NO MORE BORING CHICKEN DINNERS! This one pan chicken and veggies recipe is packed with flavor. Chicken thighs are roasted in a screaming hot oven over a bed of baby potatoes, garlic and kale, and are served with a two-minute garlic aioli. The chicken turns brown and crispy, and the vegetables soak up the juices, becoming tender, succulent and downright crave-worthy. Best of all, it’s easy to make (needing only 30 minutes in the oven!), and clean-up is a breeze.
Sheet pan chicken dinner
When it comes to weeknight eating, most of us don’t have hours to spend simmering. That’s when I turn to sheet pan dinners. I throw a bunch of vegetables on a sheet pan, top them with a protein, then roast away until everything is tender and ten-times-more-delicious by virtue of their mingling. Oh, and there’s only one pan to clean up! (Cue happy dance.)
One pan chicken and veggies
This is one of my very favorite one pan dinners. Chicken thighs (or you could use drumsticks) get tossed with paprika, lemon zest and thyme, and are baked over baby red potatoes, garlic and kale. The potatoes soak up all of the chicken juices, and the kale becomes wonderfully crispy around the edges (we usually have to fight for it, and if you knew my kids, you would understand how magical that statement is).
How to make baked chicken and vegetables
In a large bowl, toss together chopped onion, kale, potatoes, garlic, thyme and olive oil. Transfer the vegetables to a foil-lined sheet pan and spread them in an even layer.
In the same bowl that you used for the veggies, toss chicken thighs with olive oil, thyme, paprika and lemon zest. Arrange the chicken over the vegetables on the sheet pan.
Roast the chicken and veggies in a 500˚F (260˚C) oven for 15 minutes. Remove the pan from the oven and transfer the chicken thighs to a plate. Stir the veggies. Arrange the thighs back over the veggies and continue roasting until the chicken is browned and cooked through, about 10-15 minutes longer.
Let the chicken rest for 5 minutes, then sprinkle with fresh lemon juice.
How do you serve sheet pan chicken?
You can serve the chicken and vegetables straight off the pan with lemon wedges for spritzing, but to take the dinner to the next level, serve it with an easy garlic aioli. The aioli provides a cool and creamy counterpoint to the savory meat and vegetables (it’s HEAVEN!).
Garlic aioli
The aioli is a cinch to make. Simply grate a clove of garlic into a tablespoon of fresh lemon juice, then stir in mayonnaise (you can use any mayonnaise you like).
FAQ
Yes! Cooking chicken over a bed of hardy vegetables infuses the vegetables with a succulent flavor. Just be sure to fully cook the chicken (the juices should run clear).
Potatoes and kale are a fabulous match for roasted chicken, but other vegetables that work well include winter squash, broccoli and/or cauliflower.
A large, heavy duty rimmed sheet pan works best for one-pan dinners. They typically measure 13x18 inches.
Tips for this recipe:
- You’ll need a large rimmed baking sheet pan for this recipe (they typically measure about 13x18 inches). They’re the workhorses of my kitchen and can be used for everything from roasting meats and veggies to baking cookies. If you don't have a pan big enough, use two pans instead.
- Lining the sheet pan with heavy duty aluminum foil not only prevents sticking, but it makes clean up a breeze.
- Feel free to swap out the chicken thighs for drumsticks.
- For a slightly smoky flavor, use smoked paprika instead of regular paprika.
- For another one pan dinner variation, try these Sheet Pan Chicken Thighs with Warm Panzanella Salad!
Other easy dinners you might like:
- Best Slow Cooker Beef Chili
- How to Make Chicken Paillard
- Easy Lemon Garlic Roast Chicken
- Chipotle Chicken Tacos
- Sheet Pan Chicken with Warm Panzanella Salad
- Ultimate Slow Cooker Pulled Pork
Get the recipe!
Sheet Pan Roasted Chicken with Potatoes, Kale & Garlic Aioli
Ingredients
- 1 medium onion, diced
- ½ pound Tuscan kale (about 1 small bunch), stems removed and discarded, leaves coarsely chopped
- 1 ½ pounds baby potatoes, halved, OR 1½ pounds small red potatoes, quartered
- 4 garlic cloves, peeled and lightly smashed
- 1 tablespoon coarsely chopped fresh thyme, divided
- 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 8 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon lemon zest
- 1 lemon, cut into wedges, for serving
- Garlic Aioli, for serving (optional) - see recipe below!
Instructions
- Preheat the oven to 500˚F (260˚C) . Line a large baking sheet with aluminum foil.
- In a large bowl, combine the onion, kale, potatoes, garlic and half of the thyme. Add 3 tablespoons of the olive oil and season well with salt and pepper. Toss well to coat. Transfer to the baking sheet and spread in an even layer.
- In the same bowl (no need to clean) add the chicken thighs, the remaining thyme, the paprika and lemon zest. Add the remaining tablespoon of olive oil and season with salt and pepper. Toss to coat. Arrange the chicken, skin side up, on top of the vegetables.
- Roast the chicken for 15 minutes. Transfer the chicken to a plate (it won’t be done yet) and gently stir the vegetables. Spread the veggies in an even layer and rearrange the chicken on top. Roast 10-15 minutes longer, or until the chicken juices run clear and the skin is golden brown. Let sit 5 minutes. Squeeze a wedge or two of fresh lemon juice over top.
- Transfer the chicken to plates and spoon the vegetables alongside. If you'd like, serve with garlic aioli for dipping (YUM!).
Notes
- You’ll need a large rimmed baking sheet pan for this recipe (they typically measure about 13x18 inches). They’re the workhorses of my kitchen and can be used for everything from roasting meats and veggies to baking cookies. If you don't have a pan big enough, use two pans instead.
- Lining the sheet pan with heavy duty aluminum foil not only prevents sticking, but it makes clean up a breeze.
- Feel free to swap out the chicken thighs for drumsticks.
- For a slightly smoky flavor, use smoked paprika instead of regular paprika.
- For another one pan dinner variation, try these Sheet Pan Chicken Thighs with Warm Panzanella Salad!
Garlic Aioli
Ingredients
- 1 tablespoon lemon juice
- 1 garlic clove
- Salt and freshly ground black pepper
- ¾ cup mayonnaise
Instructions
- Put the lemon juice in a small bowl. Using a microplane, grate the garlic into the lemon juice. Season with salt and pepper, and let sit 5-10 minutes (this will allow the garlic to mellow a bit). Whisk in the mayonnaise. Season with additional salt and pepper as needed.
Notes
I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!
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Melanie Rainey Walden says
Hi! How should I adjust the cooking time if I use boneless skinless chicken thighs?
Nicki Sizemore says
Hi Melanie! While I haven't tested this recipe with boneless, skinless thighs, I would start the vegetables first, since bone-in thighs take longer to cook (the bone-in thighs also infuse the vegetables with flavor, which I love!). I would let the vegetables cook for 10 minutes, then add the boneless thighs on top. Let me know how it goes!
Di says
I have never commented either and I LOVE THIS DISH! It's been a staple in the past year since I discovered it. Only change is baby carrots instead of kale. I make it for company and also just me and my partner.
Thanks for this recipe 🤤
Nicki Sizemore says
Thank you for your comment, and this makes me so happy to hear. I love the carrot swap as well!
Decent says
Hello! Can I use skin-less drumsticks for this?
Nicki Sizemore says
Hi there, drumsticks definitely work, although I've never tested this recipe with skin-less drumsticks. I suspect it would work, although the chicken might dry out slightly. A better option might be to roast the chicken with the skin on then remove it before eating, if needed. I hope you enjoy!
HEATHER says
I recently made this and, oh my, it’s absolutely fantastic. So flavourful. Thanks Nicki for these amazing recipes. I first found you on a Craftsy slow cooker course and bought your lovely book.
Nicki Sizemore says
Hi Heather, thank you so much for reaching out, and I'm so happy to hear you liked the recipe!! I hope you enjoy the slow cooker book. 🙂 Please keep in touch!
Pat says
Can bone in chicken breasts be used instead of the dark meat or even skin on, no bone chicken beasts. I suspect you would not advise boneless and skinless breasts as the outside crispy texture would not be achieved.
Nicki Sizemore says
Hi Pat! You can use bone-in, skin-on chicken breasts in place of the thighs, although seek out smaller breasts if you can find them. They may take a bit longer to cook than the thighs, so adjust the cooking time as needed. I hope you enjoy!!
Jeri says
I NEVER comment on recipes! This tastes amazing, easy, fast and wonderful!
Nicki Sizemore says
Hi Jeri, I'm so happy to hear this, and thank you for the comment!!
Eileen says
After making this dish for years, I need to share that my family and friends request this recipe the most out of any I've made or told them about. It's so simple and so easy (including clean up, which is the best part). We usually double the kale and spread it over two baking sheets because the leftovers are just as delicious as the night we made it. It will continue to be a staple for years to come!
Nicki Sizemore says
Hi Eileen, I'm so thrilled you (and your friends!) like the recipe. Thank you so much for sharing!
Brady says
I made this the other night and wow... what a heavenly combination that was LOVED by all- including my pickiest 3 and 5 year old. The magic, is that this dish got even better as leftovers, so good that my night year old asked to have it again! Thanks Nicki for another amazing recipe!
Nicki Sizemore says
Hooray! This literally is making me dance right now. Thanks so much for sharing!