Name: Sheet Pan Chicken and Vegetables Roast Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz whole carrots (6-8 medium), cut into 2- to 3-inch sticks; 12 oz green beans (2 large handfuls), washed and trimmed; 12 oz baby red potatoes, halved or quartered; 1 medium red onion, cut into wedges; 3-4 garlic cloves, minced; 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary); 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme); 1½-2 lbs. bone-in, skin-on chicken thighs; ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken); ½ teaspoon fine salt; ½ teaspoon black pepper

The smell of roasted chicken mingled with fresh herbs and caramelized vegetables—there’s something about a good Sheet Pan Chicken and Vegetables Roast Recipe that feels like a kitchen hug after a long day. It's simple, colorful, and packs so much flavor without a fuss.

The image shows a white tray filled with roasted vegetables and two golden-brown chicken thighs. The vegetables include green beans, red and yellow carrots, red potato chunks with skin, and slices of purple onion, all mixed together around the chicken pieces. The chicken thighs have a shiny, crispy skin, topped with small black pepper flakes and herbs. The vegetables have a slightly charred look with varied textures from soft to firm. The background is a white marbled surface, giving a clean and fresh appearance. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Chicken and Vegetables Roast Recipe
Top Tip
How to Serve Sheet Pan Chicken and Vegetables Roast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken and Vegetables Roast Recipe

Why You'll Love This Recipe

This recipe has become my go-to for busy weeknights when I want something hearty but don’t want to spend forever cooking. All the flavors roast together, creating a rich harmony that's hard to beat. Plus, clean-up is a breeze!

One-Pan Convenience: Everything cooks together, so you save time and dishes.
Balanced Nutrition: You get protein, fiber, and vitamins all in one satisfying meal.
Flavorful and Juicy: The chicken stays tender, and the veggies soak up those wonderful herb-infused juices.
Flexible Ingredients: Easy to swap in your favorite vegetables or herbs without losing that comforting roast taste.

Ingredients & Why They Work

This combination of ingredients really hits a balance — hearty veggies, fragrant herbs, and beautifully crisp chicken skin if you leave it on. Trust me, using fresh herbs like rosemary and thyme makes all the difference in bringing that roast to life. And don’t be shy about picking good quality chicken thighs—they roast beautifully, staying juicy and tasty.

Flat lay of whole bone-in, skin-on chicken thighs with golden skin, medium whole carrots cut into thick orange sticks, fresh green beans trimmed with smooth shiny pods, halved baby red potatoes showing their creamy interior, a medium red onion cut into vibrant purple wedges, several whole uncracked garlic cloves with papery white skins, a small white ceramic bowl filled with chopped fresh rosemary sprigs, another small white bowl containing fresh green thyme leaves, a small white bowl with golden olive oil, and separate small white bowls holding fine salt and black peppercorns, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Carrots: Sweet and sturdy, they roast beautifully without turning mushy, adding color and subtle sweetness.
Green Beans: They add a nice snap and contrast in texture to the softer potatoes and carrots.
Baby Red Potatoes: These tiny spuds become tender inside with a beautifully crispy outside skin. I sometimes swap sweet potatoes for a twist.
Red Onion: Adds a caramelized depth of flavor and subtle natural sweetness.
Garlic Cloves: Minced and roasted, garlic becomes mellow and sweet, infusing the entire pan.
Fresh Rosemary and Thyme: These herbs elevate the dish with intoxicating earthy and piney notes.
Olive or Avocado Oil: Helps crisp the skin and lightly blankets veggies with rich flavor.
Bone-in, Skin-on Chicken Thighs: Best for flavor and juiciness, but you can use boneless or skinless if you prefer.
Salt and Pepper: Simple seasonings that bring out the natural flavors beautifully.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with the veggies depending on what’s in season—sometimes swapping green beans for asparagus or adding mushrooms. You can also switch up the herbs to basil or oregano for a fun twist. Don’t hesitate to adjust the heat with some chili flakes if you like a bit of spice!

Variation: I once tried this with boneless chicken thighs and added cubed sweet potatoes—still delicious, just a little faster to cook.
Dietary Modifications: For a lower-fat option, skinless chicken thighs work perfectly and still stay tender with the right roasting time.
Seasonal Changes: In winter, I swap green beans with Brussels sprouts or parsnips for a cozy feel.

Step-by-Step: How I Make Sheet Pan Chicken and Vegetables Roast Recipe

A white tray holds five cooked chicken pieces laid on top of a colorful mix of vegetables. The vegetables form the first and second layers, with green beans, thick strips of orange, yellow, and purple carrots, chunks of red and yellow potatoes, and slices of red onion evenly spread across the tray, showing a variety of colors and textures: smooth, shiny green beans; soft, matte carrot strips; and chunky, irregular potato pieces. On top, the chicken pieces are pale golden with sprinkles of green herbs and black pepper, creating a contrast against the vibrant vegetable bed. The scene is set on a white marbled surface with some fresh herbs visible near the edges. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Veggies

Start by preheating your oven to 425ºF. This high heat is key for those beautifully caramelized edges. Line a large rimmed baking sheet with parchment for easy cleanup. Toss all your chopped veggies and herbs directly on the pan with olive oil—this will help them roast evenly.

Step 2: Nestle the Chicken Right In

Place the chicken thighs on top of and nestled among your veggies. This lets the chicken juices drip down, flavoring the vegetables as everything roasts together. Sprinkle everything evenly with salt and pepper—you want to season every bite.

Step 3: Roast and Rotate

Pop the pan into your oven and roast for about 30-35 minutes. Every 10 minutes, toss and turn the vegetables carefully to get them evenly roasted and prevent sticking or burning. Peek at the chicken—the skin should be golden and crispy, and the internal temperature should reach 165ºF.

Top Tip

I’ve learned a few tricks after roasting this dish many times that really make a difference—those little tweaks that save you from a dry chicken or soggy veggies.

Even Cutting: Cut your veggies pretty uniform so they cook evenly; thicker carrot sticks and halved potatoes work perfectly.
Don’t Skip the Tossing: I used to skip stirring the veggies mid-roast, but tossing every 10 minutes gives such better caramelization and texture.
Let It Rest: After roasting, let the chicken rest for 5 minutes so juices redistribute—this keeps it juicy and tender.
Parchment Lining: This makes cleanup so much easier and prevents veggies from sticking or burning.

How to Serve Sheet Pan Chicken and Vegetables Roast Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley or extra thyme leaves right before serving—it adds a pop of color and fresh herby brightness that livens up the roasted flavors. Sometimes a squeeze of lemon juice over the top adds a lovely zing that wakes up the taste buds.

Side Dishes

This meal holds up well on its own, but I sometimes serve it alongside a simple mixed green salad or some crusty bread to soak up all those delicious chicken juices. A light cucumber yogurt sauce also pairs delightfully for a cool, creamy contrast.

Creative Ways to Present

For dinner guests, I like plating the chicken thighs atop a bed of the roasted veggies and drizzling a little pan jus over it all. Adding a few roasted lemon wedges on the plate adds a bit of elegant charm. Serve family style right from the sheet pan if you want to keep it casual and inviting.

Make Ahead and Storage

Storing Leftovers

Once cooled, I transfer leftovers to an airtight container and store them in the fridge. This meal keeps well for up to 3 days, making it ideal for quick lunches or dinners later in the week.

Freezing

I haven’t frozen the chicken and vegetables roast often because it tends to be so good fresh, but if you want to, freeze the cooked components separately to avoid sogginess. Reheat from frozen in the oven to help keep the chicken skin crispy.

Reheating

When reheating leftovers, I prefer using the oven or air fryer to revive the crispness of the chicken skin and reheat veggies evenly. Microwave works in a pinch but can make the chicken skin a little soggy.

Frequently Asked Questions:

Can I use other types of chicken for this recipe?

Absolutely! While bone-in, skin-on chicken thighs deliver the best flavor and juiciness, you can also use boneless or skinless thighs. Just keep a closer eye on cooking time as they may cook faster.

How do I know when the chicken is fully cooked?

The best way is to use a meat thermometer—the internal temperature should reach 165ºF. The juices will run clear, and the skin will be golden and crisp. If you don’t have a thermometer, cutting into the thickest part to check for pinkness is a good option.

Can I swap out the vegetables?

Definitely! This recipe is very flexible. Feel free to use other hearty vegetables like Brussels sprouts, sweet potatoes, or bell peppers. Just adjust cooking times as needed to ensure even roasting.

How do I prevent soggy vegetables?

Tossing the vegetables every 10 minutes helps them roast evenly and develop a nice caramelized texture. Using parchment paper and a high oven temperature also encourages crisping rather than steaming.

Final Thoughts

This Sheet Pan Chicken and Vegetables Roast Recipe is one of those meals that feels like home every single time I make it—simple, nutritious, and packed with comfort. I hope you’ll give it a try and find it as easy and satisfying as I do on those busy nights or lazy weekends.