Sheet Pan Chicken and Veggies
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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!
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“Love this recipe! So easy to make and very filling. Even my husband is a huge fan! It’s also so easy to change up the veggies so you don’t get tired of it. I like to serve it with brown rice on the side!”
Sheet Pan Chicken and Veggies
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 2: Spread the seasoned vegetables out on a large baking sheet in an even layer.
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.
Sheet Pan Chicken and Veggies
Ingredients
- 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
Instructions
- Preheat oven to 450°F.
- Combine the Brussels sprouts, squash, onion, lemon slices and minced garlic in a large bowl.
- Add 2 Tablespoons of olive oil, balsamic vinegar, 1 teaspoon salt, 1 teaspoon pepper and nutmeg and toss to combine.
- Spread veggie mixture onto a large baking sheet.
- 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.
- Bake for 30-40 minutes or until both the veggies and chicken are cooked through.
- Portion onto plates, squeeze any remaining juice from the lemon over each serving and enjoy!
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Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
Amazing recipe! Cooked it twice already. The spice level was a bit too intense, but the leftovers were fine, oddly. Thanks!
Yay! That makes me so happy to hear. I’m so glad you’re loving this recipe. Thanks for coming back to leave a review, I really appreciate it!
Delicious, cozy, nutritious, and keeper! Def spicy, but maybe it’s my red hot chili pepper flakes? Added a small side of bone broth brown rice to round it out, as well as a Jerusalem artichoke. I just adore this recipe 🥰🥰
Suggestion for white meat instead?♥️
You can use boneless skinless chicken breasts instead. I recommend cutting them into large chunks or using whole breasts and checking for doneness a bit earlier since white meat cooks faster and can dry out if overbaked.
This recipe was SO GOOD! The spices were amazing; I did half the amount of red pepper flakes and it was a perfect heat level for me (low heat tolerance over here!)
Thanks Brittany! I continue to love your recipes.
Yay! I’m so glad you loved the recipe and that you found the perfect spice level for you. I totally get needing to adjust the heat—it’s always great when you can tweak a recipe to suit your tastes! Thanks so much for your kind words and for continuing to try my recipes. It truly means so much! ❤️
I LOVE this recipe! I make it probably once a month.
WOO! I am so happy to hear that this recipe is a hit! Thank you so much for coming back and leaving your review + star rating, I really appreciate it.
Love this recipe! So easy to make and very filling. Even my husband is a huge fan! It’s also so easy to change up the veggies so you don’t get tired of it. I like to serve it with brown rice on the side!
Yay! I love to hear that, Caroline. Thank you for coming back to leave me a review and comment!
Not sure what I did wrong. The chicken was food. The veggies were SPICY, even for my husband who likes when his food makes him sweat. The hot level made the meal feel really unbalanced.
Hey Tabitha – Sorry to hear that this recipe didn’t turn out for you. Did you add extra red chili flakes?
So easy and the flavors are so good – I impressed my wife and she wants me to make it again! This is now in our meal rotation!!
Ah yay!! So thrilled this recipe was a hit, Bill. Thanks for the review! It means so much to me.
I would love to be able to pin these amazing recipes to Pinterest!
How can I collect them?
~Anita
Hey Anita – You should be able to just click on the photo and pin it. 🙂
Why is there so much sodium in this recipe? It looks awesome and I will make it but I’m just curious if I could cut something out to make it lower.
Thank you!!
I would just cut down on the salt if you’re worried about the sodium levels!
Nutmeg is not listed in the ingredient list but is mentioned in the first step of the directions. To use or not to
Use is the question! Recipe sounds delicious.
Hi Kara. I highly recommend adding the nutmeg if you have it. It’s in step 3 of the instructions!
I just made this for dinner tonight and my usually picky toddler, devoured it!!!! And it was so easy to make! This will definitely be a weekly dinner
Woo!! I love hearing this, Kearston! Thanks for making this recipe and coming back to leave a review. I really appreciate it!
Is the roasted chicken with butternut squash and Brussel sprouts also soy free? And is Vegan Broccoli Raisin Salad soy free?
Hi Chris! Yes, this recipe is soy free!
Made it, loved it, Ate It All Week (hubs not as big a fan…so aside from dinner 1 night, I enjoyed lunch 4 days)
I just Doubled It and made it again- freezing for me, sharing with family. FABULOUS
So glad you loved this recipe! Thanks for the review. I so appreciate it.
Seriously my favorite easy and flavorful dinner. I love making it for friends – it feels like such an impressive meal despite it’s one-pan simplicity.
Woo!! So glad you loved this recipe, Sydney. 🙂 Thanks for the review!!
I made this recipe tonight for dinner and the entire family enjoyed it (even kids that don’t like brussels). This is a great busy weeknight dinner. Thank you so much for all of the wonderful recipes you share!
Woo!! So glad this recipe was a hit with your family. Thanks for the review, Deanne. I so appreciate it!
My husband and I really enjoyed this recipe! Recently I have been loving butternut squash and I was looking for some different ways to have it- this was perfect! I added potatoes and carrots to this meal and it turned out great. Thank you!
So glad you enjoyed this dish, Kara! Thanks for the review, I so appreciate it!
It’s a MIRACLE, I have finally found a way to cook Brussels sprouts and like them!! This was delicious and will definitely be in our regular dinner rotation. I did leave out the lemon because I didn’t have one, and I don’t think I’ll add it because I loved all the flavors without it.
Ahh yay!! That makes me so happy to hear. I’m glad this recipe was a hit. Thanks for coming back to leave a review. I so appreciate it. 🙂
My absolute favorite easy dinner recipe! Quick and flavorful.
Ahh yay!! Thanks for the review, Sydney. I so appreciate it!
This was SOOOO good! I couldn’t find sprouts this week, why, I have no idea, so i used broccoli. DELISH!
We really like this recipe. We don’t like spicy so omit pepper but I see someone added chili powder and we might try that as we like chili powder. It’s great either way.
I made this for the fam and I suggest serving this with a loaf of bread or some crackers to help with the heat haha. Or just add less red pepper flakes. Overall a great and flavorful recipe that was fun to try with little cleanup.
Can I use frozen brussel sprouts instead of fresh?
Hey Jessica – I think frozen would be just fine!
I’m looking at making this for a larger group. Do you recommend? Group size is about 20 people. Thanks in advance.
Hey Melody! It would definitely work for a large group, you’d just have to times everything by 5 for 20 people. 🙂
One of my favorites! Love it!
Way to much hot pepper. I had to throw it out. We love spicie food but this was I edible.
Hey Pat – So sorry to hear that this recipe didn’t turn out for you. Did you just use 1 teaspoon of crushed red pepper? You can definitely alter the amount of spices used based on your taste preferences.
I have made this twice now& it is delicious! The first time I had sweet potatoes instead of butternut squash…turned out great! And I am using boneless chicken breasts instead that I butterflied so they weren’t so thick 🙂
That makes me so happy to hear, Lendy! I’m so glad you have enjoyed this recipe. Thanks for coming back to leave a comment + star rating. I so appreciate it! 🙂
What do I need to do to substitute boneless, skinless chicken breasts? Reduce heat? Add chicken after first 15 minutes? Thanks for help
Hey Karen! Chicken breasts should work just fine. They might dry out a little faster though. I would maybe reduce the temp to 400 and the chicken probably only needs to cook for 25 minutes or so. I’d just keep an eye on the chicken and pull it when it seems done. 🙂
Made this tonight, was amazing. It will definitely be in my regular rotation of meals!
Thanks 😊
Hi Nicole! I’m so glad you loved it. If you wouldn’t mind, would you be willing to leave another comment with a star rating of the recipe too? It can be the exact same comment if you want. The star ratings are super helpful. 🙂
43 carbs per serving. That seems like a lot. Not sure how it’s that many carbs. I tried to add it up and didn’t get that many
Followed recipe precisely. 1 sliced regular, not small lemon with skin left on made dish bitter. 1 teaspoon fennel seeds is too much and I like fennel seeds. basic concept and ingredients are good, but spices are wrong. i often do one pan roasted chicken thighs with these veggies and balsamic, olive oil and that would have been much better.
Tastes great! So versatile on the veggies you can use. I improvised broccoli for Brussels. Its just ehat i had. But I also added potatos and mushrooms just had to add a bit more to the marinade for the veggies but thats all and a bit more cook time.
on epan dishes are great. esp since i hate doing dishes!!!! ha!
Totally agree!! The less dishes, the better! 🙂
I just made this recipe tonight and made a few changes, I had two tiny chicken breasts so I also added a can of chickpeas. This recipe will become a staple, only when I make it again, I’ll change the balsamic vinegar for white balsamic vinegar because I thought it tasted a little too sour. Thank you for this great dinner 🙂
I made this recipe tonight, and it was delicious! I thought I grabbed the garlic powder for the chicken marinade, but I had chili powder in my hand. There was a little extra spice in the dish, but it turned out to be a great mistake. I will definitely make this recipe again.
Haha. Oops. I’m glad the chili powder was a great addition! 🙂
What can be used in place of Brussels sprouts?
I’d use another hearty vegetable like carrots, parsnips, broccoli or cauliflower.
Made this for dinner last week and it turned out awesome! Used sweet potatoes instead of butternut squash, but otherwise followed your recipe to the letter, and it’s definitely a recipe I look forward to using throughout the fall and winter 🙂
My hubby and I LOVED this! It is the perfect healthy comfort food. I didn’t have any nutmeg or fennel seeds so I left them out and added some baby bellas that needed to be used up. Delicious! We couldn’t stop raving about it and happy to have it on our dinner rotation now. Thank you!!
I made this and it was absolutely delicious. I followed to recipe closely but just used half of the fennel seeds because I don’t cook with them much and was scared they may overpower other favors. Will definitely be making this again, it was amazing! Thanks for sharing.
I’m so glad you liked it, Kristen!
Made this recipe last night and it was amazing! Definitely will on our weekly rotation. Thanks for the recipe!
Woot woot! So glad you enjoyed it Kaitlyn.
Made this recipe tonight with chicken drumsticks and it was so good!! I love cozy, one dish meals like this. It was so easy to make and my boyfriend loved it! Thanks for sharing!
this is great. I would love you to stop by Food on Friday: Chicken over at Carole’s Chatter to add this to the recipe collection! Cheers!
This sounds so good! We do something similar but in a cast iron skillet. Always delicious and perfectly flavored… yum (still trying to get M into brussels spouts… sigh).
Love one pan dishes!!! I have lemon rosemary chicken thighs up among others, it’s one of my favs! ALWAYS bone in and skin on…gotta get that crispy skin. Two thighs per person though unless them belong to a turkey 🙂 You might like this one – http://peachypalate.com/2014/08/08/crispy-baked-rosemary-lemon-chicken-thighs/
I’ll have to check out your recipe because the lemon rosemary combo sounds tasty. I used to hate meat on the bone but with chicken thighs it really does keep the meat from drying out. And I agree, most people will eat two thighs. It depends on my appetite and cravings whether I have one or two. Sometimes I like to load up on veggies and just have one. 🙂
Do you think hicken breasts would work as well? It looks fab.
I think chicken breasts would work. They might dry out a little faster though.
Yum! I LOVE chicken thighs and actually like them way more than chicken breasts or drumsticks. They just stay way more moist and juicy!
YES!! And they’re cheaper too!
I recently started cooking chicken thighs once in awhile instead of breasts for a change up! I’ve only done them in the slow cooker so far, but I will be baking them 😉
I’m new to chicken thighs as well and haven’t tried them in the slow cooker yet. Gotta try that soon!!
This looks incredible! I love that it’s easy and all in one pan too.
I’ll definetely make this recipe! However, I’ll use tofu instead of chicken! 🙂 But it looks so good…
I’ve been wanting to try the recipe with tofu as well. I think it will be just as tasty!