Sheet-pan chicken and Vegetables is a one-pan meal that features juicy, tender, seasoned chicken thighs and your favorite veggies, such as tender baby potatoes, onions, and green beans.
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Sheet pan meals like my Sheet Pan Lemon Herb Chicken, Sheet Pan Sausage and Peppers and my Honey Mustard Chicken with Potatoes and Broccoli are incredible. Everything is cooked on one pan and makes clean up a breeze. A sheet pan dinner is a great way to get a well-rounded meal without making clean up time such a fuss.
Why This Sheet Pan Chicken Works
It's super simple to customize. You can swap out so many of the ingredients or change it up just a bit when you want something new. I shared some great options below.
Using a sheet pan is a nice way to get protein, veggies, and a healthy carb for dinner. This easy sheet pan meal is super quick. It only takes 40 minutes to whip up and is something the whole family will love. One of my favorite things about this easy recipe is how simple it is for those busy nights.
Let's Gather The Ingredients
- Boneless skinless chicken thighs: Chicken breasts can also be used.
- Vegetables: white onion, baby potatoes, fresh or frozen green beans, and minced garlic
- Seasonings: a packet of Italian dressing seasoning, salt, and black pepper
- Oil and vinegar: olive oil and white vinegar
- Lemon juice:
How to Make This Sheet Pan Dinner
- Step 1: Put boneless chicken thighs in a ziptop bag with the packet of Italian dressing seasoning, oil, vinegar, lemon juice, and garlic. Close the bag, shake, and squish the mixture all over to coat the chicken. Place the bag in a large bowl in the fridge for an hour (up to overnight for even more flavor)
- Step 2: Prep vegetables and line large baking sheet with foil or parchment paper. Place marinated, juicy chicken thighs on baking sheet with potatoes and onions. Drizzle the olive oil over the veggies and season them.
- Step 3: Place baking sheet in preheated oven to bake for a bit. Remove sheet pan from oven and add green beans. Toss with potatoes and place the pan back in the oven.
- Step 4: Turn on the broil function for a few minutes to brown the chicken and potatoes. Season with salt and pepper to taste, serve and enjoy.
Recipe Tips
- When cutting the potatoes into quarters, be sure they all are about 1-inch in size so they are finished cooking and will be soft when the chicken is done.
- All veggies should be cut in similar sizes so they all cook appropriately for this easy dinner.
- Use an instant-read thermometer and insert it into the thickest part of your chicken pieces to make sure your chicken reaches 165F internally to be safe to consume before serving.
- Leftovers from this easy sheet pan chicken and vegetables should be stored in an airtight container and can be kept in the fridge for up to 3-4 days. Additionally, you can freeze leftovers in a freezer safe container or bag for up to 2-3 months. Thaw in fridge overnight before reheating in oven until warm.
Recipe Faq's
Yes, if you prefer white meat over dark meat, swap your thighs for boneless, skinless chicken breasts. I will say that the thighs tend to stay more juicy and chicken breasts could dry out easier. The chicken breasts may require a different cooking time
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You can play with the roasted veggies that you use in this simple dinner recipe. White onions can be traded for a red onion, and baby potatoes could be swapped out for sweet potatoes. Try adding other vegetables like mushrooms, asparagus, cauliflower, brussels sprouts, zucchini slices, yellow squash, sliced red bell peppers, yellow peppers, and orange peppers.
More Sheet Pan Dinners
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Sheet Pan Italian Chicken and Vegetables
Equipment
- 1 Sheet Pan
Ingredients
- 1 ½ pounds boneless skinless chicken thighs 4-6 thighs
- 1 cup onion cut into chunks
- 1 Italian seasoning dressing pkg
- 4 tablespoons olive oil divided
- 1/4 cup white vinegar
- 2 tablespoons lemon juice
- 3 cloves garlic minced
- 1 pound baby potatoes cut into quarters
- 1 small white onion cut into small chunks
- 1 teaspoon Salt
- ½ teaspoon black pepper
- 2 cups fresh or frozen green beans
Instructions
- Place the chicken thighs into the bag along with the Italian dressing pkg, 2 tablespoons olive oil, vinegar, lemon juice and garlic and give it a squish to mix it all up. Place into the refrigerator for at least 1 hour or overnight for best flavor.
- Preheat your oven to 400 degrees and line a baking sheet with aluminum foil or parchment paper for easy clean up.
- Place the chicken thighs on the baking sheet along with the diced potatoes and onion.
- Drizzle the remaining 2 tablespoons olive oil over the potatoes and onions and sprinkle with salt and pepper.
- Bake for 15 minutes. Then add the green beans with the potatoes and toss. Bake for another 15 minutes or until the internal temperature reaches 165 degrees.
- Optional: Turn the oven on broil for 2-3 minutes to get some brown on the chicken and potatoes.
- Season with more salt and pepper to taste and serve!
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