Easy Sheet Pan Chicken and Veggies Recipe

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

This Sheet Pan Chicken And Veggies recipe makes the perfect weeknight dinner for busy moms! It’s an easy to make meal that’s so full of flavor, it’ll have your whole family begging for seconds!

Subscription Form – New Recipe

Save this recipe for later! Sign up to have this link sent directly to your inbox.

Sheet Pan Chicken And Veggies Recipe

With the start of school just around the corner, I need ALL the easy dinner recipes. Our lives get so busy that by the time we get home, I want something that tastes delicious but doesn’t take a lot of time and effort.

That’s why sheet plan meals are my go-to recipes. Even beginner cooks can make simple dinner recipes like this one and the bonus is that it makes for an easy cleanup afterwards.

This sheet pan chicken and veggies recipe has become one of our new favorites. The best part is that you can change it up to use whatever ingredients you have on hand. I regularly change out the veggies or the cut of chicken to use what I’ve got in the fridge.

Ingredients for sheet pan chicken and veggies

Ingredients

  • 6 chicken thighs
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • yellow squash
  • 1 red onion
  • 1 lemon
  • 2 cups mushrooms
  • 3-4 cloves fresh garlic
  • 1 Tbsp fresh thyme
  • 1/4 cup and 1 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp onion powder

How To Make Sheet Pan Chicken and Veggies

Step 1: Combine oil, garlic, lemon juice, and thyme in a small bowl. Whisk to combine.

sheet pan chicken

Step 2: In a large bowl or on a large sheet pan, sprinkle chicken with onion powder, salt, and pepper.

spices for sheet pan chicken and vegetables

Step 3: Place the seasoned thighs in a gallon size bag, then add the lemon garlic marinade.  Seal the bag, massage the marinade into the chicken, then place the bag into the refrigerator.

The longer you marinate, the more flavorful your chicken will be. (One hour or more is optimal but as long as you give it at least 15 minutes, you’re good to go)

sheet pan chicken in bag with marinade

Step 4: Chop vegetables into bite-size pieces and place them in a large bowl. Add a tablespoon of olive oil and salt and pepper to taste. Toss until the vegetables are coated.

Step 5: Heat oven to 375°.

Step 6: Arrange marinated chicken thighs on a single layer on a rimmed baking sheet. Bake for 20 minutes.

Marinated chicken on baking sheet

Step 7: After 20 minutes, add the vegetables to the chicken and cook for another 25 minutes, or until the chicken is golden brown and your meat thermometer shows an internal temperature of 165°.

sheet pan chicken on baking sheet with veggies

Step 8: Garnish with fresh thyme and serve hot.

Cooked sheet pan chicken with veggies

Substitutions

Not only is this easy weeknight dinner packed with lots of flavor but it’s super versatile too. You can use other cuts of chicken, just remember to adjust your cooking time. You can also make it with pretty much any type of veggie, including these:

  • Sweet potatoes 
  • Red potatoes
  • Carrots 
  • Asparagus 
  • Broccoli 
  • Green beans 
  • Zucchini 
  • Brussel sprouts
  • Cherry tomatoes

The fresh veggies and the juicy chicken thighs make the perfect combination. It may be a simple recipe but it’s full of flavor and tastes amazing! Even my kids ate all their veggies!

If you love sheet pan recipes like this, you’ll also want to give these easy fajitas a try! Or you can use your air fryer and make some of these tasty air fryer chicken recipes!

Sheet Pan Chicken And Veggies

Can I Roast the Chicken and Veggies Together?

You’ll get the best tasting veggies if you cook the chicken thighs for 20 minutes before adding them. However, I’ve been known to throw them all on the baking pan together when I’m in a hurry. Your veggies will still taste great but just won’t be as crisp.

Tips And Suggestions

  • Be sure to cut all the veggies about the same size so that they’ll cook evenly.
  • You can get a different flavor by trading out the thyme for other herbs such as rosemary or basil.
  • If you’re using different cuts of chicken, don’t forget to change the amount of time you cook them for. Larger pieces, such as bone in breasts, should be cooked for about 30 minutes before you add the vegetables.
  • Get a head start the night before. Dinner recipes like this are a great way to get a head start on busy night. When you know you’ll just have a little bit of time for meal prep, marinate the chicken and prepare the veggies ahead of time. Refrigerate overnight in separate bags and all you’ll have to do bake it the next day (another reason this is my new favorite recipe!).
  • Another time savor I love? Use prepared garlic in place of fresh.
Sheet pan chicken on plate with veggies

FAQ’s

How to store leftovers

Transfer leftovers to an airtight container and refrigerate for up to three days. To reheat, spray a baking sheet with cooking spray, then bake for 5-10 minutes at 375°. You can also use a toaster oven if you have one.

Can sheet pan chicken and veggies be frozen?

Yes, you can definitely freeze this for later. Place everything in a gallon size freezer bag or portion them in smaller bags for individual servings. Then wrap the bag(s) in aluminum foil (I like to double wrap to avoid freezer burn) and freeze for up to three months.

Sheet Pan Chicken And Veggies cut open

Serving Ideas & Suggestions

What do you serve with sheet pan chicken thighs? Add white rice, rice pilaf, a salad or french bread on the side. However, we often make this and eat it as a stand alone meal too!

Loved this sheet pan chicken recipe? Looking for some more quick and easy meals? Here are a few you may want to check out.

Sheet pan chicken and veggies up close
5 from 1 vote

Sheet Pan Chicken and Veggies


Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 Serves
This sheet pan chicken and veggies recipe is so juicy and full of flavor that it'll have your family begging for seconds! Plus, it's quick and easy to make which is why it's the perfect dinner for busy weeknights.

Ingredients
 

  • 1/4 cup olive oil + 1 TBL
  • 3-4 cloves garlic minced
  • 1 lemon
  • 1 tbsp fresh thyme
  • 6 Chicken Thighs bone in
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 red onion chopped chunky
  • 2 cups mushrooms sliced

Instructions

  • Combine oil, garlic, lemon juice and thyme in a small mixing bowl. Whisk to combine.
    1/4 cup olive oil + 1 TBL, 3-4 cloves garlic, 1 lemon, 1 tbsp fresh thyme
  • In a large bowl or on the sheet pan, sprinkle the chicken with the onion powder, salt and pepper.
    6 Chicken Thighs, 1/2 tsp onion powder, 1 tsp salt, 1/2 tsp pepper
  • Place the seasoned thighs in a gallon size bag, then add the lemon garlic marinade.  Seal the bag and massage the marinade into the chicken. Once the chicken is evenly coated, place the bag of chicken into the refrigerator. The longer you marinate, the more flavorful your chicken will be. (One hour or more is optimal but as long as you give it 15 minutes, you’re good to go)
  • Chop vegetables into bite size pieces and place in a large bowl. Add a tablespoon of olive oil and salt and pepper to taste. Toss until the vegetables are coated.
    1 red pepper, 1 yellow pepper, 1 green pepper, 1 red onion, 2 cups mushrooms
  • Preheat oven to 375°
  • Place the marinated chicken thighs on a rimmed baking sheet and bake for 20 minutes.
  • After 20 minutes, add the vegetables to the chicken and cook for another 25 minutes, or until the chicken is golden brown and your meat thermometer reads 165°
  • Garnish with fresh thyme (optional) and serve hot.

Notes

If you’re using different cuts of chicken, don’t forget to change the amount of time you cook them for. Larger pieces, such as bone in breasts, should be cooked for about 30 minutes before you add the vegetables.

Nutrition

Serving: 1g | Calories: 407kcal | Carbohydrates: 11g | Protein: 33g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 20g | Cholesterol: 166mg | Sodium: 618mg | Fiber: 3g | Sugar: 4g
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

Did You Make This Recipe?

Share it with me on Instagram @funmoneymom and follow on Pinterest @funmoneymom for more!

You can’t go wrong with this awesome recipe…it tastes great, uses simple ingredients and is easy to make! What are some of your favorite sheet pan meals?

Let’s be friends!

Did you love this post? Make sure to comment below and let me know your thoughts! And don’t forget to follow on your favorite social network below!

Fun in your inbox

Get the latest recipes, crafts and more straight to your inbox

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Similar Posts