Sheet Pan Chicken Thighs and Veggies

A sheet pan of chicken thighs with roasted vegetables.

5 from 1 vote

Sheet Pan Chicken Thighs and Veggies

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.

Prep Time10

Cook Time40

Total Time50

Servings: servings

Calories: 504kcal

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.

Nutrition Estimate

Course: Main Course

Cuisine: American