This chicken thigh and veggies sheet pan dinner is delicious, healthy, simple, and the perfect solution for busy weeknights!
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This recipe is…
This meal is so simple but hits the spot every single time! It’s amazing what a few, really delicious ingredients can do when they’re put together, and this dinner is totally a testament to that. Juicy chicken thighs, a rainbow of veggies, and a few really simple seasonings combine to make one heck of an easy, delicious dinner!
If you’re looking for more delicious, easy, chicken dinners, look no further! Our One-Pan Greek Chicken and Potatoes, Sheet Pan Sweet and Sour Chicken, and Sheet Pan Pesto Chicken are some of our favorites.
Ingredients
The ingredients on this list largely consist of chicken and veggies (no surprise there!) — here’s everything you’ll need:
- Green Beans – to start, you’ll need 12 ounces of green beans, cut in half with the ends trimmed off.
- Carrots – in addition to the green beans, you’ll also need 3 carrots cut into ½-inch thick coins.
- Red Onion – 1 red onion (chopped into ½-inch pieces) will be added to the sheet pan also.
- Cherry Tomatoes – 1 pint of cherry tomatoes will add some more color (and really delicious flavor!) to the pan!
- Chicken Thighs – you’ll also need to chop up about 1 pound of chicken thighs into 1-inch pieces.
- EVOO – 2 tablespoons of extra-virgin olive oil will coat everything on the pan!
- Lemon Juice – for a touch of brightness, you’ll need 2 tablespoons of fresh lemon juice (the juice from about 1 lemon).
- Spices + Seasonings – 1 tablespoon of Italian seasoning, 1 teaspoon of fine sea salt, 1 teaspoon of garlic powder, and a ¼ teaspoon of ground black pepper will season everything beautifully!
How To Make
The recipe is really easy (as sheet pan dinners) tend to be. Here’s how to get a healthy dinner on the table in just 3 quick steps:
- Preheat the oven to 400°F.
- Add everything to the sheet pan – place the vegetables and chicken on a sheet pan, then add the oil, lemon juice, Italian seasoning, garlic powder, salt, and pepper. Stir to combine, and then spread evenly across the baking sheet.
- Bake – bake everything for 30 minutes, until the chicken is fully cooked through and the veggies are wilted and starting to brown.
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Variations
Though this really simple recipe is delicious as written, feel free to make swaps, omissions, and additions as you wish! Here are a few variation ideas:
- Use a different seasoning – if you’re not feeling like Italian, don’t use Italian seasoning! Instead, swap it for a taco seasoning or something that does sound really delicious to you.
- Swap the veggies – feel free to swap any of the veggies for any that you may have on hand! Bell peppers, okra, and asparagus would all be great here. Use caution when swapping in potatoes, though, as they do take longer to cook than the other ingredients.
- Swap the protein – swap the chicken thighs for chicken breasts (knowing that the breasts may dry out slightly) or your favorite sausage!
- Add a sauce – drizzle honey mustard, ranch, or remoulade (found in THIS recipe) over top your cooked chicken and veggies to really jazz things up!
- Serve over rice – if you’re looking to add a starch to this meal, we recommend serving the chicken and veggies over your rice of choice!
How to Store
This meal is best enjoyed right out of the oven, but if you have leftovers, you can definitely save them in an airtight container in the refrigerator! Simply reheat in the microwave or toss back onto a sheet pan in a 350°F oven until warmed through.
Frequently Asked Questions
Absolutely! That’s the beauty of a sheet pan dinner. We designed this one to be as easy as possible too: everything bakes at the same temperature for the same amount of time!
Honestly, *all* of them. Chicken is such a versatile protein and goes with so much, so if you need to substitute a few veggies here, go for it! The only word of caution that we have is to try to steer clear of potatoes (white or sweet) because they’ll take longer to bake than everything else will. If you *really* want to add potatoes here, you’ll want to pop them in the oven at 400°F for 15-20 minutes before adding the rest of the ingredients to the sheet pan and baking for another 30 minutes.
When cooking chicken in a pan on the stovetop, you’ll need to use some sort of oil (olive oil is our preference), and we stuck with olive oil for this sheet pan dinner too!
Sure! The reason we used thighs here is because they are much harder to dry out than chicken breasts, and we wanted to be able to throw everything on the sheet pan to roast for the same amount of time. Following this method with chicken breasts may lead to slightly overcooked chicken, but it’ll still be tasty!
More Favorite Sheet Pan Recipes
Sheet Pan Chicken and Veggies
Ingredients
- 12 ounces green beans ends trimmed and cut in half
- 3 carrots cut into 1/2 inch thick coins
- 1 red onion chopped into 1/2-inch pieces
- 1 pint cherry tomatoes
- 1 pound chicken thighs boneless, skinless, chopped into 1-inch pieces
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1 tablespoon Italian seasoning
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
Instructions
- Preheat the oven to 400 F.
- Place the vegetables and chicken on a sheet pan, then add the oil, lemon juice, Italian seasoning, garlic powder, salt, and pepper. Stir to combine then spread evenly across the baking sheet.
- Bake for 30 minutes, until the chicken is fully cooked through and the veggies are wilted and starting to brown.
Nutrition
Hello,
This is also probably a silly question, but I’m putting the boneless/skinless chicken thighs on the baking sheet RAW with the veggies, correct?
It never says raw anywhere so I wanted to clarify. You’re cutting the RAW chicken thighs into 1 inch pieces and then tossing the raw chicken pieces with the veggies and then cooking all
Together for 30min at 400? Thanks
Hi Megan, yes! Everything goes together raw onto the sheet pan and cooks up together. Enjoy! -Team FF
I don’t often use chicken thighs for anything, so I apologize if this question is silly….do you remove the skin? the bone? Maybe I should have purchased boneless, skinless thighs? Thank you!
Not a silly question! We apologize for lack of clarity in the recipe card. For convenience, this recipe calls for boneless, skinless chicken thighs (since they are cut into 1″ pieces, we’ve updated the recipe card). You can also remove the skin and cut the meat away from the bone if you have bone-in thighs. You could also leave your bone-in chicken thighs whole, season them, and bake them with the veggies. The skin should get nice and crisp and you get the extra flavor from cooking on the bone. We hope that helps! -Team F&F
Have you tried this recipe with othe veggies? Like broccoli, cauliflower, squash or zucchini?
Hi Christy, this recipe works great with other veggies – broccoli, cauliflower, squash would all be great! The only thing we caution is if people sub in potatoes since they have a longer bake time. Enjoy! -Team F&F
This dish was great! It’s the first recipe I’ve tried from Fed and Fit. I found the recipe easy to follow, the ingredients were all things I have in my pantry/kitchen, and it was delicious. I did it as meal prep for the week and my coworker commented how good it smelled and good it looked. I can’t wait to try another recipe!
Hi Mirsa! Welcome! I am so glad that you enjoyed the dish and found the process to be easy! Thank you for taking the time to share with us. We hope you continue to enjoy more of our recipes! ~Melissa