Sheet Pan Chicken Vegetables

There's something wonderfully comforting about a meal that comes together on a single sheet pan. This Sheet Pan Chicken with Roasted Vegetables is the epitome of weeknight simplicity—golden, juicy chicken thighs nestled among vibrant carrots, tender potatoes, sweet bell peppers, and zucchini, all roasting together until caramelized and fragrant. The magic happens in your oven while you relax, and cleanup is a breeze. With just 15 minutes of prep and the bold flavors of smoked paprika, garlic, and thyme, this gluten-free American classic delivers restaurant-quality results without the fuss.

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The beauty of this dish lies in its versatility and forgiving nature. Bone-in, skin-on chicken thighs stay incredibly moist during roasting, while the vegetables soak up all those savory drippings. The smoked paprika adds a subtle smokiness that ties everything together, and a finishing touch of fresh parsley and lemon brightens each bite. Whether you're feeding a hungry family on a Tuesday or hosting a casual dinner with friends, this recipe delivers big flavor with minimal effort.

Ingredients

• Chicken: 4 bone-in, skin-on chicken thighs (about 2 lbs / 900 g), 2 tbsp olive oil, 1 tsp salt, ½ tsp black pepper, 1 tsp smoked paprika, ½ tsp garlic powder, ½ tsp dried thyme
• Vegetables: 2 medium carrots (peeled and sliced), 1 large red bell pepper (cut into chunks), 1 medium red onion (cut into wedges), 1 zucchini (sliced into half-moons), 1 lb (450 g) baby potatoes (halved), 2 tbsp olive oil, ½ tsp salt, ¼ tsp black pepper
• Optional Garnish: 2 tbsp fresh parsley (chopped), lemon wedges

Instructions

Step 1: Preheat and Prepare

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

Step 2: Season the Chicken

In a large bowl, combine chicken thighs with 2 tbsp olive oil, salt, pepper, smoked paprika, garlic powder, and thyme. Toss until coated.

Step 3: Prepare the Vegetables

In a separate bowl, toss all vegetables with 2 tbsp olive oil, salt, and pepper.

Step 4: Arrange on the Baking Sheet

Spread the vegetables evenly on the prepared baking sheet. Nestle the seasoned chicken thighs on top of the vegetables, skin side up.

Step 5: Roast

Roast for 35–40 minutes, or until the chicken is golden and cooked through (internal temperature 165°F/74°C) and vegetables are tender.

Step 6: Optional Broil

If desired, broil for an additional 2–3 minutes for crispier skin.

Step 7: Rest and Serve

Remove from the oven. Rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

Zusatztipps für die Zubereitung

For the crispiest chicken skin, pat the chicken thighs completely dry with paper towels before seasoning. Make sure your vegetables are cut into similar-sized pieces so they roast evenly. Don't overcrowd the pan—vegetables should be in a single layer with a bit of space between them to ensure proper caramelization rather than steaming. Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F (74°C) for food safety. If your vegetables are browning too quickly, tent the pan loosely with foil for the last 10 minutes of cooking.

Varianten und Anpassungen

Swap chicken thighs for boneless, skinless chicken breasts if you prefer white meat—just reduce the cooking time by about 10 minutes and check for doneness early. Use any combination of seasonal vegetables you have on hand: Brussels sprouts, cauliflower, sweet potatoes, or green beans all work beautifully. For a Mediterranean twist, add halved cherry tomatoes and Kalamata olives in the last 15 minutes of roasting. You can also switch up the seasoning blend—try Italian herbs, Cajun spice, or a simple lemon-herb combination. This recipe is naturally gluten-free, but always double-check ingredient labels if you have food allergies.

Serviervorschläge

This sheet pan meal is complete on its own, but you can make it even heartier by serving it over fluffy rice, quinoa, or couscous to soak up the flavorful pan juices. A side of crusty bread is perfect for mopping up every last bit. For wine pairing, reach for a buttery Chardonnay or a light Pinot Noir—both complement the smoky, savory flavors beautifully. A simple green salad with a tangy vinaigrette adds a fresh contrast to the roasted vegetables. Leftovers are excellent tucked into pita pockets or served over mixed greens for a satisfying lunch the next day.

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This Sheet Pan Chicken with Roasted Vegetables proves that simple ingredients, treated with care, can create something truly special. It's a recipe you'll return to again and again—adaptable, forgiving, and always delicious. Whether you're new to cooking or a seasoned home chef, this one-pan wonder delivers comfort, flavor, and the gift of time back in your evening. Gather your ingredients, preheat that oven, and get ready to enjoy a home-cooked meal that tastes like you spent hours in the kitchen.

Recipe FAQ

→ What is the best temperature for roasting this dish?

Roast at 425°F (220°C) to achieve crispy skin on the chicken while ensuring vegetables are tender.

→ Can I use different vegetables in this dish?

Yes, seasonal vegetables or favorites like broccoli or sweet potatoes can be used, adjusting cooking times as needed.

→ How do I know when the chicken is cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and has a golden crispy skin.

→ Can I prepare this meal ahead of time?

Marinate the chicken and chop vegetables in advance for quicker assembly, but roast just before serving for best results.

→ What garnishes complement this dish well?

Fresh parsley and lemon wedges brighten the flavors and add a fresh, zesty touch.