If you need an easy dinner that doesn’t leave your kitchen covered in dishes, this Sheet Pan Chicken with Vegetables is one of those recipes you’ll keep coming back to.
Juicy roasted chicken, crispy potatoes, vegetables, and simple seasonings all cook together on one pan for a delicious family dinner with very little effort.
This healthy sheet pan chicken dinner is perfect for busy weeknights, meal prep, or family meals. The vegetables roast beautifully alongside the chicken, soaking up all the delicious flavor as everything caramelizes in the oven.
This one-pan chicken and vegetable recipe is simple, and exactly the kind of comforting homemade dinner every busy family needs during the week.
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Ingredients
1.5 lbs boneless skinless chicken breast or thighs, cut into 1.5 inch cubes
1 lb red potatoes, cut into small chunks roughly the same size as the chicken
1 medium sweet potato, peeled and cut into 1-inch chunks
2 medium rainbow carrots, peeled and cut into thick diagonal slices
2 cups broccoli florets
1 cup green beans, trimmed
1 medium onion, cut into wedges
8 garlic cloves, unpeeled
4 tbsp olive oil, divided
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp Italian seasoning
6–8 fresh thyme sprigs
Salt and black pepper to taste
Fresh parsley to garnish
Directions
- Preheat your oven to 425°F (220°C). The high temperature is important — this is what gives you golden, caramelised vegetables and crispy chicken skin rather than pale, steamed ones.
Line a large sheet pan or two with parchment paper or foil for easier clean-up. - Pat the chicken thighs completely dry with paper towels.
In a large bowl combine the garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper.
Add the chicken cubes and 2 tablespoons of olive oil.
Toss until every cube is evenly coated in the spice mixture on all sides. Set aside. - Add the red potato chunks, sweet potato, and rainbow carrots to another large bowl.
Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper. Toss to coat.
Spread in a single layer across the sheet pan making sure nothing is overlapping.
Scatter the onion wedges and unpeeled garlic cloves across the pan. Add the fresh thyme sprigs over everything. - Place the pan in the oven and roast for 20 minutes.
The potatoes and carrots need a head start since they take longer to cook than the chicken cubes. - After 20 minutes pull the pan out. Add the seasoned chicken cubes to the pan, spreading them in a single layer among the partially roasted vegetables.
Make sure the chicken is not sitting on top of other pieces — each cube needs contact with the pan surface to caramelise properly.
Return to the oven and roast for another 10 minutes. - After 10 minutes pull the pan out again. Add the broccoli florets and trimmed green beans.
Drizzle the remaining tablespoon of olive oil over them and season with a little salt and pepper. Toss them lightly among the other vegetables.
Return to the oven for a final 12–15 minutes. - The chicken is done when the internal temperature reads 165°F and the cubes are golden and slightly caramelised on the edges.
The potatoes should be tender when pierced with a fork. The broccoli edges should be slightly charred.
The green beans should be bright green and tender-crisp.
If you want more colour on the chicken and vegetables switch the oven to broil for the final 3–4 minutes.
Watch closely — it goes from perfect to too dark very quickly. - Let the pan rest for 5 minutes. Squeeze the roasted garlic cloves out of their skins and scatter over the pan.
Scatter fresh parsley generously over everything. Serve straight from the pan at the table.
Tips for the Best Sheet Pan Chicken
Cut everything to a similar size.
This is the key to everything cooking evenly. Chicken cubes, potato chunks, sweet potato, and carrots should all be roughly 1 to 1.5 inches so they finish at the same time.
Dry the chicken before seasoning.
Wet chicken will steam instead of caramelise. Pat it dry and you will get that beautiful golden brown exterior on every cube.
Do not overcrowd the pan.
Every piece needs space around it for the hot air to circulate. Use two pans if needed. Crowded vegetables and chicken steam instead of roast and you lose all that caramelisation.
Give the root vegetables a head start.
Potatoes and carrots take longer than chicken cubes. Starting them first in the oven means everything finishes at the same time.
Add delicate vegetables last.
Broccoli and green beans go in for the final 12–15 minutes only. Any longer and they go soft, grey, and unpleasant.
Do not skip the garlic.
Roasted whole garlic cloves squeezed over the finished dish is one of the best finishing touches in cooking. Soft, sweet, and mellow — nothing like raw garlic. It is completely worth the minimal effort.
Variations
Lemon herb version.
Add thick lemon slices to the pan alongside the vegetables and squeeze fresh lemon juice over everything in the last 5 minutes. Bright, fresh, and beautiful.
Honey mustard glaze.
Mix 2 tablespoons of Dijon mustard with 1 tablespoon of honey and toss the chicken cubes in it before adding to the pan. Creates a gorgeous golden sticky glaze on the chicken.
Parmesan finish,
Sprinkle freshly grated parmesan over the broccoli and chicken in the last 5 minutes and let it melt and crisp slightly. Incredible.
Spicy version.
Add a pinch of cayenne pepper and a teaspoon of chili flakes to the chicken seasoning for a dish with a little heat.
Mediterranean style.
Add cherry tomatoes, Kalamata olives, and a sprinkle of dried oregano to the pan for a Mediterranean-inspired twist.
Make-Ahead and Storage
You can cut and season all the vegetables and chicken up to 24 hours ahead, store them covered in the fridge, and simply spread everything on the pan and roast when ready.
Leftovers keep in an airtight container in the fridge for up to 4 days.
Reheat in a 375°F oven for 10–15 minutes. The microwave works in a pinch but the vegetables will lose their texture.
Sheet Pan Chicken With Vegetables
Course: Recipes4
servings15
minutes45
minutes420
kcalIngredients
1.5 lbs boneless skinless chicken breast or thighs, cut into 1.5 inch cubes
1 lb red potatoes, cut into small chunks
1 medium sweet potato, peeled and cut into 1-inch chunks
2 medium rainbow carrots, cut into thick diagonal slices
2 cups broccoli florets
1 cup green beans, trimmed
1 medium onion, cut into wedges
8 garlic cloves, unpeeled
4 tbsp olive oil, divided
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1 tsp Italian seasoning
6–8 fresh thyme sprigs
Salt and black pepper to taste
Fresh parsley to garnish
Directions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
- Pat chicken cubes dry with paper towels. Toss with 2 tbsp olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper until fully coated. Set aside.
- Toss red potatoes, sweet potato, and rainbow carrots with 1 tbsp olive oil, salt, and pepper. Spread in a single layer on the sheet pan. Scatter onion wedges, garlic cloves, and thyme sprigs over the top.
- Roast for 20 minutes until root vegetables are starting to soften and turn golden at the edges.
- Remove pan from oven. Add the seasoned chicken cubes spreading them in a single layer among the vegetables with each piece touching the pan surface.
- Return to the oven for 10 minutes.
- Remove pan again. Add broccoli florets and green beans. Drizzle remaining 1 tbsp olive oil over them and season with salt and pepper.
- Return to the oven for a final 12–15 minutes until the chicken reaches 165°F internally, is golden on the edges, and the vegetables are tender and caramelised.
- For extra colour broil for the final 3–4 minutes watching closely.
- Rest for 5 minutes. Squeeze roasted garlic from skins over the pan. Scatter fresh parsley over everything and serve straight from the pan.
Notes
- Cut everything to a similar size — roughly 1 to 1.5 inches — so the chicken and vegetables all finish cooking at the same time.
- Pat chicken dry before seasoning — wet chicken steams instead of caramelising and you will not get that golden colour.
- Do not overcrowd the pan — use two pans if needed. Crowding causes steaming not roasting.
