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Sheet pan chicken & veggies is an easy meal that’s perfect for those hectic weekday nights.
Juicy chicken thighs are baked with savory veggies in a seasoned garlic, balsamic vinegar, and honey sauce until they are tender and golden crisp. This hearty recipe is a full meal deal in one pan!
One-Pan Delicious Dinner!
Roast chicken thighs are one of our all-time favorites, they’re so easy to make and stay so juicy while we love the ease of sheet pan meals.
- Crispy skin and juicy meat, this is a sheet pan chicken dinner that will make everyone happy.
- Prep it, set it, and forget it! Sheet pan dinners save time and clean up.
- Great for when company is coming, prepare in advance and take to a picnic or potluck.
- Leftovers are great for quick dinners, roasted veggie salads, or energizing workday lunches.
Serve with cucumber tomato salad or a tossed salad. Don’t forget a side of dinner rolls and an uber- easy cobbler for dessert.
Ingredients for Sheet Pan Chicken & Veggies
CHICKEN: We love bone-in chicken thighs since they are naturally so juicy and flavorful. Chicken legs and drumsticks will also taste great!
- Bone-in chicken thighs need about 30-35 minutes and are our favorite choice for this sheet pan chicken recipe.
- If using bone-in chicken breasts (aka split chicken breasts), start the chicken about 10 minutes before adding the vegetables to the pan, they’ll need a bit longer (45 minutes) as they tend to be larger.
- Boneless breasts only need 20-22 minutes so they should be added to the sheet pan later.
VEGGIES: We use a cozy combination of acorn squash, potatoes, red onions, and Brussels bring color, texture, and flavor to this dish.
Mushrooms, zucchini, green beans, and baby carrots can also be added (if using bell pepper or zucchini, they can be added during the last 15 minutes of cooking time). Swap acorn squash for sweet potatoes if you’d like.
SEASONINGS: This basic sweet and savory seasoning mix complements both the chicken and veggies, but other DIY blends will make chicken veggies a new dish every time! Add your own favorite flavors like a splash of fresh lemon juice or a sprinkle of thyme.
How to Make Sheet Pan Chicken and Veggies
- Prepare the veggies (as per the recipe below).
- Place the chicken thighs on a baking sheet. Brush with oil and seasonings.
- Toss the vegetables (except Brussels) with 2/3 of the seasoning mix. Arrange on the pan.
- Roast adding the Brussels sprouts in the last 15 minutes of cooking.
PRO TIP: Sprinkle on a little parmesan cheese if you’d like!
Tips and Swaps
- This cooks at a high temperature to crisp the chicken skin and caramelize the veggies.
- Use a large sheet pan so it isn’t overcrowded, or use two smaller sheet pans.
- Line the pan with parchment for easy clean up.
- Veggies that cook faster (like broccoli florets, bell peppers, cherry tomatoes, and zucchini) can be added during the last 15-20 minutes.
- Garnish with a sprinkle of parm (before broiling) or fresh parsley.
Storing Leftovers
Keep leftover sheet pan chicken and veggies in an air tight container in the refrigerator for about 4 days. Microwave leftovers or air fry until heated through. Freeze leftovers in single portions in zippered bags for up to 2 months and thaw in the refrigerator before reheating.
Love Your Leftovers
- Make it a Meal: Remove the chicken from the bone and chop the veggies, mix leftovers into rice or quinoa that has been cooked in chicken broth. Sprinkle with feta cheese. Brown rice or wild rice are great additions too.
- Serve as a Side: Chop the veggies into bite-sized pieces and place in a skillet and panfry in a little bit of oil until heated through. Serve with a bit of honey mustard for dipping.
More Sheet Pan Dinners
Did you make these Sheet Pan Chicken and Veggies? Be sure to leave a rating and a comment below!
Chicken and Vegetables
This one-pan wonder is such an easy meal, loaded with seasoned chicken & veggies all baked together until perfectly tender.
Follow Spend with Pennies on Pinterest
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Preheat oven to 450°F. Line a baking pan with parchment paper if desired.
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Combine the seasoning mix in a small bowl.
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Cut the acorn squash in half from top to bottom. Scrape out any seeds and cut into ½-inch slices.
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Place the chicken thighs, skin side up, on a large baking sheet. Lightly brush the chicken skin with olive oil and season the chicken thighs with paprika, garlic powder, and ½ teaspoon each salt & pepper.
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Place the potatoes, onion, and squash in a large bowl. Toss with ⅔ of the seasoning mix. Arrange the vegetables around the chicken.
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Bake 15 minutes. Meanwhile, toss the brussels sprouts with the remaining seasoning mixture.
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After 15 minutes, flip the squash over, stir the potatoes and add the brussels sprouts to the pan.
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Roast for an additional 15 minutes or until vegetables are tender and the chicken reaches 165°F. Broil for 2 minutes if desired.
- This cooks at a high temperature to crisp the chicken skin and caramelize the veggies.
- Use a large sheet pan so it isn’t overcrowded, or use two smaller sheet pans.
- Line the pan with parchment for easy clean up.
- Veggies that cook faster (like bell peppers and zucchini) can be added during the last 15 minutes.
Chicken Swaps:
- Bone-in chicken thighs need about 30-35 minutes cooking time.
- Bone-in chicken breasts need about 40-45 minutes cooking time (they’re larger) so start the chicken about 10 minutes before adding the vegetables to the pan.
- Boneless breasts only need 20-22 minutes so they should be added to the sheet pan later.
Calories: 486, Carbohydrates: 35g, Protein: 25g, Fat: 29g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 126mg, Sodium: 698mg, Potassium: 1234mg, Fiber: 5g, Sugar: 3g, Vitamin A: 934IU, Vitamin C: 57mg, Calcium: 89mg, Iron: 3mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Course Chicken, Dinner
Cuisine American
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