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a sheet pan chicken thighs and veggies dinner -- green beans, carrots, onions, tomatoes, and chicken thighs

Sheet Pan Chicken and Veggies

By: Cassy Garcia
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Prep Time: 10 mins
Cook Time: 30 mins
Servings: 4 servings
This simple chicken and veggie bake comes together quickly and is perfect for busy weeknights!


  • 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.