Easy Sheet Pan Chicken Veggies (Printable)

Juicy roasted chicken thighs with carrots and potatoes, a simple and hearty meal for busy nights.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon dried thyme
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper

→ Vegetables

08 - 4 medium carrots, peeled and cut into 1-inch pieces
09 - 4 medium Yukon Gold potatoes, cut into 1-inch cubes
10 - 1 tablespoon olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper

→ Garnish

13 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Lightly grease a large sheet pan with olive oil or line with parchment paper.
02 - In a large bowl, toss the chicken thighs with 1 tablespoon olive oil, garlic powder, paprika, thyme, salt, and black pepper until well coated.
03 - In another bowl, toss the carrots and potatoes with 1 tablespoon olive oil, salt, and black pepper.
04 - Spread the vegetables evenly onto the prepared sheet pan. Nestle the seasoned chicken thighs among the vegetables, skin side up.
05 - Roast in the preheated oven for 35 to 40 minutes, or until the chicken is golden and cooked through with an internal temperature of 165°F and the vegetables are tender.
06 - If desired, broil for 2 to 3 minutes at the end for extra crispy chicken skin.
07 - Sprinkle with fresh parsley before serving.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time to actually enjoy dinner.
  • The chicken skin gets impossibly crispy while the meat stays ridiculously juicy, and that contrast is honestly addictive.
  • Your vegetables roast until they're golden and caramelized, tasting nothing like the sad steamed versions most people expect.
02 -
  • Don't crowd the pan or your vegetables will steam instead of roast—give them space to sit in that hot pan and caramelize properly.
  • Pat your chicken thighs dry before seasoning them, because dry skin gets crispy and wet skin just steams itself into disappointment.
03 -
  • Use a meat thermometer because it's the only real way to know your chicken is done without cutting into it and losing all those juices.
  • Let everything rest for 5 minutes after it comes out of the oven so the chicken can relax and the vegetables can finish softening.
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