Name: Sheet Pan Chicken and Vegetables Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz whole carrots (6-8 medium), cut into 2- to 3-inch sticks; 12 oz green beans (2 large handfuls), washed and trimmed; 12 oz baby red potatoes, halved or quartered (may substitute cubed sweet potato); 1 medium red onion, cut into wedges; 3-4 garlic cloves, minced; 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary); 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme); ½ teaspoon fine salt; ½ teaspoon black pepper; 1½-2 lbs bone-in, skin-on chicken thighs (may substitute 1 lb boneless, skinless or skin-on chicken thighs); ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)

There’s something so comforting about a meal where everything roasts together in one pan, filling your kitchen with that irresistible aroma. This Sheet Pan Chicken and Vegetables Recipe is one of my go-to dishes when I want a simple, hearty dinner without the fuss—plus, it’s packed with flavor and texture that everyone will love.

The image shows a white tray filled with roasted vegetables and two golden-brown chicken thighs. The vegetables include green beans, red and yellow carrots, red potato chunks with skin, and slices of purple onion, all mixed together around the chicken pieces. The chicken thighs have a shiny, crispy skin, topped with small black pepper flakes and herbs. The vegetables have a slightly charred look with varied textures from soft to firm. The background is a white marbled surface, giving a clean and fresh appearance. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Chicken and Vegetables Recipe
Top Tip
How to Serve Sheet Pan Chicken and Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken and Vegetables Recipe

Why You'll Love This Recipe

Honestly, this recipe feels like a little kindness to yourself after a busy day. It’s fuss-free, delivers maximum flavor, and the way the chicken juices mingle with those roasted veggies? Pure magic. Plus, it’s versatile enough for any season or craving.

One-Pan Simplicity: Everything cooks together, so minimal cleanup—and who doesn’t appreciate that?
Flavor-Packed: Fresh herbs and garlic make the chicken and vegetables sing with deliciousness.
Customizable Veggies: Swap in your favorites or what’s in season, making the dish your own.
Perfectly Balanced: Protein and veggies come together in a healthy, satisfying plate.

Ingredients & Why They Work

The magic of this Sheet Pan Chicken and Vegetables Recipe really lies in the fresh, simple ingredients that roast beautifully side by side. Each element lends itself to even cooking times and complementary textures, while the herbs bring aromatic warmth.

Flat lay of whole bone-in, skin-on chicken thighs with golden skin, medium whole carrots cut into thick orange sticks, fresh green beans trimmed with smooth shiny pods, halved baby red potatoes showing their creamy interior, a medium red onion cut into vibrant purple wedges, several whole uncracked garlic cloves with papery white skins, a small white ceramic bowl filled with chopped fresh rosemary sprigs, another small white bowl containing fresh green thyme leaves, a small white bowl with golden olive oil, and separate small white bowls holding fine salt and black peppercorns, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole carrots: Their natural sweetness deepens as they roast, adding a lovely hint of caramel.
Green beans: Quick to cook and crisp-tender, they balance the heartier potatoes.
Baby red potatoes: They hold up well in the oven and soak up juices for that fluffy, flavorful bite.
Red onion: Adds a mellow, slightly sweet note once roasted—don’t skip it!
Garlic cloves: Minced to infuse the dish with subtle but essential aroma.
Fresh rosemary and thyme: These herbs add a woodsy, fragrant punch that elevates everything.
Olive or avocado oil: Helps with roasting and crisping, plus adds a silky mouthfeel.
Bone-in, skin-on chicken thighs: Juicy and flavorful—the skin crisps up beautifully and keeps the meat moist.
Salt and black pepper: Essential for seasoning and bringing out the natural flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to make this recipe exactly as is, but I’m big on customization. It’s a dish that molds easily to your preferences—feel free to swap veggies, add spices, or even kick up the heat if you’re in the mood.

Variation: Sometimes I swap baby red potatoes for cubed sweet potatoes—adds a lovely sweetness and some extra color to the pan.
Diet-Friendly: Use skinless chicken thighs and add a sprinkle of smoked paprika for a lighter, smoky twist.
Seasonal swaps: Swap green beans for Brussels sprouts in the colder months for a different but equally tasty take.
Herb change-up: Switch rosemary and thyme for oregano and basil for a Mediterranean vibe that transports you to sunnier places.

Step-by-Step: How I Make Sheet Pan Chicken and Vegetables Recipe

A white tray holds five cooked chicken pieces laid on top of a colorful mix of vegetables. The vegetables form the first and second layers, with green beans, thick strips of orange, yellow, and purple carrots, chunks of red and yellow potatoes, and slices of red onion evenly spread across the tray, showing a variety of colors and textures: smooth, shiny green beans; soft, matte carrot strips; and chunky, irregular potato pieces. On top, the chicken pieces are pale golden with sprinkles of green herbs and black pepper, creating a contrast against the vibrant vegetable bed. The scene is set on a white marbled surface with some fresh herbs visible near the edges. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep your ingredients just right

Start by cutting the carrots into 2- to 3-inch sticks and either halving or quartering the baby potatoes—this ensures they roast evenly alongside the green beans and onion wedges. Mince the garlic and chop your herbs. Laying everything out in advance helps the assembly go smoothly, especially when you’re hungry and ready to get dinner in the oven.

Step 2: Toss veggies with oil and herbs

On a large rimmed baking sheet lined with parchment, toss all the vegetables with the minced garlic, rosemary, thyme, and olive oil. This not only coats everything for beautiful roasting but infuses the veggies with herby goodness by the time they’re done. I actually love doing this step right on the pan to keep things simple.

Step 3: Nestle the chicken thighs

Next, carefully place the bone-in, skin-on chicken thighs right on top of the veggies. Sitting them slightly on the pile helps the juices drip down and flavor the vegetables as everything cooks. Finish by sprinkling salt and pepper over the whole pan—seasoning is key here.

Step 4: Roast and toss

Pop the pan into a 425ºF oven. Roast for about 30 to 35 minutes, but every 10 minutes, take the pan out and use tongs to gently toss the veggies—not the chicken—so they cook evenly and get those beautiful caramelized edges. The chicken is done when its juices run clear and the skin is nice and crisp.

Top Tip

This recipe has been my weeknight hero more times than I can count, especially when I want something filling but fuss-free. Here are a few tips that keep that chicken juicy and those veggies perfectly tender every time.

Pat Chicken Dry: Before seasoning, pat the chicken thighs dry with paper towels; this helps the skin crisp up beautifully in the oven.
Use a Rimmed Sheet Pan: I learned this the hard way—rimmed pans catch those roasting juices so your oven stays clean, and the veggies don’t spill over during tossing.
Don’t Overcrowd: Give the chicken and veggies a little breathing room so they roast instead of steam. If your pan looks too packed, spread ingredients across two pans.
Toss the Veggies, Not the Chicken: When you toss every 10 minutes, keep the chicken put; moving it around can tear the skin and dry out the meat.

How to Serve Sheet Pan Chicken and Vegetables Recipe

Garnishes

I often finish with a sprinkle of fresh chopped parsley or an extra sprinkle of thyme right before serving—it adds a pop of color and fresh aroma that complements the roasted flavors wonderfully.

Side Dishes

This meal stands well on its own, but if I want to round it out, I serve it alongside a crisp green salad dressed with lemon vinaigrette or a simple garlic bread to soak up any extra pan juices.

Creative Ways to Present

For special dinners, I like to serve the chicken and veggies family-style on a beautiful wooden board, letting everyone dig in. Adding a few roasted lemon wedges to squeeze over the top brings a zesty brightness that everyone enjoys.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and store in the fridge for up to 3 days. The chicken stays juicy, and the veggies keep their texture if you reheat them gently.

Freezing

I usually don’t freeze this dish because the potatoes and green beans lose a bit of their texture when frozen and reheated. However, you can freeze the cooked chicken separately if you want—it thaws nicely for quick meals later.

Reheating

To reheat, I gently warm the leftovers in a 350ºF oven on a baking sheet, uncovered, for about 10-15 minutes. This keeps the skin crispy and the veggies from getting soggy, which microwave reheating sometimes causes.

Frequently Asked Questions:

Can I use boneless chicken thighs instead of bone-in for this recipe?

Yes, you can substitute boneless chicken thighs for bone-in. Just keep in mind that boneless thighs may cook a bit faster, so start checking for doneness around 25 minutes to avoid drying them out.

What if I don’t have fresh rosemary and thyme?

If you don’t have fresh herbs, dried rosemary and thyme work just as well—use about one-third of the amount since dried herbs are more concentrated. Adding them early ensures the flavors infuse the vegetables and chicken during roasting.

Can I make this recipe gluten-free?

Absolutely! This recipe is naturally gluten-free since it’s just chicken, vegetables, herbs, and oil. Just be sure any additional seasonings or side dishes you serve alongside are also gluten-free.

How do I know when the chicken is fully cooked?

The best way is to check that the internal temperature of the chicken thighs reaches 165ºF (74ºC) using a meat thermometer. The juices should run clear when pierced, and the skin should be nicely crisp and golden.

Final Thoughts

This Sheet Pan Chicken and Vegetables Recipe has become a staple in my kitchen—not just because it’s easy, but because it brings people together around a delicious, wholesome meal with minimal stress. I hope you enjoy making it as much as I do, and that it brings a bit of cozy comfort to your table, too.