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–+ servings
Close-up of crispy Sheet Pan Chicken & Veggies including chicken thighs, potatoes, carrots, and green beans.

Sheet Pan Chicken and Veggies

This recipe provides an easy way to cook a complete meal on one baking sheet. It uses chicken thighs and a mix of root and green vegetables seasoned with fresh herbs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 teaspoon black pepper

Equipment

  • Large rimmed baking sheet
  • Parchment paper

Method
 

  1. Preheat the oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
  2. Toss all of the chopped vegetables and herbs with oil directly on the baking sheet.
  3. Nestle the chicken thighs among the vegetables, sitting them slightly on top of the veggies.
  4. Season the chicken and veggies with salt and pepper.
  5. Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes, tossing and turning the vegetables every 10 minutes.

Notes

This one-pan meal simplifies cleanup for busy weeknights. You can substitute the chicken thighs with other bone-in chicken pieces if you prefer.

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