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    Home » Recipes » Chicken

    Sheet Pan Chicken And Vegetables

    Published: Dec 26, 2023 · Modified: Aug 29, 2024 by Ashley Berger · 3 Comments

    Yield 4 people
    Cook 30 minutes minutes
    Prep 1 day day 10 minutes minutes
    Jump to Recipe
    easy balsamic chicken sheet pan supper low carb dinner idea
    easy balsamic chicken sheet pan supper recipe
    Sheet pan dinner containing baked chicken thighs and vegetables.

    Filled with robust and savory flavors, you'll love every bite of this sheet pan chicken and vegetable dinner! With plenty of colorful veggies and flavorful balsamic and herb chicken, this dish is ready in less than an hour!

    Sheet pan dinner containing baked chicken thighs and vegetables.

    Dishes like this Brown Sugar Garlic Chicken and Roasted Vegetables or Lemon Thyme Chicken and Roasted Green Beans pair for a complete, delicious, and healthy meal, but some nights I just want a one-and-done meal. This Sheet Pan Chicken and Vegetables is a low-carb, complete meal that takes just 30 minutes to cook and requires the clean-up of one pan. And let me tell you...that's my kind of meal!

    Fitting the entire meal into one pan or one pot is the way to go on busy weeknights, and this chicken vegetable sheet pan dinner is one of my favorites. Like my Pistachio Baked Salmon and Smoked Sausage and Vegetables, everything is baked on one big sheet pan to save time on prepping and clean up.

    Jump to:
    • Why This Recipe Works
    • 🛒 Ingredients You'll Need
    • 📋 Variations
    • 📋 Step-by-Step Recipe Instructions
    • 🙋🏼‍♀️ Recipe FAQs
    • 💭 Expert Tips
    • 🍽️ More Chicken Recipes You'll Love!
    • Sheet Pan Chicken And Vegetables

    Why This Recipe Works

    1. A quick and easy weeknight dinner that can be prepped the day before.

    2. Packed with fresh veggies like broccoli, onions, carrots, and cauliflower.

    3. Low carb and filling with plenty of fibrous vegetables and protein-packed chicken!


    🛒 Ingredients You'll Need

    Broccoli, chicken thighs, onion, carrots, cauliflower, olive oil, balsamic vinegar, seasoning on counter.
    • Chicken thighs: tender and juicy pieces of chicken and a good source of protein.
    • Extra-Virgin Olive oil: a heart-healthy and neutral-tasting oil for the marinade and to coat the veggies.
    • Balsamic vinegar: adds a sweet and tangy depth to the marinade.
    • Onion powder: for a subtle, savory onion flavor added to the marinade.
    • Garlic powder: for a mild, aromatic garlic flavor in the marinade.
    • Oregano: a slight earthy, herby flavor to the marinade.
    • Kosher salt: enhances the overall flavors of the dish, in the mariande and on the vegetables.
    • Ground black pepper: adds a hint of heat and balanced flavors in the marinade and on the vegetables.
    • Broccoli: cut into florets for a crunchy texture.
    • Cauliflower: a mild, slightly nutty flavor and a hearty textured, fiber-filled veggie.
    • Yellow onion: adds depth with its sweet flavor once roasted.
    • Carrots: For a natural sweetness and a vibrant color – you can use just orange carrots, but I love rainbow carrots for some variety!

    Be sure to see the recipe card below for the full ingredients list & instructions!

    📋 Variations

    • While I like the texture and flavor of boneless, skinless chicken thighs, you can easily switch up the protein used. Chicken breast, pork chops, or even salmon can be used with this marinade and recipe. Just watch the cook time as they may take more or less time to roast and cook through than the chicken thighs I've used.
    • While I use carrots, onions, broccoli, and cauliflower, you can use any kind of vegetable you'd like. This is a great "clean out the fridge" recipe to help you use up any vegetables you have nearing the end. Green beans, potatoes, or Brussels sprouts are just a few that would work well.
    • Regular balsamic vinegar and olive oil work great, but feel free to use flavored oil and vinegar to add a little extra zest to the recipe!

    📋 Step-by-Step Recipe Instructions

    Steps 1-6: This recipe begins by making a super-simple marinade! In a bowl that has a lid, combine the extra-virgin olive oil and balsamic vinegar with the onion powder, garlic powder, oregano, salt, and black pepper. Stir with a whisk until well combined.

    Adding marinade ingredients to a bowl and then mixing it.

    Steps 7-9: Add the boneless, skinless thighs to the well-mixed marinade. Using your hands, gently move the chicken around to ensure each piece of chicken is well coated in the marinade. Put the lid on the bowl and place it in the fridge.


    👩🏼‍🍳 Expert Tip: For the most flavorful results, the chicken needs to marinate in the mixture for a minimum of 2 hours, but overnight is best!

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    Person marinating chicken in a liquid marinade.

    Steps 10-12: Chop the fresh veggies into bite-size pieces. Here, I'm using cauliflower, broccoli, onions, and colorful carrots. Drizzle 1 Tablespoons of extra-virgin olive oil onto a sheet pan.

    Person adding fresh vegetables to a sheet pan covered in olive oil.

    Steps 13-15: Spread the vegetables out evenly, ensuring the vegetables don't overlap.

    Fresh vegetables being added to a sheet pan for roasting.

    Steps 16-18: From there, toss the vegetables around in the olive oil, making sure they are all well coated. Generously sprinkle salt and pepper on top.

    Step-by-step collage of person added chicken to a sheet pan to bake.

    Step 19: Now, it's time to get out the chicken that has been marinating. Using your hands or a pair of tongs, nestle each piece onto the pan. There's no need to worry about if the chicken is on top of the veggies -- just add them in!

    Place the pan into a 425˚F pre-heated oven and roast for 20-25 minutes, or until the chicken's internal temperature is 165˚. Once done, you are ready to eat!

    Close up of roasted vegetables on a sheet pan.

    Enjoy this chicken vegetable sheet pan dinner as is or make it even heartier with rice pilaf, these grilled green beans, and a simple romaine salad!

    🙋🏼‍♀️ Recipe FAQs

    What temperature do you roast chicken thighs?

    Roast chicken thighs at 425˚F for 20 to 25 minutes. A high temperature for less time will give you juicy chicken that's nicely browned.

    At what temp are chicken thighs most tender?

    The minumum chicken thighs need to be cooked to is 165˚F, but cooking them to just a slighty higher temp of 175-185˚F will give you the juiciest chicken without a risk of drying out.

    💭 Expert Tips

    • To make clean up a breeze, line the pan with aluminum foil or parchment paper.
    • This chicken and vegetable sheet pan dinner is perfect for meal-prepping, especially if you're in the practice of prepping low-carb or keto meals. You can make this entire meal ahead of time and portion it into containers for the week.
    • If you want to enjoy this meal fresh but don't have a lot of time before dinner, you can make most parts ahead of time for easy week-night cooking. Cut the veggies a day before and get the chicken marinating in the refrigerator. When it's time to cook, just put everything on the sheet pan and bake!
    • Store any leftovers in an airtight container in the refrigerator for up to 4 days. I prefer to reheat leftover chicken and vegetables on a pan in the oven to help the vegetables firm up a bit while they heat. To do this, just preheat the oven to 350˚F and reheat for 5-7 minutes or until warmed through. You can also reheat in the microwave in a microwave-safe container, covered, for 30-60 seconds or until warmed.

    🍽️ More Chicken Recipes You'll Love!

    • Greek Marinated Chicken in a white bowl, lemon zest on top.
      Greek Chicken Marinade
    • A close up of sliced chicken breasts topped with mozzarella and parsley.
      One Pan Garlic Baked Chicken with Mozzarella
    • Black pan containing 3 Lemon Butter Chicken Breasts, crossed spoons and lemon slices on table.
      Lemon Butter Chicken
    • White plate containing Instant Pot Garlic Chicken with White Wine & Dijon Mustard Cream Sauce with a side of mashed potatoes and spinach salad.
      Instant Pot Tuscan Chicken

    If you tried this sheet pan chicken or any other recipes on my website, please let me know how it turned out in the comments below. I love hearing from you! And, please leave a 🌟 rating while you're there!

    📧 Don't forget to subscribe to my newsletter, so that you don’t miss out on any of my delicious recipes!


    Sheet Pan Chicken And Vegetables

    Filled with robust and savory flavors, you'll love every bite of this sheet pan chicken and vegetable dinner! With plenty of colorful veggies and flavorful balsamic and herb chicken, this dish is ready in less than an hour!
    5 from 7 votes
    Print Pin Rate
    Course: Main Dishes
    Cuisine: Italian
    Prep Time: 1 day day 10 minutes minutes
    Cook Time: 30 minutes minutes
    Marinade: 15 minutes minutes
    Total Time: 1 day day 55 minutes minutes
    Servings: 4 people
    Calories: 387kcal
    Author: Amanda Mason

    Equipment

    • 1 sheet pan 18x 13 inch

    Ingredients

    • 4 Chicken Thighs, boneless, skinless
    • 2 tablespoon Extra-Virgin Olive Oil
    • 2 tablespoon Balsamic Vinegar
    • 1 teaspoon Onion Powder
    • 1 teaspoon Garlic Powder
    • 1 teaspoon Oregano
    • 1 teaspoon Kosher Salt
    • ½ teaspoon Ground Black Pepper
    • 1 ½ cups Broccoli Florets
    • 1 ½ cups Cauliflower Florets
    • 1 ½ cups Sliced Yellow Onion
    • 1 ½ cups Sliced Carrots

    Instructions

    • Start by making the marinade. Combine 2 Tablespoons of olive oil and 2 Tablespoons of balsamic vinegar with 1 teaspoon of onion powder, 1 teaspoon of garlic powder, 1 teaspoon of oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper.
    • Whisk the marinade in a container that has a lid, until well combined.
    • Add chicken thighs to the container, turning to coat all sides.
    • Let the chicken marinate for at least 2 hours and up to 24 hours in the refrigerator.
    • Preheat your oven to 425˚F.
    • On a sheet pan, drizzle 1 Tablespoon of olive oil.
    • Add the cut up vegetables to the sheet pan and using your hands or tongs, toss to coat with the oil.
    • Nestle the marinated chicken thighs among the veggies.
    • Bake the chicken and vegetables on the sheet pan for 25 minutes, or until the chicken's internal temperature reaches 165˚F.

    Notes

    • To make clean up a breeze, line the pan with aluminum foil or parchment paper.
    • If you want to enjoy this meal fresh but don't have a lot of time before dinner, you can make most parts ahead of time for easy week-night cooking. Cut the veggies a day before and get the chicken marinating in the refrigerator. When it's time to cook, just put everything on the sheet pan and bake!
    • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
    • To reheat, preheat the oven to 350˚F and reheat for 5-7 minutes or until warmed through. You can also reheat in the microwave in a microwave-safe container, covered, for 30-60 seconds or until warmed.

    WANT TO SAVE THIS RECIPE?

    Enter your email to receive this recipe, along with weekly food inspiration!

    Nutrition

    Calories: 387kcal | Carbohydrates: 17g | Protein: 21g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 729mg | Potassium: 711mg | Fiber: 4g | Sugar: 7g | Vitamin A: 8320IU | Vitamin C: 56mg | Calcium: 67mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @RecipesWorthRep or tag #RecipesWorthRepeating!
    « Easy Christmas Crack Recipe
    Sheet Pan Sausage and Vegetables »
    412 shares

    About Ashley Berger

    I’m Ashley from Sweetpea Lifestyle, where I create life around the table. Creating unforgettable moments around the table starts with simple recipes, easy table decor, and smooth conversation. I can’t wait to share my tips with you — so, pull up a chair, the Vanilla Almond Tea is waiting for you. . . .

    Reader Interactions

    Comments

      5 from 7 votes (6 ratings without comment)

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      Recipe Rating




       

    1. Varun Sharma

      August 06, 2020 at 5:32 am

      Yummy recipe. I'll try at home this delicious recipe.

      Reply
      • Amanda Mason

        August 06, 2020 at 8:03 am

        Thanks! Let me know how it turns out!

        Reply
    2. Kay

      February 25, 2020 at 3:18 pm

      5 stars
      I love one sheet dinners! I used chicken breast and only seasoned half of them so the kids had the unseasoned ones!
      Was perfect.

      Reply

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