Easy Sheet Pan Chicken Veggies (Printable Version)

Juicy roasted chicken thighs paired with tender carrots and golden potatoes, ready in under an hour.

# What You’ll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon dried thyme
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper

→ Vegetables

08 - 4 medium carrots, peeled and cut into 1-inch pieces
09 - 4 medium Yukon Gold potatoes, cut into 1-inch cubes
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Optional Garnish

13 - 2 tablespoons fresh parsley, chopped

# Step-by-Step Guide:

01 - Preheat your oven to 425°F. Lightly grease a large sheet pan with olive oil or line with parchment paper.
02 - In a large bowl, toss the chicken thighs with 1 tablespoon olive oil, garlic powder, paprika, thyme, salt, and black pepper until well coated.
03 - In another bowl, toss the carrots and potatoes with 1 tablespoon olive oil, salt, and black pepper.
04 - Spread the vegetables evenly onto the prepared sheet pan. Nestle the seasoned chicken thighs among the vegetables, skin side up.
05 - Roast in the preheated oven for 35–40 minutes, or until the chicken is golden and cooked through with an internal temperature of 165°F and the vegetables are tender.
06 - If desired, broil for 2–3 minutes at the end for extra crispy chicken skin.
07 - Sprinkle with fresh parsley before serving.

# Additional Tips::

01 -
  • One pan means one cleanup: I've learned to appreciate recipes that don't turn my kitchen into a disaster zone on busy nights.
  • The chicken stays incredibly juicy: Bone-in thighs are forgiving and almost impossible to dry out, which has saved countless dinners at my house.
  • Everything cooks at the same pace: No babysitting multiple pots or timing different components, just set it and mostly forget it.
  • Your house smells amazing: That roasted garlic and thyme aroma is basically nature's way of making people happy.
02 -
  • Don't crowd the pan: I learned this the hard way when I tried to fit too much onto one sheet and everything steamed instead of roasted; give your ingredients space to breathe and you'll get crispy, caramelized results instead of gray, sad food.
  • Chicken skin-side up is non-negotiable: This is how the skin gets crispy and gorgeous while the meat underneath stays protected and juicy, so resist the urge to flip it halfway through.
  • Your oven temperature matters: A full 425°F is what creates that magic, so check your oven's actual temperature with a thermometer if you ever wonder why results vary; some ovens run cooler than they claim.
03 -
  • Dry your chicken before seasoning: Pat it dry with paper towels so the skin gets crispy rather than steamy, and the seasonings actually stick instead of sliding off.
  • Cut vegetables to similar sizes: Uniformity matters for even cooking, so spend an extra minute making sure your potatoes and carrots are roughly the same size.
  • Use a meat thermometer: It removes all the guessing and anxiety; 165°F internal temperature is your target, and hitting it means everything is perfectly cooked.
  • Let it rest for five minutes after roasting: This allows the meat fibers to relax and reabsorb juices, making every bite more tender and flavorful.
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