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A freshly baked Sheet Pan Chicken & Veggies meal with crispy chicken, roasted potatoes, colorful vegetables, lemon, and rosemary.
Reda

Garlic Herb Sheet Pan Chicken & Veggies

A super easy, one-pan weeknight dinner featuring juicy, herb-roasted chicken thighs and a colorful medley of caramelized vegetables. Minimal prep, maximum flavor!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 562
Ingredients Equipment Method Notes

Ingredients
  

For the Seasoning Blend
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 1/2 tsp kosher salt or to taste
  • 1/2 tsp black pepper freshly ground
For the Chicken & Veggies
  • 1.5 lbs boneless, skinless chicken thighs trimmed of excess fat and cut into 1.5-inch pieces
  • 1 lb baby red potatoes halved or quartered
  • 1 large head broccoli cut into bite-sized florets
  • 2 medium carrots peeled and sliced into 1/2-inch thick rounds
  • 1 medium red onion cut into 1-inch wedges
  • 3 tbsp olive oil divided
For Serving (Optional)
  • 2 tbsp fresh parsley chopped
  • 1 lemon cut into wedges

Equipment

  • Large Rimmed Baking Sheet
  • Large Mixing Bowl
  • Small Bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. In a small bowl, whisk together the garlic powder, dried oregano, dried thyme, smoked paprika, kosher salt, and black pepper. Set this seasoning blend aside.
  3. On the prepared baking sheet, combine the potatoes, carrots, and red onion. Drizzle with 1.5 tablespoons of olive oil and sprinkle with HALF of the seasoning blend. Toss everything together directly on the pan until the vegetables are evenly coated. Spread them into a single layer.
  4. Roast the vegetables for 15 minutes. This gives the heartier veggies a head start on cooking.
  5. While the vegetables are roasting, place the chicken pieces and broccoli florets in a large mixing bowl. Drizzle with the remaining 1.5 tablespoons of olive oil and sprinkle with the remaining HALF of the seasoning blend. Toss until the chicken and broccoli are well-coated.
  6. After 15 minutes, carefully remove the sheet pan from the oven. Push the partially cooked vegetables to the sides to make space in the center. Add the seasoned chicken and broccoli to the pan in a single layer, ensuring nothing is too crowded.
  7. Return the pan to the oven and roast for another 18-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C), the potatoes are tender, and the broccoli is crisp-tender with slightly charred edges.
  8. Remove from the oven. If desired, garnish with fresh chopped parsley and a squeeze of fresh lemon juice from the wedges before serving. Serve hot, directly from the pan.

Notes

  • Chicken Options: You can use boneless, skinless chicken breasts, but cut them into 1-inch chunks and reduce the final cooking time slightly to avoid drying them out.
  • Vegetable Swaps: Feel free to substitute with other hearty vegetables like Brussels sprouts, bell peppers, or sweet potatoes. Adjust roasting times accordingly.
  • For Crispier Veggies: Ensure the pan is not overcrowded. If necessary, use two sheet pans to give everything enough space to roast rather than steam.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.