Sheet Pan Chicken & Veggies

Why This Sheet Pan Dinner Works

This is the ultimate weeknight dinner solution — everything cooks on ONE pan, the cleanup is a breeze, and the results are restaurant-quality delicious. Juicy herb-crusted chicken pairs perfectly with caramelized roasted vegetables, creating a complete meal that’s healthy, satisfying, and incredibly easy to make.

Ingredients

For the Chicken

• 4 bone-in, skin-on chicken thighs
• 4 tbsp olive oil
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lemon (sliced)

For the Veggies

• 1 lb baby potatoes (halved)
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 1 large zucchini (sliced)
• 1 red bell pepper (chunked)
• 1 yellow bell pepper (chunked)
• 4 cloves garlic (minced)

For Garnish

• Fresh parsley for garnish
• Fresh rosemary sprigs for garnish

Instructions

1. Preheat and prep: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup. This high heat ensures crispy skin and perfectly roasted vegetables.
2. Prep the chicken: Pat the chicken thighs completely dry with paper towels. This is crucial — dry skin equals crispy skin! Season generously on both sides with salt, pepper, paprika, garlic powder, and half the dried rosemary and thyme.
3. Prep the potatoes: Cut the baby potatoes in half. Toss them in a bowl with 2 tablespoons of olive oil, remaining rosemary and thyme, and a pinch of salt. Spread them on one side of the sheet pan.
4. Assemble the pan: Place the chicken thighs skin-side up on the pan, positioning them in the center. Arrange the remaining vegetables around the chicken: broccoli, cherry tomatoes, zucchini, and bell peppers.
5. Season and add lemon: Drizzle the vegetables with remaining olive oil and scatter the minced garlic over everything. Arrange lemon slices around the chicken for bright, citrusy flavor as it roasts.
6. Roast to perfection: Roast for 35-40 minutes, or until chicken reaches 165°F internal temperature and the skin is golden and crispy. The vegetables should be tender and slightly caramelized.
7. Rest before serving: Remove from the oven and let the chicken rest for 5 minutes. This allows the juices to redistribute, ensuring moist and tender meat.
8. Garnish and serve: Garnish with fresh parsley and rosemary sprigs. Serve directly from the pan for that casual, family-style dining experience. Provide extra lemon wedges on the side!