This sheet pan chicken recipe is a one-pan meal that you’re going to love. Easy to make, minimal dishes to clean, and super tasty, what’s not to love about a sheet pan dinner like this?
This one-pan chicken and veggies is everything you need on your dinner plate made on one single baking sheet. This recipe will yield flavorful rosemary chicken, crispy potatoes, and tender veggies.
While it’s easy to customize sheet pan suppers to whatever you have in the fridge, we just love the combination shared here with the chicken, Brussels sprouts, carrots, and red potatoes. You get some protein, some greens, some carbs, and a whole lot of yummy!
Some other tasty options for this one-pan chicken recipe include using sweet potatoes, broccoli, or green beans. Either of these would pair well with the flavors in this dish.
The other bonus to this dinner idea is that the prep for this sheet pan chicken recipe is minimal. The entire meal comes together in under an hour, with most of that time devoted to the dinner actually baking in the oven.
You can also meal prep this entire dinner by following the preparation advised here, then placing everything in separate freezer bags (chicken goes in one bag, veggies go in another), then freezing the ingredients until you’re ready to defrost them and bake them.
Summary |
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Cook time: 40 minutes
Prep time: 20 minutes
Idle time:
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Level
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Servings:
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Ingredients
- 12 oz Brussels sprouts trimmed and halved
- 12 oz red potatoes unpeeled, cut into 1-inch pieces
- 6 shallots peeled and halved lengthwise
- 4 medium carrots peeled and cut into 2-inch pieces, thick ends halved lengthwise
- 6 garlic cloves peeled
- 1 tbsp vegetable oil
- 4 tsp minced fresh thyme divided
- 2 tsp minced fresh rosemary divided
- Salt and pepper
- 2 tbsp unsalted butter
- 6 chicken thighs
Instructions
- Preheat the oven to 475°F, placing the oven rack in the upper-middle position.
- To a large bowl, add the Brussels sprouts, potatoes, shallots, carrots, garlic, oil, 2 tsp fresh thyme, 1 tsp fresh rosemary, 3/4 tsp salt, and 1/4 tsp pepper. Toss everything together to combine.
- In a smaller bowl, add the butter and microwave until melted. To the bowl, add the remaining 2 tsp of fresh thyme, remaining 1 tsp of fresh rosemary, 1/4 tsp salt, and 1/8 tsp pepper. Stir everything together.
- Pat dry your chicken with a paper towel then season with a pinch of salt and pepper on both sides.
- Arrange the veggies on a baking sheet, placing the Brussels sprouts in the center of the baking sheet. Put the chicken on top of the Brussels sprouts, skin side facing up. The rest of the veggies and potatoes can go on the outer perimeter of the baking sheet.
- Brush the chicken with the herbed butter, then place the baking sheet in the oven. Bake the chicken and veggies for approximately 40 minutes, until the meat registers 175°F on a thermometer. Make sure to rotate the pan halfway through baking.
Additional information
Recipe adapted from cookingclassy.com
