Sheet pan chicken and vegetables use fresh ingredients and 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.
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 for meal prep for the week.
For more 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.
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. Boneless, skinless chicken thighs take less time to roast, so keep that in mind if you swap them.
- 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
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
Finish baking
After the chicken has baked for 20 minutes, remove it 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.
- 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 the top of the container to keep the chicken meal prep bowls moist.
The sheet pan chicken and veggies are a complete meal on their own, so you really don’t need to serve anything additional with them. If you want to add some extra sides, you could serve this Sheet Pan Chicken with some cooked cauliflower rice, lentils, or quinoa.
- 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 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.
Sheet Pan Chicken
Video
Ingredients
FOR THE CHICKEN BREAST
- 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
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
- Preheat the oven to 425˚F. Line a large baking/sheet pan with parchment paper or aluminum foil.
- 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.
- Place chicken thighs on the baking sheet and bake it for about 20 minutes.
- 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.
- Remove the baking sheet from the oven and spread the white potato and sweet potato on it. Bake for 15 minutes more.
- Remove it again from the oven. Flip the potatoes and add green beans. 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.
- If desired, sprinkle freshly parley over the veggies and chicken. Enjoy!
Notes
- Watch the Web Stories HERE.
- Make sure you set the correct temperature for the oven. If the temperature is lower, the chicken takes longer to cook and will dry out.
- If you prefer to use a different cut of chicken, you are more than welcome to. Simply adjust the cooking time.
- Make sure the potatoes are cut uniformly so they cook evenly.
- To store: Transfer the food to an airtight container into the fridge for up to 4 days.
- To reheat: Reheat leftovers in the microwave.
- To freeze: I would only freeze the chicken for the best result. You can freeze cooked chicken in a freezer-safe bag or container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Check out the Web Story HERE.
Can I use a mixture of bone in chicken breasts and bone in chicken thighs …. how would my cooking time need to be adjusted?
Yes you can. Chicken breast cooks faster than chicken thighs. So, add the chicken thighs first and roast for 25 minutes. Then add chicken breast and roast for more 20 minutes. But check the internal temperature before you serve. The internal temperature should be 165F.
Both my husband and daughter do not like sweet potatoes. What other veggies could I substitute for the sweet potatoes? Would I need to adjust the cook time?
You can replace it for butternut squash or accord squash and for this type of squash you don’t need to adjust the cook time.
Would the time still be the same for boneless chicken thighs?
Reduce the time to 5 to 10 mins.
Must try, pretty easy!!
Indeed it it!
It’s a hit with my family every time!
So happy to hear that!