Easy Sheet Pan Chicken and Veggies Recipe
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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!
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
- 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.
Step 2: In a large bowl or on a large sheet pan, sprinkle chicken with onion powder, salt, and pepper.
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)
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.
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°.
Step 8: Garnish with fresh thyme and serve hot.
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!
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.
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.
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
Equipment
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
Nutrition
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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?
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