Name: Sheet Pan Chicken and Roasted Vegetables Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 pound sweet potato, peeled, cut into 2 inch pieces (about 1 large); 1 pound Yukon or red potatoes, washed, cut into 1 1/2 inch pieces (about 2 potatoes); 1 large red bell pepper, cored and seeded, cut into 2 inch pieces; 1/2 large onion (or red onion), peeled, cut into 2 inch pieces; 15 brussels sprouts, outer leaves removed, cut in half; 3 tablespoon olive oil; 1/2 teaspoon garlic powder (or 2 teaspoons fresh garlic, minced); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme, rosemary, or oregano; Zest of one lemon (optional); 3 1/2 pounds chicken (whole or pieces, preferably kosher as it is already brined); 2 tablespoon olive oil (use a bit more if needed); 1 teaspoon paprika (or smoked paprika); 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

There's something magical about the simplicity of roasting chicken and veggies together on one tray. This Sheet Pan Chicken and Roasted Vegetables Recipe is a total game-changer—easy to prep, full of flavor, and leaves you with minimal cleanup. Trust me, it quickly became one of my favorite weeknight dinners.

The image shows a white baking tray lined with parchment paper filled with two pieces of cooked chicken sliced into seven pieces each, placed diagonally in the center. Surrounding the chicken are bright green broccoli florets, chunks of deep red bell peppers, and pieces of purple onion scattered evenly across the tray. The chicken has a golden-brown, grilled texture with some herbs sprinkled on top, and the vegetables look roasted with a slight sheen from oil. Fresh chopped green herbs are sprinkled all over the dish, adding a touch of color contrast. The tray rests on a white marbled surface. 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 Roasted Vegetables Recipe
Top Tip
How to Serve Sheet Pan Chicken and Roasted Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken and Roasted Vegetables Recipe

Why You'll Love This Recipe

When I first tried this sheet pan method, I was hooked by how effortlessly everything cooked together while still tasting vibrant and fresh. The balance between juicy, herb-infused chicken and perfectly caramelized vegetables can't be beat. Here’s why I’m confident you’ll love it too.

One-pan convenience: Everything cooks together, making dinner prep and clean-up a breeze.
Balanced flavors: The blend of herbs with lemon zest gives the chicken and veggies a fresh, aromatic lift.
Versatility: You can swap veggies freely based on what’s in season or what you have on hand.
Family crowd-pleaser: The crispy, golden edges and tender inside make this dish instantly comforting and satisfying.

The image shows a close-up of a dish with six slices of grilled chicken arranged horizontally in the center, each piece golden brown with light charring, garnished with small green herbs. Around the chicken, there are large pieces of vivid green broccoli with a slightly roasted texture, bright red bell pepper chunks, and purple red onion pieces with visible layers. All ingredients rest on a sheet of white parchment paper with a sprinkle of herbs scattered on top. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses hearty root veggies and aromatic herbs paired with tender chicken, which means each bite is a little celebration of textures and flavors. Choosing the right potatoes and a mix of bell peppers and brussels sprouts creates a great contrast in taste and roasting times, so you’ll want to follow my tips here.

Flat lay of a peeled large sweet potato cut into chunks, two whole Yukon potatoes cut into chunks, a large red bell pepper cored and sliced into pieces, half a large red onion cut into wedges, fifteen fresh halved Brussels sprouts, a whole raw chicken with skin on, a small white ceramic bowl of olive oil, a small white ceramic bowl of paprika powder, a small white ceramic bowl of dried thyme, a small white ceramic bowl of kosher salt, a small white ceramic bowl of black pepper, a small white ceramic bowl of garlic powder, and a lemon zest twist all arranged symmetrically and balanced 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

Sweet potato: Adds a natural sweetness and soft texture after roasting—peeling helps it cook evenly and caramelize beautifully.
Yukon or red potatoes: These hold their shape well and give a creamy bite that contrasts the sweet potato.
Red bell pepper: Brings a mild sweetness and vibrant color that livens up the dish.
Onion (red or yellow): Adds savory depth and slight sweetness once roasted; cut in big pieces to avoid burning.
Brussels sprouts: Their crispy edges and tender insides once roasted make them my favorite veggie here—plus, they soak up chicken drippings wonderfully.
Olive oil: Coats everything evenly while roasting, helping with browning and flavor.
Garlic powder or fresh garlic: Gives a warm, fragrant base note—fresh garlic will be punchier, garlic powder is easier to distribute evenly.
Dried herbs (thyme, rosemary, oregano): These classic flavors pair so well with chicken and keep things earthy and fresh.
Lemon zest (optional): A secret weapon for brightening the whole dish without overpowering it.
Chicken (whole or pieces): I love using skin-on, bone-in pieces for maximum flavor and juiciness; kosher chicken works great because it’s pre-brined, saving some prep time.
Paprika: Adds a subtle smoky sweetness and beautiful color to the chicken skin.
Kosher salt and black pepper: Essential for seasoning evenly and bringing the whole dish together.

📝

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 thing I love about this Sheet Pan Chicken and Roasted Vegetables Recipe is how flexible it is. I often swap out veggies based on what’s fresh or on sale. Plus, you can play around with herbs and spices to match your mood or pantry.

Variation: I like to add carrots or parsnips in the winter for a slightly sweeter note; sometimes I toss in garlic cloves or sprinkle everything with chili flakes for a little heat.
Dietary swaps: For a gluten-free version, this recipe is naturally great as is; to make it dairy-free, just avoid making a cream-based gravy and keep it simple with olive oil and herbs.
Make it quicker: Cutting veggies into smaller pieces will reduce the cooking time if you’re rushing dinner.

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

Step 1: Set the Stage with Your Oven and Pan

Preheat your oven to 425°F (218°C). You want it hot enough for the veggies to caramelize and the chicken skin to get crispy. Line a large rimmed sheet pan with aluminum foil—that’s my go-to for easy cleanup. Don't forget to spray the foil lightly with oil spray to keep veggies from sticking; parchment paper is an alternative but can sometimes get soggy with the chicken juices.

Step 2: Toss Vegetables with Seasoning

In a big bowl, mix the sweet potatoes, Yukon potatoes, bell pepper, onion, and Brussels sprouts with olive oil, garlic powder, salt, pepper, and your chosen dried herbs. Toss everything so every piece is well coated. This is key for even roasting and deep flavor. Spread them out in a single layer on the prepared pan—crowding the pan will turn veggies soggy instead of crispy.

Step 3: Prep the Chicken with Love

Pat the chicken dry with paper towels; this helps the skin crisp up. Mix olive oil, paprika, thyme, kosher salt, and black pepper in a small bowl. Rub this mixture all over the chicken, making sure to gently lift the skin to get some seasoning underneath without tearing it. When ready, nestle the chicken skin-side up on top of the vegetables. This way, the juices drip down and flavor everything below.

Step 4: Roast to Perfection

Place the pan in the oven. For whole chickens, roast about 55-75 minutes until an instant-read thermometer inserted in the breast reads 160°F. For chicken pieces, expect 30-40 minutes depending on size. After removing the chicken to rest under foil for 20 minutes, stir the vegetables and pop them back in for another 10-20 minutes to get those edges crisp—this step is where impatience is a challenge, but increasing oven temp to 450°F can help speed it up.

Step 5: Serve and Enjoy

Slice the chicken if you roasted a whole bird, then arrange the chicken and veggies on a platter. If you’re up for it, make a simple pan gravy with the drippings to drizzle over everything—that finishing touch really elevates the dish.

Top Tip

I’ve made this Sheet Pan Chicken and Roasted Vegetables Recipe dozens of times, and these small tweaks make a huge difference. Trust me, following these tips will make your cooking smoother and tastier.

Don’t crowd the pan: Overcrowding traps steam and prevents crisping; use a large enough sheet pan or split into two pans if necessary.
Pat the chicken dry: Moisture is the enemy of crispy skin, so don’t skip this step.
Use an instant-read thermometer: It takes the guesswork out of doneness and keeps your chicken juicy, not overcooked.
Rest the chicken: Letting it sit covered lets juices redistribute for tender, flavorful meat.

How to Serve Sheet Pan Chicken and Roasted Vegetables Recipe

Garnishes

I always sprinkle fresh chopped parsley or thyme leaves over the finished dish—adding a pop of fresh green that brightens the plate. A squeeze of lemon juice right before serving really lifts all those roasted flavors. Sometimes I dust a little flaky sea salt on the veggies for that extra crunch.

Side Dishes

This recipe is a complete meal on its own, but if I want to stretch it or add variety, I pair it with a simple green salad dressed with a lemon vinaigrette, or some warm crusty bread for soaking up any juices. Sometimes I serve a creamy cauliflower mash on the side for an extra comforting touch.

Creative Ways to Present

For special dinners, I've arranged the chicken pieces artistically atop the veggies and garnished with edible flowers or microgreens for a beautiful, rustic centerpiece. Serving it family-style on wooden boards adds a cozy, inviting vibe that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Make sure to separate the chicken from the veggies if you can, so reheating is more efficient and textures stay distinct.

Freezing

This dish freezes surprisingly well! I freeze portions of the chicken and veggies separately in freezer-safe containers or bags. When you’re ready to eat, defrost in the fridge overnight for best results.

Reheating

To keep the chicken juicy and the veggies crisp, I reheat in a 375°F oven on a baking sheet for 10-15 minutes instead of the microwave. This brings back some of the original texture and flavor better than any quick zap.

Frequently Asked Questions:

Can I use boneless chicken breasts for this Sheet Pan Chicken and Roasted Vegetables Recipe?

Boneless chicken breasts can be used, but keep in mind they cook faster and can dry out more easily than bone-in pieces. Adjust cooking time accordingly and consider marinating for extra moisture. Using bone-in, skin-on cuts gives more flavor and juiciness.

What vegetables can I substitute in this recipe?

Feel free to swap in almost any sturdy vegetable that roasts well, like carrots, parsnips, zucchini, or green beans. Just make sure to cut them into similar-sized pieces for even cooking and consider adding faster-cooking vegetables later in the roasting process.

Is it necessary to use lemon zest in the recipe?

Lemon zest is optional but highly recommended as it adds a bright, fresh note that complements the herbs and chicken beautifully. If you don’t have fresh lemons, a small splash of lemon juice can also work as a finishing touch after roasting.

Can I prepare this dish ahead of time?

You can prepare the vegetables and chicken rub ahead of time and store them separately in the fridge for up to 24 hours before roasting. However, I recommend roasting just before serving for the best texture and flavor.

Final Thoughts

This Sheet Pan Chicken and Roasted Vegetables Recipe is one of those meals I turn to when I want something comforting but effortless. The flavors feel homemade and special, yet the prep and cleanup are surprisingly quick. Give it a try—you might just find it becomes a regular in your dinner rotation like it did in mine!