Sheet-Pan Chicken and Vegetables

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

Yes! This recipe calls for bone-in chicken thighs, but you can also use boneless thighs as well. If you go this route, remember that boneless cuts take a little less time to cook—so subtract a few minutes from the cooking time, still checking with a thermometer to make sure the chicken reaches an internal temperature of 165°F. You could also use chicken breasts to make sheet-pan chicken. Since the 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 the several mistakes everyone makes when cooking chicken.) A combination of light and dark meat would work for this recipe as well.

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