Easy Crispy Sheet Pan Chicken and Vegetables Dinner
A quick and easy sheet pan dinner featuring crispy chicken thighs and perfectly roasted vegetables, ideal for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
- 1 lb (450g) baby potatoes, halved (Yukon gold or red potatoes)
- 3 medium carrots, peeled and cut into chunks
- 8 oz (225g) green beans, trimmed
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme or rosemary
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh lemon juice from half a lemon (optional)
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels. In a large bowl, toss the chicken with 2 tablespoons olive oil, garlic powder, onion powder, smoked paprika, thyme, salt, and pepper until evenly coated.
- In the same bowl, add the halved potatoes and carrot chunks. Toss them with the remaining tablespoon of olive oil and a pinch of salt and pepper.
- Spread the potatoes and carrots in a single layer on a large rimmed baking sheet. Nestle the chicken thighs skin-side up among the veggies, ensuring space for even roasting.
- Roast for 25 minutes. Then add the green beans around the chicken and veggies or on a separate small pan if preferred.
- Roast for another 12-15 minutes until the chicken skin is golden and crisp, and the veggies are tender and caramelized. The chicken should reach an internal temperature of 165°F (74°C).
- Once out of the oven, squeeze fresh lemon juice over the chicken and vegetables to brighten the flavors.
- Let the chicken rest for 5 minutes before serving.
Notes
Pat chicken skin dry for best crispiness. Use high heat (425°F) to caramelize veggies and crisp skin. Add green beans later to keep them crisp-tender. Avoid overcrowding the pan to prevent sogginess. A quick broil for 1-2 minutes at the end can enhance crispiness but watch carefully to avoid burning. Variations include swapping potatoes for sweet potatoes or parsnips, and green beans for asparagus or cherry tomatoes. Parmesan cheese sprinkled at the end adds a delicious touch.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Fat: 20
- Carbohydrates: 25
- Fiber: 5
- Protein: 35
Keywords: sheet pan chicken, crispy chicken, roasted vegetables, easy dinner, weeknight meal, one pan meal, healthy dinner