Sheet Pan Chicken Vegetables (Printable)

Juicy chicken thighs paired with roasted vegetables create a flavorful, easy-to-make dinner.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs (about 2 lbs)
02 - 2 tablespoons olive oil
03 - 1 teaspoon salt
04 - ½ teaspoon black pepper
05 - 1 teaspoon smoked paprika
06 - ½ teaspoon garlic powder
07 - ½ teaspoon dried thyme

→ Vegetables

08 - 2 medium carrots, peeled and sliced
09 - 1 large red bell pepper, cut into chunks
10 - 1 medium red onion, cut into wedges
11 - 1 zucchini, sliced into half-moons
12 - 1 lb baby potatoes, halved
13 - 2 tablespoons olive oil
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges

# Step-by-Step Guide:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine chicken thighs with 2 tablespoons olive oil, salt, pepper, smoked paprika, garlic powder, and thyme. Toss until evenly coated.
03 - In a separate bowl, toss all vegetables with 2 tablespoons olive oil, salt, and pepper.
04 - Spread vegetables evenly on prepared baking sheet. Nestle seasoned chicken thighs on top of vegetables, skin side up.
05 - Roast for 35 to 40 minutes, or until chicken is golden and cooked through with an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes for crispier skin.
07 - Remove from oven and let rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Suggestions:

01 -
  • One pan means one cleanup, and your future self will thank you with actual gratitude.
  • Chicken thighs stay juicy where breasts dry out, and you finally understand why your grandmother always knew best.
  • Roasted vegetables get caramelized and sweet in ways that make people ask for seconds without prompting.
02 -
  • Don't crowd the vegetables or they'll steam instead of roast—they need space to touch the hot pan and actually caramelize.
  • Chicken thighs are forgiving enough to cook through without drying out, but checking the internal temperature takes the guesswork out entirely.
03 -
  • Pat the chicken skin dry before seasoning so it crisps instead of steaming—this small step makes a noticeable difference.
  • Arrange the pan so vegetables are mostly on the bottom and chicken sits on top, letting the rendered fat baste everything as it cooks.
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