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Sheet Pan Chicken and Vegetables

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!
Yield: 4

Sheet Pan Chicken and Vegetables

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.

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.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

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

Instructions

    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!

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 873Total Fat: 44gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 333mgSodium: 585mgCarbohydrates: 58gFiber: 11gSugar: 10gProtein: 70g
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