Roasted Chicken and Vegetables Sheet Pan Dinner

For this Roasted Chicken and Vegetables Sheet Pan Dinner, tender chicken thighs are baked atop a bed of carrots, small potatoes, red onion, apples, brussels sprouts, garlic, and herbs for a delectable one pan meal in under an hour. 

This easy and healthy chicken sheet pan dinner is perfect for a hearty weeknight meal and the leftovers are great for on-the-go! A simple meal with real ingredients to remind us how tasty roasted veggies can be!

Ingredients for Chicken Thigh Sheet Pan Dinner

Here’s what you’ll need to make sheet pan chicken thighs:

• Chicken: I used skin-on, bone-in chicken thighs
• Veggies: carrots, multi-colored small potatoes, red onion, brussels sprouts, garlic
• Fruit: apples
• Herbs: fresh rosemary, thyme, and sage
• Olive Oil
• Butter
• Salt and pepper to taste

How to Make Roasted Chicken and Vegetables

1. Preheat oven to 425 F.
2. Wash, peel, and chop ingredients as indicated.
3. Add vegetables to a large baking sheet and toss with half the herbs and olive oil on baking sheet to coat.
4. Add remaining half of herbs to melted butter. Mix.
5. Place chicken thighs on top of vegetables and brush with butter mixture. Season everything with salt and pepper.
6. Bake for 35-40 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once during cooking.

I hope you’ll love this healthy chicken and vegetables recipe. Let me know what you think by leaving a comment and star rating below and also be sure to tag me on social media – #allthekingsmorsels – so I can see your yummy creations!

Want more easy dinners? Check out my Coconut Chicken Curry, Taco Pizza, Chicken Breast with Mushroom Sauce, and One Pan Cheesy Sausage and Brussels Sprouts.

Roasted Chicken and Vegetables Sheet Pan Dinner

Kristen King

Tender chicken thighs are baked atop a bed of carrots, small potatoes, red onion, apples, brussels sprouts, and garlic. Add a little rosemary, thyme, and sage and brush the chicken with butter and you have a delectable one pan meal in under an hour.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

  

• 4 skin-on, bone-in chicken thighs
• 3 carrots peeled and cut into sticks
• 15 multi-colored small potatoes halved
• 1 large red onion cut into wedges
• 2 apples cut into wedges
• 15 brussels sprouts ends removed, halved
• 6 garlic cloves peeled
• ½ tbsp fresh rosemary stemmed and chopped, divided
• ½ tbsp fresh thyme stemmed, divided
• ½ tbsp fresh sage leaves stemmed and chopped, divided
• 2-3 tbsp olive oil
• 4 tbsp butter melted
• Salt and pepper to taste

Instructions

 

• Preheat oven to 425 F.
• Wash, peel, and chop ingredients as indicated.
• Add vegetables to a large baking sheet and toss with half the herbs and olive oil on baking sheet to coat.
• Add remaining half of herbs to melted butter. Mix.
• Place chicken thighs on top of vegetables and brush with butter mixture. Season everything with salt and pepper.
• Bake for 35-40 minutes or until chicken is cooked through and potatoes are tender. Toss and turn vegetables once during cooking.

Keyword chicken, sheet pan dinner