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Roast Chicken and Vegetable Sheet Pan Dinner

roast chicken and vegetable sheet pan dinner

Roast Chicken and Vegetable Sheet Pan Dinner is a simple weeknight dinner that roasts away while you relax after a long day. Today I used chicken thighs, potatoes, green beans, carrots, onion, bell pepper, and fresh corn on the cob. The veggie choice is completely up to you and what your favorite vegetable are. This is a remake of a recipe I created in 2010 when we only had Chloe. Now that we have four children, I needed to up the ingredients and remake this sheet pan dinner.

My Favorite Sheet Pans
Roast Chicken and Vegetable Sheet Pan Dinner

The potatoes take longer to cook than the chicken and other vegetables, so they get their own sheet pan. Get those going first when you are making this chicken and vegetable sheet pan dinner so they get nicely browned when the chicken is cooked.

roasted potatoes are golden brown

The corn cooks up very nicely in the oven when it is wrapped in foil. Cover them with butter and season with salt and pepper before baking and they will be ready to eat right out of the oven.

Roast chicken and vegetables sheet pan dinner
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My Throwback to June 2010
My old chicken and veg pictures
“Today I went for the simple, just throw it in the oven and forget about it type of dinner.  It wasn’t anything fancy, but I did serve it on a China plate.  That seems to make anything just a little bit fancy.  This made enough for the 2 of us and Chloe had a tiny bit too.  The carrots and green beans were from our garden.  There were maybe 10 really tiny green beans that I pulled off the dying plants.  We had tons of really delicious greens beans which makes me want to plant a lot more green beans next time around.
There it all is in the oven…just hanging out while I go play with Chloe.  Nothing fancy, but it was very tasty and filling.  So easy too!”
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Roast Chicken and Vegetable Sheet Pan Dinner

Roast Chicken and Vegetable Sheet Pan Dinner is a simple weeknight dinner that roasts away while you relax after a long day. Chicken thighs and all the veggies you love.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 6 Servings
Calories 401 kcal

Equipment

  • 2 Baking Sheets

Ingredients
  

  • 2 lbs potatoes, cubed
  • 3-4 Tablespoons olive oil
  • salt & pepper
  • 6 boneless, skinless chicken thighs
  • 1/2 lb baby carrots, cut large ones in half lengthwise
  • 1/2 lb green beans
  • 1 red bell pepper, chopped
  • 1/2 onion, sliced
  • 1 teaspoons garlic powder
  • 1/2 teaspoon dried oregano
  • 3 corn on the cob, cut in half
  • 4 Tablespoons butter, softened

Instructions
 

  • Preheat oven to 425°F.
  • Coat the cubed potatoes with olive oil and season with salt and pepper. Spread out on one baking sheet. Put in the oven to get started since they will take longer,
  • On another baking sheet, place the chicken thighs, carrots, green beans, bell pepper, and onions. Coat with olive oil and sprinkle with the garlic powder and oregano. Season with salt and pepper.
  • Spread butter on the corn and season with salt and pepper. Wrap each corn separately with foil and place on the baking sheet with the chicken and vegetables.
  • Put in the oven after the potatoes have been cooking for at least 10 minutes. Bake until vegetables are tender and chicken is cooked, about 20-25 minutes.

Notes

Calories: 401 | Total Fat 18.4g | Saturated Fat 6g | Cholesterol 90mg | Sodium 172mg | Total Carbohydrate 39.3g | Dietary Fiber 7.6g | Total Sugars 6.8g | Protein 21.1g | Vitamin D 5mcg | Calcium 49mg | Iron 3mg | Potassium 943mg
Keyword Chicken, Vegetables
nutrition info
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1 thought on “Roast Chicken and Vegetable Sheet Pan Dinner

  1. Looks tasty! I give you so much credit for growing anything in your backyard. I sure haven't had the guts for it, but do miss my California garden where I had zucchini, cucumbers, yellow squash and tomatoes.

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