introduction

This dish is easy and fast. You cook chicken and veg on one pan. You save time and wash less pans. Try it with a warm soup like Panera soup recipe for a full meal.

why make this recipe

You make this when you want food that tastes good and cooks fast. You use one pan. You get meat and veg in one bake. This meal fits weeknights and small dinners. It pairs well with comfort sides like smothered chicken and rice for extra warmth.

how to make Sheet Pan Chicken and Veggies – The Feathered Nester

Preheat the oven and cut the veg. Mix oil and spice. Toss veg in spice mix. Place chicken on top. Bake until the chicken cooks through and the veg are soft. Let the chicken rest a few minutes before you cut it.

Ingredients :

4 bone-in, skin-on chicken thighs (or 4 pieces you like)
3 medium red potatoes, cut in halves or quarters
2 large carrots, cut in pieces
1 red bell pepper, cut in strips
1 small onion, cut in wedges
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1 tsp dried rosemary or thyme
1 lemon, cut in half (optional)

You can also pair this with a creamy side like creamy chicken and rice.

Directions :

Preheat oven to 425°F (220°C).
Put the cut potatoes and carrots in a bowl. Add 2 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, and half the garlic powder and paprika. Toss well.
Spread the veg on a large sheet pan in one layer.
Pat the chicken dry with a paper towel. Rub the chicken with 1 tbsp oil, 1/2 tsp salt, 1/4 tsp pepper, the rest of the garlic powder and paprika, and the rosemary.
Place chicken on top of the veg. Add onion and pepper around the chicken. Place lemon halves on the pan if you use them.
Bake 35–45 minutes until the chicken reaches 165°F (74°C) and the veg are tender. If the skin gets dark fast, loosely cover with foil.
Let the pan rest 5 minutes before you serve.

how to serve Sheet Pan Chicken and Veggies – The Feathered Nester

Serve warm. Put chicken pieces on plates and add the roasted veg. Squeeze lemon over the top if you like. Serve with bread or a warm bowl of soup, such as serve with wild rice soup.

how to store Sheet Pan Chicken and Veggies – The Feathered Nester

Cool the food to room temperature (no more than two hours). Put in an airtight box. Store in the fridge up to 3 days. To freeze, place in a freezer box up to 2 months. Thaw in the fridge before you heat. Reheat in the oven at 350°F (175°C) until hot.

tips to make Sheet Pan Chicken and Veggies – The Feathered Nester

Cut veg in even sizes so they cook the same.
Use a meat thermometer to check the chicken.
Use a rimmed sheet pan so juices do not spill.
Parboil large potatoes for 5 minutes to make them softer faster.
Try this with a side soup or rice, like wild rice soup idea.

variation (if any)

Use boneless chicken breasts. Bake a bit less time.
Swap potatoes for sweet potatoes.
Add brussels sprouts or green beans in the last 15 minutes.
Use different herbs like oregano or sage.

FAQs (minimum three FAQ)

Q: Can I use chicken breasts instead of thighs?
A: Yes. Use boneless breasts and cook 20–30 minutes. Check the temp. Do not overcook.

Q: Can I make this for a large group?
A: Yes. Use two sheet pans and spread food in one layer. Bake both pans at the same time if your oven fits them.

Q: Can I use frozen veg?
A: You can. Thaw and pat dry first. Fresh veg give a better roast.

Q: How do I stop the veg from burning?
A: Cut veg in even sizes. Stir them once if they brown fast. Cover with foil if needed.

Conclusion

For a similar chicken sheet pan idea, see Chicken Thighs Sheet Pan Dinner – The Feathered Nester.