Nothing says comfort like a wholesome, satisfying dinner that's easy to make and packed with flavor. This Sheet Pan Chicken and Roasted Vegetables Recipe is exactly that—a one-pan wonder bringing juicy chicken and vibrant roasted veggies together in perfect harmony. You’re going to love how simple it is to pull off, especially on busy weeknights.

The image shows a white baking tray with two rows of sliced cooked chicken in the center, each slice golden brown with grill marks. Surrounding the chicken are large pieces of bright green broccoli florets, red bell peppers cut into chunky squares, and purple onion segments, all spread evenly across a white parchment paper lining the tray. The vegetables have a slight shine, suggesting they are lightly roasted. The whole dish is sprinkled with green herbs, adding a fresh touch. The background is 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

I seriously get so excited every time I make this sheet pan chicken and roasted vegetables recipe. The whole kitchen fills with the most inviting aroma, and cleanup is a breeze since everything cooks on just one pan. Plus, the balance of tender chicken and caramelized veggies always leaves me feeling like I’ve nailed a healthy, delicious dinner.

Super simple prep: Chop your veggies, toss with seasoning, and your chicken gets rubbed and ready—all on one pan.
One-pan magic: Less mess and fewer dishes? Yes, please. It’s perfect for weekdays or casual dinners.
Customizable veggies: Use whatever fresh produce you have on hand and make it your own fabulous mix.
Flavor-packed and juicy chicken: The seasoning blend locks in moisture and gives a golden, crispy skin that’s irresistible.

The image shows a sliced golden-brown grilled chicken breast placed on a white marbled surface lined with white baking paper. Around the chicken are roasted vegetables, including bright green broccoli florets, large chunks of red bell pepper, and wedges of purple red onion, all sprinkled lightly with chopped fresh green herbs. The chicken and vegetables appear juicy with a slight char, showing a mix of vibrant colors and a textured surface that highlights the roasted appearance. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this dish plays a part in creating a meal that’s comforting and well-rounded. The potatoes give a hearty base, the Brussels sprouts add a touch of earthiness with a crisp edge, and the chicken delivers protein all wrapped in warm herbs and spices. Be sure to pick fresh veggies that feel firm and vibrant for the best results!

Flat lay of one large peeled sweet potato cut into chunks, two whole Yukon potatoes washed and cut into pieces, one large red bell pepper cored and diced, half a large peeled onion cut into large wedges, fifteen fresh halved Brussels sprouts, a whole raw chicken with clean skin, 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 fresh lemon zest arranged with perfect symmetry, all ingredients fresh and natural, placed 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: Its natural sweetness contrasts beautifully with savory herbs and roasted edges.
Yukon or red potatoes: They hold up well to roasting, giving you tender but firm bites every time.
Red bell pepper: Adds a juicy pop of color and slight sweetness.
Onion (red or yellow): Brings depth and caramelizes wonderfully in the oven.
Brussels sprouts: They caramelize at high heat, getting crispy outside with a tender interior—love that texture!
Olive oil: The perfect fat for roasting, it helps everything crisp up without drying out.
Garlic powder or fresh garlic: Packs a subtle punch that infuses the whole dish.
Salt & black pepper: Essential for bringing out the natural flavors.
Dried thyme, rosemary, or oregano: Choose your favorite herb to give it an aromatic boost.
Lemon zest (optional): Adds a bright, fresh lift that cuts through the richness.
Chicken (whole or pieces): Using a kosher chicken can save you time since it’s pre-brined and juicy.
Paprika (or smoked paprika): Creates a beautiful color and mild smoky flavor that’s simply addictive.

📝

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 the best parts about this sheet pan recipe is how easy it is to customize. I often swap out Brussels sprouts for green beans or asparagus, depending on the season. You can also switch up the herbs or use boneless chicken thighs for a quicker cook time and extra flavor punch.

Variation: I once tried adding chopped carrots and parsnips for a sweet and earthy twist, which my family adored.
Diet-friendly swap: For a lower-carb version, replace potatoes with cauliflower florets—they roast beautifully alongside everything else.
Spicier kick: Sprinkle a bit of cayenne or chili powder if you like your meals with some heat.

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

Step 1: Heat the Oven and Prep the Pan

Get your oven warmed to 425°F (218°C) and line a large rimmed baking sheet with foil—this is my secret for easy cleanup. A generous spray of oil on the foil keeps everything from sticking. If you prefer, parchment paper works but can get soft with all the veggie juices.

Step 2: Toss the Vegetables

Throw those chopped sweet potatoes, regular potatoes, bell pepper, onion, and Brussels sprouts into a big mixing bowl. Add the olive oil, garlic (powder or fresh), salt, pepper, and your chosen herbs. Use your hands or a big spoon to mix everything until the veggies are evenly coated—this step makes all the difference in flavor and roasting.

Step 3: Season and Prep the Chicken

Pat the chicken dry—this helps with browning. Mix your olive oil with paprika, thyme, salt, and pepper. Then gently rub this spice blend all over your chicken, slipping some under the skin where possible. This keeps the meat flavorful and juicy as it roasts.

Step 4: Arrange and Roast

Spread the vegetables out on your prepared pan in a single layer. Nestle the chicken on top, skin-side up. Roast everything together until the chicken reaches 160°F (about 55-75 minutes for a whole bird, or 30-40 minutes for pieces). To keep your veggies from steaming, stir them once the chicken is removed to rest, then return them to the oven at a higher heat (450°F) if you want extra crispiness.

Step 5: Rest, Finish, and Serve

Let the chicken rest covered loosely with foil for about 20 minutes so juices settle. Meanwhile, finish roasting your veggies to your liking. When ready, carve the chicken and plate it alongside those gorgeous roasted veggies. If you want to take it to the next level, whip up a quick gravy with the pan drippings—that’s my go-to indulgence.

Top Tip

After making this recipe dozens of times, I've learned that timing and heat matter most when roasting chicken and veggies together. Getting your oven nice and hot from the start ensures a crispy skin and perfectly tender vegetables.

Pat dry chicken: Dry skin crisps better and helps seasoning stick.
Don’t overcrowd: Give your veggies space on the pan so they roast instead of steam.
Use a meat thermometer: It’s the foolproof way to avoid under or overcooked chicken.
Rest the chicken: Waiting 20 minutes locks in juices for tender, flavorful meat.

How to Serve Sheet Pan Chicken and Roasted Vegetables Recipe

Garnishes

I like to finish this dish with some fresh herbs like chopped parsley or a squeeze of lemon juice to brighten the flavors. Sometimes I add a dollop of Greek yogurt or a drizzle of balsamic glaze for an extra touch—both totally elevate the meal without much extra effort.

Side Dishes

This recipe often stands on its own, but when I want to round out the meal, I pair it with a simple mixed greens salad dressed lightly with olive oil and lemon. A crusty bread on the side is also fantastic for soaking up those lovely chicken juices or gravy.

Creative Ways to Present

For dinner parties, I like to arrange the carved chicken pieces artfully on a large platter, surrounding them with vibrant roasted veggies and sprinkled with toasted nuts or seeds for crunch. Adding edible flowers or microgreens makes it look festive and inviting, perfect for celebrations.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they keep well for up to 3 days. I usually separate the chicken from the veggies to maintain the texture better when reheating.

Freezing

While you can freeze this dish, I recommend freezing just the chicken without the veggies since veggies tend to get mushy after thawing. Wrap the chicken tightly and freeze for up to 2 months.

Reheating

To reheat, I pop the chicken and veggies separately into a 375°F oven for about 15-20 minutes to revive that roasted crispness. Avoid microwaving if you want to keep the texture intact.

Frequently Asked Questions:

Can I use boneless chicken breasts instead of whole chicken?

Absolutely! Boneless chicken breasts or thighs can work well for this recipe. Just adjust the roasting time to about 20-30 minutes depending on thickness, and keep an eye on the internal temperature to avoid drying out.

What vegetables work best in this sheet pan recipe?

I love using a mix of sturdy vegetables like potatoes, Brussels sprouts, bell peppers, and onions because they roast evenly and develop great flavor. But feel free to experiment with carrots, green beans, or zucchini depending on what you have available.

How do I know when the chicken is perfectly cooked?

The safest and easiest way is to use an instant-read meat thermometer. Chicken is done when it reaches an internal temperature of 160°F (71°C) in the thickest part. Remember, it will rest and continue cooking slightly.

Can this recipe be made gluten-free?

Yes, this recipe is naturally gluten-free as long as you avoid any added sauces or seasonings that contain gluten. Double-check all spice blends and condiments to be sure.

Final Thoughts

This sheet pan chicken and roasted vegetables recipe has become my go-to when I want a comforting, no-fuss meal that feels special but doesn’t take all evening. It balances ease with flavor so well, and you can adapt it to suit your family’s tastes or what’s hanging out in your fridge. Give it a try the next time you want a hearty, healthy dinner that’ll have everyone asking for seconds.