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 teaspoon fine salt; ½ teaspoon black pepper; 1½-2 lbs. bone-in, skin-on chicken thighs (may substitute 1 lb. boneless, skinless or skin-on chicken thighs); ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken)

There’s something wonderfully satisfying about roasting chicken and vegetables together—everything mingles, aromas fill the kitchen, and dinner is practically effortless. This Sheet Pan Chicken and Vegetables Roast Recipe is exactly that kind of meal: simple, hearty, and full of flavor without a fuss.

The image shows a white tray filled with roasted vegetables and two golden-brown chicken thighs. The vegetables include green beans, red and yellow carrots, red potato chunks with skin, and slices of purple onion, all mixed together around the chicken pieces. The chicken thighs have a shiny, crispy skin, topped with small black pepper flakes and herbs. The vegetables have a slightly charred look with varied textures from soft to firm. The background is a white marbled surface, giving a clean and fresh appearance. 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

Honestly, this recipe quickly became a go-to in my kitchen because it strikes the perfect balance of convenience and deliciousness. I love how you get juicy, flavorful chicken and tender-roasted veggies all from one pan—minimal cleanup is a big bonus!

One-Pan Wonder: Everything cooks together, meaning less prep, less dishes, and more time to relax.
Flavor-Packed: Fresh herbs like rosemary and thyme infuse the chicken and veggies with amazing aroma and taste.
Customizable: Easily swap veggies or chicken parts to suit your pantry or preferences.
Healthy and Balanced: Protein, fiber, and vitamins all come together in a comforting, wholesome meal.

Ingredients & Why They Work

The ingredients in this sheet pan roast recipe come together beautifully because they each contribute texture, flavor, and nutrition. Plus, they roast evenly, which is key to getting that perfect bite every time. When you shop, aim for fresh herbs and vibrant vegetables—they really make a difference.

Flat lay of whole bone-in, skin-on chicken thighs with golden skin, medium whole carrots cut into thick orange sticks, fresh green beans trimmed with smooth shiny pods, halved baby red potatoes showing their creamy interior, a medium red onion cut into vibrant purple wedges, several whole uncracked garlic cloves with papery white skins, a small white ceramic bowl filled with chopped fresh rosemary sprigs, another small white bowl containing fresh green thyme leaves, a small white bowl with golden olive oil, and separate small white bowls holding fine salt and black peppercorns, 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

Carrots: Sweet, tender, and they hold up well under roasting heat.
Green Beans: Add a bright, crisp element and gorgeous color.
Baby Red Potatoes: Their creamy centers and crisp edges are a roast essential.
Red Onion: Provides subtle sweetness and adds depth to the flavor.
Garlic: Minced for maximum aroma and that classic roasted garlic sweetness.
Fresh Rosemary: Woody and fragrant, it pairs perfectly with chicken.
Fresh Thyme: Its slight earthiness enhances both veggies and meat.
Olive Oil or Avocado Oil: Helps everything crisp up beautifully without smoking.
Bone-In, Skin-On Chicken Thighs: Stay juicy and develop that lovely crispy skin.
Salt and Black Pepper: Essential basics to boost all the natural flavors.

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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

One of my favorite things about this Sheet Pan Chicken and Vegetables Roast Recipe is its versatility. I like to switch up the veggies depending on the season or what’s in my fridge, which keeps it feeling fresh and exciting every time I make it.

Variation: I once swapped the baby red potatoes for cubed sweet potatoes, which added a lovely sweetness that balanced the savory chicken perfectly. You can also swap different herbs like oregano or sage for a twist.
Dietary Modifications: For a lighter version, use skinless chicken thighs or breasts, and increase the olive oil to keep things moist.
Seasonal Changes: Try roasting butternut squash or Brussels sprouts with the same method in fall and winter months.
Spice It Up: Adding a sprinkle of smoked paprika or chili flakes can give the dish a subtle smoky kick.

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

A white tray holds five cooked chicken pieces laid on top of a colorful mix of vegetables. The vegetables form the first and second layers, with green beans, thick strips of orange, yellow, and purple carrots, chunks of red and yellow potatoes, and slices of red onion evenly spread across the tray, showing a variety of colors and textures: smooth, shiny green beans; soft, matte carrot strips; and chunky, irregular potato pieces. On top, the chicken pieces are pale golden with sprinkles of green herbs and black pepper, creating a contrast against the vibrant vegetable bed. The scene is set on a white marbled surface with some fresh herbs visible near the edges. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Preheat for Success

First things first: preheat your oven to 425ºF. I always line my baking sheet with parchment paper—it makes cleanup a breeze and helps prevent sticking. While the oven warms, chop your vegetables—carrots into sticks, potatoes halved or quartered depending on size, and onion into wedges. Give your green beans a quick trim and wash, then mince the garlic and chop the herbs.

Step 2: Toss Vegetables with Herbs and Oil

Place all the chopped vegetables and herbs directly on the baking sheet. Drizzle with olive or avocado oil (that extra tablespoon really helps if using skinless chicken). Toss everything gently with your hands or a spatula until the veggies and herbs are evenly coated. This step is essential to getting that golden roast and deep flavor.

Step 3: Nestle the Chicken and Season Everything

Now, nestle your bone-in, skin-on chicken thighs right on top of the veggies—it’s fun to tuck them in like little nests. Then sprinkle salt and pepper over the chicken and veggies evenly. This seasoning is simple but key to bringing out the best flavors.

Step 4: Roast and Toss for Even Cooking

Bake the whole pan in the oven for about 30 to 35 minutes. Here’s a trick I learned the hard way: every 10 minutes, pause and gently toss the vegetables around the chicken—this keeps everything cooking evenly and helps the veggies develop even browning without drying out. Look for golden skins on the chicken and tender potatoes when you test with a fork.

Top Tip

Having made this recipe many times, I’ve learned a few things that really make a difference in both flavor and ease. These tips will help you nail this roast every time without stress.

Oil Choice: Don’t skimp on the oil—using avocado oil or olive oil not only helps with crispiness but also enhances the herbs’ flavor without overpowering it.
Even Sizes: Cut your vegetables into uniform sizes so everything finishes cooking at the same rate—this helped me avoid babysitting the pan constantly.
Don’t Crowd the Pan: Give the chicken and veggies room to breathe; they roast better and don’t steam, which keeps skin crispy and veggies caramelized.
Toss Early and Often: Stirring the vegetables every 10 minutes keeps them from sticking and lets all surfaces caramelize beautifully.

How to Serve Sheet Pan Chicken and Vegetables Roast Recipe

Garnishes

I love topping the finished roast with a sprinkle of fresh parsley or a squeeze of lemon juice—it brightens the rich flavors and adds a fresh pop. A dash of flaky sea salt right before serving also brings out the complexity of the roast.

Side Dishes

This dish shines on its own, but I sometimes serve it with a simple green salad dressed with lemon vinaigrette or some crusty bread to mop up those tasty pan juices. If you want to add extra carbs, a creamy polenta or couscous pairs wonderfully too.

Creative Ways to Present

For special occasions, I’ve arranged the roast on a large wooden board, layered with sprigs of rosemary and thyme for a rustic vibe. It instantly turns a weeknight meal into a cozy dinner party centerpiece that sparks conversation.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I usually keep the chicken and veggies together to preserve flavors, but if you’re thinking about reheating, it helps to separate the chicken skin-side up to maintain crispness.

Freezing

This recipe freezes well if you want to prep ahead. Store cooled chicken and veggies in freezer-safe containers, then thaw overnight in the refrigerator before reheating. Just keep in mind the vegetables might be a little softer after thawing but still tasty.

Reheating

When reheating, I find the oven works best—place the chicken and veggies on a baking tray, cover loosely with foil, and warm at 350ºF until heated through. This method helps keep the chicken juicy and the veggies tender without drying out.

Frequently Asked Questions:

Can I use boneless chicken instead of bone-in for this recipe?

Absolutely! You can substitute boneless, skin-on or skinless chicken thighs. Just keep in mind that boneless pieces may cook a bit faster, so check their doneness earlier to avoid drying out.

What vegetables work best in this sheet pan roast?

Root vegetables like carrots and potatoes roast beautifully alongside green beans and onions. Feel free to swap in seasonal veggies like sweet potatoes or Brussels sprouts for variety.

How do I know when the chicken is cooked through?

The chicken is done when it reaches an internal temperature of 165ºF and the juices run clear. The skin should be crispy and golden brown, while the meat feels firm to the touch.

Can I make this recipe ahead of time and reheat it?

Yes! You can prepare and roast the chicken and vegetables ahead, then store leftovers in the fridge. Reheat in the oven wrapped with foil to keep it moist. It’s a great meal prep option.

Final Thoughts

This Sheet Pan Chicken and Vegetables Roast Recipe quickly became one of my favorite ways to get dinner on the table without stress but with big flavors. I hope you enjoy making it as much as I do—it’s perfect for those busy weeknights or casual weekend dinners when you just want a comforting meal that feels a little special. Give it a try, and I bet it’ll find a permanent spot in your recipe rotation too.