and baby carrots with a tablespoon of olive oil, salt, and pepper.

Arrange on the Sheet Pan

Place the seasoned chicken thighs on a large sheet pan and arrange the vegetables around them in a single layer.

Roast in the Oven

Roast 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 rest for a few minutes before serving. Enjoy your meal!

This recipe is perfect served with a side of rice or quinoa!

Nutritional Benefits

This Sheet Pan Chicken and Roasted Vegetables meal is not only delicious but also packed with nutrients. Chicken thighs provide a good source of protein, which is essential for muscle repair and overall health. Meanwhile, the variety of vegetables adds vitamins, minerals, and antioxidants to your plate, making this meal a wholesome choice for your family.

Broccoli, for example, is rich in vitamin C and fiber, while bell peppers offer a burst of color and are known for their high vitamin A content. By including a rainbow of vegetables, you ensure that your body receives a wide range of nutrients, supporting a balanced diet.

Serving Suggestions

While this meal is delightful on its own, you can enhance it further with some complementary sides. Consider serving a light salad with a zesty vinaigrette to balance the hearty chicken and vegetables. A side of quinoa or brown rice can also provide additional fiber and make the meal even more filling.

For those who enjoy a bit of spice, a drizzle of hot sauce or a sprinkle of red pepper flakes can elevate the flavor profile. Don't hesitate to experiment with different seasonings and sauces to find the perfect combination that suits your taste.

Questions About Recipes

→ Can I use different vegetables?

Absolutely! Feel free to substitute with your favorite vegetables like asparagus, cauliflower, or sweet potatoes.

→ How do I know when the chicken is done?

The chicken is done when it reaches an internal temperature of 165°F (75°C).

→ Can I make this ahead of time?

Yes! You can marinate the chicken and chop the vegetables a day in advance. Just store them in the fridge until you're ready to cook.

→ What can I serve with this dish?

This dish pairs well with rice, quinoa, or a fresh green salad.