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.