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Easy Sheet-Pan Roasted Chicken and Vegetables Recipe

Easy Sheet-Pan Roasted Chicken and Vegetables

Bone-in, skin-on chicken thighs roast alongside colorful vegetables for a hearty one-pan dinner. A simple garlic, paprika, Italian seasoning, salt, and pepper blend gives every ingredient savory flavor.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Vegetables
  • 4 thighs, about 6-8 ounces each Bone-in, skin-on chicken thighs
  • 1 pound, halved or quartered Baby Yukon Gold or red potatoes
  • 3 medium, peeled and cut into 1-inch pieces Carrots
  • 1 medium, cut into 1-inch pieces Red bell pepper
  • 1 medium, cut into wedges Red onion
  • 2 cups Broccoli florets
Seasoning
  • 3 tablespoons, divided Olive oil
  • 3 cloves, minced Garlic
  • 1 teaspoon Paprika
  • 1 teaspoon Dried Italian seasoning or dried oregano
  • 1 teaspoon, plus more as needed Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
For Serving
  • 1 cut into wedges Lemon

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment or foil if desired.
  2. Toss the potatoes, carrots, and red onion with about 1 1/2 tablespoons olive oil, half of the minced garlic, paprika, Italian seasoning, kosher salt, and black pepper. Spread them in one uncrowded layer on the sheet pan and roast for 15 minutes.
  3. Pat the chicken thighs thoroughly dry. Rub them with the remaining olive oil, remaining garlic, salt, and pepper.
  4. Add the chicken and red bell pepper to the pan, placing the chicken skin-side up. Roast for about 20 minutes.
  5. Add the broccoli florets and continue roasting for 10–15 minutes, until the vegetables are tender and the chicken reaches at least 165°F in the thickest part.
  6. For especially tender chicken thighs, cook until they register about 175–185°F. Rest the chicken for 5 minutes, then serve with lemon wedges.

Notes

Dry the chicken skin well for better browning. Keep the vegetables in one uncrowded layer so they roast instead of steam. Leftovers can be refrigerated and reheated until hot. If using boneless thighs, begin checking after about 20–25 minutes.