Sheet Pan Chicken & Veggies
One pan, zero cleanup stress. That’s what sold me on this dinner.
Chicken thighs get crispy while vegetables caramelize around them. Everything cooks together but finishes at the same time.
Chicken Thighs Beat Breasts Here
Dark meat stays juicy during the longer cooking time vegetables need. Thighs won’t dry out like breasts do. The fat renders and bastes everything else on the pan. Bone-in thighs take about 35 minutes, which gives carrots and potatoes enough time to get tender.
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Cut Everything the Same Size
Your vegetables should be roughly equal in thickness. Carrots and potatoes need to be chunky – about 1-inch pieces. Smaller pieces burn before the chicken finishes. Onions can be bigger since they cook faster. Brussels sprouts work halved.
Why High Heat Works
425°F creates the browning you want without drying anything out. Lower temperatures steam the vegetables instead of roasting them. You’ll get soggy Brussels sprouts and pale chicken skin. The high heat also renders the chicken fat quickly, which flavors everything else.
Avoid the Soggy Vegetable Trap
Don’t crowd the pan or vegetables release steam instead of browning. Use two pans if you’re doubling the recipe. Pat chicken completely dry before seasoning. Wet skin won’t crisp. Space everything out so air can circulate around each piece.
Getting Perfect Crispy Skin
- Place chicken skin-side up and don’t flip it during cooking – the rendered fat will baste the vegetables underneath.
- If vegetables finish before chicken, remove them with tongs and continue cooking the thighs until they hit 165°F.
Frequently Asked Questions
Which vegetables work best for roasting time?
Root vegetables like carrots, potatoes, parsnips, and turnips work perfectly. Avoid quick-cooking vegetables like zucchini or bell peppers – they’ll turn mushy.
Can I use chicken breasts instead?
Yes, but reduce cooking time to 25-30 minutes and check internal temperature frequently. Breasts dry out faster than thighs.
How do I know when everything is properly done?
Chicken should read 165°F on a meat thermometer. Vegetables should pierce easily with a fork and have golden brown edges.
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Sheet Pan Chicken & Veggies
Ingredients
Seasoning
Finishing
Equipment Needed
- Large rimmed baking sheet (18×13 inch)
- Paper towels
- Large mixing bowl
Instructions
- Season chicken: Preheat oven to 425°F. Pat chicken thighs completely dry with paper towels. Season both sides with salt, pepper, smoked paprika, garlic powder, and thyme.
- Prepare vegetables: In a large bowl, toss potatoes, carrots, Brussels sprouts, and onion with olive oil and remaining seasoning. Make sure vegetables are evenly coated.
- Arrange on pan: Arrange chicken thighs skin-side up on one side of the baking sheet. Spread seasoned vegetables around chicken, leaving space between pieces for even browning.
- Roast until done: Roast for 35-40 minutes until chicken reaches 165°F internal temperature and skin is golden brown. Vegetables should be tender and caramelized around edges.
- Finish and rest: Remove from oven and immediately drizzle everything with fresh lemon juice. Let rest 5 minutes before serving to allow juices to redistribute.
Nutrition Facts
Per Serving (1 serving)
