One-Pan Chicken and Vegetable Sheet Pan Dinner
A healthy, one-pan meal featuring herb-seasoned chicken, crispy roasted potatoes, and caramelized Brussels sprouts with rosemary. This american-inspired chicken (vegetarian-option) ready in about 60 minutes pairs (6-ounce) pieces chicken thighs, (450g), quartered small red potatoes, (340g), halved Brussels sprouts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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
- 4 (6-ounce) pieces chicken thighs
- 1 lb (450g), quartered small red potatoes
- 12 oz (340g), halved Brussels sprouts
- 3 tbsp olive oil
- 4 cloves, minced garlic
- 1 tbsp, chopped fresh rosemary
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 (medium), sliced yellow onion
Instructions
- Step 1: Preheat oven to 425°F (220°C). On a large rimmed baking sheet, toss potatoes, Brussels sprouts, and onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper — spread in an even layer.
- Step 2: In a bowl, mix chicken thighs with 1 tbsp olive oil, garlic, rosemary, remaining 1/2 tsp salt, and 1/4 tsp pepper. Place chicken on top of vegetables.
- Step 3: Bake for 25 minutes, then rotate sheet and roast for 15-20 minutes until chicken is golden-brown and crispy (internal temperature 165°F). Let rest 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pan Chicken and Vegetable Sheet Pan Dinner take to make?
Total time is about 60 minutes (20 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 One-Pan Chicken and Vegetable Sheet Pan Dinner?
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 olive oil from drying out.
Can I substitute ingredients in One-Pan Chicken and Vegetable Sheet Pan Dinner?
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 One-Pan Chicken and Vegetable Sheet Pan Dinner 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.
Is One-Pan Chicken and Vegetable Sheet Pan Dinner vegetarian-option?
Yes — this recipe is tagged vegetarian-option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So much better than takeout. We'll never order american delivery again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
