Sheet Pan Chicken and Veggies
If you’re anything like me, the hustle of daily life can be a lot and finding a meal that’s both delicious and easy to make is not always a walk in the park. Welcome my Quick and Easy Sheet Pan Chicken and Veggies recipe to the chat. When it comes to easy and delicious this sheet pan chicken and veggies recipe is perfect! This is my weeknight special that’s sure to become your new go-to dinner option. From prep to table in under an hour, this one-pan dish promises to elevate your dinner game with minimal effort.
If you love this quick and easy recipe, try my Creamy Shrimp Scampi and Shrimp Fried Rice next!
Again, life can be chaotic, but your dinner doesn’t have to be. This sheet pan chicken and veggies recipe is a game-changer for busy evenings, combining the succulence of bone-in, skin-on chicken thighs with a rainbow of roasted veggies. Not only is it a breeze to make, but the result is a wholesome, balanced meal that checks all the boxes: quick, easy, and downright delicious.
WHY YOU’LL LOVE THIS RECIPE
My recipe for sheet pan chicken and veggies has so many reasons to love it from the delicious flavor to the easy preparation. What sets this recipe apart is the perfect blend of sweet and savory vegetables that help to balance the moist chicken thighs.
- Effortless Elegance: The beauty of this recipe lies in its simplicity. A few key ingredients, one sheet pan, and minimal effort transform into a dish that’s both visually stunning and incredibly flavorful.
- One-Pan, Zero-Stress Cleanup: The allure of a one-pan wonder isn’t just in the cooking; it’s in the cleanup ease. A parchment-lined sheet pan means less time at the sink and more time enjoying your delicious creation.
- Foolproof Chicken Every Time: recipe tips ensure that your chicken thighs emerge from the oven with crispy skin and juicy meat every time. Patting them dry, seasoning generously, and using a meat thermometer are the secrets to foolproof poultry perfection.
Overall, this quick and Easy Sheet Pan Chicken and Veggies recipe earns its title as the best not just for its taste but for the overall experience it brings to your dinner table.
Ingredients: Sheet Pan Chicken and Veggies
For this sheet pan chicken and veggies recipe the ingredients should be as fresh as can be to ensure the most flavor dinner!
- Bone-in, Skin-On Chicken Thighs: Infuses the dish with rich flavor and ensures juicy, tender meat.
- Red Potatoes: Provide hearty starchiness and a satisfying bite.
- Carrots: Add natural sweetness and vibrant color to the ensemble.
- Brussels Sprouts: Bring a delightful earthy flavor and a touch of crispiness.
- Red Onion and Garlic: Infuse aromatic goodness and depth into the mix.
- Olive Oil: Coats everything in a golden crispness and enhances the overall mouthfeel.
- Rosemary: Elevates the dish with its fragrant and herby notes.
- Bayou City Seasoning: A blend of spices that elevates the dish with its characteristic warmth and depth.
How To make sheet pan chicken and veggies:
- First, preheat your oven to 425°F (220°C).
- Season your chicken thighs and toss your veggies in a bowl with olive oil, rosemary, and seasonings.
- Arrange the chicken and veggies on a parchment-lined sheet pan, ensuring even spacing.
- Roast in the oven for 40 minutes or until the chicken is cooked through and the veggies are golden brown.
Tips for Perfect Chicken Thighs:
- Pat dry the chicken thighs before seasoning for extra crispiness.
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C) for optimal doneness.
- For added zest, squeeze fresh lemon juice over the finished dish before serving.
Types of veggies to Use: Feel free to customize your vegetable lineup based on what’s in your fridge or your personal preferences. Bell peppers, zucchini, or cherry tomatoes can easily find a place on your sheet pan, adding even more color and flavor to the party.
What to Eat with Chicken and Veggies:
Serve this delightful sheet pan chicken and veggies over a bed of fluffy rice, creamy mashed potatoes, or enjoy with nothing other than the delicious veggies.
Lastly, you could add some cornbread for a nice filling side component. Check out my Southern Cornbread Recipe here.
Frequently Asked Questions
Q: Can I use boneless, skinless chicken thighs?
A: Absolutely! Adjust the cooking time to ensure they reach the proper internal temperature.
Q: Can I prepare this Sheet Pan Chicken and Veggies recipe in advance?
A: While the beauty of this dish lies in its simplicity, you can certainly chop your veggies and season your chicken in advance for an even quicker assembly.
Q: Can I use other herbs for seasoning?
A: Certainly! Thyme, oregano, or a Mediterranean herb blend would all be excellent choices.
If you loved this sheet pan chicken and veggie recipe, let me know in the comments. For more delicious recipes, follow me on TikTok and Instagram!
For added flavor, try my Bayou City Seasonings. Hand crafted for a full experience and taste of what’s cooking in my kitchen you have to try my seasonings! Guaranteed to satisfy your taste buds.
Sheet Pan Chicken and Veggies
Equipment
- 1 Baking sheet or roasting pan
Ingredients
- 4 4 bone-in, skin-on chicken thighs
- 1 lb red potatoes quarted
- 1/2 lb carrots peeled and sliced
- 1/2 lb brussel sprouts trimmed and halved
- 1 medium red onion thinly sliced
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tbs rosemary chopped
- 1 tsp Bayou City Garlic Pepper
- 1 tsp Bayou City All Purpose Seasoning
- 1 tsp smoked paprika
- salt and pepper to taste
- parsley garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Pat dry the chicken thighs with paper towels. Season them with salt, black pepper, paprika, and bayou city seasonings. Set aside.
- In a large bowl, combine the quartered red potatoes, sliced carrots, halved Brussels sprouts, sliced red onion, and minced garlic.
- Drizzle olive oil over the veggies, add fresh rosemary, and season with salt and black pepper. Toss until everything is well coated.
- Line a large baking sheet with parchment paper or lightly grease it.
- Arrange the seasoned chicken thighs on top of the prepared veggies, ensuring they are spread out evenly.
- Place the sheet pan in the preheated oven and bake for 40 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the veggies are golden brown and tender. If the chicken is done before the veggies, you can remove the chicken and let the veggies continue cooking.
- Carefully remove the sheet pan from the oven.
- Plate the chicken and veggies, ensuring a mix of colors on each plate.
- Garnish with additional fresh rosemary if desired.
Notes
- Ensure that the chicken thighs are patted dry before seasoning to achieve a crispy skin.
- Customize the seasoning to your liking, adding herbs and spices that suit your taste.
- For a citrusy twist, squeeze some fresh lemon juice over the finished dish before serving.
- Feel free to add more veggies or swap them out based on your preferences.
- Check the doneness of the chicken using a meat thermometer to ensure it’s cooked through.
