This is the kind of dinner you can throw together on a busy weeknight and feel proud of. Everything cooks on one pan, the flavors are bright and cozy, and cleanup is minimal. The chicken comes out juicy, the vegetables turn tender and caramelized, and the whole tray smells incredible.

You’ll get a complete, balanced meal without juggling multiple pots. It’s simple, satisfying, and customizable with whatever you have on hand.

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Why This Recipe Works

Sheet-pan dinners succeed when everything roasts at a similar pace. This recipe balances hearty vegetables with quick-cooking chicken so nothing dries out or turns mushy.

A high oven temperature brings crisp edges and keeps the chicken juicy. A simple marinade of olive oil, lemon, garlic, and herbs adds flavor without extra steps. Plus, using a large pan gives ingredients space to brown instead of steam.

What You’ll Need

Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts, sliced into similar-sized pieces)
Potatoes: 1 pound baby potatoes, halved (or russet/yukon gold cut into 1-inch chunks)
Carrots: 3 medium carrots, peeled and cut into 1/2-inch sticks
Broccoli: 1 small head, cut into florets (about 3 cups)
Red onion: 1 medium, cut into wedges
Bell pepper: 1 large, sliced into strips
Olive oil: 3 tablespoons
Lemon: Zest and juice of 1 lemon
Garlic: 3 cloves, minced
Herbs: 2 teaspoons dried Italian seasoning (or a mix of dried oregano, thyme, and basil)
Smoked paprika: 1 teaspoon
Red pepper flakes: Pinch (optional for heat)
Salt and pepper: About 1.5 teaspoons kosher salt and 3/4 teaspoon black pepper, divided
Fresh herbs (optional): Chopped parsley or dill for garnish
Serving (optional): Cooked rice, quinoa, or crusty bread; a dollop of Greek yogurt or tzatziki

Step-by-Step Instructions

Preheat the oven. Heat to 425°F (220°C).
Place a large rimmed sheet pan inside to warm up. A hot pan helps achieve crisp edges.
Prep the marinade. In a large bowl, whisk olive oil, lemon zest, lemon juice, garlic, Italian seasoning, smoked paprika, red pepper flakes (if using), and half the salt and pepper.
Season the chicken. Pat the chicken dry with paper towels. Add it to the bowl and toss to coat.
Let it sit while you prep the vegetables, about 10 minutes. This brief rest boosts flavor.
Prep the veggies. In another bowl, toss potatoes, carrots, broccoli, onion, and bell pepper with a drizzle of olive oil and the remaining salt and pepper. Keep pieces around 1-inch so they roast evenly.
Start the sturdy vegetables first. Remove the hot sheet pan, line it with parchment (optional for easy cleanup), and spread the potatoes and carrots in a single layer.
Roast for 10 minutes to give them a head start.
Add the rest. Pull the pan out, flip the potatoes and carrots, then scatter the broccoli, onion, and bell pepper. Nestle the marinated chicken pieces among the veggies, leaving space between pieces for browning.
Roast until done. Cook for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If you want extra color, broil for 1–2 minutes at the end, watching closely.
Finish and serve. Taste and adjust seasoning with a squeeze of lemon and a pinch of salt.
Sprinkle with chopped parsley or dill. Serve as is, or with rice, quinoa, or bread to catch the juices.

How to Store

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat: Warm in a 350°F (175°C) oven for 10–12 minutes, or microwave in short bursts to avoid drying the chicken.
Freeze: Freeze cooked portions for up to 2 months. Thaw overnight in the fridge before reheating.
Meal prep tip: Portion into individual containers with a lemon wedge for fresh brightness later.

Why This is Good for You

This one-pan dinner hits all the marks for a balanced meal.

You get lean protein from the chicken, fiber and vitamins from a rainbow of vegetables, and healthy fats from olive oil. Roasting brings out natural sweetness, so you don’t need heavy sauces. It’s a satisfying way to eat more veggies without feeling like you’re eating “diet food.”

What Not to Do

Don’t overcrowd the pan. Crowding traps steam and prevents browning.
Use two pans if needed.
Don’t skip drying the chicken. Extra moisture stops browning and leads to bland results.
Don’t cut veggies unevenly. Different sizes cook at different rates, leaving some underdone and others mushy.
Don’t roast everything at once from the start. Dense veggies like potatoes and carrots need a head start.
Don’t forget salt and acid. Proper seasoning and a final squeeze of lemon make flavors pop.

Variations You Can Try

Herb-Lemon Chicken: Use fresh rosemary and thyme, and add extra lemon slices to roast on the pan.
Smoky BBQ: Swap Italian seasoning for chili powder and cumin, and finish with a drizzle of your favorite BBQ sauce.
Mediterranean: Add cherry tomatoes, olives, and a sprinkle of feta after baking. Use oregano and a touch of sumac.
Maple Dijon: Whisk 1 tablespoon Dijon mustard and 1 tablespoon maple syrup into the marinade. Great with Brussels sprouts and sweet potatoes.
Cajun Spice: Use Cajun seasoning and swap broccoli for zucchini and corn kernels.
Low-Carb: Skip potatoes and add extra non-starchy vegetables like cauliflower, zucchini, or green beans.
Breast vs.
Thigh: If using chicken breasts, cut them into smaller, even pieces and check for doneness a few minutes earlier.

FAQ

Can I use frozen vegetables?

Yes, but choose sturdy options like broccoli or cauliflower. Roast them from frozen and expect a bit more moisture. Give them extra space and consider turning on the broiler briefly to encourage browning.

What if I don’t have Italian seasoning?

Use a mix of dried oregano, thyme, basil, and a pinch of rosemary.

If you only have one or two of those, that’s fine—add garlic powder and paprika to round out the flavor.

How do I keep the chicken juicy?

Don’t overcook it, and give the chicken a little marinade time. Thighs are more forgiving than breasts. Also, letting the pan and oven get fully hot helps sear the outside quickly.

Can I add another protein?

Absolutely.

Swap chicken for turkey cutlets, firm tofu, or sausage links. Adjust cook time as needed: tofu may need extra pressing and a bit more oil; sausage often cooks faster and browns beautifully.

Do I need to peel the potatoes and carrots?

No. If you scrub them well, the skins add texture and nutrients.

Peeling is purely a preference.

How do I know when the veggies are done?

They should be tender when pierced with a fork and have caramelized edges. If the chicken is finished first, remove it to a plate and keep roasting the veggies until they reach your preferred doneness.

Can I make this ahead?

You can marinate the chicken and prep the vegetables up to 24 hours in advance. Store separately in the fridge.

When ready, preheat the oven, give dense veggies a head start, and roast as directed.

What’s the best pan to use?

A large, heavy-duty rimmed sheet pan (13×18 inches) works best. Darker pans brown faster. If your pan is smaller, split everything across two pans and rotate them during cooking.

Final Thoughts

Sheet-Pan Chicken and Veggies is the kind of meal that makes weeknights easier and tastier.

It’s flexible, colorful, and reliably delicious with very little effort. Keep the method the same, swap the vegetables and spices based on your mood, and you’ll have a new version every time. Once you make it part of your routine, dinner starts to feel a lot simpler—in the best way.