One-Pan Roasted Chicken and Vegetables


This one-pan wonder is a game-changer for dinner. The perfectly cooked, juicy chicken thighs and tender veggies in this One-Pan Roasted Chicken and Vegetables are satisfying every time! A gluten-free, dairy-free, and Whole30 dinner recipe for all to enjoy.

This post was originally published December 28, 2018; Updated August 27, 2021

Overhead shot of One-Pan Roasted Chicken and Vegetables on a sheet pan.

Roasted Chicken and Veggies on a sheet pan

Need to turn dinnertime around? If this end-of-day meal leaves you tired, stressed, and disappointed, then let us introduce a game changer to your table. The perfect combination of vegetables and well-seasoned chicken bakes up crispy and tender all on one pan. It only takes 15 minutes to get everything ready for the oven, then you can sit back and relax while your roasted chicken with vegetables bakes up golden brown and steaming hot. Ahhhh! Doesn’t that sound nice?

Colorful overhead shot of One-Pan Roasted Chicken and Vegetables on a sheet pan with all of the ingredients.

Ingredients to Make Roasted Chicken and Veggies

Here’s what you’ll need to make this pleasing well-balanced dinner tonight:

  • bone-in, skin-on chicken thighs – you can sub in skin-on chicken legs or boneless, skinless chicken thighs. We don’t recommend chicken breast, as they will become dry during the time it takes for the vegetables to roast
  • carrots – use rainbow carrots for a pretty look, or sub in parsnips or turnips
  • green beans – you can sub in broccoli and asparagus
  • baby red potatoes – you can sub cubed sweet potatoes or baby yellow potatoes
  • red onion – you can use a shallot or yellow onion
  • fresh rosemary – or you can sub 1 teaspoon dried rosemary for the 1 tablespoon fresh
  • fresh thyme – you can sub 1 teaspoon dried thyme for the 1 tablespoon fresh
  • avocado oil or olive oil – if you’re using boneless, skinless chicken thighs, you’ll need twice as much (1 tablespoon) oil
  • salt and black pepper


how to make roasted chicken and vegetables

While the oven is preheating, start chopping those veggies. Next, get your sheet pan ready. Line it with a sheet of parchment paper. No need to dirty a bowl. As the next step, you can toss the veggies right with the oil and herbs right on the sheet pan. Place the chicken thighs over the veggies and sprinkle everything with salt and pepper. That’s it – this one-pan roasted chicken and veggies dinner is ready for the oven. While it’s cooking, toss the vegetables a few times. And because you combine and bake everything in one pan on parchment paper, clean up is so easy.

Front angle photo of One-Pan Roasted Chicken and Vegetables on a sheet pan.


The Best Veggies For Sheet Pan Cooking

There are many vegetables that are perfectly suitable for oven roasting. You want to use vegetables that are dense and will become caramelized during the dry circulating heat of the oven cooking. Here are our favorite vegetables for roasting on a sheet pan.

  • baby red and yellow potatoes
  • sweet potatoes
  • broccoli
  • cauliflower
  • Brussels sprouts
  • asparagus
  • carrots
  • green beans
  • bell peppers
  • cabbage
  • onions

Overhead shot of One-Pan Roasted Chicken and Vegetables on a white plate.

Can you make roasted chicken and veggies ahead?

This easy One-Pan Roasted Chicken and Vegetables recipe is a winner for both busy weeknights or slower weekends. To really speed things up, you can pre-cut the vegetables and store them in a covered container in the fridge until you’re ready to toss them on the pan with a little olive oil and herbs. Then, the night of, all you need to do is add the chicken thighs, sprinkle with salt and pepper and into the pre-heated oven it goes.

One-Pan Roasted Chicken and Vegetables


One-Pan Roasted Chicken and Vegetables

An easy, delicious, and healthy dinner that you can get into the oven quick! The juicy roasted chicken and colorful tender vegetables all cook at the same time on one sheet pan.

Prep: 15 minsCook: 35 minsTotal: 50 mins

Servings: Serves 4 1x


  • 2 lbs. bone-in, skin-on chicken thighs (May substitute 1 lb. boneless, skinless chicken thighs)
  • 12 oz whole carrots (~68 medium), cut into carrot sticks
  • 12 oz green beans (~2 large handfuls), washed and trimmed
  • 12 oz baby red potatoes, halved or quartered (may sub cubed sweet potatoes)
  • 1 medium red onion, cut into wedges
  • 34 garlic cloves, minced
  • 1 tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
  • 2 teaspoons fresh thyme (or ¾ teaspoon dried thyme)
  • 1/2 tablespoon olive oil or avocado oil* (Use 1 tablespoon oil if using boneless/skinless chicken thighs)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 425ºF. Line a large rimmed, baking sheet with parchment paper.
  2. Toss the chopped vegetables and herbs with oil directly on the baking sheet.
  3. Place chicken thighs on top of the vegetables.
  4. Season chicken and veggies with salt and pepper.
  5. Bake until the chicken is cooked through and the baby potatoes are tender, about 30-35 minutes. Toss and turn the vegetables once or twice during cooking.

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Nutrition Information

  • Serving Size: 1/4 of the recipe
  • Calories: 370
  • Sugar: 8 g
  • Sodium: 280 mg
  • Fat: 16 g
  • Saturated Fat: 6 g
  • Carbohydrates: 33 g
  • Fiber: 8 g
  • Protein: 26 g


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Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter

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