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!
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
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
- 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.
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!
WANT TO SAVE THIS RECIPE?
Enter your email to receive this recipe, along with weekly food inspiration!
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.
Steps 13-15: Spread the vegetables out evenly, ensuring the vegetables don't overlap.
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 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!
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
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.
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!
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
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!
Varun Sharma
Yummy recipe. I'll try at home this delicious recipe.
Amanda Mason
Thanks! Let me know how it turns out!
Kay
I love one sheet dinners! I used chicken breast and only seasoned half of them so the kids had the unseasoned ones!
Was perfect.