Name: Sheet Pan Chicken and Vegetables Roast Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz whole carrots (6-8 medium), cut into 2- to 3-inch sticks; 12 oz green beans (2 large handfuls), washed and trimmed; 12 oz baby red potatoes, halved or quartered; 1 medium red onion, cut into wedges; 3-4 garlic cloves, minced; 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary); 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme); ½ tablespoon olive oil or avocado oil (use 1 tablespoon if using skinless chicken); 1½-2 lbs bone-in, skin-on chicken thighs (may substitute 1 lb boneless, skinless or skin-on chicken thighs); ½ teaspoon fine salt; ½ teaspoon black pepper

There's something so satisfying about a one-pan meal that just works effortlessly. This Sheet Pan Chicken and Vegetables Roast Recipe is exactly that—easy, packed with flavor, and perfect for busy nights when you want something wholesome without a lot of fuss.

The dish shows a white baking tray filled with two pieces of roasted chicken thighs placed near the center. Around the chicken are many vegetables including green asparagus spears, orange and yellow carrot sticks, red-skinned potato chunks, and purple onion slices, all mixed together. The chicken has a golden-brown crispy skin lightly sprinkled with black pepper and herbs. The vegetables have a slightly charred look with vibrant colors, adding texture and contrast to the scene. The tray sits on a surface with white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Chicken and Vegetables Roast Recipe
Top Tip
How to Serve Sheet Pan Chicken and Vegetables Roast Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken and Vegetables Roast Recipe

Why You'll Love This Recipe

I honestly can't get enough of this method. Throwing all the ingredients on one sheet pan means less cleanup, and the combination of crispy skin on the chicken with tender, caramelized veggies is a total crowd-pleaser every time.

Simple and Speedy: Prep takes about 15 minutes, and then the oven does all the work.
Balanced Meal on One Pan: Protein, veggies, and starches all roast together, so everything finishes at the same time.
Flavor Packed: Fresh rosemary and thyme give it an herby aroma that makes your kitchen smell amazing.
Adaptable: Switch up veggies or chicken cuts based on your preferences or what’s in season.

Ingredients & Why They Work

Each ingredient in the Sheet Pan Chicken and Vegetables Roast Recipe has a role in creating a satisfying and delicious meal. The mix of carrots, green beans, potatoes, and onion ensures you get vibrant colors and textures alongside juicy chicken thighs. Here’s why these work so well together—and some quick shopping tips to help you out.

Flat lay of six medium whole carrots cut into sticks, two large handfuls of fresh green beans trimmed, a small pile of halved baby red potatoes, a medium red onion quartered, three whole uncracked garlic cloves, a few sprigs of fresh rosemary, a few sprigs of fresh thyme leaves, a small white ceramic bowl with golden olive oil, two bone-in, skin-on chicken thighs with natural skin texture, a small white ceramic bowl of fine salt, and a small white ceramic bowl of black peppercorns, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Whole carrots: Cut into sticks so they cook evenly and develop a sweet, roasted flavor.
Green beans: Two large handfuls give a fresh crunch and cook quickly, so they don’t get mushy.
Baby red potatoes: Halved or quartered so they roast through in the same time as the chicken; sweet potatoes can be swapped for extra sweetness.
Red onion: Cut into wedges; roasting mellows its sharpness and adds subtle sweetness.
Garlic cloves (minced): Released during roasting, garlic infuses the whole pan with aroma and depth.
Fresh rosemary and thyme: These herbs add woodsy, fragrant notes that elevate simple chicken and veggies.
Olive or avocado oil: Adds healthy fat and helps everything crisp up nicely; a bit more if you're using skinless chicken keeps it juicy.
Bone-in, skin-on chicken thighs: The star of the dish—juicy and flavorful with crispy skin when roasted perfectly. Bonus: skin-on helps keep the meat moist.
Salt and pepper: Essential for seasoning and bringing out the flavors of everything on the sheet pan.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about the Sheet Pan Chicken and Vegetables Roast Recipe is how easy it is to put your own spin on it. Whether you want to swap veggies, try different herbs, or even change up the protein, you can personalize it without losing that comforting, roast-in-the-oven magic.

Variation: I sometimes swap the green beans for Brussels sprouts in the fall—roasting them halves creates crispy edges that are irresistible.
Protein switch-up: Using boneless, skinless chicken thighs works great for a leaner option; just add a bit more oil to keep them from drying out.
Dietary tweak: For a low-carb version, replace potatoes with more green beans or cauliflower florets.

Step-by-Step: How I Make Sheet Pan Chicken and Vegetables Roast Recipe

A baking tray filled with four thick pieces of light brown cooked chicken thighs, each sprinkled with small green herbs. Around the chicken are mixed vegetables in many colors and shapes: long green beans, orange and yellow carrot sticks, red and white potato chunks, and thin slices of purple onion. The vegetables are spread evenly and have a fresh look with some herbs on top. The tray is on a white marbled surface, with a white cloth underneath one side. The lighting highlights the natural colors and textures of the food. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Like a Pro – Chop, Toss, and Season

Start by preheating your oven to 425ºF, and line a large rimmed baking sheet with parchment paper to prevent sticking and make clean-up easier. I chop my carrots into 2-3 inch sticks so they cook evenly, then halve or quarter the baby potatoes for the same reason. Toss all the chopped vegetables directly on the sheet pan with the minced garlic, rosemary, thyme, and olive oil, coating everything evenly. Don't forget to season everything lightly with salt and pepper here — it’s the base that lets all the flavors shine.

Step 2: Nestle in the Chicken Thighs

Next, gently nestle the chicken thighs right on top of the veggies. The chicken’s juices will drip down and flavor the vegetables as everything roasts. Season the chicken well with salt and pepper, pressing the seasoning into the skin. The skin-on, bone-in thighs really lock in moisture and give you that delicious crispy skin we all crave.

Step 3: Roast and Rotate

Bake everything for about 30 to 35 minutes, but here’s a trick I swear by: every 10 minutes, open the oven and toss or turn the vegetables gently with a spatula. This helps the veggies roast evenly and develop a nice caramelized exterior without burning. Peek under the chicken skin to check for crispiness and use a meat thermometer to ensure the internal temperature hits 165ºF. When done, the potatoes should be tender when pierced with a fork.

Top Tip

Trust me, I learned these tips the hard way after a few undercooked potatoes and soggy chicken attempts. Here’s how to get it just right without stress:

Even Cutting: Make sure your veggies, especially potatoes and carrots, are cut into uniform sizes to ensure even roasting.
Don’t Skip Tossing: Stirring the veggies every 10 minutes helps develop that golden, roasted texture instead of steaming them.
Rest the Chicken: Let the chicken rest for a few minutes after roasting to lock in juices before slicing.
Use Bone-in Thighs: In my experience, skin-on, bone-in chicken thighs give more flavor and stay juicier than boneless options.

How to Serve Sheet Pan Chicken and Vegetables Roast Recipe

Garnishes

I like to sprinkle fresh chopped parsley or a little extra rosemary on top just before serving to brighten the flavors and add a pop of color. A squeeze of fresh lemon juice over the chicken never fails to elevate the whole dish with a fresh zing.

Side Dishes

This plate really stands well on its own, but if you want to add a side, something like a simple mixed greens salad with a lemon vinaigrette or even some crusty bread works beautifully to mop up those tasty drippings.

Creative Ways to Present

For a cozy dinner party, I sometimes serve the roast straight from the pan at the table—it’s rustic and inviting. Or try plating the chicken over a bed of couscous or rice for an elevated weeknight dinner feel.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making for great next-day lunches. Just keep the chicken skin separate if you want to re-crisp it later.

Freezing

This recipe freezes surprisingly well. I remove the chicken from the veggies first, freeze them separately in freezer-safe containers, and thaw overnight in the fridge before reheating.

Reheating

To reheat, I pop the vegetables in a preheated 375ºF oven for 10-15 minutes to revive their texture. For the chicken, heating skin-side up on a wire rack in the oven helps the skin snap back to crispy perfection.

Frequently Asked Questions:

Can I use boneless chicken thighs instead of bone-in?

Yes! Boneless thighs work well but tend to cook faster and need slightly less oil to keep them moist. Watch the cooking time closely to avoid dryness.

What if I don’t have fresh rosemary and thyme?

Dried herbs are a great substitute. Use about one-third of the amount called for with fresh herbs since dried herbs are more concentrated. Just sprinkle them on with the other seasonings before roasting.

Can I add other vegetables to this recipe?

Absolutely! Vegetables like Brussels sprouts, zucchini, or bell peppers can be added, but keep in mind their cooking times vary. Add quicker-cooking veggies later in the roasting process to avoid overcooking.

How do I know when the chicken is fully cooked?

The safest way is using a meat thermometer—insert into the thickest part of the thigh. Once it reads 165ºF, your chicken is safely cooked through. The juices should run clear, and the skin should be crisped up nicely.

Final Thoughts

This Sheet Pan Chicken and Vegetables Roast Recipe has become my go-to comfort meal any time I want wholesome, fuss-free dinner. The way the chicken stays juicy while the veggies roast to sweet perfection is just pure comfort on a plate. I hope you’ll try it out—it’s the kind of recipe you’ll keep coming back to, whether for a weeknight meal or a simple weekend feast with friends.