Sheet pan chicken thighs and veggies is an easy, one pan meal baked on a single sheet pan. Chicken thighs, potatoes, zucchini, and carrots are lightly seasoned and roasted to perfection in the oven.
Recipe summary
Flavor: Seasoned with Italian herbs and garlic.
Easy with minimal prep. Add thick sliced veggies and chicken thighs to a sheet pan, season, and oven roast until tender.
Made on a single pan. The entire meal is popped into the oven at the same time. No need to hover in the kitchen and add ingredients later on!
Great for: Weeknight meals, meal prep, easy Sunday family dinner.
You may also like: Creamy Chicken Vegetable Soup or Buffalo Chicken Zucchini Boats
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Ingredients and substitutions
- Chicken thighs - Bone-in, skin-on chicken thighs or drumsticks work best for this recipe. Other cuts of chicken can work, but your total baking time may vary.
- Vegetables - Carrots, zucchini, and potato make up the bulk of the recipe. Zucchini must be very thick cut and about twice the thickness of the carrots and potatoes. Other hearty vegetables can be used as a substitute, like large broccoli florets, cauliflower, or brussels sprouts.
- Oil - Olive oil can be substituted with your favorite cooking oil.
- Seasoning - Italian seasoning, garlic, salt, and pepper add a mild, savory flavor to the chicken and veggies. For a hint of heat, add a pinch of red pepper flakes.
How to make sheet pan chicken thighs
- Line a baking sheet with parchment. Pat chicken dry with a paper towel and place on sheet pan.
- Thick slice veggies and arrange around the chicken in a single layer.
- Drizzle with olive oil. Mix seasoning together in a small bowl and sprinkle over chicken and veggies.
- Roast until chicken is cooked through to 165F in the center. Test potatoes to ensure they are fork tender.
Tips and tricks
Use a meat thermometer - Roast your chicken until it reaches 165F in the center and test doneness using a meat thermometer.
Cooking veggies evenly - Zucchini is tender and cooks quickly, so it must be sliced thicker than the rest of the veggies. Carrots and potatoes can be cut about half as thick as your zucchini. This ensures your veggies all cook at the same rate in the oven along with the chicken.
Veggies not done yet? - Cooking time can vary based on the thickness of your sliced veggies. Once your chicken is done, test potatoes to ensure they're fork tender. If they need more time, remove the chicken from the pan, cover, and set aside. Return veggies to the oven and roast until potatoes are fork tender.
Storage
Leftovers will keep for 3 to 4 days in the refrigerator. Veggies will get softer upon reheating.
Frequently asked questions
Yes, everything cooks in the oven to a safe temperature, so it's perfectly safe to assemble it in the same pan. Use a meat thermometer to ensure your chicken cooks to 165F, which kills bacteria and eliminates any risks.
Use skin-on, bone-in chicken thighs. Thinner cuts of chicken will cook faster. Zucchini cooks the fastest of the vegetables, so slice it into thick, 2 inch slices. Slice carrots and potatoes into 1-inch thick (or smaller) pieces. The most common error in recipes like this is leaving the potatoes whole or not slicing them small enough (baby potatoes should be cut into quarters).
Zucchini can be substituted with yellow summer squash. Potatoes and carrots can be substituted with large florets of broccoli or cauliflower. Brussels sprouts also make a great addition.
Tender, thin vegetables like green beans or asparagus should be added in the last 10 minutes of baking.
📖 Recipe
Sheet Pan Chicken Thighs and Veggies
Ingredients
- 4-6 bone-in, skin-on chicken thighs
- 1 lb red baby potatoes, quartered
- 2 large carrots, thick 1 inch slices on the bias
- 2 medium zucchini, thick 2 inch slices on the bias
- 2 tablespoons olive oil
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 425℉. Line a baking sheet with parchment or lightly grease.
- Pat chicken thighs dry with a paper towel on all sides and place onto prepared baking sheet. Add baby potatoes, carrots, and zucchini around chicken thighs and spread into an even layer.
- Drizzle with olive oil and season all ingredients with Italian seasoning, salt, and pepper.
- Bake for about 40-45 mins, or until chicken is cooked through to 165℉ and potatoes are fork tender. Baking time depends on the size, shape, and thickness of your chicken and veggies.
Recommended Equipment
Notes
- Storage: Leftovers will keep for 3-4 days in a tightly sealed container in the refrigerator.
- Cooking veggies evenly: To ensure vegetables cook evenly, zucchini must be sliced into thick, 2 inch or larger slices and carrots must be sliced into 1 inch slices. Baby potatoes must be quartered because they take significantly longer to cook if they're left in larger pieces.
- Chicken variations: Chicken thighs can be substituted with chicken drumsticks and cooked for a similar amount of time. Other cuts of meat can change the cooking time. Use a meat thermometer to ensure your meat is cooked properly, not dry or undercooked.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!