introduction

This easy sheet pan meal uses simple food. You cook chicken and veg on one pan. You save time and clean less. For a warm bowl on cold days try a soup like this chicken and rice soup for a side or next meal idea.

why make this recipe

You make this when you want a fast, full meal with little work. You get meat and veg in one bake. The pan makes the food brown and full of taste. If you like soft, creamy chicken, try a link to a slow cooked dish like this cozy chicken soup for another meal plan idea.

how to make Sheet Pan Chicken and Veggies – The Feathered Nester

You cut the veg. You mix oil and spice. You put chicken and veg on one pan. You cook until brown and done. For a creamier sauce with rice, you might like this creamy smothered chicken to use with cooked rice after the pan roast.

Ingredients :

4 bone-in chicken thighs (or breasts)
2 cups small potatoes, cut
2 cups carrots, cut
1 bell pepper, sliced
1 small onion, sliced
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme or rosemary
2 cloves garlic, minced
1 lemon, sliced

Directions :

Preheat the oven to 425°F (220°C).
Put the cut veg in a bowl. Add 2 tbsp oil, half the salt, pepper, and half the herbs. Toss well.
Pat the chicken dry. Rub with 1 tbsp oil, the rest of the salt, pepper, and herbs. Rub in the garlic.
Spread veg on a sheet pan in one layer. Place chicken on top. Add lemon slices over chicken.
Roast in the oven 30–40 minutes until chicken is done and veg are soft and brown. Turn the pan once at 20 minutes for even browning.
Let rest 5 minutes before you serve.

how to serve Sheet Pan Chicken and Veggies – The Feathered Nester

Serve the chicken with the roasted veg on the plate. Add a slice of lemon on each piece. You can add a green salad or warm bread. For a creamy side that pairs well, see this creamy chicken and wild rice soup.

how to store Sheet Pan Chicken and Veggies – The Feathered Nester

Cool the food to room temp. Put it in a sealed box. Keep in the fridge up to 3 days. Reheat in the oven at 350°F (175°C) until warm. You can also chop and add to rice or a bowl, like in this slow cooker dish idea: crockpot chicken and rice.

tips to make Sheet Pan Chicken and Veggies – The Feathered Nester

Use even size pieces so they cook the same.
Dry the chicken so the skin gets crisp.
Do not crowd the pan. Give space for air to move.
Use a meat thermometer: 165°F (74°C) for done chicken.
Turn the pan once for even browning.

variation (if any)

Use bone-in thighs or boneless breasts.
Swap veg for green beans, Brussels sprouts, or sweet potato.
Add a splash of balsamic or honey in the last 10 minutes for a sweet glaze.
Add fresh herbs after cook for bright taste.

FAQs

Q: Can I use frozen veg?
A: You can, but thaw and dry them first. Frozen veg can add water and make the pan wet.

Q: Can I use boneless chicken?
A: Yes. Cut cooking time to 20–30 minutes. Check for doneness.

Q: How do I make the skin crisp?
A: Pat the skin dry, rub oil, and cook at high heat. Do not cover the pan.

Q: Can I make this ahead?
A: Yes. Cook then chill. Reheat in the oven before you eat.

Q: What sides go well?
A: A simple salad, steamed rice, or warm bread match well.

Conclusion

For another sheet pan idea with chicken, see the full recipe for Chicken Thighs Sheet Pan Dinner – The Feathered Nester.

Sheet Pan Chicken and Veggies – The Feathered Nester