Sheet Pan Chicken & Veggies Recipe is a One-Dish Wonder You’ll Make On Repeat
This super easy supper cooks up full of flavor
For a complete and delicious dinner that requires just one dish, a sheet pan supper is the way to go. Simply combine your protein of choice with vegetables and roast. It couldn’t be easier! This sheet pan chicken and veggies recipe is one of my favorites. It’s like eating a roast chicken dinner without all the work and the numerous pots and pans to clean up afterward. We use bone-in chicken thighs, which have a deep, rich flavor. Then we add baby potatoes and a mix of hearty veggies, like beans, carrots, onion, and Brussels sprouts, toss with seasoning and roast. While they cook, the vegetables soak up the delectable juices and flavor of the chicken. It’s so yummy!
On busy nights, you can quickly pop this dish into the oven. Watch our video to see how simple the recipe is to make, then give it a try.
Yields
Prep Time
Cook Time
Ingredients
- 6 bone-in chicken thighs, about 2½ lbs.
- 4 tsp. 25% less-sodium Montreal chicken seasoning
- 1 lb. baby potatoes, quartered
- 1 red onion, sliced ½” thick
- 1 (12 oz.) pkg. fresh hearty vegetables, such as Brussels sprouts, carrots and beans, thawed
Instructions
PrintHeat oven to 400°F. Coat large rimmed baking sheet with cooking spray. Place chicken in center of pan; sprinkle with 2 tsp. seasoning.
Coat potatoes and onions with cooking spray; toss with 1 tsp. seasoning. Place next to chicken. Coat vegetables with cooking spray; toss with remaining 1 tsp. seasoning.
Place on opposite side of chicken. Roast until meat thermometer inserted in thickest part of thigh reads 170°F and juices run clear, 25-30 min. Let stand 10 min. before serving.
Nutrition
- Calories: 295
- Fat: 9 gram
- Saturated Fat: 2 gram
- Protein: 33 gram
- Carbohydrates: 19 gram
- Fiber: 2 gram
- Cholesterol: 142 mg
- Sugar: 3 gram
- Sodium: 353 mg
My Favorite Recipes
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