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Sheet pan chicken dinners are one of my favorite kinds of one pan recipes to get a meal on the table quickly with minimal effort. These homemade sheet pan chicken thighs and veggies are my go-to. They are stacked with juicy, succulent chicken thighs, fresh vegetables, and all the right seasonings. Plus, since it cooks in the oven, you can spend time making other sides while you wait! This sheet pan chicken recipe has a similar method to my roasted chicken and vegetables, but uses bone-in meat for extra flavor.
If you’re a fan of sheet pan meals, try sheet pan fajitas, crispy parmesan crusted tilapia, or simple sheet pan roasted vegetables next time. They are easy to customize and make the perfect starting point for quick and easy sheet pan dinner ideas.
Why You’ll Love This Sheet Pan Chicken Recipe
- Juicy, succulent chicken with crispy skin
- Perfectly tender veggies
- Simple Italian flavors
- Minimal prep time
- Naturally low carb, gluten-free, dairy-free, paleo, and whole30
- Easy one-pan dinner for busy weeknights
Ingredients & Substitutions
This section explains how to choose the best ingredients for this chicken thigh sheet pan dinner, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Veggies – I used fresh broccoli, bell peppers (a red bell pepper and yellow bell pepper), and cremini mushrooms. You could use other veggies such as cauliflower, zucchini, onion, carrots, parsnips, green beans, sweet potatoes, yellow potatoes, or any variety that suits your tastes. Root vegetables take longer to cook, so you will need to cut them smaller to cook at the same rate. If you use softer veggies, such as zucchini or green beans, add them to the pan in the last 10-15 minutes of cooking so that they don’t get too mushy.
- Olive Oil – Any other neutral cooking oil, such as avocado oil, would work.
- Sea Salt & Black Pepper
- Bone-In Chicken Thighs – I used large chicken thighs for my chicken sheet pan dinner. Count on two per serving if you use smaller ones. You can substitute boneless chicken thighs or chicken breasts if you like; the cook time will be shorter.
- Lemon Juice – Fresh juice from a lemon is best, but you can use bottled lemon juice for convenience. Balsamic vinegar would make a nice substitute for a different flavor profile.
- Italian Seasoning – I use my own homemade Italian seasoning recipe, but you could use store-bought as well.
- Smoked Paprika – Or, use sweet paprika instead of smoked.
- Garlic Powder – Garlic powder works best here because fresh minced garlic is likely to burn with the longer roasting time in this sheet pan chicken recipe.
VARIATION: Swap the seasonings or add toppings.
I used a combination of Italian seasoning, paprika, and garlic powder, but you could swap that for lemon pepper seasoning, fajita seasoning, or Cajun seasoning (for a spicy kick). If your seasoning contains salt, you’ll need to reduce the salt in the recipe.
For extra flavor, you could also top the finished dish with crumbled feta cheese, grated parmesan cheese, or chopped parsley for garnish.
How To Make Sheet Pan Chicken And Veggies
This section shows how to make a chicken sheet pan dinner, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Season the veggies. Chop the vegetables and place them into a large bowl. Add olive oil, sea salt, and black pepper. Toss to coat. Arrange the veggies on a large baking sheet. Set aside.
- Whisk the chicken seasoning. In a small bowl, whisk together the olive oil, lemon juice, Italian seasoning, smoked paprika, garlic powder, sea salt, and black pepper.
- Season the chicken. Brush chicken thighs with olive oil sauce using a basting brush.
- Roast chicken and vegetables. Place the chicken over the vegetables on the pan. Bake in the oven until cooked through.
TIP: I recommend an internal temperature of 170 degrees F (77 degrees C) for dark meat like chicken thighs.
This temperature makes the meat more tender than the minimum safe temp of 165 degrees F. I recommend an alarm thermometer like this, because it automatically alerts you when it reaches your desired temperature, but you can also check using a regular meat thermometer.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- Meal prep: If you’re making this recipe ahead of time, you can add chicken and seasonings into a zip lock bag and leave it marinating for 30 minutes to overnight (no more than 24 hours). You can also cut vegetables in advance and store until ready to use.
- Reheat: Warm in a preheated oven at 350 degrees F for 10-15 minutes, or in a microwave until heated through. (The microwave won’t yield crispy skin.)
- Freeze: Let the sheet pan chicken and vegetables cool completely, then transfer to a freezer-safe container or bag and store in the freezer for up to 3 months.
What To Serve With Sheet Pan Chicken And Veggies
Sheet pan chicken dinners with veggies are a complete one pan meal all on their own. But, if you want to add a few more sides, here are some simple ideas:
- Rice – This meal pairs perfectly with a side of white or brown rice. Or, use cauliflower rice for a lighter option.
- Salads – Try a wedge salad, fresh cucumber tomato avocado salad, or cool Caprese salad with this meal.
- Noodles – Make your favorite pasta, or try zucchini noodles and shirataki noodles for a lighter option.
- Sauce – Serve drizzled with creamy tahini sauce for a delightful Mediterranean twist. You can also try it with a zesty lemon vinaigrette, a delicious basil pesto, or a tangy balsamic glaze.
More Sheet Pan Chicken Recipes
Chicken on a sheet pan cooks so easily, but it doesn’t have to be bland! Make these chicken recipes in the oven for big flavor with minimal prep:
- Baking Sheet – A good baking sheet is essential for this chicken and veggie sheet pan meal. This one evenly distributes heat and helps prevent sticking.
- Basting Brush – Using a silicone basting brush is an easy way to ensure your chicken thighs are completely coated with savory spices.
- Alarm Thermometer – For checking cooking temps on chicken sheet pan recipes and more… without even opening the oven!
Sheet Pan Chicken Thighs And Veggies (Easy!)
With juicy chicken, broccoli, mushrooms, and bell peppers, this sheet pan chicken thighs and veggies recipe makes a healthy one pan dinner.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C).
Place the chopped vegetables into a large bowl. Add 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/2 teaspoon black pepper.
Arrange the veggies on a large baking sheet. Set aside.
In a small bowl, whisk together 2 tablespoons olive oil, lemon juice, Italian seasoning, smoked paprika, garlic powder, 1 teaspoon sea salt, and ½ teaspoon of black pepper.
Brush the chicken thighs with the olive oil and spice mixture. Place them over the vegetables on the sheet pan.
Roast the sheet pan chicken thighs and veggies in the oven for 40-45 minutes, until the chicken is cooked through. (I recommend an internal temperature of 170 degrees F (77 degrees C) for dark meat like chicken thighs, which makes the meat more tender than the minimum safe temp of 165 degrees F.)
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Serving size: 1 large chicken thigh + ~1 cup vegetables
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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