Name: Roasted Chicken and Veggie Sheet Pan Meal Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 oz whole carrots (6-8 medium), cut into 2- to 3-inch sticks; 12 oz green beans (2 large handfuls), washed and trimmed; 12 oz baby red potatoes, halved or quartered (may substitute cubed sweet potato); 1 medium red onion, cut into wedges; 3-4 garlic cloves, minced; 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried rosemary); 2 teaspoons fresh thyme leaves (or ¾ teaspoon dried thyme); ½ tablespoon olive oil or avocado oil (use 1 tablespoon oil if using skinless chicken); 1½-2 lbs. bone-in, skin-on chicken thighs (may substitute 1 lb. boneless, skinless or skin-on chicken thighs); ½ teaspoon fine salt; ½ teaspoon black pepper

There’s something about the sizzle of chicken and fresh veggies roasting together that just fills the kitchen with cozy goodness. This Roasted Chicken and Veggie Sheet Pan Meal Recipe is a total game-changer for busy nights—it’s easy, colorful, and packed with flavors that nearly cook themselves!

The dish shows a white baking tray filled with two pieces of roasted chicken thighs placed near the center. Around the chicken are many vegetables including green asparagus spears, orange and yellow carrot sticks, red-skinned potato chunks, and purple onion slices, all mixed together. The chicken has a golden-brown crispy skin lightly sprinkled with black pepper and herbs. The vegetables have a slightly charred look with vibrant colors, adding texture and contrast to the scene. The tray sits on a surface with white marbled texture. 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 Roasted Chicken and Veggie Sheet Pan Meal Recipe
Top Tip
How to Serve Roasted Chicken and Veggie Sheet Pan Meal Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Chicken and Veggie Sheet Pan Meal Recipe

Why You'll Love This Recipe

I honestly can’t say enough about how much I rely on this roasted chicken and veggie sheet pan meal recipe during my hectic weeks. It’s effortless but doesn’t skimp on that homemade feel—plus the clean-up is a breeze!

Simple & Convenient: Everything cooks on one tray, meaning you spend way less time cleaning up and more time enjoying dinner.
Balanced & Colorful: The combination of chicken, carrots, green beans, potatoes, and herbs feels hearty and fresh all at once.
Flexible Ingredients: You can easily swap veggies or adjust the herbs based on what you have, making it perfect no matter the season.
Reliable Flavor: Roasting brings out such deep, rich flavors—it’s like magic, and the chicken stays juicy every single time.

Ingredients & Why They Work

The beauty here is in the combination: root vegetables, fresh beans, and tender chicken thighs all cooked together with rosemary and thyme for that classic herby aroma. Each ingredient has its moment in the oven, achieving perfect tenderness by dinner time.

Flat lay of six medium whole carrots cut into sticks, two large handfuls of fresh green beans trimmed, a small pile of halved baby red potatoes, a medium red onion quartered, three whole uncracked garlic cloves, a few sprigs of fresh rosemary, a few sprigs of fresh thyme leaves, a small white ceramic bowl with golden olive oil, two bone-in, skin-on chicken thighs with natural skin texture, a small white ceramic bowl of fine salt, and a small white ceramic bowl of black peppercorns, all arranged with perfect symmetry 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

Carrots: Cut into sticks so they roast evenly and become sweet and tender without turning mushy.
Green Beans: Add a fresh snap and vibrant color to balance the root vegetables’ earthiness.
Baby Red Potatoes: Hold up well during roasting and soak up all the delicious chicken juices.
Red Onion: Roasts into a mellow, slightly sweet bite that contrasts beautifully with the savory chicken.
Garlic Cloves: Mincing them releases that punch of flavor that infuses the entire sheet pan.
Fresh Rosemary & Thyme: These herbs are the stars for that unmistakable roast chicken aroma; fresh if possible, but dried works in a pinch.
Olive or Avocado Oil: Just enough to coat so everything crisps nicely without greasiness. Avocado oil’s high smoke point is a nice option if you prefer.
Chicken Thighs (Bone-in, Skin-on): Love using bone-in skin-on for extra flavor and juiciness, but boneless works too—just watch the cooking time!
Salt & Black Pepper: Simple seasoning to bring all the flavors together perfectly.

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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

What I love most about this roasted chicken and veggie sheet pan meal recipe is how easy it is to tweak based on what you’re in the mood for, or whatever’s in your fridge that week. Don’t be afraid to experiment!

Variation: I sometimes swap those baby red potatoes for cubed sweet potatoes to add a natural sweetness—my family really notices the difference and asks for it often!
Herbs & Spices: Swap rosemary and thyme for oregano or smoked paprika for a different twist inspired by your favorite cuisines.
Protein Swap: Chicken breasts or drumsticks also work here, just keep an eye on cooking times since they vary.
Veggie Swaps: Feel free to toss in broccoli florets or bell pepper slices for extra color and nutrition.

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

A baking tray filled with four thick pieces of light brown cooked chicken thighs, each sprinkled with small green herbs. Around the chicken are mixed vegetables in many colors and shapes: long green beans, orange and yellow carrot sticks, red and white potato chunks, and thin slices of purple onion. The vegetables are spread evenly and have a fresh look with some herbs on top. The tray is on a white marbled surface, with a white cloth underneath one side. The lighting highlights the natural colors and textures of the food. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Veggies Like a Pro

Start by preheating your oven to 425ºF—this high temperature is key for getting that golden, crispy skin on the chicken and perfectly roasted veggies. Cut your carrots into 2-3 inch sticks so they cook evenly alongside the potatoes, which should be halved or quartered depending on size, ensuring everything gets tender at the same rate.

Step 2: Toss & Spread

Line a rimmed baking sheet with parchment paper for easier cleanup. Toss all the veggies and minced garlic with olive or avocado oil right on the sheet pan—this shortcut saves an extra mixing bowl and means less mess. Sprinkle rosemary and thyme evenly so that every bite carries that wonderful herbiness.

Step 3: Add the Chicken & Season

Place your bone-in, skin-on chicken thighs nestled among and slightly atop the veggies. This layering helps the chicken juices drip onto the vegetables underneath, roasting everything with extra flavor. Then, season everything generously with salt and fresh-ground black pepper.

Step 4: Roast & Turn

Pop the baking sheet into the oven, roasting for about 30-35 minutes. It helps to toss and turn the veggies every 10 minutes or so to encourage even browning—plus, you can check your chicken’s skin crispness at the same time. You'll know it’s done when the thighs reach an internal temperature of 165ºF and the potatoes are fork-tender.

Top Tip

After making this roasted chicken and veggie sheet pan meal recipe many times, I’ve picked up a few tricks to get that perfect roast every time.

Pat the Chicken Dry: Before seasoning, give the chicken thighs a quick pat dry with paper towels. This is a game changer for crispier, more appetizing skin.
Don’t Overcrowd the Pan: Making sure the chicken and veggies aren’t too packed together helps everything brown nicely instead of steam.
Use a Meat Thermometer: Checking for 165ºF inside the chicken prevents overcooking and keeps your meat juicy and tender.
Herb Freshness Matters: When possible, fresh rosemary and thyme give that fragrant boost dried herbs just can’t match.

How to Serve Roasted Chicken and Veggie Sheet Pan Meal Recipe

roasted chicken and veggies - Serving Suggestion

Garnishes

I usually sprinkle a little fresh parsley or an extra few fresh thyme leaves over the dish just before serving to brighten it up and add a fresh pop of green that makes the plate look inviting and vibrant.

Side Dishes

This recipe works as a complete meal but if you want a little extra, I’ve found a crisp green salad or some crusty bread pairs wonderfully to soak up any of those lovely pan juices.

Creative Ways to Present

For a cozy dinner party, try serving the roasted chicken and veggies family-style right on the baking sheet placed in the center of the table. Everyone loves digging in together, and it takes minimal fuss so you can enjoy your guests.

Make Ahead and Storage

Storing Leftovers

I store my leftovers in an airtight container in the fridge, and they usually stay fresh for up to 3 days. The veggies might soften a bit more but the flavors deepen and taste great reheated.

Freezing

I’ve frozen this meal a few times by portioning out the chicken and veggies into freezer-safe containers. When thawed overnight in the fridge, it reheats nicely, though the texture of some veggies changes slightly—still very tasty for a quick meal.

Reheating

To reheat, I pop the leftovers in an oven at 350ºF for about 10-15 minutes. This helps the chicken skin crisp back up a bit rather than going soggy like it sometimes does in the microwave.

Frequently Asked Questions:

Can I use boneless skinless chicken thighs in this recipe?

Absolutely! You can swap bone-in skin-on thighs for boneless skinless ones. Just reduce the cooking time slightly and keep a close eye to avoid drying out the meat.

What’s the best way to get crispy skin on the chicken?

The key is to pat the chicken skin completely dry before seasoning and using a high roasting temperature like 425ºF. Avoid overcrowding the pan so the heat circulates well around the chicken pieces.

Can I prepare this recipe ahead of time?

You can prep the veggies and chicken in advance by chopping and seasoning them, then store them covered in the fridge for a few hours. Just bring the ingredients to room temperature before roasting for the best results.

What if I don’t have fresh herbs?

Dried rosemary and thyme work perfectly as substitutes—just use about a third of the amount of fresh herbs called for, since dried herbs have a more concentrated flavor. You can also try mixed Italian seasoning if you want a blend of flavors.

Final Thoughts

This roasted chicken and veggie sheet pan meal recipe feels like an old friend I can always count on—whether it's a weeknight dinner or feeding company without fuss. I’m excited for you to try it because it brings together comfort, simplicity, and flavor in one happy pan. Once you make it your own, I bet it’ll become a quick favorite in your rotation too!