Roasted Chicken and Vegetables
Juicy, golden-skinned chicken thighs roasted on a single sheet pan with caramelized root vegetables and tender broccoli florets. Everything cooks together, soaking up the garlicky herb-infused drippings for a simple, hearty dinner with minimal cleanup.
For 4 servings
- prep
Preheat the oven and prep the pan.
1.Preheat oven to 425°F (220°C).2.Line a large sheet pan with parchment paper, or lightly grease it. - prep
Pat the chicken dry and season.
1.Pat the chicken thighs completely dry with paper towels.2.Rub both sides with 1 tablespoon of the olive oil.3.Season all over with salt, black pepper, rosemary, and thyme.TIPDrying the skin is the secret to crispy, golden-brown chicken. - roast · ~15 min
Roast the chicken for 15 minutes.
Place the seasoned chicken thighs skin-side up on one half of the sheet pan. Transfer to the oven and roast for 15 minutes.
- mix
Toss the vegetables with oil and garlic.
In a large bowl, toss the potato cubes, carrot chunks, broccoli florets, and red onion wedges with the remaining 1 tablespoon olive oil and the minced garlic.
- roast · ~25 min
Add vegetables to the pan and continue roasting.
1.Remove the pan from the oven after the 15-minute mark.2.Arrange the vegetables around the chicken on the empty half of the pan in a single layer.3.Return to the oven and roast for another 25 minutes, until vegetables are tender and chicken reaches 165°F (74°C) internally.TIPCrowding the vegetables will steam them instead of roast them—spread them out. - rest · ~5 min
Rest the chicken before serving.
Remove the pan from the oven. Transfer the chicken to a plate and let it rest for 5 minutes. This keeps the juices locked in.
- serve
Plate and serve warm.
Divide the roasted vegetables among plates. Place a chicken thigh alongside. Drizzle any pan juices over the top and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1For crispier skin, pat the chicken thighs dry with paper towels and salt them 30 minutes before roasting.
- 2Cut root vegetables into uniform 1-inch cubes so they cook evenly with the 25-minute roast time.
- 3Add broccoli halfway through roasting (after 10 minutes) if you prefer it bright green and tender-crisp.
- 4Spread vegetables in a single layer; overcrowding traps steam and prevents caramelization.
- 5Use a meat thermometer to check chicken internal temp at 165°F at the thickest part without touching bone.
- 6Let the chicken rest 5 minutes off the pan so juices redistribute and don't run out when sliced.
- 7Scrape up any browned bits from the pan and drizzle over the chicken and vegetables for extra flavor.
Adapt it for your goals.
Low-carb / keto
Swap potatoes for cauliflower florets or radish halves to slash carbs while keeping the roasted veggie texture.
herb crustedHerb-crusted
Mix 2 tablespoons of fresh parsley and 1 teaspoon of lemon zest with panko breadcrumbs, and press onto the chicken skin before roasting for a crunchy herb crust.
spicySpicy
Add 1 teaspoon smoked paprika and 1/2 teaspoon cayenne pepper to the seasoning mix for a warm, smoky heat.
dairy freeDairy-free
The recipe is already dairy-free; just ensure your parchment paper is unbleached and no butter is added.
sheet pan salmon versionSheet-pan salmon version
Replace chicken with 4 salmon fillets (skin-on), reduce first roast to 8 minutes, and skip the rest step—salmon cooks through in about 12 minutes total.
Why this is on our healthy list.
Rich in Protein
Chicken thighs provide high-quality protein essential for muscle repair and satiety.
Good Source of Vitamin A
Carrots are packed with beta-carotene, which the body converts to vitamin A for eye health and immune function.
Fiber from Root Vegetables
Potatoes and carrots contribute dietary fiber that supports digestion and helps maintain steady blood sugar.
Vitamin C and Antioxidants
Broccoli is rich in vitamin C and sulforaphane, supporting immunity and cellular health.
Frequently asked questions
Yes, but reduce the first roast to 10 minutes and the final roast to 15–18 minutes, as boneless thighs cook faster and lack skin for crispness.
