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 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 and brined; 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 incredibly satisfying about a meal that all comes together on one pan – and that’s exactly what makes this Sheet Pan Chicken and Roasted Vegetables Recipe stand out. It’s simple, flavorful, and delivers that cozy, home-cooked vibe we all crave without a mountain of dishes to wash.

The image shows a white rectangular baking tray lined with white parchment paper. On the tray, there are two main parts: in the center, two pieces of sliced cooked chicken arranged in a row with golden brown grill marks on top, and around the chicken, a colorful mix of vegetables including bright green broccoli florets, large chunks of red bell pepper, and pieces of purple onion. The vegetables look slightly roasted with some texture, and the entire dish is sprinkled with small green herbs. 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 first stumbled on this sheet pan chicken and veggies combo on a busy weeknight, and I was hooked immediately. It’s reliable, comforting, and honestly, the way everything roasts together creates such a wonderful mix of textures and flavors. It’s a no-fuss recipe that feels like a treat.

One-pan convenience: Everything cooks together, which means less cleanup and more time to relax.
Balanced flavors: The blend of herbs, spices, and roasting caramelizes the veggies and crisps the chicken perfectly.
Customizable: You can switch up vegetables, seasonings, or even chicken cuts based on what you have on hand.
Comfort food winner: This recipe feels like a warm hug on a plate, perfect for family dinners or meal prep alike.

The image shows a white tray filled with colorful roasted vegetables and sliced cooked chicken. The base layer consists of bright green broccoli florets and chunks of red bell pepper with a mix of purple onion pieces scattered around. On top of this vegetable base is a layer of golden-brown, nicely grilled, sliced chicken breast arranged in the center. The chicken has a slightly charred texture and is sprinkled with fresh green herbs. The vegetables have a roasted texture with a light crispy look and are also garnished with chopped herbs. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Choosing the right ingredients is key to making this sheet pan chicken and roasted vegetables recipe a success. Each component plays a role in balancing textures and flavors – the potatoes and sweet potatoes bring creamy softness, while the brussels sprouts and bell peppers add a great roast depth. Here are my thoughts on each key player.

Flat lay of a whole raw chicken with clean skin, a large peeled sweet potato cut into chunks, two whole Yukon potatoes cut into pieces, one large red bell pepper cored and chopped, half a peeled onion cut into pieces, halved fresh Brussels sprouts, 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 whole lemon with zest peels arranged neatly, 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: Adds natural sweetness and a creamy texture that contrasts beautifully with the savory chicken.
Yukon or Red Potatoes: These hold their shape well during roasting and soak up the herbs and spices like little flavor sponges.
Red Bell Pepper: Roasts down to a juicy, slightly smoky sweetness that brightens the whole dish.
Onion (Yellow or Red): Adds subtle sharpness and caramelizes for extra depth if you leave it in a bit longer.
Brussels Sprouts: Their slight bitterness and crisp edges from roasting balance richer elements remarkably well.
Olive Oil: Helps everything roast evenly and adds a silky richness that ties the components together.
Garlic Powder/Fresh Garlic: Garlic infuses the veggies and chicken with a savory warmth; I love using fresh garlic when I have time for a punchier flavor.
Herbs (Thyme, Rosemary, Oregano): These dried herbs provide that aromatic, earthiness that makes the roast savory and inviting.
Lemon Zest (Optional): A sprinkle at the end wakes up the whole dish and cuts through the richness beautifully.
Chicken (Whole or Pieces): The star of the show, seasoned well to crisp the skin and keep the meat juicy.
Paprika: Adds warmth and a subtle smokiness, essential for a well-rounded chicken flavor.

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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 roasted vegetables recipe is how easy it is to tweak. I usually stick to the classic combo, but feel free to swap veggies or experiment with different herbs. It’s your kitchen playground!

Variation: I sometimes swap brussels sprouts for asparagus or green beans in spring, which roasts beautifully and brings fresh vibrancy.
Dietary tweak: For a lighter version, I use skinless chicken breasts and toss the veggies with less oil, though you lose a bit of the crispy charm.
Heat it up: Adding crushed red pepper flakes to the seasoning mix gives a subtle kick that wakes up the flavors.

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

Step 1: Prep and Season Your Vegetables

Start by peeling and chopping the sweet potato and red/yukon potatoes into roughly equal-sized pieces—about 2 inches for sweet potato, 1.5 inches for the other potatoes so they cook evenly. Cut your bell pepper, onion, and halved brussels sprouts to similar sizes. Toss everything in a large bowl with olive oil, garlic powder, salt, pepper, and your choice of dried thyme, rosemary, or oregano. This seasoning combo gives depth while letting the natural veg flavors shine.

Step 2: Prep the Chicken

Pat your chicken dry—this is crucial! Moisture is the enemy of crispy skin. Then mix olive oil, paprika, thyme, salt, and pepper in a small bowl. Rub this all over the chicken, getting under the skin gently if you can—this helps flavor penetrate right into the meat. Place your chicken skin-side up, resting on top of the veggies on your lined sheet pan.

Step 3: Roast and Rest

Pop the pan in a 425°F (218°C) oven and roast until your chicken reaches 160°F internally—about 55-75 minutes for a whole chicken or 30-40 minutes for pieces. This step does double duty: the chicken cooks perfectly while the veggies roast and soak up those tasty drippings. Once done, transfer the chicken to a cutting board and tent it loosely with foil to rest for 20 minutes—this locks in the juicy goodness.

Step 4: Final Veggie Roast

While the chicken rests, give your vegetables a quick stir and slide the pan back into the oven for another 10-20 minutes to get those edges caramelized and crispy. If you’re impatient like me, you can crank the oven to 450°F (232°C) for a few minutes to finish them off. The contrast of tender insides and crispy outsides is heavenly.

Step 5: Carve, Plate, and Serve

Cut your rested chicken into portions or slice chicken pieces if you used them. Arrange everything on a platter, sprinkle with optional lemon zest for brightness, and serve with your favorite gravy or sauce. Trust me, the juices in the pan make a fantastic base for gravy if you want to go that route.

Top Tip

Over the years, I’ve learned a few tricks that make this sheet pan chicken and roasted vegetables recipe come out perfectly every time, even on busy weeknights.

Dry Chicken Skin: Always pat your chicken dry with paper towels to ensure the skin crisps beautifully in the oven.
Even Vegetable Sizes: Cut your veggies into uniform sizes—not just for looks but to make sure everything cooks evenly and you're not left with underdone potatoes or overcooked peppers.
Use a Thermometer: Don’t guess doneness—an instant-read thermometer is your best friend for juicy, perfectly cooked chicken without overcooking.
Rest the Meat: Let your chicken rest before slicing so the juices redistribute; otherwise, it ends up dry, and that’s just sad.

How to Serve Sheet Pan Chicken and Roasted Vegetables Recipe

Garnishes

I like to finish this dish with a sprinkle of fresh parsley or thyme to add a pop of color and fresh herb aroma. A little lemon zest or a quick squeeze of lemon juice brightens everything up—especially if you’ve been roasting in heavy herbs and spices.

Side Dishes

This dish is pretty much a full meal on its own but I sometimes serve it alongside a simple green salad with a vinaigrette or crusty bread to scoop up all those flavorful pan juices. A creamy cauliflower mash also pairs beautifully if you want to double down on comforting sides.

Creative Ways to Present

For a special occasion, I’ve assembled this sheet pan chicken and roasted vegetables recipe on a large wooden board, arranging the colorful veggies and carved chicken nicely with small bowls of mustard or gravy on the side. It makes for a stunning family-style feast that’s casual and elegant at the same time.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge, separating chicken and vegetables if I can. Everything stays good for about 3-4 days. Reheating is smooth because the veggies hold up well, and the chicken stays juicy if you don’t microwave it for too long.

Freezing

This recipe freezes surprisingly well. I freeze chicken and vegetables separately in freezer-safe containers or bags. When thawed properly, usually overnight in the fridge, you can reheat them without losing much texture or flavor.

Reheating

To keep things crispy, I like reheating the chicken and veggies in a 350°F (175°C) oven for 10-15 minutes rather than nuking in the microwave. It refreshes that roast crispiness without drying things out.

Frequently Asked Questions:

Can I use different vegetables in this sheet pan chicken and roasted vegetables recipe?

Absolutely! Feel free to swap in veggies like carrots, green beans, or zucchini based on what you have handy or what’s in season. Just be mindful of cooking times since some vegetables roast faster than others.

What’s the best way to ensure the chicken stays juicy?

The key is to pat the chicken dry before seasoning and use an instant-read thermometer to avoid overcooking. Resting the chicken for about 20 minutes after roasting also helps keep it flavorful and juicy.

Can I make this recipe gluten-free or dairy-free?

Yes! This recipe is naturally gluten-free and dairy-free as long as your seasoning blends or condiments are free of those allergens. Just stick to the listed ingredients or your own safe versions.

Can I use chicken breasts instead of a whole chicken?

Definitely! Chicken breasts or thighs work well in this recipe. Just adjust the roasting time accordingly—breasts typically take around 30-40 minutes, and thighs might need a bit longer. Always check the internal temperature to ensure doneness.

Final Thoughts

This sheet pan chicken and roasted vegetables recipe holds a special place in my kitchen rotation—it’s comforting, approachable, and nourishes not just the body but your whole spirit after a busy day. I hope you find as much joy in making it as I do sharing it. Give it a try soon, and don’t be afraid to make it your own. You’ll have a delicious meal and maybe a new favorite weeknight go-to.