Sheet Pan Chicken Vegetables (Printable)

Tender chicken thighs paired with seasoned roasted vegetables cooked together on one pan.

# What You'll Need:

→ Chicken

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

→ Vegetables

08 - 2 medium carrots, peeled and sliced
09 - 1 large red bell pepper, cut into chunks
10 - 1 medium red onion, cut into wedges
11 - 1 zucchini, sliced into half-moons
12 - 1 pound baby potatoes, halved
13 - 2 tablespoons olive oil
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper

→ Garnish

16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges

# Step-by-step Directions:

01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, combine chicken thighs with 2 tablespoons olive oil, salt, pepper, smoked paprika, garlic powder, and thyme. Toss until evenly coated.
03 - In a separate bowl, toss all vegetables with 2 tablespoons olive oil, salt, and pepper until well combined.
04 - Spread the seasoned vegetables evenly on the prepared baking sheet. Nestle the seasoned chicken thighs on top of the vegetables with skin side facing up.
05 - Roast for 35 to 40 minutes, until the chicken is golden and cooked through with an internal temperature of 165°F and vegetables are tender.
06 - If desired, broil for an additional 2 to 3 minutes for crispier skin.
07 - Remove from the oven and rest for 5 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Your oven does almost all the work while you pour yourself a drink and actually relax for once.
  • One pan means one thing to wash, which might sound small but changes everything on a hectic weeknight.
  • Those crispy chicken thighs stay juicy inside and the vegetables get this incredible caramelized sweetness.
02 -
  • Don't crowd the vegetables or flip them during cooking—let them sit undisturbed so they can actually caramelize instead of steaming.
  • If you use boneless chicken breasts instead of thighs, they'll cook faster, so check them at around 25 minutes and pull them when they just hit temperature to keep them from drying out.
03 -
  • Pat the chicken skin dry before seasoning so it crisps rather than steams—this single step makes a noticeable difference.
  • Don't stir the vegetables halfway through; they need that uninterrupted contact with the hot pan to caramelize properly and develop color.
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