YumVerseEats
One-Pan Meals
Sheet Pan Chicken and Vegetables
A complete dinner made on one pan with seasoned chicken and roasted vegetables for easy cleanup.
RECIPE AT A GLANCE
15
min
Active Time
40
min
Total Time
4
SERVINGS
Oven
METHOD
Why It Works
Everything roasts together with minimal prep.
Ingredients
Protein
• 3 lbs. boneless chicken thighs
Vegetables
• 2 cups broccoli florets
• 1 bell pepper, chopped
• 1 small red onion, quartered
Seasoning
• ½ tsp paprika
• 1 tsp garlic powder
• salt and black pepper, to taste
• 2 tbsp olive oil
How to Make It
1
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and lightly grease it.
2
Pat the chicken thighs dry with paper towels. In a large bowl, combine the olive oil, garlic powder, paprika, salt, and pepper. Add the chicken and toss to coat evenly.
3
Add the broccoli florets, bell pepper, and red onion to the same bowl and toss everything together so the vegetables pick up the seasoned oil as well.
4
Spread the chicken thighs and vegetables in a single layer on the prepared baking sheet, making sure nothing is overlapping. Place chicken skin-side up if applicable.
5
Roast for 25–30 minutes until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
6
Remove from oven and rest for 5 minutes before serving. Serve directly from the pan.
How to Make It
1
Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with foil or parchment and lightly grease it.
2
Pat the chicken thighs dry with paper towels. In a large bowl, combine the olive oil, garlic powder, paprika, salt, and pepper. Add the chicken and toss to coat evenly.
3
Add the broccoli florets, bell pepper, and red onion to the same bowl and toss everything together so the vegetables pick up the seasoned oil as well.
4
Spread the chicken thighs and vegetables in a single layer on the prepared baking sheet, making sure nothing is overlapping. Place chicken skin-side up if applicable.
5
Roast for 25–30 minutes until the chicken is cooked through with an internal temperature of 165°F (74°C) and the vegetables are tender with caramelized edges.
6
Remove from oven and rest for 5 minutes before serving. Serve directly from the pan.
Ingredients
Protein
• 3 lbs. boneless chicken thighs
Vegetables
• 2 cups broccoli florets
• 1 bell pepper, chopped
• 1 small red onion, quartered
Seasoning
• ½ tsp paprika
• 1 tsp garlic powder
• salt and black pepper, to taste
• 2 tbsp olive oil
Storage & Reheat
Store:
Store in an airtight container for up to 4 days.
Reheat:
Reheat in the microwave.
Swaps
No olive oil? Use avocado oil or canola oil in the same amount.
Avo's Tip
Cut vegetables evenly.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I use chicken breasts?
Yes, reduce cook time.
Best vegetables?
Carrots and broccoli.
Meal prep friendly?
Yes.
Quick Fixes
Vegetables mushy: Cut them into similar-sized pieces and don't pile them — single layer only.
Chicken not browning: Pat dry before seasoning. Excess moisture prevents browning in the oven.
You Might Also Like
Creamy Garlic Chicken Casserole
20
min active
·
45
min total
Honey-Glazed Sheet-Pan Chicken
15
min active
·
35
min total
Sheet-Pan Cajun Chicken & Veggies
15
min active
·
40
min total
One-Pan Pork Chops and Potatoes
15
min active
·
45
min total
Your first week of dinners, free.
5 recipes, one shopping list, Sunday prep plan — instant download.