Easy Sheet Pan Chicken and Veggies for a No-Fuss Dinner

Ever have one of those nights where you’re staring into the fridge, willing a delicious dinner to magically appear? You want something wholesome that the whole family will eat, but the thought of juggling multiple pots and pans makes you want to just order a pizza instead. What if I told you the solution is sitting right in your cupboard? This Sheet Pan Chicken and Veggies recipe is my absolute go-to for turning that chaotic evening energy into a triumph. It’s the hero of easy weeknight dinners, delivering minimal cleanup and maximum flavor every single time.

Why You’ll Love This

This recipe is the definition of a win-win. You get a complete, healthy dinner—protein and veggies—all cooked on a single pan. That means more time with your family and less time scrubbing dishes. The high-heat roasting caramelizes the vegetables and gives the chicken a gorgeous, crispy skin. So, so good. It’s a fantastic foundation for cheap dinners for a family because you can use whatever vegetables are in season or on sale. And honestly, the hands-off cooking time is a gift. You can literally pop it in the oven and go fold a load of laundry. It’s that simple.

Ingredients You’ll Need

• 1.5 lbs boneless, skin-on chicken thighs: The skin gets wonderfully crispy, and thighs stay juicier than breasts.
• 1 lb baby potatoes, halved: They become tender and creamy on the inside.
• 2 large carrots, peeled and cut into 1-inch chunks: For a sweet, earthy flavor.
• 1 large bell pepper, any color, sliced: Adds a pop of color and sweetness.
• 1 small red onion, cut into wedges: Roasting mellows its sharpness perfectly.
• 3 tbsp olive oil: Coats everything for even roasting and browning.
• 1 tsp garlic powder: For that essential savory backbone.
• 1 tsp smoked paprika: Adds a subtle, smoky depth that’s just incredible.
• 1 tsp dried oregano: Brings a little herby brightness.
• 3/4 tsp salt: To season everything thoroughly.
• 1/2 tsp black pepper: For a little bit of spice.
• Fresh parsley, chopped (for garnish): A fresh finish that makes it look pretty.

Let’s Get Cooking Step by Step

1. Preheat your oven to 425°F (220°C). This high heat is key for getting everything crispy and cooked quickly.
2. On your largest sheet pan, combine the halved baby potatoes, carrot chunks, bell pepper slices, and red onion wedges.
3. Drizzle the vegetables with 2 tablespoons of the olive oil and sprinkle with half of the garlic powder, smoked paprika, oregano, salt, and pepper. Toss everything with your hands until the veggies are evenly coated. Spread them out into a single layer on one half of the pan.
4. Pat the chicken thighs completely dry with a paper towel. This is the secret to super crispy skin! Place them on the empty half of the sheet pan.
5. Rub the remaining 1 tablespoon of olive oil all over the chicken. Then, sprinkle the remaining spices (the other half of the garlic powder, paprika, oregano, salt, and pepper) directly onto the chicken, rubbing it in to adhere.
6. Arrange everything so the chicken and veggies aren’t crowded. This allows the hot air to circulate and cook everything evenly.
7. Roast for 30-35 minutes, or until the chicken is cooked through (an internal thermometer should read 165°F) and the potatoes are fork-tender. If you want extra crispy chicken skin, you can broil for the last 2-3 minutes—just keep a very close eye on it!
8. Remove the pan from the oven. Let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley.

Easy Sheet Pan Tips For Perfect Results

• Don’t crowd the pan! If your pan is small, use two. Overcrowding steams the food instead of roasting it, and you’ll miss out on all that delicious browning.
• Dry that chicken. I know I already said it, but it’s the number one tip for crispy skin. A quick pat-down makes all the difference.
• Cut your veggies uniformly. Try to make the pieces about the same size so they all finish cooking at the same time.
• Give everything a good toss about halfway through cooking. This helps promote even browning on all sides of the vegetables.
• Don’t skip the rest time for the chicken. Letting it sit for a few minutes allows the juices to redistribute, ensuring every bite is moist.
• Line your pan with parchment paper for truly effortless cleanup. A little lifesaver on a busy night.

Variations & Substitutions

The beauty of this method is its flexibility. You can truly make it your own! For other easy healthy dinner ideas, try these swaps:

• Veggies: Swap in broccoli florets, cauliflower, zucchini, or sweet potato chunks. Just keep an eye on quicker-cooking veggies like zucchini—you might want to add them during the last 15 minutes.
• Protein: Skinless chicken breasts work too; just reduce the cook time by 5-10 minutes so they don’t dry out. For a red meat option, try chunks of smoked turkey sausage.
• Flavor Twists: Toss the veggies in Italian seasoning instead of the listed spices, or add a squeeze of lemon juice over everything after roasting for a bright, fresh kick. A sprinkle of grated parmesan cheese right when it comes out of the oven is never a bad idea.

Serving Ideas & Pairings

This dish is a complete meal all on its own, but it also plays well with others. For a heartier meal, serve it over a bed of quick couscous or orzo to soak up the delicious pan juices. A simple side salad with a light vinaigrette is a perfect way to add some fresh, crisp contrast. And if you’re a bread person, a warm, crusty dinner roll is just the thing for wiping your plate clean. It’s one of those versatile dinner dishes that everyone enjoys.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. To reheat, the oven is your best friend for maintaining texture. Spread the chicken and veggies on a sheet pan and warm at 350°F until heated through, about 10-15 minutes. The microwave will work in a pinch, but it will make the skin and veggies a bit soft. I don’t recommend freezing, as the vegetables can become mushy when thawed.

Frequently Asked Questions

• Can I use frozen vegetables? I don’t recommend it for this particular recipe. Frozen veggies release a lot of water as they cook, which will prevent your chicken and potatoes from getting crispy. Fresh is definitely the way to go here for the best results.
• How can I make this recipe with chicken breasts? You absolutely can! Use boneless, skinless breasts and place them on the pan raw with the veggies. Because they cook faster than thighs, check for doneness (165°F internal temperature) starting at the 20-minute mark.
• My vegetables aren’t crispy. What happened? The most common culprit is overcrowding the pan. If the veggies are piled on top of each other, they’ll steam. Make sure they’re in a single layer with a little space between them for the hot air to circulate.
• Is this one of those healthy dinner recipes I can feel good about? Absolutely! You’re getting a great balance of lean protein and a variety of vegetables, all roasted with heart-healthy olive oil. It’s a nourishing meal that doesn’t sacrifice an ounce of flavor.