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Sheet-Pan Chicken and Vegetables

Total Time

Prep: 15 min. Bake: 45 min.

Makes

6 servings

Updated: Jan. 31, 2023
This sheet-pan chicken and veggies meal tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It’s unbelievably easy! —Sherri Melotik, Oak Creek, Wisconsin

Ingredients

  • 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
  • 1 large onion, coarsely chopped
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1-1/4 teaspoons salt, divided
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed, divided
  • 3/4 teaspoon pepper, divided
  • 1/2 teaspoon paprika
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • 6 cups fresh baby spinach (about 6 ounces)
  • Lemon wedges, optional

Directions

  1. Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 2 teaspoons fresh rosemary or 1/2 teaspoon dried rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
  2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
  3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken. If desired, serve with additional fresh rosemary and lemon wedges.
Sheet-Pan Chicken and Veggies Tips

Can you use other cuts of chicken when making sheet-pan chicken and veggies?

Yes! This recipe calls for boneless thighs, but you can use white meat or a combination of white and dark instead. Because this dish cooks fairly quickly at a high temperature, chicken breasts are less likely to dry out than they would when baked at a lower temperature for longer (just one of several mistakes everyone makes when cooking chicken.) If you’re using bone-in cuts—whether it's breast, leg or thigh—remember that they’ll take a little longer to cook. So, add a few minutes to the cooking time and check with a thermometer to make sure the chicken reaches an internal temperature of 165°F.

Should you cover the vegetables when roasting?

Vegetables do not need to be covered when roasting. For even cooking and browning, make sure to cut up all the vegetables to be the same size.

What other vegetables pair well with chicken?

Many other vegetables pair well with chicken! Any root vegetable, like carrots or parsnips, could be added. You can even try broccoli florets and sweet potatoes.

What goes well with roasted chicken?

Many sides go well with this roasted chicken, including dinner rolls, rice pilaf and spinach salad.

How should you store leftover sheet-pan chicken and veggies?

Keep cooled chicken and vegetables in an airtight container in the refrigerator for 3 to 4 days. To keep longer, store in an airtight container in the freezer for 3 to 4 months. To use, thaw overnight in the refrigerator. Reheat in the microwave, in the oven or in a covered skillet on the stovetop. Once your sheet-pan chicken and veggies are gone, try more of our best sheet-pan dinners, and make sure you know about the most common sheet pan dinner mistakes.

Sarah Fischer, Taste of Home Culinary Assistant and Hazel Wheaton, Taste of Home Book Editor

Nutrition Facts

1 chicken thigh with 1 cup vegetables: 357 calories, 14g fat (3g saturated fat), 87mg cholesterol, 597mg sodium, 28g carbohydrate (3g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1-1/2 starch, 1 vegetable, 1 fat.