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You’re going to love this oven roasted chicken and vegetables recipe! I don’t know about you, but I’m always on the lookout for healthy chicken and vegetable recipes that don’t require a ton of prep or clean-up. And this sheet pan chicken and vegetables in the oven? It’s just that meal. Only 10 minutes to prep, and then the roasted boneless chicken thighs and vegetables just need to bake, which requires no work from you.
Quick and easy chicken dinners are a staple for us, I love how easy it is to cook and turn it into a healthy meal.
Chicken thighs are a blend of light and dark meat with tons of flavor, and if you like them as much as I do, you’ll want to also try out my balsamic chicken thighs, creamy garlic chicken thighs, and crispy oven baked chicken thighs. And pairing them with roasted vegetables? Even better.
How To Make Chicken And Vegetables In The Oven
This is just about as easy as it gets! Here is how to roast chicken and vegetables in the oven (quickly!):
- Season chicken. Place chicken in a single layer on a prepared baking sheet and brush with olive oil. Sprinkle with Italian seasoning, paprika, garlic powder, salt, and pepper.
- Season vegetables. Combine the vegetables with more oil and seasonings. Toss to coat.
- Combine on the baking sheet. Place the vegetables in a single layer around the chicken.
TIP: Making sure the chicken and vegetables are in a single layer will ensure that they cook evenly and can roast properly, instead of steaming. Don’t place the veggies on top of the chicken or layer them too much.
- Roast chicken and vegetables in the oven. After roasting for some time, flip over the vegetables part way through, so that a different side is touching the pan, and continue roasting until vegetables are golden brown and chicken is cooked through.
TIP: Use a meat thermometer to check that the chicken is done. It’s ready when it reaches 165 degrees. But for extra juicy chicken, you can take it out a couple degrees sooner if you let it rest for 5 minutes afterward, as it will rise a few degrees during this time.
Oven Roasted Chicken And Vegetables FAQs
Can you roast chicken and vegetables together?
As you can see, absolutely! The key is to pair cuts of chicken and types of vegetables that will take a similar amount of time to cook. I did that work for you in this roasted chicken and vegetable recipe. 😉
Can I use different vegetables?
Yes, healthy chicken and vegetable recipes like this one are pretty flexible.
However, make sure to consider cooking time. I chose veggies that will be done at the same time as the chicken: broccoli, cauliflower, zucchini, peppers and onions, shown below. But, feel free to choose other low carb vegetables if you like.
TIP: Need some guidance on which vegetables will cook faster or slower? I have some comparison as part of my all-purpose roasted vegetables guide.
Can you use chicken breast?
Yes, you can. The baking time will take less time, though, so your veggies may brown a bit less.
Can you use bone-in chicken thighs?
Yes, you can. The baking time will take longer, so cut your veggies into larger pieces to ensure they don’t overcook by the time the chicken thighs are done.
Can you use a whole chicken?
No, sorry – at least not together with these veggies. The chicken will take too long to roast, so the veggies will be overcooked. If you want to cook a whole chicken, try slow cooker whole chicken instead (I have an oven roasted chicken recipe coming soon), and make separate oven roasted vegetables.
Can you meal prep sheet pan chicken and vegetables?
Yes, healthy baked chicken and vegetables recipes are perfect for meal prep. They reheat well, so it’s a great option to make ahead. (See notes below on prep and storage.)
Roasted Boneless Chicken Thighs And Vegetables Storage Instructions
Can you make it ahead?
Yes, you can definitely make this dish ahead. It stores and reheats very well.
How to store roasted chicken thighs and vegetables:
Store them in the refrigerator for 3-5 days.
Can you freeze them?
Yes, you can also freeze the roasted boneless skinless chicken thighs and vegetables for 2-3 months. However, they are so quick to make, I usually prefer to make them fresh.
How to reheat baked chicken and vegetables:
Reheat the chicken and vegetables in a 350 degree F oven, or in the microwave, until heated through.
What To Serve With Baked Chicken And Vegetables
Wondering what to eat with chicken and vegetables? Here are some good options:
- Rice – Use cauliflower rice for a low carb option.
- Bread – If you’re low carb like me, try keto bread recipes such as almond flour bread, 90-second bread, or fathead naan.
- Salads – Serve up a simple green salad with Caesar dressing, ranch dressing, or Italian dressing.
- Dessert – If you like to end your meal with something sweet, healthy dessert recipes such as sugar-free cheesecake, keto flan, or strawberry cheesecake fluff.
That being said, you don’t have to add anything! The beauty of these roasted chicken thighs and vegetables is that they can be a complete low carb one-pan meal, all on its own.
More Healthy Chicken And Vegetable Recipes
If you like this one-pan oven roasted chicken and vegetables recipe, you might also enjoy some of these other healthy chicken recipes with vegetables, for easy dinners:
- Spatchcock Chicken – An easy way to cook a whole chicken instead of pieces, complete with vegetables!
- Pesto Chicken Cauliflower Casserole – Just 10 minutes to prep this flavorful casserole loaded with veggies, protein, and cheese.
- Low Carb Chicken Stir Fry – Dinner is ready in 15 minutes with this customizable stir fry recipe.
- Chicken Caesar Salad – Skip the croutons and try my crunchy Parm crisps instead.
- Baked Chicken Breast or Chicken Legs – These basic chicken recipes can be customized with different seasonings. Just add a veggie side.
Tools To Make Baked Chicken and Vegetables
Tap the links below to see the items used to make this recipe.
- Extra Large Sheet Pan – This one is the perfect size for roasted chicken and vegetables. Everything fits without crowding, plus the quality is excellent.
- Instant Read Thermometer – The super quick reading on this means no over cooking. It’s the easiest way to tell if your chicken thighs and vegetables in the oven are done.
Sheet Pan Chicken and Vegetables In The Oven
Roasted Chicken and Vegetables In The Oven
Sheet pan oven roasted chicken and vegetables make an easy, healthy dinner in just 35 minutes! These roasted boneless chicken thighs and vegetables in the oven are delicious, flavorful, and super simple.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 425 degrees F (218 degrees C). Line an extra large baking sheet with parchment paper or foil.
Arrange the chicken thighs in a single layer on the baking sheet. Brush with olive oil and sprinkle with Italian seasoning, paprika, garlic powder, salt and pepper to season on both sides.
In a large bowl, combine the vegetables with the remaining 1/4 cup olive oil, and remaining seasonings. Toss to coat.
Arrange the vegetables in a single layer all around (but not on top of) the chicken.
Roast in the oven for 15 minutes. Toss the vegetables so that different sides are touching the pan, then roast for 10-15 more minutes, until vegetables are soft and golden brown, and chicken is cooked through.
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Serving size: 2 roasted boneless chicken thighs + 1 cup vegetables
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This was delicious and you can use any spices you prefer!
Susan K Fox0
I love your recipes. I made the chicken and vegetables tonight and flavors were really tasty but I’m wondering why there was water, I guess from veggies. I dried them well before putting in bowl. I just guessed at amount but still on your ribbed sheet pan you suggest to use there was enough room for veggies and chicken. I loved the ease of only using one pan. So easy to clean up after.
Thank you for any help or advice you can give me
Maya | Wholesome Yum0
Hi Susan, It sounds like either the pan may have been too crowded or the whole thing needed to roast for longer. Try a larger pan next time, making sure the veggies are in a single layer as shown in the photos above. Hope this helps!
I used frozen roasting vegetables and added a bag of frozen broccoli and cauliflower. Carrots mix and sliced up one fresh squash. I added the squash in after 15 minutes when I turned the veggies and served them with garlic bread.
Made this tonight with bone-in thighs with skin, one red bell pepper, 1 zucchini, 5 mushrooms, a handful of green beans. It was delicious and filling! My husband particularly liked it. This will definitely go into our permanent dinner rotation.
Why does the suggested amount of chicken not change when I try to adjust for just 2 of us?
2 lb Boneless skinless chicken thighs (8 medium)/ 1 lb Boneless skinless chicken thighs (8 medium)
I have noticed this in a number of recipes. Yes, the weight changes, but the number of pieces of protein doesn’t.
Wholesome Yum D0
Hi Sue, The number of pieces is just a suggestion for the recipe and the way it is written. If you want to change the number of servings you would want to follow the weight.
Delicious and so easy!
Can you use frozen veggies?
Wholesome Yum D0
Hi Lori, You could use frozen, but they would not be as crisp as fresh veggies.
This was absolutely delicious. I added some small potatoes cut into quarters along with broccoli, cauliflower and yellow pepper.
I tried this and it is delicious! I cheated though and use the frozen already cut up vegetables, I like the Asian type of veggies as well as the ones listed. I also let my veggies sit in the seasoning for quite a while and only add them when I flip the chicken mid cooking time, so they maintain a bit of crispness.
Can I use frozen bone-in chicken thighs?
Wholesome Yum M0
Hi Avie, Yes, but your chicken thighs will need to bake longer. You will need to add an extra 15 minutes or so to the bake time. Consider baking the chicken thighs on their own for the first 15 minutes, then adding the veggies to finish the rest of the bake time. Enjoy!
Could different meats be used? I love the idea of getting a big variety of vegetables in one meal but I’d like to try other meats if you think it would work. I’d imagine they’d need similar cooking times to the chicken.
Wholesome Yum M0
Hi Jessica, Yes, you can roast different meats, but the cook times will vary depending on what you are roasting. I suggest you pick up an inexpensive instant-read thermometer, that way you can check the temperatures of the other proteins you are roasting for doneness.
I got a package of SMOKED boneless chicken thighs at ALDI’S just to try. I figure that I will leave the thighs as is since they are already smoked. – 1. Should I still add a bit of O.O to
the smoked chicken thighs?
2. Should I add your listed
seasonings to the veggies or
stick to salt and pepper?
Thanks for any advice – Pam
Wholesome Yum M0
Hi Pam, Your chicken thighs are already pre-cooked, so you’ll just need to re-heat those. If you would like to follow this recipe, season your vegetables as written in the recipe. Roast your veggies and add your chicken to the pan for the last 10-15 minutes or so for it to heat through.
Can bone in thighs be used? How would that change the cooking time? What about chicken breasts, boneless?
Wholesome Yum M0
Hi Pam, Bone-in thighs and chicken breasts would work in this recipe, but they will both increase the overall bake time. The cook time will vary depending on the size of your chicken thighs or breasts you are using. If you are interested in either of these options, I recommend using two sheet pans so you can remove the veggies when they are done. Also, it’s always a good idea to use a thermometer, especially with bone-in protein, to make sure it’s fully cooked before removing from the oven. Best wishes!
Loved this recipe! So easy to make and everyone enjoyed it for dinner 🙂
I love such a healthy and delicious dinner idea, especially when it is so easy to prep!
LOVE this simple dinner idea! So easy to toss everything into the oven, and it’s also healthy and tasty, thanks for sharing!