Herb-Roasted Chicken & Vegetable Sheet Pan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple, hands-off dinner with perfectly crispy chicken thighs and caramelized seasonal vegetables, seasoned with garlic and herbs for maximum flavor. This american-inspired sheet pan ready in about 55 minutes pairs chicken thighs, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 40 min Serves 4 American cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 1.5 lbs chicken thighs dry with paper towels. In a small bowl, mix 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried rosemary, 1 tsp dried thyme, and 1/2 tsp paprika.
  2. Step 2: On a large rimmed baking sheet, toss 2 lbs halved baby potatoes, 1 red onion cut into wedges, and 2 cups broccoli florets with 1 tbsp of the olive oil mixture. Season with salt and pepper.
  3. Step 3: Place chicken thighs skin-side up on top of vegetables. Drizzle the remaining olive oil mixture over chicken and rub into the skin.
  4. Step 4: Roast in preheated oven for 35-40 minutes, or until chicken is golden brown and reaches 165°F internally, and vegetables are tender with caramelized edges.
  5. Step 5: Remove from oven, sprinkle with 1/4 cup chopped fresh parsley, and serve immediately.

Frequently asked questions

How long does Herb-Roasted Chicken & Vegetable Sheet Pan take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Herb-Roasted Chicken & Vegetable Sheet Pan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Herb-Roasted Chicken & Vegetable Sheet Pan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Herb-Roasted Chicken & Vegetable Sheet Pan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Herb-Roasted Chicken & Vegetable Sheet Pan?

American sheet pan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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