Easy Sheet Pan Chicken (Printable)

All-in-one meal with roasted chicken, carrots, and Yukon Gold potatoes, ready in under an hour.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon dried thyme
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper

→ Vegetables

08 - 4 medium carrots, peeled and cut into 1-inch pieces
09 - 4 medium Yukon Gold potatoes, cut into 1-inch cubes
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Optional Garnish

13 - 2 tablespoons fresh parsley, chopped

# Step-by-step Directions:

01 - Preheat oven to 425°F. Lightly grease a large sheet pan with olive oil or line with parchment paper.
02 - In a large bowl, toss chicken thighs with 1 tablespoon olive oil, garlic powder, paprika, thyme, salt, and black pepper until well coated.
03 - In another bowl, toss carrots and potatoes with 1 tablespoon olive oil, salt, and black pepper.
04 - Spread vegetables evenly onto prepared sheet pan. Nestle seasoned chicken thighs among vegetables, skin side up.
05 - Roast in preheated oven for 35–40 minutes, or until chicken is golden and cooked through with internal temperature reaching 165°F and vegetables are tender.
06 - If desired, broil for 2–3 minutes at the end for extra crispy chicken skin.
07 - Sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • Everything cooks together in one pan, which means less cleanup and more time actually enjoying your meal.
  • The chicken skin gets beautifully golden while the vegetables soften into something almost caramelized, and you didn't have to babysit it.
  • It's the kind of dinner that tastes intentional even though you spent fifteen minutes prepping and basically forgot about it after.
02 -
  • Don't crowd the vegetables or they'll steam instead of roast—if your pieces are too close together, they won't get those golden, caramelized edges that make this whole thing taste so good.
  • Skin-side up matters more than you think; that side needs direct heat to crisp up, and if you flip it halfway through, you'll lose all that texture.
03 -
  • Cut your vegetables to the same size so they finish cooking at the same time as each other—uneven pieces are the main reason this recipe sometimes disappoints.
  • Don't skip the step of tossing everything separately before putting it on the pan; it seems fussy but it ensures even seasoning and better browning all around.
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