Sheet Pan Chicken and Vegetables
Simplify your evening with this sheet pan chicken and vegetables, the ultimate easy weeknight dinner. This one pan chicken recipe features juicy thighs and roasted veggies for a healthy meal.
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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