This Sheet Pan Chicken delivers juicy, perfectly seasoned chicken and colorful roasted vegetables all on one pan. It’s a flexible, comforting dinner with minimal cleanup. You’ll love this Sheet Pan Chicken for its rustic elegance and savory, caramelized flavors.
Nothing beats a great Sheet Pan Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Dinner Ideas selection, keep scrolling!
Why You’ll Love This Sheet Pan Chicken
- Effortless cleanup: One pan means less scrubbing and more relaxing.
- Customizable to taste: Swap veggies or adjust seasonings as you like.
- Perfectly balanced textures: Juicy chicken meets crispy skin and tender veggies.
- Meal prep superstar: Holds up beautifully for quick lunches or dinners.
Ingredients & Tools
- 4 bone-in, skin-on chicken thighs
- 2 medium sweet potatoes, peeled and cubed
- 1 large red onion, cut into wedges
- 2 bell peppers (any color), sliced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp dried thyme
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- 1 lemon, cut into wedges
- 2 tbsp fresh parsley, chopped (for garnish)
Tools: Large rimmed baking sheet, parchment paper or aluminum foil, mixing bowls, tongs
Notes: Using bone-in, skin-on chicken thighs is key here—they stay incredibly moist and develop a lovely crispy exterior. And don’t skimp on the olive oil; it helps the seasoning stick and encourages that beautiful golden roast on the veggies.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 26 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Don’t overcrowd the pan. If the vegetables are piled on top of each other, they’ll steam instead of roast. Use two pans if needed—you want everything in a single layer for the best caramelization.
- Pat the chicken dry. Use paper towels to thoroughly dry the chicken skin before seasoning. This small step makes a huge difference in achieving crispy, not soggy, skin.
- Cut vegetables evenly. Try to cut your veggies into similar-sized pieces so they cook at the same rate. Nobody wants undercooked potatoes next to mushy peppers!
- Let the chicken come to room temp. Taking the chicken out of the fridge 20–30 minutes before cooking helps it cook more evenly and stay juicier.
How to Make Sheet Pan Chicken
Step 1: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup—trust me, you’ll thank yourself later. While the oven heats, pat the chicken thighs completely dry with paper towels; this is your secret to crispy skin.
Step 2: In a large bowl, toss the cubed sweet potatoes, onion wedges, and sliced bell peppers with 2 tablespoons of the olive oil. Sprinkle with half of the smoked paprika, garlic powder, thyme, salt, and pepper. Toss everything until the veggies are evenly coated in oil and spices.
Step 3: Arrange the seasoned vegetables in a single layer on your prepared baking sheet. Spread them out so they aren’t touching too much—this allows hot air to circulate and gives you those beautifully roasted edges instead of steamed veggies.
Step 4: In the same bowl (fewer dishes!), combine the remaining olive oil and spices. Rub this mixture all over the chicken thighs, making sure to get under the skin a bit if you can. This infuses the meat with flavor and helps the skin crisp up.
Step 5: Nestle the seasoned chicken thighs skin-side up among the vegetables on the sheet pan. Tuck the lemon wedges around everything—they’ll roast and release their juices, adding a lovely brightness to the dish.
Step 6: Roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges. You’ll notice the chicken skin will be golden and crispy, and the sweet potatoes should be easily pierced with a fork.
Step 7: Remove the sheet pan from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute throughout the meat, keeping it succulent. Sprinkle with fresh parsley before serving for a pop of color and freshness.
Storage & Freshness Guide
- Fridge: Store cooled leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a single layer then transfer to a bag for up to 2 months.
- Reviving: Reheat on a baking sheet at 350°F until warm to maintain crispness.
Serving Suggestions
Complementary Dishes
- Garlic mashed potatoes — creamy and comforting, they’re perfect for soaking up any delicious pan juices.
- Simple arugula salad — the peppery greens and light vinaigrette provide a fresh contrast to the rich, roasted flavors.
- Crusty bread or dinner rolls — ideal for mopping up every last bit of flavor from your plate.
Drinks
- Crisp white wine like Sauvignon Blanc — its acidity and citrus notes cut through the richness of the chicken beautifully.
- Sparkling water with lemon — a refreshing, non-alcoholic option that cleanses the palate between bites.
- Light-bodied red wine such as Pinot Noir — it complements the earthy vegetables and savory chicken without overpowering the meal.
Something Sweet
- Lemon sorbet — a light, zesty dessert that feels refreshing after a hearty savory meal.
- Apple crumble with vanilla ice cream — the warm spices and cool cream are the ultimate cozy finish.
- Dark chocolate squares with sea salt — just a little something rich and bittersweet to end on a high note.
Top Mistakes to Avoid
- Using a pan that’s too small. Overcrowding leads to steaming instead of roasting, so your veggies won’t caramelize and the chicken skin may stay soft.
- Neglecting to dry the chicken skin. Any moisture on the skin will create steam, preventing it from becoming crispy and golden brown.
- Underseasoning the vegetables. Veggies need a good amount of salt and seasoning to taste great after roasting—don’t be shy!
- Skipping the rest time for the chicken. Cutting into the chicken right away lets the juices run out, leaving you with drier meat.
Expert Tips
- Tip: For extra crispy skin, place the chicken thighs skin-side down in a cold oven-safe skillet for 5 minutes on the stovetop before transferring to the sheet pan. This renders the fat and starts the crisping process.
- Tip: Toss the vegetables in a tablespoon of balsamic glaze along with the oil for a subtle sweetness and deeper color after roasting.
- Tip: If some veggies cook faster than others, use tongs to remove them from the pan early and return the chicken to finish cooking.
- Tip: Add hardy herbs like rosemary or sage sprigs to the pan before roasting—they’ll infuse the dish with aromatic flavor as they cook.
FAQs
Sheet Pan Chicken
Make juicy Sheet Pan Chicken with roasted veggies for an easy, delicious dinner. Minimal cleanup, maximum flavor. Get the simple recipe and cook tonight!
Ingredients
For the Ingredients
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4 bone-in, skin-on chicken thighs
-
2 medium sweet potatoes (peeled and cubed)
-
1 large red onion (cut into wedges)
-
2 bell peppers (any color, sliced)
-
3 tbsp olive oil
-
1 tsp smoked paprika
-
1 tsp garlic powder
-
1 tsp dried thyme
-
½ tsp salt (or to taste)
-
¼ tsp black pepper
-
1 lemon (cut into wedges)
-
2 tbsp fresh parsley (chopped, for garnish)
Instructions
-
Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup—trust me, you’ll thank yourself later. While the oven heats, pat the chicken thighs completely dry with paper towels; this is your secret to crispy skin.01
-
In a large bowl, toss the cubed sweet potatoes, onion wedges, and sliced bell peppers with 2 tablespoons of the olive oil. Sprinkle with half of the smoked paprika, garlic powder, thyme, salt, and pepper. Toss everything until the veggies are evenly coated in oil and spices.02
-
Arrange the seasoned vegetables in a single layer on your prepared baking sheet. Spread them out so they aren’t touching too much—this allows hot air to circulate and gives you those beautifully roasted edges instead of steamed veggies.03
-
In the same bowl (fewer dishes!), combine the remaining olive oil and spices. Rub this mixture all over the chicken thighs, making sure to get under the skin a bit if you can. This infuses the meat with flavor and helps the skin crisp up.04
-
Nestle the seasoned chicken thighs skin-side up among the vegetables on the sheet pan. Tuck the lemon wedges around everything—they’ll roast and release their juices, adding a lovely brightness to the dish.05
-
Roast for 30–35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized at the edges. You’ll notice the chicken skin will be golden and crispy, and the sweet potatoes should be easily pierced with a fork.06
-
Remove the sheet pan from the oven and let the chicken rest for about 5 minutes. This allows the juices to redistribute throughout the meat, keeping it succulent. Sprinkle with fresh parsley before serving for a pop of color and freshness.07
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