Sheet Pan Chicken and Vegetables is a complete meal on one pan.  This easy dinner recipe is a great option any night of the week.

Chicken thighs are the staple ingredient surrounded by a variety of vegetables.

In very little time you can have a complete meal ready that will serve 4 hungry adults.

Main course and side dishes all cooked together with very little prep and hardly any clean up!

This easy sheet pan dinner recipe can be enjoyed any time of the year.  Be creative and use seasonal vegetables!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this recipe I cut up some red peppers and broccoli.  I used pre-sliced carrots and small brussel sprouts.  You may need time to cut up your brussel sprouts and carrots if using larger ones. 

At this time I also set the oven to 400F.

Then I placed the vegetables in a mixing bowl where I poured some olive oil on them.  

I lineed a baking sheet with parchment paper for easy cleanup and and arranged the chicken thighs in the center.  I sprayed them with cooking spray.

I arranged the cut up vegetables around the chicken thighs, leaving room at one end for the potatoes.

Then I cut up the potatoes into small chunks, tossed them in some olive oil and arranged them in the remaining space around the chicken thighs.

I sprinkled everything with a pinch of salt and pepper before cooking.

When the oven reached 400F I placed the baking sheet inside.

If you want, you can gently stir up the vegetables a little bit half way through cooking.

After about 45 minutes the chicken was cooked through.

This easy to serve, healthy dinner is a great option for weeknights when you have other obligations.  Clean up is so quick!

Sheet Pan Chicken and Vegetables is a colourful dish that is pleasing to the eye as well as the palate!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Chicken Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make Sheet Pan Chicken and Vegetables:

• 1/2 lb brussel sprouts
• 2 red peppers
• 1 head broccoli
• 2 cups sliced carrots
• 4 potatoes
• 8 chicken thighs
• 2 tbsp olive oil (divided)
• pinch salt and pepper

How to Make Sheet Pan Chicken and Vegetables:

1. Preheat oven to 400F and line a large baking sheet with parchment paper.
2. Cut the ends off the brussel sprouts. Cut up broccoli, peppers and slice carrots if not using presliced.
3. Add vegetables to a bowl and mix with 1 tablespoon of the olive oil.
4. Arrange the chicken thighs in center of the baking sheet. Spray chicken with cooking spray.
5. Dump the vegetables around the chicken, leaving room for the potatoes.
6. Cut the potatoes into small chunks and toss them with the remaining tablespoon of olive oil.
7. Dump the potatoes onto the remaining space on the baking sheet.
8. Sprinkle everything with a pinch of salt and pepper.
9. Place baking sheet in the oven for 45 minutes at 400F.
10. Remove from oven.
11. Serve and enjoy!

FAQS:

What should I serve with sheet pan chicken and vegetables?

Sheet pan chicken and vegetables make for a delicious and easy meal, and there are plenty of side dishes you can serve to complement them. Here are some ideas:

1. Rice or Quinoa: A simple bed of cooked white or brown rice, or even quinoa, can soak up the flavorful juices from the chicken and vegetables.
2. Salad: A fresh green salad with a light vinaigrette dressing can balance the richness of the sheet pan dish. You can make a simple garden salad or a more elaborate one with mixed greens, cherry tomatoes, cucumbers, and your favorite salad toppings.
3. Mashed Potatoes: Creamy mashed potatoes are a comforting side that complements roasted chicken. You can add garlic or herbs to the mashed potatoes for extra flavor.
4. Gluten Free Bread or Rolls: Warm crusty bread or dinner rolls are always a hit. They’re great for soaking up any juices or sauces from the sheet pan.
5. Gluten Free Pasta: A simple pasta dish, like buttered noodles, pasta salad, or a light tomato-based pasta, can work well alongside chicken and vegetables.
6. Roasted Potatoes: If your sheet pan doesn’t already include potatoes, consider roasting some separately with herbs and garlic for an extra potato side dish.
7. Fruit: Fresh fruit, such as sliced melon, berries, or a fruit salad, can add a refreshing contrast to the meal.

Remember to consider the flavors and seasonings used in your sheet pan chicken and vegetables when selecting a side dish to ensure they complement each other. Ultimately, the choice of side dish depends on your personal preferences and dietary restrictions.

How do I store sheet pan chicken and vegetables?

Storing sheet pan chicken and vegetables properly is essential to maintain their flavor and safety. Here’s how to do it:

1. Cooling: Allow the sheet pan chicken and vegetables to cool down to room temperature before storing. Leaving them out for too long at room temperature can promote bacterial growth, so aim to refrigerate them within two hours of cooking.
2. Separation: If possible, separate the chicken and vegetables into individual containers before storing. This makes it easier to reheat and prevents the vegetables from becoming overly soggy from the chicken’s moisture.
3. Refrigeration: Place the cooked chicken and vegetables in airtight containers or zip-top bags. Ensure that the containers are sealed tightly to prevent moisture loss and to keep the food fresh.
4. Use within 3-4 days: Store the sheet pan chicken and vegetables in the refrigerator and consume them within 3-4 days. After this time, the quality and safety of the food may deteriorate.
5. Reheating: When you’re ready to enjoy your leftovers, reheat them in the oven or microwave. To maintain the best texture and flavor, use the oven for a crispier result. Preheat your oven to around 350°F (175°C), place the food on a baking sheet, and warm it for 10-15 minutes or until it reaches the desired temperature. Alternatively, you can use a microwave, but be cautious not to overheat and dry out the food.
6.  

Remember that food safety is paramount when storing leftovers. If you ever doubt the safety or freshness of your leftovers, it’s best to discard them to avoid foodborne illnesses.

Can I freeze sheet  pan chicken and vegetables?

Yes, you can freeze sheet pan chicken and vegetables, but it’s important to do so properly to maintain their quality and safety. Here are the steps to freeze sheet pan chicken and vegetables:

1. Allow to Cool: After cooking, allow the sheet pan meal to cool down to room temperature. This helps prevent condensation inside the containers when you freeze it.
2. Portion and Package: Divide the sheet pan meal into individual portions, if desired. This makes it easier to thaw and reheat only what you need at a time. Use airtight containers or freezer-safe bags for packaging. Make sure to remove as much air as possible to prevent freezer burn.
3. Label and Date: Clearly label each container or bag with the contents and the date it was frozen. This helps you keep track of how long it has been in the freezer.
4. Freeze: Place the packaged sheet pan meal in the freezer. Make sure your freezer is set to a temperature of 0°F (-18°C) or lower for safe storage.
5. Thawing and Reheating: When you’re ready to eat the frozen meal, you can thaw it in the refrigerator overnight or use the defrost function on your microwave. Once thawed, you can reheat it in the oven, microwave, or on the stovetop until it’s heated through to your desired temperature.

It’s important to note that the texture and taste of some vegetables, particularly those with high water content like zucchini or cucumber, may change slightly after freezing and reheating. However, overall, freezing a sheet pan chicken and vegetable meal can be a convenient way to prepare and store a ready-to-eat meal for later use.