Best of the Best Sheet Pan Chicken & Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

Juicy chicken thighs roasted with seasonal vegetables in one pan for effortless weeknight dining. This american-inspired sheet pan ready in about 55 minutes pairs florets broccoli, olive oil, dried rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 bone-in, skin-on (1.5 lbs) chicken thighs
• 2 medium, peeled and cut into 1-inch pieces carrots
• 1 medium, peeled and cut into 1-inch cubes sweet potato
• 1 red, sliced into 1-inch strips bell pepper
• 1 cup florets broccoli
• 3 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Place chicken thighs skin-side up on a large sheet pan.
2. Step 2: In a small bowl, mix 3 tbsp olive oil, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Rub the oil mixture evenly over chicken thighs, then arrange carrots, sweet potato, bell pepper, and broccoli around the chicken on the sheet pan.
4. Step 4: Drizzle any remaining oil over vegetables and toss to coat thoroughly.
5. Step 5: Roast for 35-40 minutes, flipping vegetables halfway, until chicken is golden brown, reaches 165°F internal temperature, and vegetables are tender with caramelized edges.