Auction Lot Sheet Pan Chicken & Veggie Medley

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, one-pan meal featuring chicken and seasonal vegetables roasted to perfection, inspired by the eclectic variety of items in a classic estate sale. This american-inspired sheet pan ready in about 45 minutes pairs olive oil, dried thyme, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs, boneless and skinless, cut into 1-inch cubes chicken thighs
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup, peeled and diced into 1/2-inch cubes sweet potato
• 1/2 cup, diced red bell pepper
• 1/2 cup, diced zucchini
• 1 cup cherry tomatoes

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1.5 lbs chicken thighs, 2 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Toss until evenly coated.
2. Step 2: Add 1 cup diced sweet potato, 1/2 cup diced red bell pepper, 1/2 cup diced zucchini, and 1 cup cherry tomatoes to the bowl. Toss until all vegetables are coated with oil and spices.
3. Step 3: Spread mixture in a single layer on a parchment-lined baking sheet. Bake for 25-30 minutes, stirring once halfway through, until chicken is cooked through and vegetables are tender with golden edges.
4. Step 4: Let rest for 5 minutes before serving to allow juices to redistribute.