Go Back

Sheet Pan Chicken With Roasted Vegetables

This one-pan wonder delivers crispy chicken thighs and caramelized veggies in under an hour, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main Ingredients

  • 1.5–2 lbs Chicken thighs bone-in, skin-on
  • 12 oz Carrots cut into sticks
  • 12 oz Green beans trimmed
  • 12 oz Baby red potatoes halved or quartered
  • 1 Red onion cut into wedges
  • 3–4 cloves Garlic minced
  • 1 tablespoon Fresh rosemary chopped
  • 2 teaspoon Fresh thyme leaves
  • 0.5 tablespoon Olive oil
  • 0.5 teaspoon Fine salt
  • 0.5 teaspoon Black pepper

Instructions
 

Instructions

  • Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.
  • Toss the chopped vegetables and herbs with olive oil directly on the baking sheet.
  • Nestle the chicken thighs on top of the vegetables, skin-side up.
  • Season everything with salt and pepper.
  • Roast for 30–35 minutes, tossing vegetables every 10 minutes for even cooking.
  • Optional: Broil for 2–3 minutes at the end for extra crispy skin. Watch closely to prevent burning.
  • Remove from oven and let rest for 5 minutes before serving.

Notes

Try mixing and matching seasonal vegetables. Store leftovers in an airtight container or freeze for quick meals later. Reheating in oven or air fryer helps retain crispness.