Sheet Pan Chicken and Vegetables

Name: Sheet Pan Chicken and Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 2 lb bone-in chicken thighs (skin on); 2 tbsp olive oil; 1 tsp salt; 1 tsp black pepper; 1 tsp paprika; 2 cups baby potatoes (halved); 1 cup carrots (sliced); 1 cup broccoli florets; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper

65 min 4 servings Easy

All Recipes

Sheet Pan Chicken and Vegetables

Delicious one-pan chicken dinner with perfectly roasted vegetables for an easy weeknight meal.

Prep

15 min

Cook

45 min

Total

65 min

Servings

Difficulty

Easy

Sheet pan meals are a lifesaver for busy weeknights. With minimal cleanup and maximum flavour, a sheet pan chicken and vegetables recipe can become your go-to dinner solution. By staggering the addition of different vegetables, you can ensure everything cooks perfectly without overcooking. Whether you're a seasoned home cook or just starting out, this recipe is designed to be both simple and satisfying. The combination of succulent chicken and roasted vegetables makes for a nutritious meal that everyone will love.

Ingredients

Servings

For the Chicken

For the Vegetables

Instructions

Preheat the oven

Preheat your oven to 425°F (220°C).

Pro tip: A hot oven ensures crispy chicken skin.

Prepare the chicken

In a bowl, mix chicken thighs with olive oil, salt, pepper, and paprika. Toss to coat evenly.

Pro tip: Use your hands to massage the spices into the chicken for better flavour.

Start roasting

Place the seasoned chicken thighs on a large sheet pan. Bake for 15 minutes to give them a head start.

Pro tip: Line the sheet pan with parchment paper for easier cleanup.

Add potatoes and carrots

Remove the pan, add baby potatoes and carrots around the chicken. Drizzle with olive oil, season with salt and pepper.

Pro tip: Use a spatula to toss the vegetables in the oil and seasonings.

Continue roasting

Return the pan to the oven for another 20 minutes.

Pro tip: Stir the vegetables halfway through for even cooking.

Add broccoli

Add broccoli florets to the pan, tossing lightly with the other vegetables. Roast for a final 10 minutes.

Pro tip: Broccoli cooks faster, so add it last to prevent overcooking.

Check doneness

Ensure chicken reaches an internal temperature of 165°F (74°C) by probing the thickest part of the thigh.

Pro tip: If needed, return the pan to the oven for a few more minutes.

Rest and serve

Let chicken rest for 5 minutes before serving.

Pro tip: Resting allows juices to redistribute, making the chicken juicier.

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Tips & Tricks

<ul><li>Use bone-in, skin-on chicken for juicier results.</li><li>Cut vegetables into similar sizes for even cooking.</li><li>Preheat the oven to ensure crispiness.</li><li>Rest chicken before serving for juicier meat.</li></ul>

Serving Suggestions

Serve this sheet pan chicken and vegetables with a side of crusty bread or a simple green salad to round out the meal. The dish pairs beautifully with a crisp white wine or a light beer. You can make this dish ahead by prepping the vegetables and marinating the chicken the night before. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain the crispy texture.