This post may contain affiliate links. Please read our disclosure policy.
My sheet pan chicken and veggies is a meal that is sure to become a staple in your weekly meal rotation. Juicy crispy pieces of chicken paired with flavorful tender carrots, Brussels sprouts, and delicata squash, make for a perfect dinner any night of the week. It’s easy, delicious, and customizable to fit your tastes. Plus, it’s a one-pan dinner, which means less mess and cleanup! A must-try recipe.
Why this sheet pan chicken and veggies recipe works
- Making sheet pan chicken and veggies is a great way to save time in the kitchen. With everything cooking on one pan, there’s no need for multiple pots and pans.
- Sheet pan dinners are perfect for busy weeknights, as they require minimal prep time.
- This recipe is also budget-friendly since it uses inexpensive ingredients like chicken and seasonal veggies!
- The flavors are customizable to your liking. You can switch up the seasonings and veggies based on what you have on hand or prefer.
- Sheet pan chicken dinners are also versatile – they can be served alongside rice, pasta, quinoa, or even wrapped in a tortilla for a quick and easy wrap!
Ingredients needed
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Here’s everything you need to make this sheet pan chicken recipe…
- Skin-on chicken (thighs or breasts)
- Kosher salt and ground black pepper
- Brussel sprouts
- Delicata squash
- Shallots
- Carrots
- Fresh herbs (thyme and rosemary)
- Olive oil
Tip:
Make sure to buy skin-on chicken for this recipe, as it adds extra flavor and prevents the chicken from drying out.
How to make a chicken sheet pan dinner
Cooking all of your dinner ingredients on one sheet pan is a game changer. It’s easy, convenient, and creates minimal cleanup. Follow these simple steps, and dinner will be on the table in no time!
Note: Before you start any prep, make sure to turn on your oven and preheat it to 425°F.
Step 1: Create spice blend
- Grab two sprigs of thyme and pluck off the leaves from the stem. Do the same with two sprigs of rosemary. Give them a fine chop.
- In a small bowl, add 1/4 tsp of kosher salt, 1/4 tsp of black pepper, and the chopped rosemary and thyme.
- Mix it all up and set it aside!
Do I have to use fresh herbs? Can I substitute dry?
Fresh herbs will always give you the best flavor, but if you don’t have them at the moment, you can use dried herbs instead. Just substitute 1/4 tsp of each dried herb for the fresh amounts mentioned in the recipe, since dry herbs have a stronger taste.
Step 2: Prep and season chicken
Once you have your spice blend ready, it’s time to prep the chicken.
- Pat dry the chicken with a paper towel and place it on a cutting board.
- Next, rub the chicken with a thin layer of olive oil.
- Don’t forget to season both sides of the chicken with the rosemary thyme salt mixture.
What type of chicken is best to use for a sheet pan chicken dinner?
You can go with either chicken thighs or breasts for this recipe. Just make sure to grab some skin-on chicken for that extra flavor and moisture.
What if I only have bone-in chicken?
You can either remove the bone yourself or leave the bone on the chicken. If you’re using bone-in chicken, it might take a little longer to cook. Just make sure to use a thermometer to check that the thickest part of the chicken reaches an internal temperature of 165°F. See below for a tutorial on removing the bone from a chicken breast, but leaving the skin on.
How to debone chicken breast:
- Place chicken breast skin side down on a cutting board. Using a sharp pairing knife (or deboning knife if you have), locate the bone and slide the knife in right against the bone.
- First cut down towards the lower point of the breast (the thinner side), following along the bone so you do not take too much meat with you.
- Next follow back towards the top (thicker end), until the bone can be lifted off. At this point it will only be connected to the skin, gently slice the connecting skin point off.
- Your boneless chicken with skin-on is now ready to be seasoned.
Step 3: Prep the vegetables
While the chicken is resting, start prepping your vegetables.
- Remove any wilted or discolored outer leaves. Cut the stems off of the Brussels sprouts. Then, cut them in half.
- For the delicata squash, cut off both ends, slice it in half lengthwise, and remove the seeds with a spoon. Finally, slice it into half-moon shapes.
- Then, peel and cut the carrots into 1-inch pieces.
- For the shallots, remove the skin and quarter them.
- Add all of these vegetables to a bowl and just drizzle in 1 tablespoons of olive oil and then the rest of the rosemary thyme seasoning blend.
- Give those veggies a good toss to make sure they’re coated.
Do I have to peel the squash and carrots?
No, you can leave the skin on for a more rustic feel. Just make sure to wash them thoroughly before cutting.
Step 4: Assemble and cook the sheet pan dinner
Now that the chicken is seasoned and the vegetables are prepped, it’s time to assemble the sheet pan dinner.
Let’s get cooking!
- Start by placing the 4 pieces of chicken, skin side up, on the sheet pan. Make sure to space them out nicely.
- Spread the veggies around the chicken in one layer. Don’t forget to give the Brussels some room so they can crisp up instead of steaming.
- Sprinkle the sprigs of thyme over the top of the vegetables.
- Roast the veggies for about 25-30 minutes, giving them a good toss halfway through with a spatula.
- And when it comes to the chicken, aim for an internal temperature of 165°F at the thickest part.
- Once it’s done, enjoy every delicious bite!
Can I use this same method for other types of sheet pan dinners?
Definitely! This method works great for any type of protein and vegetable combination you can think of. Get creative and try out different spice blends and vegetables for a delicious, easy sheet pan dinner every time!
How to serve sheet pan chicken and veggies
Once your sheet pan dinner is out of the oven and cooked to perfection, you can serve it in a variety of ways. Here are some ideas to get you started:
- Serve as is for a low carb high protein meal.
- Serve with rice or a side salad.
How to store leftovers
If you have any leftovers, let the sheet pan dinner cool completely before storing it in an airtight container in the refrigerator. It should last for 3-4 days.
To reheat, simply pop it back into the oven at 350°F for about 15 minutes or until warmed through.
If you are meal-prepping this recipe for a frozen meal, let the sheet pan dinner cool completely before wrapping it in aluminum foil and placing it in a freezer-safe bag. It will last for 3-4 months in the freezer.
When ready to eat, thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through.
Love chicken? Try out these other recipes:
Did you make this? If you snap a photo, please be sure tag me on Instagram at @girlwiththeironcast or hashtag #girlwiththeironcast so I can see your creations!
Sheet Pan Chicken and Vegetables
Ingredients
- 4 skin-on chicken thighs or breasts
- 1/2 tsp Ground black pepper
- 3/4 tsp Kosher salt
- 16 oz package Brussels sprouts (stems removed, outter leaves removed, halved)
- 1 small delicata squash (cut in half long ways, seeds scooped out, cut into half moons)
- 4 shallots (skin removed, quartered)
- 3 carrots (peeled, cut into 1 inch pieces )
- 8 fresh thyme sprigs
- 5 fresh rosemary sprigs
- 2 tbsp tbsp olive oil
Email this Recipe!
Email this recipe to yourself to save for later.
By submitting this form, you agree to receive emails from Girl with the Iron Cast.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 425F
- Take 4 sprigs of thyme and remove the leaves from the stem. Take 4 sprigs of the rosemary and remove the leaves from the stem. Finely chop. In a small bowl add the 3/4 tsp kosher salt, 1/2 tsp black pepper, and the chopped rosemary and thyme. Mix together and set aside.
- Pat chicken skin with a paper towel to dry the skin, discard paper towel. Rub the chicken with a thin layer of olive oil. Season both sides of the chicken with half the rosemary thyme salt mixture. Set aside.
- Add the halved Brussels sprouts, delicata squash, carrots, and shallots to a bowl. Drizzle 1 tbsp olive oil, the rest of the rosemary thyme seasoning, and toss to coat the vegetables.
- Place the 4 pieces of chicken, skin side up, on the sheet pan spaced out. Then spread the veggies around the chicken in one layer. Give the Brussels some room so they crisp instead of steam. Spread the sprigs of thyme over the top of the vegetables and place the sheet pan into the oven.
- Roast for 25-30 min tossing the veggies halfway through with a spatula. You’re looking for an internal temperature of 165F at the thickest part of the chicken. Enjoy!
Notes
Chicken
- You can use either skin-on chicken breasts or skin-on chicken thighs for this recipe.
- If using bone-in, it may take longer to cook, use a thermometer to ensure the internal temperature at the thickest part of the chicken is 165F.
- You can also remove the bone yourself or ask the butcher to do it, while keeping the skin intact. *See in-post for how to remove the bone yourself with photos*
Squash Substitute
- A great substitute for delicata in this recipe would be butternut squash.
- You can also use sweet potatoes in this recipe instead of the squash as well.
Delish! Fabulous sheet pan recipe.
I used 2 deboned skin on chicken breasts, butternut squash, lg sweet yellow onion in 1/4’s , and carrots! Both my husband and I ate everything! I can’t believe I forgot to take a pic! Next time.
I’m so glad you and your husband enjoyed the recipe Cheri! Thanks for making it, cheers!