This post was originally published December 28, 2018; Updated August 27, 2021
Roasted Chicken and Veggies on a sheet pan
Need to turn dinnertime around? If this end-of-day meal leaves you tired, stressed, and disappointed, then let us introduce a game-changer to your table. The perfect combination of vegetables and well-seasoned chicken bakes up crispy and tender all on one pan. It only takes 15 minutes to get everything ready for the oven, then you can sit back and relax while your roasted chicken with vegetables bakes up golden brown and steaming hot. Ahhhh! Doesn’t that sound nice?
Ingredients to Make Roasted Chicken and Veggies
Here’s what you’ll need to make this pleasing well-balanced dinner tonight:
bone-in, skin-on chicken thighs – you can sub in skin-on chicken legs or boneless, skinless chicken thighs. We don’t recommend chicken breast, as they will become dry during the time it takes for the vegetables to roastcarrots – use rainbow carrots for a pretty look, or sub in parsnips or turnipsgreen beans – you can sub in broccoli and asparagusbaby red potatoes – you can sub cubed sweet potatoes or baby yellow potatoesred onion – you can use a shallot or yellow onionfresh rosemary – or you can sub 1 teaspoon dried rosemary for the 1 tablespoon freshfresh thyme – you can sub 1 teaspoon dried thyme for the 1 tablespoon freshavocado oil or olive oil – if you’re using boneless, skinless chicken thighs, you’ll need twice as much (1 tablespoon) oilsalt and black pepper
how to make roasted chicken and vegetables
While the oven is preheating, start chopping those veggies. Next, get your sheet pan ready. Line it with a sheet of parchment paper. No need to dirty a bowl. As the next step, you can toss the veggies right with the oil and herbs right on the sheet pan. Place the chicken thighs over the veggies and sprinkle everything with salt and pepper. That’s it – this one-pan roasted chicken and veggies dinner is ready for the oven. While it’s cooking, toss the vegetables a few times. And because you combine and bake everything in one pan on parchment paper, clean up is so easy.
Can you make roasted chicken and veggies ahead?
This easy One-Pan Roasted Chicken and Vegetables recipe is a winner for both busy weeknights or slower weekends. To really speed things up, you can pre-cut the vegetables and store them in a covered container in the fridge until you’re ready to toss them on the pan with a little olive oil and herbs. Then, the night of, all you need to do is add the chicken thighs, sprinkle with salt and pepper, and into the preheated oven it goes.
baby red and yellow potatoes sweet potatoes broccoli cauliflower Brussels sprouts asparagus carrots green beans bell peppers cabbage onions
Pin It Now to Make It Later! Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians. Thank you!
