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; 1 pound Yukon or red potatoes, washed, cut into 1 1/2 inch pieces; 1 large red bell pepper, cored and seeded, cut into 2 inch pieces; 1/2 large onion (or red onion), peeled, cut in 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); 2 tablespoon olive oil; 1 teaspoon paprika or smoked paprika; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

There’s something so satisfying about a one-pan meal that fills the kitchen with irresistible aromas and leaves you with minimal cleanup. This Sheet Pan Chicken and Roasted Vegetables Recipe is one of my go-to comfort dinners — juicy chicken paired with sweet, crispy veggies all roasted together in perfect harmony.

The image shows a white rectangular baking tray lined with white parchment paper. On it, there are three pieces of sliced roasted chicken placed diagonally across the tray, each piece golden brown with a slightly crispy texture. Around the chicken, there are bright green broccoli florets, chopped red bell peppers, and purple onion chunks scattered evenly, giving a fresh and colorful look. The vegetables have a slightly roasted texture with a light sprinkle of green herbs over the whole dish. The background is a 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 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

What makes this Sheet Pan Chicken and Roasted Vegetables Recipe stand out is how easy it is to pull off a delicious, wholesome meal with just one pan and minimal effort. I love that it turns out comforting and flavorful every single time, even when I’m in a hurry or juggling a million things in the kitchen.

Easy Cleanup: Everything cooks on one sheet pan, so no piles of dishes waiting afterward.
Balanced Flavor: Juicy chicken seasoned to perfection alongside naturally sweet and savory roasted vegetables.
Flexible Ingredients: You can swap veggies or herbs based on what you have on hand or what’s in season.
Perfect Weeknight Dinner: It’s fast prep, reliable cooking times, and great leftovers — what more could you want?

The dish shows a close-up of sliced cooked chicken placed in the center, with golden-brown crispy edges and a soft white inside. Around the chicken, there are many chunks of bright green broccoli, red bell peppers, and pieces of purple onion, all mixed together. The vegetables have a slightly roasted texture with some herbs sprinkled on top for color. Everything is arranged on white parchment paper with a white marbled surface in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic really happens when simple, fresh ingredients come together on that sheet pan. Each component plays a role — from the natural sweetness of the potatoes to the crisp edges on the chicken skin. Here’s a breakdown of the key ingredients and what I love about them:

Flat lay of one large peeled sweet potato cut into chunks, two whole red potatoes washed beside it, a large red bell pepper cored and cut into pieces, half a large peeled red onion cut into segments, fifteen halved fresh Brussels sprouts, three whole uncracked brown eggs, three small white ceramic bowls containing olive oil, garlic powder, and paprika respectively, a small white bowl with mixed dried thyme and rosemary, and one whole raw chicken with fresh skin intact, all arranged symmetrically 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 lovely natural sweetness and caramelizes beautifully in the oven.
Yukon or red potatoes: These hold their shape well and get tender with a crispy exterior.
Red bell pepper: Brings a pop of color and juicy flavor that balances the earthiness of the potatoes.
Onion (yellow or red): Roasts down to sweet, tender bites that complement the rest of the veggies.
Brussels sprouts: I love their slight bitterness softened by roasting — you can always swap with broccoli or green beans if preferred.
Olive oil: Keeps everything moist and helps those veggies crisp perfectly.
Garlic powder or fresh garlic: Either works wonderfully to add that savory depth.
Dried herbs (thyme, rosemary, oregano): Herbs bring earthiness and aroma; thyme is my go-to for this recipe.
Lemon zest (optional): Just a little brightens the whole dish beautifully.
Chicken (whole or pieces): I prefer bone-in, skin-on for the best flavor and juiciness — kosher chicken often comes pre-brined, which helps too.
Paprika: Adds color and subtle smoky warmth — smoked paprika amps this up even more.
Salt and pepper: Simple but essential for seasoning both chicken and vegetables well.

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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

I’m all about tweaking this recipe to match whatever’s in my fridge or my mood that day. You’ve got plenty of room to experiment and make this sheet pan dinner truly yours.

Variation: Once, I swapped brussels sprouts for asparagus in spring — totally delicious and slightly lighter.
Spice it up: Add a pinch of cayenne or chili powder to the chicken rub if you want a little kick.
Make it dairy-free: This recipe already is, but for a little extra layer, squeeze some fresh lemon juice over after roasting instead of butter.
Use boneless chicken breasts: You can, but watch the cooking time closely so they don’t dry out; chicken thighs tend to stay juicier here.

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

Step 1: Prep All Your Ingredients

Start by peeling and chopping your sweet potato, potatoes, bell pepper, onion, and trimming your brussels sprouts. It’s best to keep your vegetable pieces roughly the same size — around 2 inches — so they cook evenly. Toss everything in a large bowl with olive oil, garlic powder, salt, pepper, herbs, and lemon zest if using. Having all ingredients prepped before heating the oven saves you a lot of stress!

Step 2: Season the Chicken

Pat the chicken dry to get that skin crispy during roasting. Mix olive oil, paprika, thyme, salt, and pepper, then rub this all over the chicken, including gently under the skin — this little trick infuses incredible flavor right where it counts. If you’re roasting a whole chicken, place it breast-side up directly on top of your veggies. For pieces, scatter them evenly across the sheet pan.

Step 3: Roast Everything Together

Pop your sheet pan in the oven preheated to 425°F (218°C). Cooking times vary depending on whether you use a whole chicken (usually 55-75 minutes) or pieces (about 30-40 minutes). Use an instant-read thermometer to check: 160°F in the chicken breast is your signal to pull it out (it will rest and come up slightly more).

Step 4: Rest Chicken & Finish Roasting Veggies

Transfer the chicken to a cutting board, tent loosely with foil, and let it rest for 20 minutes. Meanwhile, stir your veggies around on the pan and pop them back in the oven for 10-20 more minutes until they’re tender and caramelized the way you like them. If you’re impatient like me, crank the oven to 450°F (232°C) for that last stretch.

Step 5: Serve & Enjoy

Slice your chicken into serving pieces if using a whole bird, then serve alongside the roasted vegetables. If you want to take it up a notch, use the pan drippings to make a simple gravy — it really ties the meal together.

Top Tip

Over the years, I’ve found a few tricks that turn this simple Sheet Pan Chicken and Roasted Vegetables Recipe from good to unforgettable. These tips help you nail the perfect texture and flavor every time — no guessing needed.

Dry Chicken Skin: Make sure to pat your chicken dry before seasoning to get that crispy, golden skin that everyone loves.
Under the Skin Rub: Don’t just stop at the surface — gently lifting the skin to rub seasoning underneath makes a big difference in flavor.
Even Veggie Sizes: Keeping your vegetable pieces uniform not only ensures even cooking but also perfect caramelization.
Thermometer Is Your Friend: Using an instant-read thermometer keeps you out of the guesswork and guarantees juicy, fully cooked chicken.

How to Serve Sheet Pan Chicken and Roasted Vegetables Recipe

Garnishes

I usually sprinkle chopped fresh parsley or thyme leaves on top right before serving — adds freshness and color. Sometimes a quick squeeze of lemon juice brightens things up so beautifully, especially if the chicken was seasoned more heavily.

Side Dishes

Honestly, this meal is pretty much complete on its own. But if you want a bit more, a simple green salad with vinaigrette or crusty bread to mop up juices is wonderful.

Creative Ways to Present

For dinner parties, I like to arrange the roasted veggies in colorful piles on a big platter with the chicken stacked in the center — it makes a rustic, inviting centerpiece. Garnishing with fresh herb sprigs always gets compliments.

Make Ahead and Storage

Storing Leftovers

I pack leftover chicken and veggies separately in airtight containers and store them in the fridge for up to 3 days. Keeping them divided helps the chicken stay moist, and the veggies retain texture better when reheated.

Freezing

You can freeze cooked chicken and roasted vegetables individually in freezer bags for up to 2 months. Just thaw overnight in the fridge before reheating — I do this sometimes when I make big batches ahead for busy weeks.

Reheating

For the best texture, I reheat leftovers in the oven at 350°F (175°C) for about 15 minutes rather than the microwave. This keeps the skin crisp and the veggies from getting soggy.

Frequently Asked Questions:

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

You can substitute boneless chicken breasts, but watch the cooking time closely as they cook faster and can dry out. Bone-in, skin-on pieces or a whole chicken generally provide more flavor and juiciness.

What vegetables work best in this recipe?

The recipe is flexible — I love sweet potatoes, regular potatoes, bell peppers, onions, and brussels sprouts, but you can swap in broccoli, carrots, green beans, or asparagus based on your preference or what’s in season. Just try to cut vegetables to similar sizes for even cooking.

How do I know when the chicken is done?

The most reliable way is to use an instant-read thermometer — the chicken breast should reach 160°F internally. After resting, the temperature will rise to a safe and juicy 165°F. Avoid guessing to prevent undercooked or dry meat.

Can I make this recipe gluten-free?

Absolutely! This Sheet Pan Chicken and Roasted Vegetables Recipe is naturally gluten-free as long as you use gluten-free seasoning blends and check any added ingredients. It’s a great wholesome gluten-free dinner option.

Final Thoughts

This Sheet Pan Chicken and Roasted Vegetables Recipe has become a staple in my kitchen because it’s reliable, comforting, and endlessly adaptable. I truly recommend giving it a try—you’ll enjoy a hearty, flavorful meal with minimal fuss and plenty of room to make it your own. Grab a sheet pan, gather your favorite veggies, and let the oven do its magic!