There’s just something magical about the simplicity and cozy comfort of a well-made Sheet Pan Chicken and Roasted Vegetables Recipe. The aroma of herbs mingling with roasted veggies and juicy chicken always fills my kitchen with warmth — trust me, you’ll want to make this again and again.

The image shows a baking tray lined with white parchment paper, filled with a dish of sliced, cooked chicken with a golden brown crust placed in the center in two close rows. Around the chicken, there are large clusters of steamed broccoli with bright green tops and light green stems, red bell pepper pieces in thick chunks, and slightly cooked red onion chunks showing a purplish-pink color. The entire dish is sprinkled with finely chopped fresh green herbs, giving it a fresh and colorful look. The tray is on 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

In my years of cooking, I’ve found that the best meals are those that balance ease, flavor, and a little wow factor — and that’s exactly what this sheet pan recipe delivers. It’s a one-pan wonder that turns simple ingredients into a dinner party or family meal superstar.

Hands-off cooking: You prep once, roast once, and dinner practically makes itself.
Flavor-packed results: The chicken stays juicy and the vegetables caramelize beautifully, thanks to the high oven heat and herb blend.
Versatility: You can swap veggies and seasonings to match what’s fresh or what you love.
Minimal cleanup: Only one sheet pan to wash, which is an absolute win for busy weeknights.

The image shows a white tray filled with colorful roasted vegetables and sliced cooked chicken in the middle. The chicken is golden brown with a grilled texture and is cut into about six thick slices arranged side by side. Surrounding the chicken are bright green broccoli florets, chunks of red bell pepper, large pieces of purple-red onion, and some off-white cauliflower. The vegetables look roasted with a light seasoning on top, and small green herbs are sprinkled all over the chicken and vegetables. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

I love how the blend of hearty potatoes, sweet peppers, and crunchy Brussels sprouts come together in this Sheet Pan Chicken and Roasted Vegetables Recipe. Each brings a different texture and sweetness that complements the savory chicken perfectly. Plus, shopping for these ingredients is straightforward — here’s what to look for.

Flat lay of a peeled large sweet potato cut into chunks, two washed Yukon potatoes cut into pieces, a large red bell pepper cored and chopped, half a peeled red onion cut into pieces, halved Brussels sprouts, a small white ceramic bowl with olive oil, a small white ceramic bowl with garlic powder, a small white ceramic bowl with mixed dried thyme and rosemary, a whole uncut raw chicken with skin, a small white ceramic bowl with paprika, a small white ceramic bowl with kosher salt, a small white ceramic bowl with black pepper, and a fresh lemon zest spiral, all arranged symmetrically and proportionally 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: Provides a tender, slightly sweet bite that contrasts nicely with savory chicken.
Yukon or red potatoes: Their waxy texture holds up to roasting without turning mushy.
Red bell pepper: Adds vibrant color and a juicy, subtle sweetness.
Onion: Brings savory depth and caramelizes for extra flavor.
Brussels sprouts: Roasted halves get perfectly crispy on the edges.
Olive oil: Helps everything roast evenly and adds richness.
Garlic powder or fresh garlic: Gives a mild, aromatic punch without overpowering.
Salt and black pepper: The basics for seasoning that awaken all flavors.
Dried thyme, rosemary, or oregano: Classic herbs bring an earthy, fragrant note.
Lemon zest (optional): Adds a fresh, bright finish that lifts the whole dish.
Chicken (whole or pieces): The star of the meal — I often use kosher chicken as it's already brined, which keeps it juicy.
Paprika: For a lovely color and subtle smokiness if you choose smoked paprika.

📝

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

What I love most about this Sheet Pan Chicken and Roasted Vegetables Recipe is how easy it is to tweak. Sometimes I swap veggies based on what’s in season or what I have in the fridge. You get to make it your own — and I encourage you to get creative!

Variation: Once, I added chopped fennel for a subtle anise flavor that paired beautifully with the herbs. Give it a try if you’re curious!
Seasonal twists: Swap Brussels sprouts with asparagus in spring or carrots and parsnips in winter.
Spice it up: Add a sprinkle of chili flakes or swap paprika for cumin for an earthier taste.
Protein swaps: This method works well for chicken thighs or drumsticks, which cook around the same time as the veggies.

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

Step 1: Get Your Oven and Pan Ready

I always preheat my oven to a high 425°F (218°C) to get that perfect caramelization while keeping the chicken juicy. Line a rimmed sheet pan with foil and spray it well with oil spray—it makes cleanup so much easier and helps prevent sticking. Parchment paper works, too, but I find the foil holds up better under roasting heat.

Step 2: Toss and Arrange the Vegetables

I cut the sweet potatoes into larger chunks since they take a bit longer to cook, Yukon or red potatoes into slightly smaller pieces for even roasting, and halving the Brussels sprouts always helps them crisp up nicely. I toss them with olive oil, garlic powder, salt, pepper, and herbs right in a big bowl — mixing it thoroughly so every piece is coated.

Then, I spread the veggies in a single layer on the prepared pan. Crowding the pan too much is a common mistake that leads to steaming instead of roasting, so give them some breathing room (your pan size is key here).

Step 3: Season and Place the Chicken

Patting the chicken dry with paper towels is my secret to crispy skin. Then I rub olive oil mixed with paprika, thyme, salt, and pepper all over, including under the skin if I’m feeling fancy. This step really makes the flavors shine. I nestle the chicken on top of the veggies, skin side up, so the juices drip down and keep everything moist.

Step 4: Roast and Rest

Pop the pan in the hot oven and set your timer. For a whole chicken, expect about 55-75 minutes, depending on size. Chicken pieces usually take 30-40 minutes. I always check with an instant-read thermometer — when the breast reads 160°F, it’s time to take it out and let it rest covered loosely with foil. Resting for 20 minutes lets the juices redistribute, which is a game changer for moist chicken.

While the chicken rests, I stir the veggies and roast them for another 10-20 minutes to deepen their caramelization. If I’m short on time, I bump up the temp to 450°F for a quick finish — it crisps them up quickly without drying them out.

Step 5: Serve It Up

I slice the chicken into pieces and pile everything onto a platter. Sometimes I drizzle with pan juices made into a simple gravy — but it tastes just as amazing with your favorite condiment or a squeeze of fresh lemon juice. Enjoy!

Top Tip

After making this Sheet Pan Chicken and Roasted Vegetables Recipe dozens of times, I’ve learned a few little things that really boost the final dish. These simple tweaks save you from common pitfalls and help get the most flavor out of your ingredients.

Don’t crowd the pan: Make sure veggies have plenty of room to roast, or they’ll steam instead and lack that delicious caramelization.
Use a thermometer: Checking internal temperature ensures your chicken is perfectly cooked—not dry or underdone.
Lift the skin to season: Rubbing the spice mixture under the skin adds layers of flavor right where it counts.
Let it rest: Patience here makes juicy chicken every time—it’s totally worth the wait.

How to Serve Sheet Pan Chicken and Roasted Vegetables Recipe

Garnishes

I like adding a sprinkle of fresh parsley or thyme leaves on top before serving — it adds a pop of color and fresh herb brightness that balances the roasted flavors wonderfully. A little lemon zest or a drizzle of olive oil just before plating never hurts either.

Side Dishes

While this sheet pan meal is a full dinner on its own, sometimes I pair it with a simple green salad or warm crusty bread to soak up the juices. A light, creamy yogurt sauce or tangy chutney can also be a lovely side if you want to jazz things up.

Creative Ways to Present

For a special occasion, try serving the roasted veggies as a colorful bed on large platters and arrange the carved chicken pieces on top like a centerpiece. You can also garnish with toasted nuts or pomegranate seeds for some extra crunch and color that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in airtight containers and keep them in the fridge for up to 3 days. The veggies reheat beautifully without getting mushy, and the chicken stays moist if handled gently.

Freezing

I’ve frozen portions of this dish before with good results. I recommend freezing the chicken and veggies separately in freezer-safe containers or bags. Defrost overnight in the fridge before reheating.

Reheating

For best texture, reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes instead of the microwave. This helps re-crisp the chicken skin and keep veggies from becoming soggy.

Frequently Asked Questions:

Can I use frozen vegetables for this recipe?

While fresh vegetables roast best and develop the best texture, you can use frozen veggies. Just make sure to pat them dry and give them a little extra roasting time so they don’t steam.

What’s the best cut of chicken for this recipe?

Boneless, skin-on chicken thighs or bone-in pieces work great because they stay juicy and cook at roughly the same rate as the veggies. Whole chicken is also excellent but requires longer roasting.

How do I know when the chicken is fully cooked?

The most reliable method is to use an instant-read thermometer. The internal temperature should read 160°F (71°C) in the thickest part of the breast. After resting, it will reach 165°F, which is safe to eat.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as long as you avoid any seasoning blends or condiments containing gluten. It’s a great dinner option for gluten-sensitive eaters.

Final Thoughts

This Sheet Pan Chicken and Roasted Vegetables Recipe has become one of my go-to meals for busy nights and casual gatherings alike. There’s a comfort in knowing you can toss everything together and walk away until dinner time, yet the flavors pull together like you’ve been simmering sauce for hours. Give it a try — I bet you’ll love how satisfying and stress-free your dinners can be.