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    Home > Recipe Index > Main Dishes > Sheet Pan Roasted Chicken and Veggies (The Ultimate One Pan Meal!)

    Sheet Pan Roasted Chicken and Veggies (The Ultimate One Pan Meal!)

    Published: Nov 5, 2020 · Modified: Apr 25, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Roasted chicken and veggies on a sheet pan.
    Roasted chicken and veggies on a sheet pan.

    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. 

    Close up of crispy sheet pan chicken and veggies with a bowl of aioli.

    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.)

    Sheet pan chicken and veggies on a plate with garlic aioli alongside.

    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).  

    All of the ingredients for the sheet pan chicken dinner arranged on a countertop.

    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. 

    Kale, potatoes, onion, garlic and thyme in a large mixing bowl.

    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.

    Process shot showing the uncooked chicken thighs over the bed of vegetables on a 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.

    Process shot showing tongs stirring the sheet pan veggies halfway through the cooking time, with the chicken thighs on a plate alongside.

    Let the chicken rest for 5 minutes, then sprinkle with fresh lemon juice.

    Hand squeezing fresh lemon juice over the one pan chicken and veggies.

    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!). 

    Roasted chicken thighs and vegetables on a plate with garlic aioli alongside.

    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). 

    Bowl of garlic aioli with a spoon.

    FAQ

    Can you cook raw chicken and vegetables in the same pan?

    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).

    What vegetables go well with chicken?

    Potatoes and kale are a fabulous match for roasted chicken, but other vegetables that work well include winter squash, broccoli and/or cauliflower.

    What is the best pan to use for sheet pan dinners?

    A large, heavy duty rimmed sheet pan works best for one-pan dinners. They typically measure 13x18 inches. 

    Close up of one pan roasted chicken and veggies with a bowl of aioli and lemon wedges.

    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!

    Chicken and veggies on a sheet pan with a bowl of aioli in the center.
    Print Recipe Pin Recipe

    Sheet Pan Roasted Chicken with Potatoes, Kale & Garlic Aioli

    In this one pan dinner, chicken thighs are roasted in a screaming hot oven over a bed of baby potatoes, garlic and kale. The result is a mouthwatering meal that needs only thirty minutes in the oven, perfect for busy weeknights! The chicken turns brown and crispy, the potatoes soak up all the juices, and the kale transforms into a tender yet crispy replica of itself (it has been known to convert kale skeptics). I like to serve the chicken and vegetables with a quick garlic aioli for dipping (see the recipe below), but they’re also delicious with simply a squeeze of lemon.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Main Course
    Cuisine: American
    Keyword: one pan chicken and veggies, sheet pan chicken and veggies, sheet pan chicken dinner
    Servings: 4 people
    Author: Nicki Sizemore

    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

    Tips:
    • 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 in a bowl.
    Print Recipe Pin Recipe

    Garlic Aioli

    This easy garlic aioli is also fabulous on sandwiches, burgers and with these crispy oven fries! 
    Prep Time5 mins
    Total Time5 mins
    Course: Side Dish
    Cuisine: American
    Keyword: easy garlic aioli, garlic aioli recipe, garlic aioli with mayonnaise
    Servings: 4 people
    Author: Nicki Sizemore

    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

    Do Ahead: The aioli can be made up to 2 days in advance. Cover and store in the refrigerator.

    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!

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    More Gluten-Free Dinner Recipes

    • Baked Butternut Squash Pasta Recipe with Ricotta & Sage
    • Easy Sausage Baked Pasta with Ricotta (One Skillet!)
    • Ultimate Whole Smoked Chicken Recipe (Traeger Smoked Chicken)
    • Juicy Yogurt Marinated Grilled Chicken

    Reader Interactions

    Comments

    1. Elizabeth says

      November 26, 2022 at 10:27 am

      5 stars
      I made this for my family for Thanksgiving this year (without the aioli). They all said “it was delicious”. There wasn’t that much chopping. Thanks for the recipe, Nicki!

      Reply
      • Nicki Sizemore says

        November 26, 2022 at 3:08 pm

        I'm so glad you hear you all enjoyed!

        Reply
    2. Melanie Rainey Walden says

      October 06, 2021 at 6:53 pm

      Hi! How should I adjust the cooking time if I use boneless skinless chicken thighs?

      Reply
      • Nicki Sizemore says

        October 07, 2021 at 8:52 am

        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!

        Reply
    3. Di says

      May 29, 2021 at 1:10 am

      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 🤤

      Reply
      • Nicki Sizemore says

        May 30, 2021 at 8:36 am

        Thank you for your comment, and this makes me so happy to hear. I love the carrot swap as well!

        Reply
    4. Decent says

      January 12, 2021 at 11:55 am

      Hello! Can I use skin-less drumsticks for this?

      Reply
      • Nicki Sizemore says

        January 12, 2021 at 12:35 pm

        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!

        Reply
    5. HEATHER says

      January 08, 2021 at 12:29 pm

      5 stars
      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.

      Reply
      • Nicki Sizemore says

        January 08, 2021 at 1:04 pm

        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!

        Reply
    6. Pat says

      December 07, 2020 at 12:03 am

      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.

      Reply
      • Nicki Sizemore says

        December 07, 2020 at 1:36 pm

        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!!

        Reply
    7. Jeri says

      November 02, 2020 at 9:36 pm

      I NEVER comment on recipes! This tastes amazing, easy, fast and wonderful!

      Reply
      • Nicki Sizemore says

        November 03, 2020 at 12:52 pm

        Hi Jeri, I'm so happy to hear this, and thank you for the comment!!

        Reply
    8. Eileen says

      September 23, 2020 at 12:49 pm

      5 stars
      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!

      Reply
      • Nicki Sizemore says

        September 23, 2020 at 3:49 pm

        Hi Eileen, I'm so thrilled you (and your friends!) like the recipe. Thank you so much for sharing!

        Reply
    9. Brady says

      October 19, 2016 at 12:03 pm

      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!

      Reply
      • Nicki Sizemore says

        October 19, 2016 at 2:39 pm

        Hooray! This literally is making me dance right now. Thanks so much for sharing!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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