Roasted Chicken and Vegetables
See my guide on how to use an Instant Pot.
Roasted Chicken and Vegetables is an easy, healthy dinner idea that’s satisfying yet quick to prepare. This sheet pan dinner has juicy chicken thighs, roasted potatoes and Brussels sprouts all baked together on one pan.
You can never have too many chicken recipes, and this roasted chicken and vegetables is a favorite dinner idea that you’ll want to have in your back pocket. When you’re wondering what to make for dinner, it doesn’t get easier than putting a pan of chicken and veggies in the oven!
This recipe features baked bone-in chicken thighs and tender roasted potatoes and Brussels sprouts. We love this combination, but if you have other veggies on hand to use up, you can easily use those instead.
Why You’ll Love this Chicken Dinner
- Delicious Chicken: Like these Baked Chicken Thighs, the chicken thighs bake up juicy, flavorful and perfectly seasoned.
- Easy Sheet Pan Dinner: It’s an easy one pan meal that’s quick to prep.
- Customizable: You can swap out the potatoes and Brussels sprouts for your favorite veggies. See my suggestions below.
Roasted Chicken and Vegetables Recipe Ingredients
- Bone-In Chicken Thighs: I love using bone-in chicken thighs in this recipe because the dark meat on the bone cooks up extra moist and flavorful. If you prefer to use boneless chicken thighs or chicken breasts, see my tips below.
- Olive Oil: Rubbing the chicken with olive oil helps the seasonings to stick. You’ll also toss the veggies with olive oil.
- Seasonings: The chicken is seasoned with a combination of Italian seasoning, garlic powder, paprika, salt and pepper. You’ll also season the potatoes and Brussels sprouts with salt and pepper.
- Potatoes: I like to use baby potatoes, but you can also use gold/yellow potatoes or red potatoes. Cut the potatoes into 3/4-inch pieces to ensure that they cook through in the same time as the chicken.
- Brussels Sprouts: Trim off the stem ends and slice the sprouts in half.
How to Make Roasted Chicken and Vegetables
- Combine the chicken seasonings in a small bowl.
- Remove the skin from the chicken thighs and pat the chicken dry with paper towels. By removing the skin, the seasonings will better flavor the meat.
- Rub the chicken with olive oil and then the seasonings and place on a parchment paper lined rimmed baking sheet.
- Toss the potatoes with olive oil, salt and pepper. Place them on the baking sheet around the chicken.
- Toss the Brussels sprouts with olive oil, salt and pepper.
- Bake the chicken and potatoes in a 400° F oven for 10 minutes. Then add the Brussels sprouts to the pan and bake for 20-25 minutes more, until the chicken is cooked through to 165° F and the vegetables are tender.
- Boneless Chicken Thighs: Boneless thighs will cook a bit faster than bone-in thighs. I would suggest adding them to the pan at the same time as the Brussels sprouts, unless they are very large. Give the potatoes a 10 minute head start since they take longer to roast.
- Boneless, Skinless Chicken Breasts: While you can use boneless chicken breasts in this recipe, they can more easily dry out if you overbake them. See my Baked Chicken Breast recipe for cook times for varying sizes of chicken breasts.
- Other Vegetables: Broccoli, sweet potatoes (3/4-inch pieces), or carrots (1.5-inch pieces) take 20-25 minutes to roast and should be added to the pan after the bone-in chicken thighs have baked for 10 minutes. Asparagus, zucchini or green beans take 15-20 minutes to roast and should be added to the pan after the chicken thighs have baked for 15 minutes.
What to Serve with One Pan Chicken and Veggies
Storage and Reheating Instructions
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 375° F oven until hot.
More Chicken Dinner Ideas
- Air Fryer Chicken Thighs
- Cilantro Lime Chicken
- Cajun Chicken Pasta
- Instant Pot BBQ Chicken
- Chicken Tenders
Roasted Chicken and Vegetables
For the Chicken
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon coarse Kosher salt, or ¼ teaspoon table salt
- ¼ teaspoon black pepper
- 2 pounds bone-in chicken thighs, 4 bone-in thighs
- 2 teaspoons olive oil
For the Vegetables
- 1 pound baby potatoes
- 1 pound Brussels sprouts
- 4 teaspoons olive oil, divided
- coarse Kosher salt, to taste
- black pepper, to taste
- Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
- Combine the Italian seasoning, garlic powder, paprika, ½ teaspoon Kosher salt and ¼ teaspoon pepper in a small bowl. Stir to mix.
- Remove the skin from the chicken thighs. (Kitchen scissors can help with this if it doesn't pull off easily). Pat the chicken dry with paper towels.
- Rub the 2 teaspoons olive oil over the chicken. Sprinkle on the seasoning mixture and rub over the chicken thighs. Place chicken in the center of the baking sheet.
- Wash the baby potatoes and dry them well. Cut them into ¾-inch pieces and place in a large bowl. Drizzle 2 teaspoons olive oil over the potatoes and sprinkle with salt and pepper, to taste. Toss to coat.
- Place potatoes on the baking sheet, around the chicken.
- Wash the Brussels sprouts and dry them well. Trim off the stem ends and cut each sprout in half. Place Brussels sprouts in the bowl that you used for the potatoes. Drizzle on 2 teaspoons olive oil and sprinkle with salt and pepper, to taste. Toss to coat. Set aside.
- Bake chicken and potatoes for 10 minutes. Then take the pan out of the oven, and add the Brussels sprouts in amongst the potatoes. Use oven mitts to return the hot pan to the oven. Bake for 20-25 more minutes, or until chicken is cooked through to 165° F and vegetables are tender.