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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:
- 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:
Click 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:
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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.
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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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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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