Sheet Pan Dinner with Chicken and Vegetables is a complete, nourishing dinner on the table in under an hour! Bone-in, skin-on chicken thighs produce moist, juicy chicken. Roasting brings out the best in root vegetables.
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Sheet Pan Dinner with Chicken and Vegetables
Meat is nicest next to the bone. Thighs give you dark, moist meat. Leaving the skin on, at least while it cooks, helps to keep that moisture in. Get your chicken started while you chop up the vegetables, and dinner is done with a minimum of fuss!
I’m loving sheet pan dinners with their beautifully caramelized vegetables these days! They’re great for entertaining, because the vegetables can be prepped in advance.
I’ve picked up some great tips following the recipes of fellow Canadian food bloggers. From Elaine at Flavour & Savour, I’ve learned to place the baking sheet into the oven while it’s preheating. Then it’s nice and hot for your vegetables to brown up quickly.
When I made Aimee’s One-Pan Roast Sausages with Winter Vegetables, I loved the magic that happened when a lemon was added near the end and then squeezed all over the finished vegetables. So, I’ve incorporated that, too!
Have dinner on the table in under an hour with this sheet pan dinner.
Vegetable Prep Tip
You can leave your vegetables in rather large chunks for this dish. However, feel free to vary the size according to the vegetables you happen to have and personal preference. The smaller you cut them, the faster they will cook. The important thing is to keep them all sized as consistently as possible, so they’ll cook evenly.
Of course, you can vary the choice of vegetables that you use. Just try not to let them get overcrowded on your pans.
Chicken Sheet Pan Dinner
Ingredients
- 2 pounds 1kg chicken thighs, bone-in, skin-on
- 1 large sweet potato
- 3 parsnips
- 2 small beets
- 2 red onions
- 4 small carrots
- 1/2 pound Brussels sprouts
- 2 tablespoons avocado oil divided
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 lemon
Instructions
- Preheat oven to 425 F. Line one large or two small baking sheets with foil for easy cleanup. Place empty sheets into preheating oven.
- Peel sweet potato and cut into large wedges.
- Peel parsnips and cut in half crosswise. Cut thick end in half lengthwise.
- Peel beets and cut into large chunks.
- Peel onion and cut into large chunks.
- Peel carrots and cut in half crosswise. Cut thick end in half lengthwise if necessary.
- Trim ends of Brussels sprouts and cut any large ones in half.
- Combine herbs and seasonings in a small bowl.
- Toss chicken thighs with a tablespoon of the oil and half of the seasoning mixture.
- Place chicken pieces onto hot baking sheet, well spaced out. Bake for 10 minutes.
- Toss vegetables with a tablespoon of oil and remaining seasoning mixture.
- Add them to the baking sheets with the chicken. Spread them out in a single layer with as much space between pieces as possible. Bake for another 10 minutes.
- Tuck a whole lemon into a corner of one baking sheet and continue to bake for another 10 minutes or until vegetables are done.
- Cut lemon in half crosswise and squeeze the juice over the meat and vegetables.
- Serve.
Pin this recipe, so you can make it later.
Love sheet pan dinners! It’s great for when you have veggies that are about to go bad and easy clean up!
So true! And I love that you can prepare the vegetables ahead and not have to fuss much at the last minute.
Sheet pan dinners are perfect for weeknights & busy schedules. I agree, meat on the bone is always tastier, and nothing beats crispy chicken skin. Looks delicious, CathyC!
I like the chicken skin, too!
I love sheet pan dinners for their ease and quick clean up! Great herbs and lemon flavor too!
I may be a little late to the game, but I’m really loving them, too!
Sheet pan meal rule! So easy and clean up is a snap. Thanks for the great recipe!
I’m glad you’re enjoying sheet pan dinners, too!
So easy, and my kids love roasted veggies! It is so nice to have easy sheet pan dinners for the weekdays!
Roasting is a great way to get kids, and anyone else, to enjoy vegetables!
Love a good sheet pan dinner! This one looks so comforting and yummy.
They’re so quick and easy, aren’t they!
I am also a huge fan of using bone-in chicken thighs whenever possible, Cathy. The flavour is wonderful, isn’t it? Your Chicken Thighs and Vegetables Sheet Pan Dinner sounds delicious – the variety of vegetables that you have used would be lovely when roasted and caramelized. Delicious! Thanks for sharing.
Thanks, Denise! I think I really need to focus more on bone-in meat recipes.
Wonderful sheet pan dinner! Love the thyme + sage in there too.
Who doesn’t like the ease of this lovely comfort food meal!
Thanks you, Carol!
Totally in love with the flavor combination of this recipe. So simple and delicious !
I’m so glad you like it!
I am loving sheet pan meals! Thank you for sharing this one – it’s so colorful. #eattherainbow
It’s fun to experiment with combinations of vegetables of different colours.
This is so beautiful! I love a meal with lots of color (and one that only dirties up one pan to cook!).
I’m with you on limiting the dirty dishes!
Sheet pan dinners are the BEST! Thighs are perfect because they never dry out. Love the easy clean-up, too! You’re so right, Cathy. This dinner is perfect for entertaining!
Thank you for the hot pan tip!
Nothing I like better than an easy and healthy solution for dinner and sheet pan dinners are my favorite.
They are the perfect way to achieve that easy, healthy dinner!
We will have this soon! I love a good one pan meal and thighs are so affordable. So fun that you got such great tips from fellow bloggers. I learned about oven thermometers from Oh She Glows. Incredible how the temperature can vary from oven to oven no matter what the dial is set to!
Wonderful! I’m sure you’ll enjoy your dinner. And yes, it’s important to check the oven temperature!
Sheet pan dinners are the best!!! I love that you’ve loaded up the sheet with so many veggies, but I’m most intrigued by the whole lemon. What a great idea!
You can switch up the vegetables, but you’ll want to keep the lemon. It really adds a nice touch.
Love easy, one-pan dinners like this! And yes to all the veggies!
I’m so glad you like it, Raia!
What a flavorful way to cook chicken and veggies! Also, I’m always on board for a good sheet pan dinner!
They’re so simple, aren’t they!