This sheet pan chicken and veggies recipe is an easy, healthy weeknight dinner that comes together on one pan with minimal prep and big flavor.
This sheet pan chicken and veggies recipe completely changed how I feel about chicken thighs. I used to reach for chicken breast every time, but this method makes dark meat incredibly juicy and flavorful without any extra effort. Isaac and I made this once and immediately added it to our regular dinner rotation!
Why I Love This Sheet Pan Meal
- One pan simplicity: Everything cooks together on a single baking sheet, which keeps prep easy and cleanup minimal.
- Juicy chicken thighs: Roasting the chicken with the vegetables helps it stay tender and flavorful without any extra steps.
- Customizable: This recipe works with whatever vegetables you have on hand, so it’s easy to adjust based on the season or your fridge.
- Great for weeknights: The ingredients are straightforward, the steps are simple, and dinner is ready without a lot of hands-on time.
Ingredients Needed
- chicken thighs – juicy, flavorful, and ideal for roasting alongside vegetables. Chicken thighs stay tender during longer cook times, which makes them perfect for a one-pan dinner.
- vegetables – a mix of hearty vegetables that roast well and hold their texture in the oven. Using a combination of vegetables adds balance, color, and flavor to the dish.
- lemon – adds brightness and a pop of acidity that helps balance the richness of the chicken and roasted vegetables.
- olive oil – helps everything roast evenly and develop a golden, caramelized exterior.
- balsamic vinegar – adds a subtle sweetness and depth of flavor while helping the vegetables caramelize as they roast.
- apple cider vinegar – adds acidity to the chicken, which enhances flavor and helps keep the meat tender.
- seasonings and spices – a blend of fennel seeds, crushed red pepper, paprika, garlic powder, freshly grated nutmeg, fresh sage, sea salt, and pepper to give the dish warmth, depth, and savory flavor.
Veggies That Work Best for One-Pan Roasted Chicken
This recipe is very flexible, but some vegetables work better than others when roasting alongside chicken. The best options are vegetables that hold their shape and caramelize without overcooking.
- Quick roasting vegetables: Roasted asparagus and bell peppers work well, just keep them slightly larger so they don’t overcook.
- Potatoes and squash: I love roasted sweet potatoes, but white or red potatoes, and most types of squash roast great with this recipe.
- Root vegetables: Roasted carrots and onions add natural sweetness and roast evenly at the same temperature as the chicken.
- Cruciferous vegetables: Brussels sprouts, broccoli, and cauliflower develop great texture and flavor when roasted.
How to Make One-Pan Roasted Chicken and Vegetables
Step 1: Add the veggies, lemon slices and garlic to a large bowl. Toss with olive oil, balsamic vinegar, salt, pepper, and nutmeg until everything is evenly coated.
Step 3: In a small bowl, mix together the remaining olive oil, apple cider vinegar, fennel seeds, red pepper flakes, paprika, garlic powder, salt, pepper and sage.
Step 4: Coat the chicken well with the marinade.
Step 5: Place the chicken directly on top of the vegetables.
Step 6: Bake for 30–40 minutes, until the chicken is cooked through and the vegetables are tender and lightly caramelized. Finish with a squeeze of lemon before serving. Enjoy!
Brittany’s Tips!
- Use a large baking sheet: Spreading everything out helps the chicken and vegetables roast properly instead of steaming.
- Cut vegetables evenly: Keeping the vegetables close in size helps everything cook at the same pace.
How to Serve
While this recipe can absolutely be a meal on its own, you can also pair it with a side if you’re more of a volume eater like me! Here are some ideas:
- Serve with quinoa, brown rice or chickpea pasta if you need a grain to fill out your meal.
- Looking for more vegetables? Throw all of the ingredients on the sheet pan on a bed of greens and top with a dressing of choice!
- Don’t love the mixture of hot and cold temperatures? A side salad works great as well. This spinach salad or garlicky kale salad are both great options.
How to Store
This sheet pan meal is great for meal prep! I love making a big batch on the weekend so we have leftovers for lunch/dinner for the week ahead.
For leftovers, I recommend storing them all together in an airtight container. Leftovers will last up to five days in the refrigerator. To reheat, I recommend spreading the leftovers on a sheet pan and reheating in the oven. If you’re in a rush, the microwave will work but the vegetables won’t be as crispy.
More Sheet Pan Meals to Try
If you enjoyed this recipe, please consider leaving a star rating and let me know how it went in the comments below.
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb butternut squash, cut into bite-sized pieces
- ½ red or yellow onion, chopped
- 1 lemon, thinly sliced
- 3 large garlic cloves , minced
- 4 Tablespoons olive oil, divided
- 2 Tablespoons balsamic vinegar
- 1 ½ teaspoon sea salt, divided
- 1 ½ teaspoon ground pepper, divided
- pinch of nutmeg
- 4-6 chicken thighs, bone-in or boneless
- 1 Tablespoon apple cider vinegar
- 1 teaspoon fennel seeds
- 1 teaspoon crushed red pepper
- 1 teaspoon ground paprika
- 1 teaspoon garlic powder
- 4 fresh sage leaves, chopped
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Preheat oven to 450°F.
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Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl.
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Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine.
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Spread veggie mixture onto a large baking sheet.
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Combine remaining olive oil, apple cider vinegar, fennel seeds, red pepper, paprika, garlic powder, ½ teaspoon sea salt, ½ teaspoon pepper and sage in a small bowl. Coat chicken with the marinade and arrange chicken on top of the Brussels sprouts and squash mixture.
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Bake for 30-40 minutes or until both the veggies and chicken are cooked through.
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Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!
- Storage: Leftovers will last up to five days in the refrigerator. To reheat, I recommend spreading the leftovers on a sheet pan and reheating in the oven. If you’re in a rush, the microwave will work but the vegetables won’t be as crispy.
- Inspired and adapted from Rachel Ray’s Balsamic Roasted Brussels Sprouts, Butternut Squash and Chicken Thighs.
Serving: 1/4 of recipes | Calories: 415kcal | Carbohydrates: 29g | Protein: 33g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 1g | Cholesterol: 131mg | Sodium: 1050mg | Potassium: 859mg | Fiber: 14g | Sugar: 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
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