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Sheet Pan Chicken And Vegetables are roasted to perfection in this appetizing featured image.

Easy Sheet Pan Chicken and Vegetables

This recipe provides a foolproof method for creating a delicious and healthy sheet pan dinner. It emphasizes proper ingredient preparation, cooking techniques, and temperature control to achieve perfectly cooked chicken and tender-crisp vegetables with minimal effort and cleanup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 large red onion, cut into wedges
  • 2 bell peppers any color
  • 1 lb Brussels sprouts, trimmed and halved or quartered if large
  • 1 lb baby potatoes, halved or quartered
  • 4 cloves garlic, minced
  • 3 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: Fresh parsley, chopped, for garnish

Equipment

  • Large sheet pan
  • Large bowl
  • Whisk
  • Measuring spoons
  • Measuring cups
  • Cutting board
  • Knife
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Place a large sheet pan in the oven while it preheats.
  2. In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, minced garlic, thyme, rosemary, smoked paprika, salt, and pepper.
  3. Add chicken and vegetables to the bowl and toss to coat evenly with the marinade.
  4. Carefully remove the preheated sheet pan from the oven. Spread the chicken and vegetables in a single layer on the hot sheet pan. Ensure they are not overcrowded.
  5. Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables are tender-crisp, flipping halfway through.
  6. Remove from oven and let rest for a few minutes before serving.
  7. Garnish with fresh parsley, if desired.

Notes

For best results, preheat the sheet pan to ensure proper browning. Cut vegetables into uniform sizes to ensure even cooking. Chicken needs to reach an internal temperature of 165°F. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Serve as a complete meal, over rice, quinoa, or couscous, or use leftovers in salads or wraps.