Sheet Pan Herb Chicken and Veggies – A Simple, Flavor-Packed Weeknight Dinner

Weeknights are easier when dinner makes itself in the oven. This sheet pan herb chicken and veggies is the kind of meal you’ll want on repeat: minimal prep, easy cleanup, and full of bright, fresh flavor. Tender chicken, crispy-edged potatoes, and caramelized veggies all roast together under a shower of herbs and lemon.

It’s balanced, wholesome, and endlessly customizable. If you love a meal that tastes like you worked hard—but didn’t—this one’s for you.

Sheet Pan Herb Chicken and Veggies - A Simple, Flavor-Packed Weeknight Dinner

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4 servings

Ingredients

  

• Chicken: 4 boneless, skinless chicken thighs or breasts (thighs stay juicier)
• Potatoes: 1 to 1.5 pounds baby gold or red potatoes, halved
• Vegetables: 1 red onion (wedged), 2 large carrots (sliced), 1 red bell pepper (sliced), 1 small zucchini (halved lengthwise and cut into half-moons), 1 cup broccoli florets
• Olive oil: About 4 tablespoons
• Fresh herbs: 2 tablespoons chopped parsley, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme
• Garlic: 3 to 4 cloves, minced
• Lemon: 1 lemon for zest and wedges
• Spices: 1 teaspoon smoked paprika, 1 teaspoon dried oregano
• Salt and pepper: Kosher salt and freshly ground black pepper
• Optional finishers: Red pepper flakes, a drizzle of balsamic glaze, or crumbled feta

Instructions

 

• Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or lightly oil it. Pat the chicken dry with paper towels.
• Mix the herb oil: In a small bowl, combine 3 tablespoons olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, smoked paprika, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to make a thick, fragrant paste.
• Season the chicken: Rub about half the herb mixture over the chicken, coating both sides. Set aside to marinate while you prep the vegetables, even 10 minutes helps.
• Prep the potatoes and firm veggies: Toss the potatoes, carrots, and red onion wedges with 1 tablespoon olive oil and a pinch of salt and pepper. Spread them on the sheet pan in a single layer. Roast for 10 minutes to give them a head start.
• Add remaining vegetables: Pull the pan out. Add the bell pepper, zucchini, and broccoli. Spoon the remaining herb mixture over the vegetables. Toss gently on the pan to coat, keeping everything in a single, spaced-out layer.
• Nestle in the chicken: Place the seasoned chicken pieces among the veggies. Avoid overlapping so everything browns well. Add lemon wedges to the pan for extra aroma.
• Roast: Return the pan to the oven and roast for 18–22 minutes, depending on the thickness of your chicken. The chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear.
• Optional broil: For more color, broil for 2–3 minutes at the end, watching closely so nothing burns.
• Rest and finish: Let the chicken rest on the pan for 5 minutes. Squeeze the roasted lemon over everything. Taste and adjust with a pinch of salt, pepper, or red pepper flakes. Add a sprinkle of fresh parsley or a drizzle of balsamic glaze if you like.
• Serve: Plate the chicken with a mix of the roasted vegetables. Spoon any pan juices over the top for extra flavor.

What Makes This Recipe So Good

• All-in-one meal: Protein, starch, and veggies roast on the same pan, so you’re done in one go.
• Big flavor, little effort: Fresh herbs, garlic, lemon zest, and olive oil do the heavy lifting with minimal prep.
• Perfect texture: Crispy potatoes, tender chicken, and caramelized veggies—no soggy results when you follow a few simple tips.
• Flexible and forgiving: Swap in your favorite vegetables or use dried herbs if that’s what you have.
• Meal-prep friendly: Stores and reheats well, and the leftovers make a great lunch.

Shopping List

• Chicken: 4 boneless, skinless chicken thighs or breasts (thighs stay juicier)
• Potatoes: 1 to 1.5 pounds baby gold or red potatoes, halved
• Vegetables: 1 red onion (wedged), 2 large carrots (sliced), 1 red bell pepper (sliced), 1 small zucchini (halved lengthwise and cut into half-moons), 1 cup broccoli florets
• Olive oil: About 4 tablespoons
• Fresh herbs: 2 tablespoons chopped parsley, 1 tablespoon chopped rosemary, 1 tablespoon chopped thyme
• Garlic: 3 to 4 cloves, minced
• Lemon: 1 lemon for zest and wedges
• Spices: 1 teaspoon smoked paprika, 1 teaspoon dried oregano
• Salt and pepper: Kosher salt and freshly ground black pepper
• Optional finishers: Red pepper flakes, a drizzle of balsamic glaze, or crumbled feta

How to Make It

1. Preheat and prep: Heat the oven to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or lightly oil it.

   Pat the chicken dry with paper towels.

2. Mix the herb oil: In a small bowl, combine 3 tablespoons olive oil, minced garlic, chopped rosemary, thyme, parsley, lemon zest, smoked paprika, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir to make a thick, fragrant paste.
3. Season the chicken: Rub about half the herb mixture over the chicken, coating both sides. Set aside to marinate while you prep the vegetables, even 10 minutes helps.
4. Prep the potatoes and firm veggies: Toss the potatoes, carrots, and red onion wedges with 1 tablespoon olive oil and a pinch of salt and pepper.

   Spread them on the sheet pan in a single layer. Roast for 10 minutes to give them a head start.

5. Add remaining vegetables: Pull the pan out. Add the bell pepper, zucchini, and broccoli.

   Spoon the remaining herb mixture over the vegetables. Toss gently on the pan to coat, keeping everything in a single, spaced-out layer.

6. Nestle in the chicken: Place the seasoned chicken pieces among the veggies. Avoid overlapping so everything browns well.

   Add lemon wedges to the pan for extra aroma.

7. Roast: Return the pan to the oven and roast for 18–22 minutes, depending on the thickness of your chicken. The chicken is done when it reaches an internal temperature of 165°F (74°C) and juices run clear.
8. Optional broil: For more color, broil for 2–3 minutes at the end, watching closely so nothing burns.
9. Rest and finish: Let the chicken rest on the pan for 5 minutes. Squeeze the roasted lemon over everything.

   Taste and adjust with a pinch of salt, pepper, or red pepper flakes. Add a sprinkle of fresh parsley or a drizzle of balsamic glaze if you like.

10. Serve: Plate the chicken with a mix of the roasted vegetables. Spoon any pan juices over the top for extra flavor.

Keeping It Fresh

• Storage: Cool completely, then store in airtight containers for up to 4 days in the fridge.
• Freezing: The chicken freezes well for up to 2 months.

  Vegetables are best fresh, but can be frozen; expect softer texture after reheating.

• Reheat: For best results, reheat on a sheet pan at 375°F (190°C) for 8–10 minutes. Microwave works in a pinch—cover loosely and heat in short bursts to avoid drying out the chicken.
• Make-ahead: You can toss the vegetables and season the chicken up to 12 hours ahead. Keep them separate in the fridge and roast when ready.

Benefits of This Recipe

• Balanced nutrition: Lean protein, fiber-rich veggies, and satisfying complex carbs in one meal.
• Lower cleanup: One pan means fewer dishes and more time for you.
• Customizable: Works with many veggies and herbs, so you can use what’s in season or on hand.
• Budget-friendly: Everyday ingredients, big flavor.

  No specialty items required.

• Scalable: Double the amount on two sheet pans if you’re feeding a crowd or meal prepping.

Common Mistakes to Avoid

• Overcrowding the pan: Crowding traps steam and prevents browning. Use two pans if needed.
• Skipping the potato head start: Potatoes and carrots need extra time. Roast them first for even cooking.
• Under-seasoning: Vegetables need salt to taste vibrant.

  Season both the chicken and the veggies.

• Uneven cuts: Keep vegetables in similar sizes so they finish together. Thin zucchini will overcook if cut too small.
• Pulling too early: Check chicken with a thermometer. It’s the easiest way to get juicy, safe results.

Alternatives

• Protein swaps: Use bone-in chicken thighs (add 5–10 minutes), chicken drumsticks, or turkey tenderloins.

  For a pescatarian version, roast the veggies first, then add salmon fillets for the last 10–12 minutes.

• Vegetable swaps: Try sweet potatoes, Brussels sprouts, green beans, cauliflower, or cherry tomatoes. Keep harder veggies in the first roasting round; add delicate ones later.
• Herb/spice variations: Go Italian with basil and oregano; Mediterranean with dill and lemon; or smoky with chili powder and cumin.
• Dairy add-ons: Finish with crumbled feta, shaved Parmesan, or a dollop of herbed yogurt sauce.
• Grain pairing: Serve over quinoa, farro, or couscous to stretch the meal and soak up juices.

FAQ

Can I use dried herbs instead of fresh?

Yes. Use about one-third the amount when swapping dried for fresh.

For this recipe, 1 teaspoon each dried rosemary, thyme, and parsley works well. Rub dried herbs between your fingers to release their oils before mixing them into the seasoning.

How do I keep the chicken juicy?

Use thighs if possible, don’t overcook, and let the chicken rest for a few minutes after roasting. A quick marinade—even 10 to 20 minutes with the herb oil—also helps lock in moisture and flavor.

Do I need to flip the veggies?

Not necessarily, but tossing them once halfway through can boost browning.

If your oven has hot spots, rotating the pan at the same time helps even things out.

What if my potatoes aren’t getting crispy?

Make sure they’re cut evenly, not crowded, and tossed with enough oil and salt. Give them that 10-minute head start, and consider a 2–3 minute broil at the end. Using a metal sheet pan instead of a glass dish also improves browning.

Can I make this without garlic?

Absolutely.

Skip the garlic and lean more on lemon zest and herbs. You can also add a pinch of onion powder for a gentle savory note.

How can I make it spicier?

Add 1/2 teaspoon red pepper flakes to the herb oil or finish the dish with a sprinkle before serving. Smoked paprika plus a dash of cayenne also brings a warm kick.

Is this recipe gluten-free?

Yes, as written it’s naturally gluten-free.

If you add any sauces or finishers, just check labels to be sure.

Final Thoughts

Sheet pan herb chicken and veggies is the kind of dinner that earns a permanent spot in your rotation. It’s fast, reliable, and packed with bright, herby flavor. With a few simple techniques—like a potato head start and a hot oven—you’ll get crisp, caramelized veggies and juicy chicken every time.

Keep the base the same, swap in what you have, and you’ll never get bored. This is weeknight cooking at its best: simple, satisfying, and stress-free.