Sheet Pan Chicken Dinner
This sheet pan chicken and vegetables recipe is an easy, healthy dinner made on one pan. Juicy chicken and colorful vegetables roast together for a simple weeknight meal with minimal prep and cleanup.
Servings: 4 servings
Calories: 600kcal
Equipment
- Baking sheet
- Cutting board
- Knife
- Tongs
Ingredients
- 2 pounds bone-in chicken thighs or drumsticks
- 3 cups baby potatoes halved
- 2 cups carrots sliced
- 2 cups zucchini sliced
- 1 red bell pepper chopped
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and prepare the vegetables by slicing or chopping them into even-sized pieces.
- Place the chicken, potatoes, carrots, and bell pepper on a large sheet pan. Set the zucchini aside.
- Drizzle everything with olive oil and season with garlic powder, paprika, salt, and black pepper.
- Toss to coat evenly, then spread everything into a single layer on the pan.
- Bake for 35–45 minutes, until the chicken reaches 165°F (74°C) in the thickest part, not touching the bone, and the vegetables are tender. Halfway through, add the zucchini and toss it in the pan juices so it doesn't overcook.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
Check the chicken with an instant-read thermometer in the thickest part, away from the bone. Cut the potatoes and carrots to a similar size so they cook evenly. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
The calorie figure is an estimate based on skin-on chicken thighs. Drumsticks come out lower.