Sheet Pan Chicken and Vegetables

Name: Sheet Pan Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 5 free range organic chicken thighs; 1/2 tablespoon olive oil; 1 teaspoon Italian seasoning; 1 teaspoon paprika; 1/2 tsp garlic powder; salt and ground black pepper; 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)

By: Olivia Updated: 6/21/23

4.2

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Sheet pan chicken and vegetables uses fresh ingredients pantry staples for a delicious meal. Make this recipe tonight in just under an hour! Sheet pan chicken dinners are the best and I’m sure you’ll love this one.

Sheet Pan Chicken with Vegetables in a baking sheet

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Pan dinner 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 dinners, try my One-Pan Sausage with Sweet Potato and Asparagus or Shrimp with Cherry Tomatoes and Asparagus, and Sheet Pan Shrimp Boil Recipe.

Ingredients to make this sheet pan chicken

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

For the chicken

Chicken thighs: I use bone-in and skin on, just like my Easy Baked Chicken Thighs (Web Story). Boneless, skinless chicken thighs take less time to roast so keep that in mind if you swap it.
Olive oil: you can also use any neutral oil of your choice such as avocado oil.
Seasoning: I use Italian seasoning, paprika, garlic powder, kosher salt, and pepper to season my chicken thighs. Feel free to change things around. You can also use some Parmesan cheese and squeeze some lemon juice on top for more flavor.

For the veggies

White potatoes: be sure to peel them before dicing them.
Green beans: you have to trim them as the ends of the beans are tough.
Sweet potato: again, be sure to peel them and then dice them.
Olive oil: you can also use any neutral oil of your choice such as avocado oil.
Seasoning: I use dried oregano, salt, and pepper to season the veggies. Again, you are welcomed to change things up.
Fresh parsley: for garnish

close up of Sheet Pan Chicken with Vegetables

How to Make this Sheet pan Chicken and veggies

Start the chicken

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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.

overhead view of a white bowl containing chicken with vegetables

How To Store Leftovers

To Store: Make sure to store all your portions in an airtight container. I use glass containers has they don’t hold onto any smells and are easier to clean. Please keep it in the refrigerator for 3 to 4 days.
To Freeze: I don’t recommend freezing this Sheet Pan Chicken as the potatoes won’t hold their texture as they thaw. If you’d like, you can freeze the cooked chicken on their own, without the vegetables.
To reheat: Microwave your meal prep with a damp paper towel over top of the container to keep the chicken meal prep bowls moist.

Serving Suggestions

The sheet pan chicken and veggies is a complete meal on its own, so you really don’t need to serve anything additional with it. If you want to add some extra sides, you could serve this Sheet Pan Chicken with some cooked cauliflower rice, lentils, or quinoa.

More chicken recipes to try

Chicken Fajita Meal-Prep Bowls: Chicken Fajita Meal Prep Bowls are served with cauliflower mash to create a complete low-carb lunch for the whole week. It’s also whole30, paleo, and gluten-free!
Low Carb Chicken Meal Prep Bowls: Low-carb chicken meal prep bowls are full of protein and fresh veggies. Make this recipe in 30 minutes for healthy lunches or dinners.
One Sheet Roasted Chicken and Vegetables: This roasted chicken recipe is simple and filling, perfect for lunch or dinner tonight. You can make this easy recipe in just a few simple steps!
Spicy Chicken Meal-Prep Bowls: Plan ahead for the week with these whole30, paleo-friendly, gluten-free, and low-carb Spicy Chicken Meal-Prep Bowls packed with spicy chicken, roasted green beans, broccoli, and mashed cauliflower.

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. At this temperature, you will have juicy chicken breasts and they will be safe to eat.

What temperature should you bake chicken at?

I like to bake this sheet pan chicken at 425˚F. This ensures that the chicken is cooked through while still being moist. If the temperature is lower, it’ll take longer to cook and you risk the chicken drying out.

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. You can also use carrots.
Squash: Replace the green beans with zucchini or crookneck squash, or do a mix of both, like I do here in my Low-Carb Sheet Pan Sausage and Veggies.
Bell pepper: Any color will work in this recipe.
Onion: Mix in chopped red or sweet onion with the potatoes for a caramelized flavor.