Quick and Easy Sheet Pan Chicken Recipe

We are always on the lookout for quick and easy recipes we can make. As a busy mom, we don’t always have extra time for weeknight meals that take a couple of hours to make. Don’t get us wrong, we do love making recipes that require a labor of love, but sometimes it is nice to have recipes that take little time so we can focus on other tasks.

That is where this easy weeknight dinner with juicy chicken and tender veggies comes into play. Rather than using a slow cooker or making instant pot chicken, we use the oven method to make this healthy dinner. And guess what? The entire family LOVES it! It is a family favorite.

So, we are adding thishealthy sheet pan chicken and veggies recipe to our collection of easy dinner recipes for the family. But even if you don’t have a whole family to feed, you can make this recipe. It is a great way to get ahead with meal prepping.

And if you’re looking for other easy chicken recipes to make for next time, you can check out our Easy Chicken Stir-Fry or Mayonnaise Chicken recipe.

One Pan Chicken and Potatoes and Veggies Recipe

Between the simple seasonings, easy prep and easy cleanup, and 40-minute cooking time, this sheet pan chicken recipe will be your new favorite dinner and it’ll impress you every single time you make it.

Serve this chicken, veggie, and potatoes recipe alone or with some french bread! Or even a side salad.

Worth cooking

You’ll love this easy dinner idea because:

There is minimal prepping involved. Who doesn’t love easy meals on busy weeknights? (and easier cleanup, too!) This chicken and veggies recipe isn’t overwhelming at all.
The ingredients are easy to find. No weird ingredients are needed in this great recipe.
It is easily customizable. Make it your own by using a different part of chicken, any potatoes you have on hand and any vegetables you like.
Wet is healthy and balanced whole meal. You get a complete balanced meal in one pan! This chicken and veggies sheet pan dinner is made with fresh, whole ingredients, which is our favorite part about it.

Ingredients For One Pan Chicken Potatoes and Veggies

These are the ingredients you need for a tasty one-pan chicken potatoes and veggies easy dinner.

Ingredients for sheet pan chicken and potatoes meal

Potatoes: You will want to cut the potatoes into bite-sized chunks. We used red potatoes, but you could easily use any potatoes you have on hand.
Olive Oil: Olive oil helps the seasonings to adhere to the food and also helps with browning. Additionally, it prevents all the food from sticking together, so it has many benefits!
Carrots: This vegetable has a natural sweetness and a nice hearty texture, perfect for accompanying chicken and the other components.
Bell Pepper: the pepper provides nutrients and a nice pop of color to the dish. We used green, but you can use another color if you wish.
Chicken Drumsticks: Other parts of chicken, like boneless chicken breasts or wings would work as well. You can even make sheet pan chicken thighs! And it is up to you whether you want the chicken skin on or not.
Seasonings and Herbs: This recipe has assorted seasonings for a robust flavor. You’ll need ingredients like garlic powder or granules, onion powder or granules, salt, black pepper, and dried basil, which is insanely good with chicken. Additionally, the use of chicken bouillon powder enhances the overall flavor!

This ingredient list is just a quick overview. See the recipe card below for quantities and the full recipe instructions with more details.

How it comes together

Season the potatoes chicken and vegetables. In a large bowl, toss potatoes with oil, salt, and pepper, and place on a 13 by 18-inch baking sheet lined with parchment paper. Mix and toss veggies with oil, salt, and pepper and place them on the same baking sheet. Toss chicken with oil, salt, pepper, garlic and onion powder, and dried basil, then place chicken on the same baking sheet.

baking sheet lined with seasoned potatoes, chicken and veggies

Bake. Make sure all the food is in a single layer to promote even cooking. Place the baking sheet in a preheated 425 f oven and let everything bake until all ingredients are cooked through.

Serve warm!

Note: To ensure the chicken is done place an instant-read digital thermometer into the thickest part of the chicken. If the internal temperature reads 165 degrees Fahrenheit or above, then the chicken is done. If using large chicken breasts or other cuts, you might need to extend the cooking time. Using a thermometer can help indicate how far along it has cooked.

Cook notes

Even if you cut the recipe in half, we don’t recommend using a casserole dish. One-pan meals cook best when using a sheet pan rather than a baking dish with tall sides. This allows for better heat distribution and airflow, so it is for good reason.
Make sure to insert the kitchen thermometer into the thickest part of the meat, not just the top of the chicken. You need to ensure the center is entirely cooked and not just the surface.
Feel free to adjust the seasoning mix to fit your preferences.
Lining the baking sheet with parchment paper helps for easy clean ups, prevents the ingredients from sticking to the pan, and prevents the use of extra oil to grease the pan. We suggest avoiding aluminum foil because it might make the food stick.
If your oven heats unevenly and has hot spots, make sure to turn the pan at least once during the cook time, if not twice. Otherwise, one side of your meal might be overcooked while the other side is undercooked.
Once your leftovers cool to room temperature, transfer them to a container with a fitted lid and store them in the refrigerator.

Pantry notes

You can make substitutions with this recipe if you lack a certain ingredient or follow a special diet.

Potatoes: Use Russet or red potatoes. You can also use baby potatoes!
Carrots: To save time on chopping the carrots, you can use baby carrots instead.
Low Carb – Leave out the potatoes and add low-carb vegetables like broccoli or zucchini instead.
Pescatarian – Replace the chicken with fish like salmon. You’ll have to cook the potatoes first before adding the fish since fish doesn’t take as long to cook as chicken.
Vegetarian – Replace the chicken with lots of vegetables to make an impressive vegetable recipe, creating your own vegetarian/vegan sheet pan dinner.
Use Any Chicken Part you have on hand – Try making a chicken wings sheet pan dinner, chicken legs and thighs sheet pan dinner, or skinless chicken breasts sheet pan dinner. Any version is satisfying, and it can help reduce food waste by using what you have on hand!
Herbs: You can use fresh basil instead of dry. You will need more since the fresh herbs are less potent. If you don’t have any basil, substitute it for another herb, such as dried oregano, thyme, rosemary, or parsley.

Yield: 6 servings
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes

Ingredients

2 pounds red potatoes, cut into quarters if large and into halves if small
3 Tablespoons olive oil
1 teaspoon salt
1/4 teaspoon ground black pepper
2-3 medium carrots, cut into chunks, about 1 cup
8 oz mushrooms, sliced
1 green bell pepper, sliced, about 1 cup
2 pounds chicken drumsticks (6-8 drumsticks), You could use other parts of chicken as well
1/2 teaspoon chicken bouillon powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried basil

Method

Preheat oven to 425° Fahrenheit (220° Celsius).
Line a 13 by 18 inch baking sheet with parchment paper.
In a large bowl toss together the potatoes, 1 tablespoon of olive oil, half teaspoon of salt, and a pinch of black pepper. Place the potatoes on the prepared baking sheet.
Add the carrots, green peppers, and mushrooms to the same bowl. Add 1 tablespoon of olive oil, a quarter teaspoon of salt, and a pinch of black pepper. Toss to combine. Place the vegetables on the prepared baking sheet.
Place the chicken in the same bowl, and pat dry with paper towels. To the chicken add 1 tablespoon of olive oil, a quarter teaspoon of salt, ⅛ of a teaspoon of ground black pepper, the chicken bouillon powder, onion powder, and garlic powder. Toss well to combine. Place the chicken on the prepared baking sheet.
Place the baking sheet in the preheated oven and let it cook for about 40-45 minutes until the chicken, potatoes, and veggies are all done. To ensure the chicken is done, ensure an instant-read thermometer into the thickest part. If it reads 165° Fahrenheit or above then the chicken is done.
Serve your chicken potatoes and veggies meal warm.