Nothing beats the cozy aroma of a perfectly roasted chicken paired with caramelized vegetables filling your kitchen. This Roasted Chicken and Vegetables Sheet Pan Dinner Recipe is that magical meal that's both comforting and fuss-free, perfect for weeknights or relaxed weekends.

This image shows a white rectangular baking tray lined with white parchment paper. On the tray, there are two sliced cooked chicken pieces with a golden brown, slightly crispy surface placed in the center, each having about 6-7 thick slices arranged neatly. Surrounding the chicken are three main vegetables: bright green broccoli florets, large chunks of red bell pepper, and medium pieces of purple onion. The vegetables are scattered evenly around the chicken, showing a mix of roasted textures. The entire dish is lightly sprinkled with small green herb pieces, adding a fresh touch. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Roasted Chicken and Vegetables Sheet Pan Dinner Recipe
Top Tip
How to Serve Roasted Chicken and Vegetables Sheet Pan Dinner Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Roasted Chicken and Vegetables Sheet Pan Dinner Recipe

Why You'll Love This Recipe

This sheet pan dinner has become a staple in my kitchen because it’s downright simple but delivers on flavor and satisfaction every single time. What’s not to love about throwing everything on one pan and ending up with juicy chicken and perfectly roasted veggies?

One-pan simplicity: You can prep, cook, and clean up quickly – all in one sheet pan.
Balanced nutrition: Protein and a colorful variety of veggies come together for a complete meal.
Customizable: You can easily swap veggies or spices based on what you have or what you love.
Hands-off roasting: Once it’s in the oven, you’re free to relax until dinnertime.

The image shows a tray filled with a layer of bright green broccoli florets, red bell pepper pieces, and chunks of purple onion, all mixed together. On top, there is a row of golden-brown cooked chicken slices, arranged neatly in the center. The vegetables have a light coating of herbs and spices, with small green parsley bits sprinkled all over. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient has its role – the potatoes and sweet potatoes create a satisfying base with earthy sweetness, while brussels sprouts and bell peppers add texture and a punch of color. The chicken shines with simple herbs and paprika that boost flavor without overpowering.

Flat lay of a peeled large sweet potato cut into chunks, two whole Yukon potatoes unpeeled and whole, a large red bell pepper cut into pieces, half a red onion quartered, halved fresh Brussels sprouts, three whole uncracked brown eggs, small white ceramic bowls holding golden olive oil, dried thyme, paprika powder, kosher salt, black pepper, and garlic powder, fresh lemon zest arranged delicately, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet potato: Adds natural sweetness and caramelizes beautifully at high heat.
Yukon or red potatoes: Their creamy interior contrasts nicely with the crisp skin when roasted.
Red bell pepper: Offers a vibrant sweetness and tender bite.
Onion (red or yellow): Provides subtle pungency and soft texture after roasting.
Brussels sprouts: Bring a nutty flavor and hearty crunch, especially when halved.
Olive oil: Helps everything roast evenly and develop golden edges.
Garlic powder or fresh garlic: Infuses an irresistible savory aroma throughout.
Herbs (thyme, rosemary, oregano): These dried herbs add earthy depth that complements chicken perfectly.
Lemon zest (optional): Adds a zesty, bright note that lifts the whole dish.
Chicken: I prefer kosher chicken for that extra juiciness from the brining—and the skin crisps up so nicely.
Paprika: Gives a subtle smoky warmth and beautiful color.
Salt & pepper: Season everything perfectly to bring out the natural flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up depending on the season or what’s in my fridge. This sheet pan dinner is endlessly adaptable—you can tweak it to fit your taste or what you’ve got on hand without losing that homey, satisfying vibe.

Variation: Sometimes I swap out the brussels sprouts for asparagus or green beans, and it totally changes the flavor profile while keeping the ease intact.
Diet-friendly: You can make it paleo or keto-friendly by skipping the potatoes and adding more low-carb veggies like cauliflower or zucchini.
Spice it up: Add a pinch of cayenne or use smoked paprika for a smoky kick that’s great when you’re craving a little heat.

Step-by-Step: How I Make Roasted Chicken and Vegetables Sheet Pan Dinner Recipe

Step 1: Preheat and prep your pan

Start by heating your oven to 425°F (218°C). Line a large rimmed sheet pan with foil and give it a good spray of oil or lightly brush with olive oil. This saves you from scrubbing later and helps veggies crisp up beautifully.

Step 2: Toss the veggies

Next, throw all your chopped vegetables into a big bowl. Sprinkle on the olive oil, garlic powder, salt, pepper, dried herbs, and lemon zest if using. Mix everything really well so all the pieces get nicely coated. Then spread them out evenly on the prepared pan in a single layer for even roasting.

Step 3: Season the chicken

Pat your chicken dry with paper towels—that’s a key step for crispy skin. In a small bowl, stir together olive oil, paprika, thyme, salt, and pepper. Rub this mix all over your chicken, making sure to reach under the skin gently to infuse flavor deeply.

Step 4: Roast it all together

Place the chicken skin-side up right on top of the veggies on the sheet pan. Roast in your hot oven until the chicken’s internal temperature hits 160°F (71°C)—this usually takes about 55-75 minutes for a whole bird depending on size, or 30-40 minutes for pieces. Pro tip: Use an instant-read thermometer so you don’t overcook and dry out the meat.

Step 5: Rest and finish the veggies

When the chicken’s done, transfer it to a board and cover loosely with foil to rest for 20 minutes (this keeps it juicy). Meanwhile, stir the veggies on the pan and pop them back in the oven for another 10-20 minutes to get them nicely crisped without burning. If you’re anything like me and impatient, crank the oven to 450°F (232°C) for a few minutes to speed up crisping.

Step 6: Serve and savor

Slice your chicken into portions and arrange it on a platter with the roasted veggies. If you’re feeling fancy, whip up a quick pan gravy (I often do!) or just serve it as-is with your favorite condiment. Either way, it’s a delicious, hearty meal that feels like a warm hug.

Top Tip

Making this Roasted Chicken and Vegetables Sheet Pan Dinner Recipe had its learning moments for me, and a few simple tweaks really improve the outcome. Here are some nuggets from my kitchen you can use to nail this meal every time.

Patience with drying: I can’t stress enough how drying the chicken skin helps it crisp up like you want—skip this and you’ll get soggy skin instead.
Veggie layering: Don’t overcrowd the pan; if veggies are piled up, they steam instead of roast and won’t caramelize nicely.
Thermometer buddy: Use an instant-read thermometer to avoid overcooking—the timing can vary so much by chicken size and oven quirks.
Resting matters: Let the chicken rest after roasting. It locks in the juices and makes slicing easier.

How to Serve Roasted Chicken and Vegetables Sheet Pan Dinner Recipe

roasted chicken and vegetables - Serving Suggestion

Garnishes

I usually throw a sprinkle of fresh chopped parsley or thyme over the top just before serving. Sometimes a squeeze of fresh lemon juice or a few lemon slices add a bright contrast that really wakes up the flavors.

Side Dishes

This dish can absolutely stand on its own, but if you want something extra, a crisp green salad or some crusty bread to mop up juices makes a fantastic pairing.

Creative Ways to Present

For a special dinner, I’ve arranged the chicken pieces beautifully on a large white platter surrounded by roasted veggies, added edible flowers for a pop of color, and served with a side of homemade chutney. It’s simple but so impressive for guests.

Make Ahead and Storage

Storing Leftovers

I let leftovers cool completely, then store them in airtight containers in the fridge. The chicken keeps well for about 3-4 days, and the veggies remain tasty and reheat beautifully.

Freezing

I’ve frozen portions before with good results—wrap chicken and veggies tightly in freezer-safe bags or containers. Thaw overnight in the fridge before reheating to maintain texture and flavor.

Reheating

To reheat, I pop leftovers in a 350°F (175°C) oven for about 15-20 minutes to warm through and help the skin crisp up a bit again. Microwave works in a pinch but tends to soften the veggies.

Frequently Asked Questions:

Can I use other vegetables in this sheet pan dinner?

Absolutely! This recipe is flexible. Swap brussels sprouts for asparagus, green beans, or carrots, and use whatever you have. Just keep your vegetable pieces similarly sized for even cooking.

How do I know when the chicken is fully cooked?

The best way is to use an instant-read thermometer inserted into the thickest part of the chicken breast or thigh. It should read 160°F (71°C) before resting. After resting, the temperature will rise to a safe 165°F.

Can I prepare this recipe ahead of time?

You can prep the veggies and chicken with seasoning up to a day ahead, then store covered in the fridge. When you're ready, just assemble on the sheet pan and roast. This saves time on busy days.

What if I don’t have an instant-read thermometer?

If you don't have a thermometer, roast the chicken pieces about 35-40 minutes until juices run clear when pierced and the meat is no longer pink. For whole chicken, roasting 55-75 minutes usually works, but checking frequently is key to avoid drying out.

Final Thoughts

This Roasted Chicken and Vegetables Sheet Pan Dinner Recipe feels like such a cozy, reliable friend in the kitchen. I always come back to it when I want a delicious meal without the stress, and I think you’ll treasure it, too. Give it a try—you’ll be surprised how something so simple can feel like a special occasion on your plate.