Sheet Pan Chicken and Vegetables
Juicy seasoned chicken thighs roasted with colorful vegetables on a single pan. Minimal cleanup, maximum flavor.
Prep
15 min
Cook
30 min
Total
45 min
Servings
4
Calories
410
Ingredients
- 6 bone-in chicken thighs
- 2 cups broccoli florets
- 2 carrots, sliced
- 1 red bell pepper
- 1 yellow squash
- 3 tbsp olive oil
- 1 tbsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp paprika
Instructions
- 1
Preheat oven to 425°F.
- 2
Toss vegetables with oil and half the seasonings; spread on a sheet pan.
- 3
Rub chicken with remaining oil and seasonings; nestle on top.
- 4
Roast 30 minutes until chicken is 165°F.
- 5
Rest 5 minutes before serving.
Nutrition Facts
Per serving · 410 calories
protein
34g
carbs
16g
fat
22g
fiber
5g
sugar
6g
sodium
520mg
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Frequently Asked Questions
Can I make sheet pan chicken ahead of time?+
Yes — store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.
Can I freeze sheet pan chicken?+
Most components freeze well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator.
What can I serve with this sheet pan chicken?+
Pair with a simple green salad, crusty bread, or roasted vegetables for a complete meal the whole family will love.
Recipe by Sarah Mitchell
Professional home cook · Tested in a real American kitchen
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