Sheet-Pan Chicken and Vegetables is truly my weeknight dinner hero—vibrant, wholesome, and delightfully hands-off! Golden chicken thighs rest atop caramelized potatoes and onions, finished with a mountain of just-wilted spinach for a crave-worthy meal bursting with flavor and color.
Why You’ll Love This Recipe
- All-in-One Dinner: Tender chicken, hearty potatoes, and fresh greens all cook together on one pan for easy prep and cleanup.
- Big Flavors, Little Effort: Rosemary, garlic, and paprika infuse every bite with warmth—no fancy steps required.
- Customizable to the Core: Swap in your favorite vegetables or seasonings for a meal you’ll never get bored of.
- Perfect for Busy Nights: Minimal hands-on time means dinner practically makes itself while you unwind.
Ingredients You’ll Need
There’s something magical about simple, honest ingredients coming together so beautifully! Each component in Sheet-Pan Chicken and Vegetables has a starring role—bringing juicy texture, bold flavor, and plenty of color to your table.
- Red potatoes (about 2 pounds): Their creamy texture and sweet flavor roast into perfection, soaking up all those savory juices.
- Large onion: Roasted onion adds mellow sweetness and helps flavor the whole pan.
- Olive oil: The base of so many good meals, it helps veggies caramelize and prevents sticking.
- Garlic cloves: Fresh garlic infuses the entire sheet pan with rich, aromatic depth.
- Fresh rosemary (or dried, crushed): Aromatic rosemary is the secret to that classic roasted flavor—no need to be shy!
- Salt & pepper: These amplify every flavor and keep the seasoning just right.
- Paprika: Adds a gently smoky, slightly sweet note and gorgeous color to the chicken.
- Bone-in chicken thighs, skin removed: Juicy, flavorful protein that stays incredibly moist as it bakes.
- Fresh baby spinach: The greens finish the dish, adding freshness and delicate, almost silky texture.
- Lemon wedges (optional): A final squeeze brightens up all those comforting flavors!
Variations
This Sheet-Pan Chicken and Vegetables recipe is just begging for personalization! You can easily adapt it to what’s in your fridge or to suit any dietary needs—so don’t be afraid to make it your own.
- Swap the Veggies: Try sweet potatoes, carrots, bell peppers, or even brussels sprouts for new flavors and colors.
- Use Boneless Chicken: Boneless, skinless thighs or breasts work well—just reduce the baking time by 5–10 minutes.
- Herb Adventure: Switch out rosemary for thyme, oregano, or a sprinkle of Italian seasoning for a whole new taste.
- Vegan Sheet Pan: Skip the chicken and add extra veggies or seasoned tofu cubes for a hearty, plant-based version.
How to Make Sheet-Pan Chicken and Vegetables
Step 1: Prep the Vegetables
Preheat your oven to a toasty 425°F (220°C). Chop the red potatoes into chunky, bite-sized pieces and coarsely dice the onion—don’t stress about perfect cuts! In a big bowl, combine potatoes, onion, olive oil, minced garlic, your rosemary of choice, and the first round of salt and pepper. Toss everything really well so the flavors mingle and every piece is glistening. Spread the veggies out evenly on a rimmed, greased sheet pan—crowding slows down that beautiful caramelization, so give them some space.
Step 2: Season and Arrange the Chicken
Whisk paprika with the remaining salt and pepper in a small bowl. Pat your chicken thighs dry, then sprinkle both sides generously with the paprika blend. Place the chicken thighs right over the vegetables on your sheet pan—this way, all those gorgeous juices run down into the veggies as they roast.
Step 3: Roast to Juicy Perfection
Slide your sheet pan into the oven and roast for 35–40 minutes. The chicken should reach 170–175°F on a thermometer, and your potatoes and onions will be meltingly tender and golden. The aroma alone will have everyone circling the kitchen!
Step 4: Wilt the Spinach & Finish the Dish
Quickly transfer the roasted chicken to a warm platter and cover loosely to keep it cozy. Scatter the fresh baby spinach across your vegetables on the sheet pan. Pop it back in the oven for 8–10 minutes—the residual heat will gently wilt the spinach without overcooking it. Give everything a toss, then serve it all up with your juicy chicken and some lemon wedges if you’re feeling zesty!
Pro Tips for Making Sheet-Pan Chicken and Vegetables
- Veggie Size Matters: Cut potatoes into uniform pieces so they roast evenly and finish at the same time as your chicken.
- Give Space to Crisp: Spread everything out in a single layer. Overcrowding the pan traps steam and makes veggies mushy rather than crisp and caramelized.
- Don’t Skip the Spinach Step: Adding spinach at the very end keeps it vibrantly green instead of overcooked and soggy.
- Chicken Placement: Placing chicken directly on top of the veggies lets all those savory juices infuse the potatoes, so every bite is loaded with flavor.
How to Serve Sheet-Pan Chicken and Vegetables
Garnishes
For a final touch, sprinkle your Sheet-Pan Chicken and Vegetables with a shower of fresh chopped rosemary and a little flaky sea salt after baking—it elevates the aroma and adds just the right pop of green! A big squeeze of lemon right before serving brightens every bite, and if you like things a little more decadent, a drizzle of olive oil or a sprinkle of freshly cracked black pepper never hurts.
Side Dishes
This dish is already a complete meal, but it also plays well with others! Serve it alongside warm crusty bread, a bowl of fluffy couscous, or even a simple mixed green salad tossed with a tangy vinaigrette. Want something extra cozy? A scoop of creamy hummus or a dollop of Greek yogurt on the side is irresistible.
Creative Ways to Present
Ditch the serving platter and bring your sheet pan straight to the table for a rustic family-style vibe! For a beautiful plate, stack a bed of spinach and potatoes, top with a chicken thigh, and drizzle with all those savory pan juices. Or—my favorite when feeding a crowd—pile everything onto a large wooden board, scatter lemon wedges all around, and let everyone help themselves.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer your Sheet-Pan Chicken and Vegetables into an airtight container. They’ll keep beautifully in the fridge for up to 3 days—perfect for speedy lunches or next-day snacking!
Freezing
Absolutely! Cool everything completely, then freeze the chicken, potatoes, and onions together (leave out the spinach for best texture). Store in a freezer-safe container for up to 2 months. When you’re ready, thaw in the fridge overnight and add fresh spinach when reheating for best results.
Reheating
For the juiciest results, reheat your Sheet-Pan Chicken and Vegetables in the oven at 350°F until warmed through, about 10–15 minutes. If you’re in a hurry, a microwave works too—just cover and heat in short bursts to keep the chicken from drying out.
FAQs
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Can I use boneless skinless chicken instead of bone-in thighs?
Yes! Boneless thighs or chicken breasts both work well. Just reduce the roasting time by about 5–10 minutes, since they cook faster and can dry out if left too long in the oven.
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Can I make Sheet-Pan Chicken and Vegetables ahead of time?
You can! Prep all veggies and season your chicken the night before. Store them separately in the fridge, then assemble and bake when you’re ready—so handy for busy nights!
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What other vegetables go well in this sheet-pan recipe?
Carrots, parsnips, bell peppers, zucchini, and mushrooms are all fantastic swaps or additions. Just be sure to keep veggies with similar roasting times together for best results.
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How do I know when the chicken is cooked through?
Use a meat thermometer to check for an internal temperature of 170–175°F. The juices will run clear and the chicken will be wonderfully tender and easy to pull from the bone.
Final Thoughts
If you’re looking for a fresh spin on cozy, feel-good cooking, Sheet-Pan Chicken and Vegetables is calling your name. It’s colorful, hearty, and so incredibly easy—a true celebration of simple ingredients. Give it a try and watch your kitchen (and your dinner table!) fill with happy, hungry faces.
Print
Sheet-Pan Chicken and Vegetables Recipe
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
A simple and flavorful sheet-pan meal featuring tender chicken thighs, red potatoes, and fresh spinach, all roasted to perfection with aromatic herbs and spices.
Ingredients
For the Vegetables
- 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
- 1 large onion, coarsely chopped
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
- 1–1/4 teaspoons salt, divided
- 3/4 teaspoon pepper, divided
- 1/2 teaspoon paprika
For the Chicken
- 6 bone-in chicken thighs (about 2–1/4 pounds), skin removed
- 6 cups fresh baby spinach (about 6 ounces)
- Lemon wedges, optional
Instructions
- Preheat the Oven: Preheat oven to 425°F.
- Prepare Vegetables: In a large bowl, toss together potatoes, onion, olive oil, garlic, rosemary, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Transfer to a baking pan.
- Season Chicken: In a small bowl, combine paprika, remaining salt, and pepper. Sprinkle mixture over chicken thighs.
- Roast: Arrange chicken on top of the vegetables and roast for 35-40 minutes until chicken is cooked through and vegetables are tender.
- Add Spinach: Remove chicken, top vegetables with spinach, and roast for an additional 8-10 minutes until spinach is wilted.
- Serve: Stir vegetables, serve with chicken, and garnish with additional rosemary and lemon wedges if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 560mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg
