Easy One-Pan Chicken and Vegetables

Name: Easy One-Pan Chicken and Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5 lbs); 2 tablespoons olive oil; 4 cloves garlic, minced; 1 teaspoon dried thyme; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 3 medium carrots, cut into 1-inch chunks; 2 medium zucchini, cut into 1-inch chunks; 1 red onion, cut into wedges; 1 lemon, sliced into rounds

This is the weeknight dinner that saves you from a sink full of dishes. Everything roasts together on one sheet pan: protein, veggies, and all. The chicken comes out tender and golden, the vegetables caramelize at the edges, and you barely lift a finger. I make this at least twice a month, and it never gets old.

Sheet pan with roasted chicken thighs and vegetables

By AmiraCuisinety Test Kitchen · recipe tested twice before publishing

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

Servings4

DifficultyEasy

Ingredients

4 bone-in, skin-on chicken thighs (about 1.5 lbs)
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
3 medium carrots, cut into 1-inch chunks
2 medium zucchini, cut into 1-inch chunks
1 red onion, cut into wedges
1 lemon, sliced into rounds

Instructions

Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper for easy cleanup.
In a small bowl, mix olive oil, minced garlic, thyme, paprika, salt, and pepper to make the marinade.
Pat the chicken thighs dry with paper towels, then rub them all over with the marinade. Place them skin-side up on one half of the sheet pan.
Toss the carrots, zucchini, and red onion wedges with a drizzle of olive oil and a pinch of salt. Spread them on the other half of the pan.
Arrange lemon slices around the pan. Roast for 30–35 minutes, until the chicken reaches an internal temperature of 175°F and the vegetables are tender with browned edges.
Rest for 5 minutes before serving. Spoon the pan juices over the chicken and vegetables.

Tips for Success

For extra-crispy skin, start the chicken skin-side down for the first 15 minutes, then flip.
Swap in whatever vegetables you have — broccoli, bell peppers, or sweet potatoes all work beautifully.
Double the marinade and reserve half to drizzle over the finished dish.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Absolutely. Chicken breasts cook faster — check them at 20 minutes. They may dry out if overcooked, so use an instant-read thermometer to hit 165°F.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer to restore crispiness.

Can I prep this ahead of time?

Yes. Marinate the chicken and chop the vegetables up to a day ahead. Store separately in the fridge, then assemble and roast when ready.

What side dishes go with this?

It's a complete meal on its own, but a simple green salad or crusty bread for soaking up the juices is always welcome.

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