Sheet Pan Chicken (Complete Detailed Recipe)
A simple, flavorful, one-pan meal perfect for busy weeknights. Juicy, seasoned chicken thighs (or breasts) roast alongside tender vegetables on a single sheet pan for minimal cleanup and maximum flavor. Everything cooks together so the juices from the chicken mingle with the veggies — delicious!
Ingredients (Serves 4)
For the Chicken
4 bone-in, skin-on chicken thighs (or 2 large chicken breasts, halved)
2 tbsp olive oil
1 ½ tsp salt
1 tsp black pepper
1 ½ tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika (or sweet paprika)
1 tsp dried thyme (or Italian seasoning)
½ tsp chili flakes (optional)
Zest of 1 lemon
1 tbsp lemon juice
Vegetables
3 cups baby potatoes, halved
2 cups carrots, sliced (or baby carrots)
1 red onion, cut into wedges
1 cup broccoli florets (added later in cooking)
1 tbsp olive oil
½ tsp salt
½ tsp pepper
½ tsp paprika
Optional Finishing
Fresh parsley, chopped
Lemon wedges
Time Breakdown
Prep time: 15 minutes
Marinating time (optional): 30 minutes–12 hours
Cook time: 35–45 minutes
Total time: 50–60 minutes (without marinating)
Instructions (Step-by-Step)
1. Preheat and Prep
Preheat oven to 425°F (220°C).
Line a large sheet pan with parchment paper or foil.
2. Season the Chicken
In a bowl, mix olive oil, salt, pepper, garlic powder, onion powder, paprika, thyme, chili flakes, lemon zest, and lemon juice.
Rub mixture all over the chicken.
Optional: Marinate 30 minutes to overnight.
3. Prepare the Vegetables
In a separate bowl, combine potatoes, carrots, and red onion.
Toss with olive oil, salt, pepper, and paprika.
Spread them onto the sheet pan.
4. Add Chicken to Sheet Pan
Place chicken pieces skin-side up on top of the vegetables.
Make sure pieces do not touch for best browning.
5. Bake
Roast for 25 minutes.
After 25 minutes, add broccoli to the pan (so it doesn’t burn).
Roast another 10–20 minutes, depending on chicken size.
Chicken is done when:
Internal temp is 165°F (74°C)
Skin is golden + crispy
6. Serve
Sprinkle with chopped parsley.
Serve with lemon wedges.
Tips for Best Results
Use high heat to crisp chicken skin.
Don’t overcrowd the pan — allows browning.
Chicken thighs work best (juicier + more forgiving).
For extra crisp veggies, roast them 10 minutes before adding chicken.
Add broccoli or asparagus halfway through to avoid overcooking.
Variations
Mediterranean Sheet Pan Chicken
Add olives, cherry tomatoes, oregano, and feta cheese after roasting.
Asian-Style Sheet Pan Chicken
Swap seasoning for soy sauce, ginger, garlic, honey.
Spicy Cajun
Use Cajun seasoning + sliced bell peppers.
Low-Carb Version
Use zucchini, cauliflower, and green beans instead of potatoes.
Q&A: Sheet Pan Chicken
1. Can I use chicken breasts instead of thighs?
Yes. Cut large breasts in half lengthwise so they cook evenly. Reduce cooking time by 5–8 minutes to avoid drying out.
2. Can I use frozen vegetables?
Yes, but thaw and pat dry first so the pan doesn’t steam instead of roast.
3. Do I need to flip the chicken?
No. Keeping it skin-side up gives better browning.
4. Can I prep this ahead?
Yes!
Season chicken up to 24 hours ahead.
Chop vegetables up to 2 days ahead.
5. How do I know when vegetables are done?
They should be fork-tender and lightly browned.
6. What size sheet pan should I use?
A standard 18×13 inch (half-sheet pan) works best.
7. Can I add more vegetables?
Yes — just avoid overcrowding or use two sheet pans.