Sheet Pan Chicken and Vegetables Recipe
A delicious and easy Sheet Pan Chicken and Vegetables recipe featuring bone-in, skin-on chicken thighs roasted alongside a medley of fresh carrots, green beans, baby red potatoes, and red onion. Seasoned with garlic, rosemary, and thyme, this one-pan meal is perfect for a comforting weeknight dinner with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 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
Herbs & Seasoning
- 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
Chicken & Oil
- 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)
Instructions
- Preheat the Oven: Set your oven to 425ºF and line a large rimmed baking sheet with parchment paper to prevent sticking and facilitate easy cleaning.
- Toss Vegetables with Herbs and Oil: In a large bowl or directly on the baking sheet, combine the chopped carrots, green beans, baby potatoes, red onion, minced garlic, rosemary, thyme, and olive or avocado oil. Toss everything together until the vegetables are evenly coated with the oil and herbs.
- Arrange Chicken on Vegetables: Nestle the bone-in, skin-on chicken thighs among the vegetables on the baking sheet, placing them slightly on top of the veggies for even cooking and flavor infusion.
- Season Everything: Sprinkle the chicken and vegetables evenly with salt and black pepper to enhance the flavors.
- Bake to Perfection: Place the baking sheet in the preheated oven and roast for 30-35 minutes or until the chicken is cooked through (internal temperature reaches 165ºF) and the baby potatoes are tender. Toss and turn the vegetables every 10 minutes during baking to ensure even roasting and prevent burning.
Notes
- You can substitute baby potatoes with cubed sweet potatoes for a different flavor profile.
- If using skinless chicken thighs, increase the oil to 1 tablespoon to keep the chicken moist.
- Make sure to turn the vegetables every 10 minutes while baking to ensure even cooking and browning.
- Bone-in, skin-on chicken thighs provide the best flavor, but boneless thighs can be used if preferred.
- Use fresh herbs for the best taste but dried herbs work well as substitutes.
