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+ servings
overhead view of a baking sheet containing chicken thighs and veggies

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!
Course dinner, Lunch
Cuisine American
Keyword chicken and vegetables, one sheet chicken recipe, one sheet meal
Prep Time 15 minutes
Cook Time 45 minutes
0 minutes
Total Time 1 hour
Servings 5 people
Calories 353kcal



  • 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


  • 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.
    overhead view of a glass bowl containing seasoned chicken thighs
  • Place chicken thighs on the baking sheet and bake it for about 20 minutes.
    overhead view of Chicken thighs in a baking sheet
  • 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.
    overhead view of diced potatoes and chicken things on a baking sheet
  • 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.
    overhead view of chicken with vegetables on a baking sheet
  • If desired, sprinkle freshly parley over the veggies and chicken. Enjoy!
    overhead view of a bowl containing chicken and vegetables



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  • 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.


Serving: 1/5 | Calories: 353kcal | Carbohydrates: 27g | Protein: 20g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 70mg | Sodium: 587mg | Potassium: 842mg | Fiber: 5g | Sugar: 4g