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 13×18 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 13×18 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:

Don’t forget dessert!

Get the 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

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 13×18 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

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

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.

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