This easy sheet pan chicken and veggies recipe is the perfect weeknight dinner! Tender potatoes and carrots cooked with marinated chicken thighs, giving you an easy, hearty dinner.
Check out my other easy sheet pan sausage and veggie dinner!
SHEET PAN CHICKEN AND VEGGIES
Nothing beats an easy sheet pan recipe for dinner! This simple sheet pan recipe is loaded with juicy and crispy chicken thighs, tender potatoes, carrots and onions. Loaded with flavors, this easy and delicious recipe is going to become your go-to meal during busy weeknights.
PERKS OF A SHEET PAN DINNER
If you are still not convinced that you should make this easy sheet pan dinner, here are some more reasons:
- Minimal clean-up and dishes
- Easy to throw together, making it perfect for busy times
- Healthier and more affordable than take-out
- Customizable
- Great for meal prepping and food preparation
WHAT YOU NEED-
- Chicken– You can use either bone-in chicken thighs or drumsticks for this sheet pan dinner.
- Chicken Marinade– The key to the juicy, crispiest chicken is the marinade! The marinade calls for olive oil, mayo, salt, pepper, paprika, garlic, Italian seasoning.
- Potatoes– I love using golden baby potatoes for this recipe, you can also swap out red baby potatoes, regular gold potatoes, or even russet potatoes.
- Onions– Either red onion or yellow onion can be used for this sheet pan meal.
- Carrots-Adding carrots to this dish is a must! Either regular carrots or baby carrots will work.
- Oil– You can use your preferred oil for veggies. I like to use olive oil, canola oil, or vegetable oil.
- Seasonings– Salt, pepper, garlic powder, paprika, and Italian seasoning.
HOW TO MAKE SHEET PAN CHICKEN DINNER
I love making this simple sheet pan dinner during busy weeknights or for meal prep! So easy and just a few steps and it’s in the oven!
- Preheat the oven and line a baking sheet with parchment paper.
- In a bowl, combine the ingredients for the chicken marinade. Add the chicken thighs and toss to full coat in the marinade. (The chicken can be marinated up to 2 days ahead of time in the fridge.)
- Add the quartered potatoes, carrot chunks and onion chunks to the baking sheet.
- Drizzle the oil and seasoning over the veggies and toss to coat all the veggies. Spread the veggies out evenly onto the baking sheet.
- Add the marinated chicken thighs over the top of the veggies, arranging them through the baking sheet.
- Bake until the thighs are crispy and potatoes tender. (The internal temperature of cooked chicken is 165F.)
- Once everything is cooked through, remove from the oven and top with freshly chopped cilantro or parsley.
- Serve with desired sides and enjoy immediately.
SERVING IDEAS
Pair this hearty and easy sheet pan dinner with the perfect sides for the ultimate dinner!
QUESTIONS YOU MIGHT HAVE:
No, you can swap for chicken drumsticks or boneless chicken breasts or thighs. If you are using boneless thighs or breast, they cook faster, so you want to add halfway through the roast time. This will give the carrots and potatoes a head start in cooking.
Yes! If you want to swap the baby potatoes for sweet potatoes, you totally can! Just cube the sweet potatoes into large chunks, even in size.
To avoid having uncooked potatoes, you want to use halved baby potatoes! They cook quickly and taste so good!
You can cut the carrots into either French fry strips or bite size chunks. Just be sure to cut them all into even sized pieces for uniform cooking.
You can marinate the chicken thighs up to 24 hours ahead of time! When ready for dinner, just cut up the vegetables and potatoes, top with chicken and roast!
Once the potatoes are cool, transfer leftovers to an airtight container and store in the fridge for 3-4 days.
OTHER EASY DINNER RECIPES-
Life is busy, try these other effortless dinner recipes for weeknights.
Sheet Pan Chicken and Veggies
Ingredients
Chicken Marinade-
- 1 1/2 lbs bone-in skin-on chicken thighs or legs about 4-5 thighs
- 2 Tbsp olive oil
- 1/4 cup mayonnaise
- 1½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp ground paprika
- ½ tsp garlic powder
- ½ tsp Italian seasoning
Veggies-
- 2 lbs baby potatoes quartered
- 1/2 red onions peeled and cut into large slices or chunks
- 3 medium carrots peeled and cut into large slices or chunks
- 1/4 cup olive oil
- 1½ tsp salt
- ½ tsp ground black pepper
- 1½ tsp garlic powder
- ½ tsp paprika
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 375°F and line a 9×13 baking sheet with parchment paper.
- In a bowl, mix the olive oil, mayo, salt, pepper, paprika, garlic, and Italian. Add the chicken thighs to the bowl and mix until chicken is fully coated in the marinated. Set aside. (You can marinate the chicken in the fridge for up to 2 days.)1 1/2 lbs bone-in skin-on chicken thighs or legs , about 4-5 thighs, 2 Tbsp olive oil, 1/4 cup mayonnaise, 1½ tsp salt, ¼ tsp ground black pepper, ½ tsp ground paprika, ½ tsp garlic powder, ½ tsp Italian seasoning
- Add the quartered potatoes, carrot chunks and onion chunks to the baking sheet.2 lbs baby potatoes, quartered, 1/2 red onions, peeled and cut into large slices or chunks, 3 medium carrots, peeled and cut into large slices or chunks
- Drizzle olive oil, salt, pepper, garlic powder, paprika, and Italian seasoning over the veggies and toss to ensure all the veggies are covered in seasonings.1/4 cup olive oil, 1½ tsp salt, ½ tsp ground black pepper, 1½ tsp garlic powder, ½ tsp paprika, 1 tsp Italian seasoning
- Lay out the veggies evenly on the baking sheet and then add the marinated chicken thighs on top of the veggies. Spreading evenly over the pan, nestling on top of the veggies.
- Bake at 375℉ for 45-50 minutes, until the thighs are crispy and potatoes tender. (The internal temperature of cooked chicken is 165°F.)
- Once everything is cooked through, remove from the oven and top with freshly chopped cilantro or parsley.
- Serve with desired sides and enjoy immediately.
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