Easy Sheet Pan Chicken Veggies (Print View)

Juicy roasted chicken thighs paired with tender carrots and potatoes cooked on a single pan.

# Components:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon dried thyme
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper

→ Vegetables

08 - 4 medium carrots, peeled and cut into 1-inch pieces
09 - 4 medium Yukon Gold potatoes, cut into 1-inch cubes
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Lightly grease a large sheet pan with olive oil or line with parchment paper.
02 - In a large bowl, toss chicken thighs with 1 tablespoon olive oil, garlic powder, paprika, thyme, salt, and black pepper until evenly coated.
03 - In another bowl, toss carrots and potatoes with 1 tablespoon olive oil, salt, and black pepper.
04 - Spread vegetables evenly on prepared sheet pan. Nestle seasoned chicken thighs among vegetables with skin side up.
05 - Roast in preheated oven for 35-40 minutes until chicken is golden and cooked through with internal temperature reaching 165°F and vegetables are tender.
06 - Optional: broil for 2-3 minutes for extra crispy chicken skin. Sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means minimal cleanup and more time to actually enjoy your meal instead of scrubbing dishes.
  • The chicken skin gets impossibly crispy while the meat stays juicy, and the vegetables caramelize into something far better than their raw selves.
  • It's flexible enough to adapt to what's in your pantry, yet structured enough that even a tired weeknight cook can't mess it up.
02 -
  • Pat your chicken dry before seasoning; damp skin will steam instead of crisp, and you'll end up disappointed with the texture.
  • Don't skip the second bowl for vegetables—mixing them with chicken seasoning will make the potatoes taste weird, trust me on this one.
03 -
  • Always let your oven fully preheat; a true 425°F makes the difference between crispy and merely cooked skin.
  • If your vegetables look like they're cooking faster than the chicken, push them to the edges of the pan where heat is slightly less intense and let the chicken own the hot center.
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