Sheet Pan Chicken with Vegetables

Sheet pan chicken with vegetables uses fresh ingredients pantry staples for a delicious meal. Make this recipe tonight in just under an hour!

One-pan recipes make dinnertime easier and save you from washing a pile of dishes.

Plus, they’re great for feeding lots of people or to meal prep for the week.

For more easy sheet pan recipes, try my Sheet Pan Sausage and Veggies or Shrimp with Cherry Tomatoes and Asparagus.
Sheet Pan Chicken with Vegetables in a baking sheet

How to make sheet pan chicken with vegetables

This recipe is so simple – just bake the chicken, adding the vegetables in stages until everything is crispy and tender!

INGREDIENTS

For the chicken

  • Chicken thighs, bone in and skin on
  • Olive oil
  • Italian seasoning
  • Paprika
  • Garlic powder
  • Salt and pepper

For the veggies

  • White potatoes, peeled and diced
  • Green beans, trimmed
  • Sweet potato, peeled and diced
  • Olive oil
  • Dried oregano
  • Salt and pepper
  • Fresh parsley (for garnish)

close up of Sheet Pan Chicken with Vegetables

INSTRUCTIONS

Start the chicken

First, lightly pat the chicken thighs with a paper towel. Then toss with the olive oil and spices before placing on a lined baking sheet.
Place the pan in the oven and bake for 20 minutes.

Prep the vegetables

While the chicken is cooking, get the vegetables ready to add to the pan.
Peel both kinds of potatoes and chop into bite-sized pieces. Wash the green beans and trim off the ends, then pat dry.

Finish baking

Toss the white and sweet potato pieces with olive oil, oregano, salt, and pepper.

After the chicken has baked for 20 minutes, remove from the oven and spread the potatoes in a single layer on the pan. Bake for another 15 minutes.

Then, remove the pan from the oven again and stir the potatoes. Coat the green beans with a little olive oil, salt, and pepper and add to the baking sheet.

Bake another 10 minutes, checking to make sure the chicken is cooked all the way through. Add some fresh parsley before serving if you’d like.

Sheet Pan Chicken with Vegetables

Frequently asked questions

Can I use boneless, skinless thighs or chicken breast instead?

Absolutely! You’ll need to adjust the baking time, though, to make sure the chicken doesn’t dry out.

Whether you use boneless, skinless thighs or breasts, the chicken will need to bake for about 25 minutes.

Skip the step where you bake the chicken by itself first. Instead, start by spreading the seasoned potatoes on the baking sheet and nestle the chicken among the pieces.

Then, continue the recipe as written. Check to make sure the chicken is cooked all the way through before serving – it should reach an internal temperature of 165 degrees F.

>Can I use different vegetables in this baked chicken recipe?

Sure! Because it’s such a simple recipe, it’s easy to customize it to your personal taste. Here are some ideas to get you started:

  • Potatoes: Substitute the white potatoes with red ones for a more buttery flavor, and leave the skin on.
  • Squash: Replace the green beans with zucchini or crookneck squash, or do a mix of both!
  • Bell pepper: Any color will work in this recipe.
  • Onion: Mix in chopped red or sweet onion with the potatoes for a caramelized flavor.


Sheet Pan Chicken with Vegetables

Yield: 5 people
Prep Time:
15 mins
Cook Time:
45 mins
Sheet pan chicken with vegetables uses fresh ingredients pantry staples for a delicious meal. Make this recipe tonight in just under an hour!
Print Recipe
5 from 1 vote

Ingredients

FOR THE CHICKEN BREAST

FOR THE VEGGIES

  • 3 cups white potatoes — peeled and diced
  • ½ lb green beans — trimmed
  • 2 cups sweet potato — peeled and diced
  • 2 tbsp olive oil
  • 1 teaspoon dried oregano
  • salt and black pepper
  • fresh parsley for garnish — chopped

Instructions

  1. Preheat the oven to 425˚F.
  2. In a medium bowl add the chicken thighs, olive oil, Italian seasoning, paprika, garlic powder, salt and black pepper. Mix well to evenly coat the chicken.
  3. Place chicken thighs on the baking sheet and bake it for about 20 minutes.
  4. In a medium bowl, add white potatoes and sweet potatoes. Season with salt, pepper and oregano. Pour olive oil on it and mix all together.
  5. Remove the baking sheet from the oven and spread the white potato and sweet potato on it. Bake for 15 minutes more.
  6. Remove it again from the oven. Flip the potatoes and add green beans.
  7. Pour a little of olive oil on top of green beans and season it with salt and pepper. Mix well to evenly coat. Bake for another 10 minutes.
  8. If desired, sprinkle freshly parley over the veggies and chicken. Enjoy!
Course: dinner, Lunch
Cuisine: American
Keyword: chicken and vegetables, one sheet chicken recipe, one sheet meal

Nutrition Information

Amount per serving (1/5) — Calories: 353, Fat: 18g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Cholesterol: 70mg, Sodium: 587mg, Potassium: 842mg, Carbohydrates: 27g, Fiber: 5g, Sugar: 4g, Protein: 20g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

This post contains affiliate links. For more information, please visit my disclosure page here.