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Sheet Pan Chicken and Vegetables Recipe

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4.2 from 14 reviews

This Sheet Pan Chicken and Vegetables recipe is a simple, delicious, and healthy dinner option where juicy bone-in, skin-on chicken thighs roast alongside fresh carrots, green beans, baby red potatoes, and red onion. All the flavors meld together in one pan, making cleanup easy and preparation quick, perfect for busy weeknights.

  • Author: Zara
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: Serves 4
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Vegetables and Herbs

  • 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 (can substitute with 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)

Chicken and Seasonings

  • ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)
  • 1½–2 lbs bone-in, skin-on chicken thighs (can substitute with 1 lb boneless, skinless or skin-on thighs)
  • ½ teaspoon fine salt
  • ½ teaspoon black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 425ºF (220ºC) and line a large rimmed baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Prepare Vegetables: Toss the chopped carrots, green beans, baby potatoes, red onion wedges, minced garlic, fresh rosemary, and thyme with olive or avocado oil directly on the prepared baking sheet.
  3. Add Chicken: Place the bone-in, skin-on chicken thighs nestled among the vegetables on the sheet pan, slightly on top of the veggies to allow juices to flavor the vegetables as they cook.
  4. Season: Sprinkle the chicken thighs and vegetables evenly with salt and black pepper to enhance the natural flavors.
  5. Bake: Place the sheet pan in the preheated oven and bake for 30 to 35 minutes until the chicken is fully cooked (internal temperature of 165ºF or 74ºC) and the baby potatoes are tender. Toss and turn the vegetables every 10 minutes to ensure even roasting.

Notes

  • You can substitute baby red potatoes with cubed sweet potatoes for a different flavor and sweetness.
  • If using skinless chicken thighs, increase the oil to 1 tablespoon to keep the meat moist.
  • Make sure to toss the vegetables every 10 minutes during baking to promote even roasting and prevent burning.
  • The recipe is flexible — bone-in chicken yields juicier results, but boneless thighs can be used for quicker cooking.
  • Cooking times may vary depending on your oven and the size of the chicken pieces and vegetables.

Find it online: https://zaracooking.com/sheet-pan-chicken-and-vegetables-recipe/