One-pan cooking has become popular, and sheet pan dinners are a natural by-product of this trend. It is more widespread in the late 20th century due to busy lifestyle and hence also called as balanced meal which requires less cooking time and very simple & easy clean-up of dishes. The true joy of sheet pan dinners is the freedom; virtually any protein and vegetable combination can be thrown onto a sheet pan and roasted to perfection, making them a perfect cook-at-home solution for those who want tasty and healthful meals without all the extra dirty dishes.
Sheet Pan Chicken and Vegetables Recipe
Sheet pan dinners are a lifesaver for busy weeknights or when you want a delicious meal with minimal cleanup. The concept is simple: toss your favorite proteins, vegetables, and seasonings onto a single sheet pan, bake them in the oven, and you’ve got a balanced, flavorful meal ready to serve. From chicken and veggies to salmon with roasted potatoes, sheet pan dinners are versatile, customizable, and ideal for batch cooking. The magic happens as all the ingredients cook together, allowing the flavors to meld while offering different textures in one convenient dish.
Equipment
- Sheet pan
- Large bowl
- Knife and cutting board
- Measuring spoons
Ingredients
- 4 chicken thighs bone-in, skin-on
- 2 cups baby potatoes halved
- 1 cup carrots sliced
- 1 red bell pepper chopped
- 1 zucchini sliced
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Set the oven to 200°C (400°F
- Vegetables — large bowl, drizzle with 1 Tbsp olive oil (squash to the picture is problematic for roasting), then spread over potatoes in bottom of dish: 1/2 head garlic (Y) + half spices from step a.), all other items except squash. Place them in an even layer on a large sheet pan.
- Season the cooked chicken: Rub olive oil, garlic (can also use garlic powder), paprika, thyme, oregano and salt and pepper on each of the chicken thighs. Put them on top of the vegetables on sheet pan
- Roast: Place the chicken and vegetables in the preheated oven, and roast for 35-40 minutes until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and golden.
- Garnish & serve: Take out of the oven and throw on some fresh parsley before serving straight from the sheet pan to the dinner table for a nice meal.
Notes
Swap in any vegetables you have on hand, like Brussels sprouts, sweet potatoes, or broccoli. For a crispier finish, broil the dish for the last 2-3 minutes of cooking. Add a drizzle of balsamic vinegar or lemon juice before serving for extra flavor. 