Sheet Pan Chicken with Vegetables

Name: Sheet Pan Chicken with Vegetables
Prep time: 15 min
Cook time: 45 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)

Last updated April 11, 2021•Published June 23, 2020 •by Olivia

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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 One-Pan Sausage with Sweet Potato and Asparagus or Shrimp with Cherry Tomatoes and Asparagus and Sheet Pan Shrimp Boil Recipe.

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)

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.

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.