Go Back
In the fast-paced world we live in, finding time to prepare nutritious meals can often feel like a daunting task. Enter the sheet pan meal—a culinary innovation that combines convenience with flavor, allowing you to whip up a delicious dinner without sacrificing time or taste. The Crunchy Herb-Infused Sheet Pan Chicken & Veggies is a standout example, seamlessly blending tender chicken with vibrant vegetables, all infused with aromatic herbs and spices. This recipe is not just easy to prepare; it’s also a pleasure to eat, making it an ideal choice for busy weeknights or leisurely weekend gatherings.

Crispy Sheet Pan Chicken and Veggies

Discover the joy of hassle-free cooking with this Crunchy Herb-Infused Sheet Pan Chicken & Veggies recipe! Perfect for busy weeknights, this dish combines succulent marinated chicken thighs with a colorful medley of vegetables like broccoli and baby carrots, all infused with aromatic herbs and spices. Simply toss everything on a sheet pan, roast, and enjoy minimal cleanup while savoring a delicious, nourishing meal. A flavorful dinner has never been so easy!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

Zest of 1 lemon

For the Veggies:

2 cups broccoli florets

1 cup baby carrots

1 red bell pepper, sliced into strips

1 cup baby potatoes, halved

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

For Garnish:

Fresh parsley, chopped

Lemon wedges

Instructions
 

Prepare the Chicken:

    - In a large mixing bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, salt, black pepper, and lemon zest. Add the chicken thighs and coat them thoroughly with the marinade. Let this marinate for at least 30 minutes at room temperature, or up to overnight in the fridge for deeper flavor.

      Preheat the Oven:

        - Preheat your oven to 425°F (220°C) while you prepare the veggies.

          Prepare the Veggies:

            - In a separate bowl, toss the broccoli florets, baby carrots, red bell pepper, and baby potatoes with the olive oil, Italian seasoning, and a pinch of salt and pepper until evenly coated.

              Arrange on the Sheet Pan:

                - Line a large baking sheet with parchment paper or foil for easy cleanup. Place the marinated chicken thighs on one side of the baking sheet, skin side up. Spread the seasoned vegetables evenly on the other side of the pan, ensuring they are in a single layer for even roasting.

                  Roast Everything Together:

                    - Place the sheet pan in the preheated oven. Roast for 25-30 minutes, or until the chicken’s skin is crispy and golden brown, and the internal temperature reaches 165°F (74°C). The vegetables should be tender and slightly caramelized.

                      Finishing Touch:

                        - Once cooked, remove the sheet pan from the oven. Let the chicken rest for about 5 minutes. Then, garnish the chicken and veggies with freshly chopped parsley and serve with lemon wedges on the side for a zesty finish.

                          Serve and Enjoy:

                            - Plate the crispy chicken and colorful veggies on a serving platter. Enjoy your delightful and hearty meal!

                              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings