Name: Sheet Pan Roast Chicken and Vegetables Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 pound sweet potato, peeled, cut into 2 inch pieces; 1 pound Yukon or red potatoes, washed, cut into 1 1/2 inch pieces; 1 large red bell pepper, cored and seeded, cut into 2 inch pieces; 1/2 large onion (or red onion), peeled, cut into 2 inch pieces; 15 Brussels sprouts, outer leaves removed, cut in half; 3 tablespoon olive oil; 1/2 teaspoon garlic powder (or 2 teaspoons fresh garlic, minced); 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon dried thyme, rosemary, or oregano; Zest of one lemon (optional); 3 1/2 pounds chicken (whole or pieces, preferably kosher); 2 tablespoon olive oil; 1 teaspoon paprika (or smoked paprika); 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper

There’s something deeply comforting about a one-pan dinner that delivers bold flavors and minimal mess. This Sheet Pan Roast Chicken and Vegetables Recipe is one of my ultimate go-tos when I want a hearty, satisfying meal without standing over the stove. Crisp chicken skin, tender roasted veggies, and fragrant herbs all in one tray—magic!

A white rectangular tray lined with parchment paper holds two rows of sliced golden-brown cooked chicken placed in the center; the chicken is juicy with visible seasoning on the surface. Surrounding the chicken are vibrant green broccoli florets, bright red bell pepper pieces, and chunks of purple onion, all roasted and lightly crisped. The vegetables are scattered evenly around the chicken, showing a mix of textures from soft to slightly crunchy. The entire dish is sprinkled with finely chopped fresh green herbs, adding a touch of freshness. The background is a white marbled texture. 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 Roast Chicken and Vegetables Recipe
Top Tip
How to Serve Sheet Pan Roast Chicken and Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sheet Pan Roast Chicken and Vegetables Recipe

Why You'll Love This Recipe

I first made this sheet pan roast chicken and vegetables recipe on a busy weeknight and instantly fell in love. It’s incredibly straightforward, and the flavors meld beautifully as the chicken juices mingle with the roasted vegetables. You don’t need to be a seasoned cook to nail this!

Minimal Cleanup: Using just one sheet pan means fewer dishes—and who doesn’t want that?
Balanced Meal in One Tray: Protein and veggies roast together, letting you get dinner on the table fast.
Customizable: You can swap out veggies or herbs based on what you have on hand or what’s in season.
Guaranteed Juicy Chicken & Crispy Veggies: The high oven temperature locks in moisture while roasting the veggies perfectly.

The image shows a close-up of a cooked chicken breast sliced into six even pieces, placed in the center. Surrounding the chicken are bright green broccoli florets with a slightly roasted look. There are also chunks of red bell pepper and pieces of purple onion scattered around. The vegetables and chicken are garnished with small green herbs evenly sprinkled on top. The entire dish lays on a white, textured surface that looks like parchment or baking paper over a white marbled background. The photo is bright and sharp, highlighting the textures and colors of the meal. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines hearty root vegetables with tender, juicy chicken, all enhanced by fragrant herbs and a touch of lemon zest. Each ingredient complements the others, creating layers of flavor and a satisfying texture contrast. When shopping, look for fresh herbs and firm, blemish-free vegetables for the best results.

Flat lay of one large peeled sweet potato cut into chunks, two whole Yukon potatoes washed, one large red bell pepper cored and cut into pieces, half a large peeled onion cut into sections, a cluster of fresh halved Brussels sprouts, three whole uncracked brown eggs with clean shells, small white ceramic bowls containing golden olive oil, white garlic powder, coarse kosher salt, ground black pepper, dried thyme, and bright lemon zest, all arranged in perfect symmetry on simple white ceramic dishes placed 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 softens beautifully when roasted.
Yukon or Red Potatoes: These hold their shape well and develop a lovely crispy exterior.
Red Bell Pepper: Brings a pop of color and a mild, sweet flavor.
Onion (Red or Yellow): Roasts to caramelized sweetness that balances savory notes.
Brussels Sprouts: Their edges crisp up nicely and offer a slightly nutty taste.
Olive Oil: Essential for roasting and bringing all flavors together.
Garlic Powder or Fresh Garlic: Adds depth of flavor with a mild pungency.
Dried Thyme, Rosemary or Oregano: These aromatic herbs infuse the chicken and veggies with earthy, savory notes.
Lemon Zest (Optional): Brightens the overall dish with a fresh citrus aroma.
Chicken (Whole or Pieces): The star protein—choosing a kosher or brined chicken really enhances moisture and seasoning.
Paprika (or Smoked Paprika): Adds warmth and a touch of smoky depth.
Kosher Salt and Black Pepper: Basic seasonings that bring everything together perfectly.

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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

I love changing up the herbs depending on my mood or the season. Sometimes I swap the thyme for fresh rosemary or add a pinch of smoked paprika for a deeper flavor. Feel free to tailor this sheet pan roast chicken and vegetables recipe to what excites your palate!

Variation: For a Mediterranean twist, add olives and cherry tomatoes halfway through roasting—they bring a burst of color and tanginess.
Dietary: Use skinless chicken breasts or thighs if you prefer leaner meat, but keep in mind the skin adds key flavor and crisp.
Seasonal: Swap Brussels sprouts for asparagus or green beans when they’re fresh and in season for a lighter take.

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

Step 1: Prep Your Oven and Sheet Pan

Preheat your oven to 425°F (218°C). I always line my rimmed baking sheet with aluminum foil and spray it well with oil spray—that little step makes cleanup so much easier (trust me, you’ll thank yourself later!). You can use parchment paper, but it sometimes gets soggy with the veggie juices.

Step 2: Toss and Season the Vegetables

In a large bowl, add your chopped sweet potatoes, Yukon or red potatoes, red bell pepper, onions, and halved Brussels sprouts. Toss with olive oil, garlic powder, salt, pepper, dried herbs, and if you like, a zest of lemon to brighten everything. Make sure each piece is evenly coated to get that beautiful roasted color.

Step 3: Season the Chicken

Pat your chicken dry with paper towels—that step helps the skin crisp up beautifully. Mix olive oil with paprika, dried thyme, salt, and pepper. Gently lift the skin (without tearing it) and rub some of the seasoning underneath—that’s where so much flavor hides. Then rub the rest all over the skin. This is key for juicy, flavorful chicken.

Step 4: Layer and Roast

Spread the seasoned vegetables in a single layer on your prepared sheet pan. Nestle the chicken skin-side up right on top. Roast in your hot oven. For a whole chicken, count on about 55-75 minutes until an instant-read thermometer hits 160°F in the breast. Chicken pieces usually take 30-40 minutes. Remember, the juices run clear when it’s ready!

Step 5: Rest Chicken and Finish Vegetables

Take the chicken off the pan and cover loosely with foil to rest for about 20 minutes. This helps keep it juicy. While the chicken rests, stir the vegetables and pop them back in the oven for 10-20 more minutes to get them extra crispy. If you’re impatient like me, crank the oven up to 450°F during this last step!

Step 6: Slice and Serve

Cut your chicken into serving pieces if using a whole bird, and transfer everything to a platter. If you want to go the extra mile, making a quick gravy from the pan drippings is a lovely touch. Serve it all up and get ready for the compliments!

Top Tip

One thing I’ve learned from making this sheet pan roast chicken and vegetables recipe again and again is that the key to crispy chicken skin is drying the chicken really well and getting the oven hot enough from the get-go.

Dry the Chicken: Always pat it dry with paper towels before seasoning to prevent soggy skin.
Under the Skin Seasoning: Sliding the seasoning mix under the skin infuses the meat with deep flavor.
High Heat Roasting: Roasting at 425°F helps crisp skin while keeping meat juicy.
Rest Before Slicing: Rest the chicken to let juices redistribute—otherwise, your meat will be dry.

How to Serve Sheet Pan Roast Chicken and Vegetables Recipe

Garnishes

I love finishing this dish with a sprinkle of fresh parsley or chopped thyme for a bright, herbal note. Sometimes a drizzle of balsamic glaze adds a tangy sweetness that pairs surprisingly well with the roasted flavors.

Side Dishes

This dish is so filling on its own but if you want to add something extra, a simple green salad with a lemon vinaigrette or some crusty bread to sop up the juices works beautifully.

Creative Ways to Present

For special occasions, I’ve arranged the chicken pieces on a beautiful platter surrounded by the roasted veggies, garnished with extra lemon zest and fresh herbs. It makes the meal feel festive without much extra effort.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and they happily keep up to 3 days. When reheating, the veggies can get a little softer but still taste delicious.

Freezing

While I usually enjoy this fresh, I have frozen leftovers once. Wrap the chicken and veggies tightly in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To keep the chicken skin from turning soggy, I reheat leftovers in the oven at 375°F for about 10-15 minutes instead of the microwave. This helps refresh the crispiness and warms everything evenly.

Frequently Asked Questions:

Can I use chicken thighs or drumsticks instead of a whole chicken?

Absolutely! You can use bone-in, skin-on chicken thighs or drumsticks. Just adjust the roasting time to about 30-40 minutes, depending on their size, and check that the internal temperature reaches 165°F for safety.

What vegetables can I substitute if I don't like Brussels sprouts?

No problem! You can swap Brussels sprouts for broccoli florets, green beans, or carrots. Just keep in mind that cooking times may vary slightly depending on the vegetable's density.

How do I know when the chicken is fully cooked?

The best way is to use an instant-read thermometer inserted into the thickest part of the breast without touching bone. It should read 160°F since the chicken will continue to cook slightly while resting. The juices should run clear when pierced.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as long as you double-check that any added seasonings or gravies don't contain gluten. Using simple herbs and spices keeps it safe and delicious for gluten-sensitive eaters.

Final Thoughts

This sheet pan roast chicken and vegetables recipe holds a special place in my kitchen rotation because it feels like a warm hug after a busy day. It’s straightforward, forgiving, and genuinely delicious—everything you want from a home-cooked meal. Give it a try and see how simple ingredients turn into a feast you’ll keep coming back to.