There's something so wonderfully cozy about a meal that fills your kitchen with aroma and your table with vibrant colors. This Sheet Pan Chicken and Roasted Vegetables Recipe is exactly that — simple, satisfying, and packed with flavor. It’s one of those dinners I keep coming back to when I want comfort without fuss.

A white rectangular baking tray lined with white parchment paper holds two rows of sliced cooked chicken placed in the center. The chicken is golden brown with a grilled texture and sprinkled lightly with chopped green herbs. Surrounding the chicken on all sides are layers of bright green broccoli florets, large pieces of red bell pepper, and chunks of purple onion, all mixed evenly. The vegetables have a slight roasted shine and are also sprinkled with green herbs. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sheet Pan Chicken and Roasted Vegetables Recipe
Top Tip
How to Serve Sheet Pan Chicken and Roasted Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Chicken and Roasted Vegetables Recipe

Why You'll Love This Recipe

I get excited every time I make this sheet pan chicken and roasted vegetables recipe because it feels like a cheat meal that’s actually wholesome—and the clean-up is a breeze! The combination of crispy chicken skin and caramelized veggies hits all the right notes.

One-pan Wonder: Everything cooks together on a single sheet pan, meaning fewer dishes and less stress.
Balanced Flavors: The mix of sweet potatoes, bell peppers, and brussels sprouts with the savory herbs creates a beautifully rounded taste.
Customizable: You can swap in almost any vegetables or seasonings to suit your mood or pantry.
Perfect for Weeknights or Guests: It’s impressive enough for company, yet easy enough for a busy evening.

The image shows a close-up of a sliced, golden-brown cooked chicken breast placed in the middle on a sheet of parchment paper. Surrounding the chicken are bright green broccoli florets, chunks of red bell pepper, and pieces of purple onion. The vegetables look roasted, having a slightly charred texture and sprinkled with finely chopped herbs that give a fresh green touch. The whole arrangement sits on a white marbled surface, giving a clean and bright background to the colorful food. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Sheet Pan Chicken and Roasted Vegetables Recipe comes from using ingredients that complement each other both in taste and cooking time. I find that combining starchy potatoes with colorful veggies and fragrant herbs really makes the dish pop. Choosing quality chicken and fresh veggies definitely helps the flavors shine.

Flat lay of a large peeled sweet potato cut into chunks, two whole Yukon and red potatoes cut into pieces, a large red bell pepper cored and cut into squares, half a peeled red onion cut into segments, halved Brussels sprouts with outer leaves removed, three whole uncracked eggs with clean shells, small white ceramic bowls containing clear olive oil, paprika powder, dried thyme, kosher salt, black pepper, and garlic powder, a small pile of fresh lemon zest, whole raw chicken pieces with skin on, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Sweet Potato: Adds natural sweetness and soft texture that contrasts with crispy chicken skin.
Yukon or Red Potatoes: These hold their shape well when roasted, providing a hearty base to the meal.
Red Bell Pepper: Brightens the dish with a slight sweetness and vibrant color.
Onion (Red or Yellow): Caramelizes beautifully, adding depth and subtle sweetness.
Brussels Sprouts: Their tiny leaves crisp up nicely and add a hint of springtime freshness.
Olive Oil: Ensures everything crisps up nicely and keeps the chicken moist.
Garlic Powder or Fresh Garlic: Adds that irresistible garlicky kick without overpowering.
Salt & Pepper: Essential for seasoning—don’t be shy with these.
Dried Thyme, Rosemary, or Oregano: These herbs bring a woodsy, aromatic layer of flavor.
Lemon Zest (optional): Adds a bright, zesty lift that cuts through the richness.
Chicken (Whole or Pieces): I love buying kosher chicken for extra juiciness thanks to the brining.
Paprika: Gives a mild smoky flavor and gorgeous color to the chicken skin.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love about this Sheet Pan Chicken and Roasted Vegetables Recipe is how adaptable it is. I often tweak the veggies based on what’s in my fridge or swap herbs to change up the flavors without complicating the process.

Vegetable Swaps: I’ve used asparagus, carrots, or cauliflower instead of brussels sprouts. Each brings a unique twist.
Spice It Up: If you like a little heat, adding a pinch of cayenne or chili flakes to the chicken rub is a game changer.
Make It Lighter: Try skinless chicken breasts and boost with extra lemon zest and herbs when you want less fat.
Herb Variations: Fresh herbs like rosemary or sage tossed at the end give a fragrant finishing touch.

Step-by-Step: How I Make Sheet Pan Chicken and Roasted Vegetables Recipe

Step 1: Set the Scene with Heat and Prep

First things first, preheat your oven to a hot 425°F (218°C). I always line my sheet pan with foil and give it a good spray of oil — trust me, clean-up gets so much easier this way. If you’re in mood to be extra fancy, parchment will work too — just keep an eye out for any sogginess around wetter veggies.

Step 2: Toss the Veggies with Love

Dump your chopped sweet potatoes, regular potatoes, bell pepper, onion, and brussels sprouts into a big bowl. Sprinkle them generously with olive oil, garlic powder, salt, pepper, and your chosen dried herbs. Give everything a nice toss so all those flavors start mingling. Tip: drying your veggies properly before tossing helps them roast rather than steam.

Step 3: Spice and Shine Your Chicken

Pat your chicken dry—this step is a subtle secret to crispier skin. Mix olive oil with paprika, thyme, salt, and pepper, then rub it all over the chicken, including carefully under the skin. When I do this, I pretend I’m massaging flavor directly into the meat—makes me feel like a kitchen pro! Placing the chicken on top of the veggies helps the juices drip and flavor everything.

Step 4: Roast and Rest for Perfection

Pop the sheet pan into your oven. For whole chickens, roast 55 to 75 minutes until the thickest part hits 160°F internal temperature. Pieces usually take about 30 to 40 minutes. After roasting, I let the chicken rest under foil for 20 minutes to reabsorb juices—don’t skip this or you’ll lose that tender magic. Meanwhile, give the veggies a stir and return them to the oven for a bit longer to get that perfect caramelized finish. Pro tip: if you’re short on patience like me, crank the oven to 450°F to speed things up.

Step 5: Serve and Savor

Carve your chicken into portions and transfer everything to a serving platter. Sometimes I drizzle fresh lemon juice over the top or serve with a pan gravy for an extra comforting touch. Trust me, this is when your family or friends will ask for seconds.

Top Tip

I’ve made this dish dozens of times, and here are the tips that really make it shine and help you avoid the pitfalls I hit along the way.

Dry Chicken Skin: Patting your chicken dry before rubbing with oil is what guarantees crispy, golden skin every time.
Even Veggie Sizes: Cutting your vegetables into similar-sized pieces helps them cook evenly and finish together.
Rest the Chicken: Giving the meat 20 minutes to rest makes it juicier and easier to carve – I learned this the hard way!
Hot Oven, Don’t Crowd: A hot oven and plenty of space on the sheet pan ensures roasting instead of steaming.

How to Serve Sheet Pan Chicken and Roasted Vegetables Recipe

Garnishes

I typically finish this dish with a sprinkle of freshly chopped parsley or a bit of lemon zest for brightness. Sometimes, a drizzle of tangy balsamic glaze or a dollop of creamy yogurt works wonders to balance out the richness.

Side Dishes

This recipe is a full meal on its own, but I love pairing it with a light green salad or a crusty baguette to mop up any pan juices. If I’m feeling indulgent, some garlicky mashed potatoes on the side are simply divine.

Creative Ways to Present

For special occasions, I arrange the roasted veggies in color blocks on the platter, nestle the carved chicken in the center, and scatter edible flowers or microgreens on top. It’s an easy way to make this humble dish look incredible on the table.

Make Ahead and Storage

Storing Leftovers

Any leftovers from this sheet pan chicken and roasted vegetables recipe keep beautifully in an airtight container in the fridge for up to 3 days. I store the chicken and veggies together to soak up the flavors, but you can keep them separate if preferred.

Freezing

I’ve frozen cooked chicken pieces from this recipe successfully in freezer-safe containers. The veggies tend to squash down a bit after thawing, so I usually fresh roast more veggies when I want that crispness. Just make sure to cool everything before freezing.

Reheating

To reheat, I prefer the oven at around 350°F (175°C) to keep the chicken skin somewhat crispy, tossing the veggies occasionally. The microwave works in a pinch but can turn everything a bit soggy.

Frequently Asked Questions:

Can I use chicken breasts instead of a whole chicken or pieces?

Absolutely! You can use boneless or bone-in chicken breasts. Just adjust the cooking time as breasts tend to cook faster and can dry out if overdone—start checking around 25 minutes. Remember to pat dry and rub with the seasoning mix for flavor.

What are good vegetable substitutions for this recipe?

You can swap brussels sprouts with broccoli, asparagus, carrots, or cauliflower. Just choose veggies with similar roasting times or add tougher veggies earlier than delicate ones to ensure everything is perfectly cooked.

Is it necessary to let the chicken rest after roasting?

Yes, resting the chicken allows the juices to redistribute, making the meat moist and juicy. If you skip this step, the chicken tends to be drier, which is especially noticeable with breasts.

How do I prevent the vegetables from getting soggy?

Make sure the veggies are cut into even, bite-sized pieces and tossed well with oil. Don't overcrowd the sheet pan; give veggies enough space to roast and caramelize. Also, patting them dry before tossing can reduce excess moisture that leads to sogginess.

Final Thoughts

This Sheet Pan Chicken and Roasted Vegetables Recipe is one of those trusted staples in my kitchen. It’s effortless yet satisfying, and it always feels a little special even on the busiest nights. I love how the veggies soak up all the juices and herbs, and the crispy chicken makes it pure comfort food. I hope you enjoy making it just as much as I do—it really feels like sharing a little kitchen love across the miles.