This sheet pan chicken and veggies is the ultimate dinner hack. Your protein, carb and veggies cook all at the same time which means dinner is done with minimal effort. This is a healthy and hearty Spring meal.
I love cooking according to the season. In the winter, I made a lot of warm and heavier dishes. Things like homemade chicken pie, cheesy hamburger helper, and crockpot French dip sandwiches filled our home. They nourished us and kept us warm.
However, now that the seasons have changed and that the weather is slowly tagging along in that direction, I like to cook according to that. Spring is one of my favorite seasons to cook in. Ingredients are starting to get fresh, and the dishes are lightening up a bit. It feels new which is what I crave when Winter has ended.
A spring meal that I love is a sheet pan meal. It feels like it is killing two birds with one stone in the best most nourishing way possible. A go to of mine is sheet pan chicken and veggies meal.
This chicken and veggies sheet pan consists of bone in and skin on chicken thighs with all of the good Spring veggies.
Let's make this nutritious Spring meal together!
How to Make Sheet Pan Chicken And Veggies Step-by-Step
To start, line a baking sheet with parchment paper for easy clean-up. Set aside as we prepare the chicken and veggies.
For the bone in and skin on chicken thighs, remove any excess fat that is hanging off the tops of the thighs. Once the fat is trimmed, pat them dry then place the chicken thighs in a large mixing bowl.
To the chicken, add in the olive oil and all the spices - smoked paprika, onion powder, garlic powder, salt, pepper, and Italian seasoning. Using a spoon mix the chicken into all the spices well until they are coated all around. Place onto the prepared baking sheet.
Now, for the veggies. In another mixing bowl, add in the chopped carrots, halved Brussel sprouts, cut up broccoli, purple onions, and baby potatoes. To them, add in more olive oil, salt and pepper and mix until thoroughly combined. Place them on the baking sheet around the chicken thighs.
Bake everything at 400 Fahrenheit degrees for 25-30 minutes or until the chicken reaches 165 degrees. The veggies should be fork tender and slightly caramelized.
Top with fresh parsley, a drizzle of lemon, and enjoy!
Tips
- Chop the veggies into somewhat equal sizes as this will ensure they all cook evenly.
- Pick a large enough pan as overcrowding can lead to soggy ingredients instead of slightly crispy.
- Patting the chicken thighs dry beforehand helps get them get nice and crispy on top.
- Trimming excess fat off the chicken thighs will help with even cooking as well.
- Allow the chicken to rest 5 minutes before serving to lock in all the juices and flavor.
Why You'll Love This Dinner Recipe
Minimal effort - A sheet pan meal means minimal effort for dinner time. All of your food cooks at the same time and it all done at the same time. As a young mom, things like this are a life saver. Dinner is served in no time!
Healthy - There is nothing better than a meal that comes together quickly but is also healthy and nutritious. The bone in and skin on chicken thighs provides protein while the veggies provide fiber. This makes for a healthy and filling meal.
Meal prep friendly - This sheet pan meal is meal prep friendly. Make a batch of it at the beginning of the week and enjoy having a healthy and tasty meal throughout the week.
Tasty - Due to the chicken and the veggies cooking together, a tasty meal is made. The juices from the chicken add additional flavor onto the veggies. Roasting also helps to deepen flavor and create great texture in both the chicken and the veggies.
Ingredients
Bone in, Skin on Chicken Thighs - Bone in and skin on thighs means extra flavor and nutrients within our sheet pan meal. The skin on the chicken will also crisp up a bit which makes for great texture and crunch.
Carrots - carrots provide our meal with spring color as well as a great crunch!
Brussel sprouts
Broccoli
Purple onions - roasting purple onions make them sweet and slightly tangy with a jam like texture. A great addition to this sheet pan meal.
Baby potatoes - Using baby potatoes means no cutting up is needed which makes for dinner in even less the time.
Smoked paprika - smoked paprika not only adds deep flavor but also helps to crisp up the skin on the chicken thighs.
Olive oil - really any oil will work with this recipe. This olive oil is my go-to.
Onion powder
Garlic powder
Italian seasoning
Salt
Pepper
Fresh Lemon (optional) - Fresh lemon is a great garnish for this sheet pan meal. It adds fresh flavor.
Fresh Parsley (optional) - Another great garnish for this dish.
Tools You Will Need
Sheet pan
Parchment paper - I love this unbleached parchment paper roll.
Mixing bowls - this set of 3 mixing bowls is perfect. One for scraps, one for meat, and one for veggies.
FAQs
What gives chicken the most flavor?
There are a few staple seasonings I always have to have in my kitchen to make tasty chicken. This recipe calls for smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. These 6 spices combined make for tasty chicken.
Is it safe for raw chicken and veggies to be cooked together?
As long as the chicken is cooked to an internal temperature of 165, then yes, chicken and veggies can safely be cooked in the same pan.
How do you cook chicken and veggies in the same pan?
When cooking chicken and veggies in the same pan, cut the veggies in to even sizes and be careful to not overcrowd the pan. This will lead to a tasty sheet pan meal.
Save It For Later!
Save this recipe to Pinterest so that you can easily whip up our sheet pan chicken and veggies any night of the week! Don't forget to leave us a comment below and share this post with a friend, too!
Chicken and Veggies Sheet Pan Meal
This simple and easy chicken and veggies sheet pan meal is the ultimate dinner hack. All of your food cooks at once and dinner is ready within half an hour. It is a nutritious and delicious dinner time meal. Made with bone in, skin on chicken thighs and lots of fresh spring veggies.
Ingredients
- 6 bone in skin on chicken thighs
- 1 cup Brussel sprouts, halved
- 3 large carrots, chopped
- 1 purple onion, chopped
- 1 small head of broccoli, chopped
- 1 pound bag mini gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons salt, divided
- 1 ½ teaspoons pepper, divided
Instructions
- To start, line a baking sheet with parchment paper for easy cleanup. Set aside. Then, preheat your oven to 400 degrees.
- Prep your chicken thighs by cutting off an excess fat that is hanging on the sides then patting them dry with a paper towel. Place them in a large mixing bowl.
- To the chicken thighs add in 1 tablespoon of the olive oil, then the 1 teaspoon of paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, and 1 teaspoon of the salt and pepper. Leaving the remaining for the veggies. Give everything a good stir. Place the chicken on the prepared baking sheet and set aside while we get the veggies ready.
- Roughly chop the carrots, broccoli, onion, and halve the brussels sprouts. Add them all into a large mixing bowl. Add the baby potatoes to the mixture of veggies as well. Then, add in the remaining 1 tablespoon of olive oil, the rest of the salt and the rest of the pepper. Should be ½ a teaspoon of each salt and pepper. Give everything a toss.
- Place the prepares veggies around the chicken thighs on the baking sheet.
- Place in the preheated oven and bake for 25-30 minutes or until the chicken reads 165 degrees Fahrenheit.
- Serve immediately with a garnish of parsley and a drizzle of lemon juice. Enjoy!
Notes
Be sure to not chop the veggies too small as you don't want them getting mushy. keep them big enough to where their texture still holds up after the baking is done.
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