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This chicken thigh and veggies sheet pan dinner is delicious, healthy, simple, and the perfect solution for busy weeknights!
Sheet Pan Chicken and Veggies
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!
Ingredients for Sheet Pan Chicken and Veggies
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 Sheet Pan Chicken Breast and Veggies
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.
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!
Storing Tips for Serving Sheet Pan Chicken and Vegetables
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.
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Sheet Pan Chicken and Vegetables 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!
- 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
- 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.