Sheet-Pan Chicken with Vegetables

ava salmon

Published:

December 24, 2025

Delicious sheet-pan chicken with vibrant vegetables ready to serve.

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This is an easy meal for a busy night.

introduction

This dish cooks on one pan. You cut a few veg and add chicken. The oven does the rest. If you like simple pan meals, try Chicken Shawarma with Garlic Sauce for a different spice mix.

why make this recipe

You make this dish for its speed and low mess. You get protein and veg on one tray. You can change the veg to what you have. Serve it with plain rice or noodles. For a soft noodle side, see chicken with buttered noodles for a quick idea.

how to make Sheet-Pan Chicken with Vegetables

Preheat the oven and get a big sheet pan. Put the chicken on the pan and place the veg around it. Drip oil and add the dry spice. Toss the veg so they all get a little oil. Bake until the chicken is done and the veg are soft. For another warm chicken dish to learn from, look at comforting chicken soup with potatoes.

Ingredients :

4 bone-in, skin-on chicken thighs
2 cups mixed vegetables (bell peppers, carrots, broccoli)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh herbs (rosemary or thyme) for garnish

Directions :

Preheat the oven to 425°F (220°C).
On a large sheet pan, arrange the chicken thighs and surround them with the mixed vegetables.
Drizzle olive oil over the chicken and vegetables, then season with garlic powder, paprika, salt, and pepper.
Toss the vegetables to coat them evenly with the oil and spices.
Bake in the preheated oven for about 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Garnish with fresh herbs before serving.

how to serve Sheet-Pan Chicken with Vegetables

Let the chicken rest for a few minutes. Serve the chicken with the roasted veg on the side. Add a small spoon of sauce or a squeeze of lemon if you like. You can also pair it with rice or a light salad. For a rice side idea, try honey mustard chicken with rice to see how rice fits with roast chicken.

how to store Sheet-Pan Chicken with Vegetables

Cool the plate to room heat, then put the food in a sealed box. Keep in the fridge up to 3 days. Reheat in the oven or in a pan until hot. Do not leave the food out more than two hours.

tips to make Sheet-Pan Chicken with Vegetables

Dry the chicken skin with a paper towel so it gets brown.
Cut the veg in even sizes so they cook the same.
Use a meat thermometer to check 165°F for safe chicken.
If you want a crisp finish, broil for 2-3 minutes at the end.
For a no-bread method to cook chicken pieces, read how to make chicken cutlets without breading falling off for more tips.

variation (if any)

Use boneless thighs or breasts; cut cook time as needed.
Change the spice: use Italian herbs or curry powder.
Swap veg to potatoes, green beans, or squash.

FAQs

Q: Can I use frozen veg?
A: Yes. Thaw or add a few more minutes to cook time.

Q: Can I make this for more people?
A: Yes. Use a larger pan or two pans to keep space around the chicken.

Q: Can I use skinless chicken?
A: Yes. Skinless will cook a bit faster. Check the temp to 165°F.

Q: Can I prep this the night before?
A: Yes. Season and store in the fridge. Bake the next day.

Q: Is 425°F the only temp?
A: No. You can use 400°F and bake a bit longer for gentler heat.

Conclusion

For a bright, lemony spin on one-pan chicken and veg, see this full recipe: Sheet Pan Chicken with Rainbow Vegetables, Lemon and Parmesan.