Sheet Pan Chicken Thighs and Veggies

This Sheet Pan Chicken Thighs and Veggies is weeknight magic—minimal prep, big flavor, and easy cleanup. Juicy chicken, caramelized vegetables, and cozy seasonings all roast together for a one-pan win!

What is Sheet Pan Chicken Thighs and Vegetables?

Sheet pan chicken thighs and veggies is a one-pan dinner where seasoned chicken thighs roast alongside vegetables until everything is tender, golden, and packed with savory flavor. Because everything cooks together, the chicken juices combine with the vegetables, creating irresistible browned edges and amazing aromas!

This style of dinner is a go-to for busy nights since it’s flexible, forgiving, and easy to customize. You can swap vegetables based on what’s in your fridge, change up the seasoning blend, and even prep parts ahead of time without sacrificing texture or taste. Plus, it’s naturally gluten-free (and dairy-free if you omit the Parmesan), so it’s perfect for feeding a crowd!

Ingredients You Need for Sheet Pan Chicken and Vegetables

• Chicken Thighs – We love using chicken thighs because their natural richness helps them stay juicy while roasting. Both boneless skinless chicken thighs and bone-in, skin-on chicken thighs work well, depending on whether you want faster cooking or extra-crispy skin. Either way, be sure to pat them dry and leave space on the pan so they can crisp up. 
• Herbs and Seasonings – This blend brings layers of savory, herby warmth with a gentle kick. Mixing chili powder, thyme, Herbs de Provence, lemon pepper, minced garlic, salt, and black pepper creates a balanced flavor profile that works well with both chicken and vegetables.
• Veggies – Roasting vegetables alongside the chicken makes them tender inside with lightly charred edges. Cherry tomatoes add bursts of sweetness, zucchini softens beautifully, and red potatoes give the dish some heartiness.
• Olive Oil – We rely on olive oil to help everything roast evenly and develop that golden finish. Using a good-quality olive oil also adds subtle richness that ties all the ingredients together.
• Parmesan Cheese – A finishing sprinkle of Parmesan adds salty, nutty flavor and melts slightly over the hot vegetables. This small touch makes the whole pan feel extra cozy without overpowering the dish.

How to Make One Pan Chicken Thighs and Veggies

1. Season the Chicken. Trim away any excess fat, then coat the chicken thighs generously with the spice blend so every piece is well seasoned.
2. Prep the Vegetables. Spread the vegetables on a greased sheet pan and toss them with olive oil, salt, and pepper until evenly coated.
3. Assemble the Pan. Nestle the seasoned chicken thighs among the vegetables, spacing everything out so heat can circulate and browning happens evenly.
4. Roast Until Golden. Roast until the chicken is fully cooked through and the vegetables are tender with lightly crisped edges. The chicken should reach an internal temperature of 165°F, and the juices should run clear. Crispy skin and deep golden color are great visual cues, too. 
5. Serve. Allow the chicken to rest briefly, then finish with a sprinkle of Parmesan before serving with rice or flatbread. Or toss it into a grain bowl or salad for an easy meal upgrade.

Pro-tip: To avoid a watery pan, make sure everything has space—crowding traps steam and keeps moisture from evaporating. Use a large sheet pan, pat the chicken and vegetables dry before seasoning, and spread them in a single layer so they roast instead of steam.

Variations

• Mediterranean-Style – Add oregano and lemon zest, then finish with olives or feta for a bright, savory twist.
• Honey Mustard – Whisk honey and Dijon mustard into the seasoning mix to create a sweet-savory glaze that caramelizes while it roasts.
• Lemon Garlic – Add even more garlic and grate in some lemon zest or splash in some lemon juice. 
• Spiciness – Sprinkle in crushed red pepper flakes or smoked paprika to bring extra warmth and depth.
• Low-Carb Swap – Replace potatoes with broccoli, cauliflower, or green beans for a lighter sheet pan dinner.
• Herbs – Fresh rosemary or thyme sprigs tucked around the pan add a fragrant, woodsy undertone.
• Chicken Breast – Chicken breasts can be used instead of thighs, but keep them well-coated with oil to help prevent dryness. Also, watch the time, because chicken breasts can take a few minutes less to cook. 
• Air Fryer Option – You can make this recipe in an air fryer, but it works best in batches so the chicken and vegetables aren’t crowded. This helps everything brown evenly!

Can I Store Leftovers?

Leftovers are best stored once everything has cooled, since steam can make the vegetables softer if they’re packed when they’re still warm.

Refrigerate leftovers in an airtight container for up to 4 days, and reheat on a sheet pan or skillet to help restore some crispness.

You can freeze cooked chicken and vegetables for up to 2 months, making this a great make-ahead option for busy weeks. Just know that the vegetables will be softer once thawed.

Common Questions about Sheet Pan Chicken Thighs and Veggies

More Family-Friendly Chicken Recipes

If you’re loving the idea of easy chicken dinners that take little time to make, you’re in the right place! These chicken favorites are perfect for busy nights when you still want a meal that’s chock full of flavor.

Lemon Greek Chicken and Potatoes

Sheet Pan Chicken Fajitas

Za’atar Chicken with Vegetables

Oven Baked Chicken Drumsticks with Potatoes