Name: Sheet Pan Chicken and Veggies
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 6 Chicken Thighs (bone in); 1 red pepper; 1 yellow pepper; 1 green pepper; 1 red onion (chopped chunky); 1 lemon; 2 cups mushrooms (sliced); 3-4 cloves garlic (minced); 1 TBL fresh thyme; 1/4 cup olive oil + 1 TBL; 1 tsp salt; 1/2 tsp pepper; 1/2 tsp onion powder

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This super simple sheet pan dinner has the perfect blend of tender chicken and flavorful veggies! This easy weeknight dinner is a chicken recipe that your whole family will enjoy! Just pop it in the oven for a quick and easy meal!

A baking sheet with roasted chicken and vegetables

I don’t know about you but I am always on the lookout for easy dinner recipes! On busy weeknights it can be hard to get healthy meals on the table that are easy and that everyone loves. So when I find one that I like I tend to make it multiple times! This sheet pan dinner is one of those!

Now there are tons of sheet pan meals out there, and for good reason! They are such an easy way to cook your chicken and veggies at the same time so that you can do other things while dinner cooks, there is nothing to babysit just pop it in the oven and let it go!

This is also a great thing if you like to meal prep ahead of time. You can have your veggies chopped and ready to go days in advance. That makes this super easy to put together in just a few minutes and have dinner in the oven in no time.

A plate with a roasted chicken thigh and cooked vegetables. In the background there is a large tray covered with chicken and vegetables

I like to use chicken thighs for this recipe. (If you’d like to use chicken breasts scroll to the FAQ at the bottom of this post) they tend to be juicier, bake up nice and tender, and they are super affordable. They tend to be smaller than breasts so they cook up quickly. The result is this easy sheet pan dinner that has juicy chicken thighs and veggies that aren’t cooked to death! It is perfect!

The ingredients for chicken and vegetables sheet pan dinner laid out on a white background. Chicken thighs, mushrooms, green, red and yellow peppers, red onion, lemon, yellow squash, fresh thyme, garlic cloves, and spices.

Ingredient Checklist-

Find the exact measurements in the printable recipe card at the bottom of this post.

Chicken Thighs– For this recipe I like to use whole chicken thighs with bone in and skin on.

Bell Peppers– For this recipe I like to use a mix of peppers. I use a red pepper, green pepper, and yellow pepper. I like the blend of their flavors. If you only have one color of pepper that will work just fine.

Red Onion– Red onions add beautiful color and tasty flavor to this recipe. They tend to have a more mild flavor and slight sweetness that is tasty!

Fresh lemon– Fresh lemon juice gives a brightness and acidity to this dish. If you don’t have a fresh lemon you can use 1-2 tbsp of bottled lemon juice.

Mushrooms– You can use your favorite mushrooms for this recipe. I like to use baby bellas but white mushrooms work well too.

Yellow Squash– I like to use small squash because they tend to have less seeds. You can also use zucchini.

Fresh Garlic– I like to use whole cloves for this recipe, you can also use minced garlic in a jar for a short cut.

Fresh Thyme– Fresh herbs add a ton of flavor and thyme is a delicious flavorful herb.

Olive Oil– This helps add a little flavor and fat to the dish. I always use extra virgin olive oil.

Salt– I like to use sea salt or Himalayan pink salt but regular table salt works well too.

Black Pepper– Fresh ground has the most flavor but you can use it right out of the shaker too!

Onion powder- This adds a lovely flavor to the dish. Make sure yours is fresh for the best flavor.

A roasted chicken thigh chopped in half on a cream colored plate.

Here’s how to make this sheet pan meal-

First you’ll need to pre heat oven to 375 degrees. If desired you can line your baking sheet with parchment paper, or spray with nonstick spray.

Squeeze the juice from your lemon and place it in a medium bowl. Finely chop the thyme and add it to the lemon juice add in 1/4 cup olive oil and garlic, whisk to combine.

Evenly sprinkle chicken with the onion powder, salt and pepper.

Place the seasoned thighs in a gallon size zip top bag and pour the lemon garlic mixture over the chicken. Making sure the bag is securely closed, massage the marinade and chicken making sure everything is coated and place bag into the refrigerator. The longer you marinade the chicken the better it will be-so ideally an hour or more, but you want it to sit a minimum of 15 minutes.

A collage of 4 pictures showing the steps for making sheet pan chicken. In the first a hand is shown seasoning a bowl full of chicken. In the second chicken is in a zip top bag with marinade. In the third the chicken in on a baking sheet. In the fourth chopped vegetables have been added to the baking sheet.

While the chicken is marinating chop all of your vegetables in bite size chunks and place in a large bowl. Add 1 tablespoon of olive oil and salt and pepper to taste. Mix until thoroughly coated.

On a large sheet pan, place the marinated chicken thighs in a single layer and place in the oven for 20 minutes.

After 20 minutes, arrange the vegetables with the chicken and bake for 25 minutes more, or until the chicken is golden brown and the vegetables are cooked through. I like to use an instant-read thermometer.and make sure the internal temperature reaches 165, it is ok if they go higher, because of the fat content chicken thighs don’t dry out at higher temperatures.

Serve immediately while still warm.

FAQ & Tips for Success-

Can I use different veggies?– The best part of this recipe is that you can tweak it to be exactly what you want! So if you have picky eaters you can leave out or include their favorites and the entire family will be happy! Different veggies cook for different times so there is a bit of trial and error to adding things to this chicken and veggie dinner. The biggest thing to remember is that most veggies will cook pretty evenly if they are cut to the same size so make sure to chop larger vegetables. Some of our favorites to add to this dinner are sweet potatoes, brussels sprouts, green beans, baby broccoli, cherry tomatoes Like many healthy recipes this is a great way to use seasonal veggies to get the best flavor.

Can I use a different cut of chicken? I’ve always been a big fan of boneless skinless chicken breasts and use them in a lot of recipes, and I totally understand anyone who wants to use them in this! Or maybe you prefer chicken legs, or boneless chicken thighs? Whatever your favorite cut you can use it in this recipe! The important thing to note is that the cooking time will vary depending on what cut you use. If you use bone in breasts they will take longer to cook through so you’ll want to bake them longer before adding your veggies. If you’re using boneless, skinless breasts it is a great idea to butterfly them or pound them out to be thinner. Boneless thighs or legs should take about the same time as the thighs used in this recipe. If you use a different cut make note of the cooking ties so that the next time you know how long to cook them.

What to serve with this meal? This is a delicious dinner recipe that can be served by itself as a complete meal. But this is also a great recipe to pear with a simple side such as brown or white rice, quinoa or noodles. This is the type of dish that pairs well with lots of side dishes!

Can I make this ahead of time– One of the perks of this meal is that the simple ingredients can be prepped ahead of time so that you can throw it together on a busy night! You can chop the veggies 2-3 days in advance and keep them refrigerated in an airtight container. The chicken can be placed in the marinade up to 24 hours in advance so if you want to throw it in the night before or in the am before you start your day you can.