This tasty Sheet Pan Chicken Dinner is a quick weeknight meal. It features a combination of spice-rubbed chicken with simple roasted potatoes and carrots. Of course, this healthy one-pan meal will be a family favorite!
Sheet pan meals are all the rage on social media, and rightfully so. What's not to love? They are delicious and require minimal hands-on prep time. The only cooking equipment needed is a sheet pan. Once the ingredients are assembled and on a sheet pan, the oven does all the work. As Ina Garten, one of my favorite cookbook authors, would say, "How easy is that?"
Recently, I decided to join the sheet pan recipe craze and created a simple and tasty chicken sheet pan dinner recipe. It has become one of my go-to meals on busy days or days when I am not in the mood to spend too much time in the kitchen.
Why I love this recipe?
- It is fast, easy and tasty!
- I only need one pan to cook an entire meal. It makes clean-up easy, which makes me happy!
- This sheet pan meal is healthier than take-out.
- The recipe calls for ingredients that are easy to find, and I generally have them at home.
- Customizing the sheet pan meal is easy.
Super Simple Ingredients
- Chicken-I like chicken thighs when making a sheet pan meal because they don't overcook as easily as chicken breasts. However, if you like chicken breasts, be sure to take the chicken out of the oven when the chicken reaches an internal temperature of 165°F. This will ensure that they are moist and juicy. I also remove the skin from the chicken thighs to reduce the amount of fat in the meal.
- Potatoes-Fresh yellow potatoes such as Yukon Gold are perfect because they have a creamy texture when cooked.
- Carrots-Whole carrots have a nice sweet flavor when they are roasted. You don't need to peel them. Just make sure you scrub them with a vegetable brush under running water.
- Olive Oil-I like to roast food with olive oil; however, you can also use canola or vegetable oil.
- Spice rub-Use your favorite spice rub or make this one. If you do not have a spice rub, season the chicken with Kosher salt and ground black pepper. Try this Chicken Spice Blend recipe. It is delicious!
- Kosher salt and ground pepper-You need these to season the potatoes and carrots.
Let's make this sheet pan chicken recipe
- Step 1-Combine seasoning mix with oil and rub on the chicken. Note: If you do not use chicken seasoning, brush olive oil on the chicken and season with salt and pepper.
- Step 2-Slice the carrots and cube the potatoes.
- Step 3-Place the carrots and cubed potatoes on the sheet pan.
- Step 4-Drizzle oil on the carrots and potatoes. Season them with salt and pepper.
- Step 5-Bake in 425°F oven for 15 minutes. Toss the vegetables and bake an additional 15 minutes or until the chicken is lightly brown and has reached a temperature of 165°F. If the vegetables are done before the chicken, remove them from the pan and keep them warm.
Don't miss these tips
- Dry the chicken with a paper towel so that it will brown properly.
- Line the baking sheet with aluminum foil or spray it with cooking spray for fast and easy clean-up.
- It is not necessary to peel the carrots or potatoes. Just be sure to wash and scrub them with a vegetable brush.
- Be sure to cut the carrots and potatoes about the same size, so they cook evenly. Otherwise, one of the vegetables may finish cooking before the other.
- Do not overcrowd the chicken or vegetables. Otherwise, they will steam instead of roast.
Common questions about this recipe
Chicken breasts can be substituted for chicken thighs. However, they dry out easier. Therefore, check the temperature of the chicken during baking and remove it from the oven as soon as the chicken reaches 165° F. This will ensure that the chicken is moist and juicy.
Boneless chicken will work in this recipe. Be sure to monitor the temperature of the chicken. When it reaches 165°F, remove it from the oven.
Yes, you can leave the skin on the chicken. It will add flavor and help keep the meat moist. I like to remove it in order to reduce the amount of fat in the meal. Alternatively, you can remove the skin after baking so that you get the benefits of having a juicy and flavorful chicken.
Any oven-proof pan will work. If you do not have a sheet pan, you can use a baking pan. However, make sure that the pan is large enough to allow space between the vegetables and chicken. Ample space ensures that the vegetables and chicken roast instead of steam.
No, you do not need to use a spice mix or rub on the chicken. Simply season it with salt and pepper. The chicken will be delicious!
Leftover Storage Tips
Store leftovers in a sealed container in the refrigerator for up to 3-4 days.
Heat leftovers in the microwave or in a covered oven-proof dish at 350° F until the internal temperature of the chicken and vegetables reaches 165° F.
A sheet pan chicken meal is easily modified to accommodate the vegetables that your family enjoys eating. Below are a few combinations
- Brussels sprouts and sweet potatoes
- Carrots, parsnips, and yellow potatoes
- Cauliflower and sweet potatoes
- Broccoli and yellow potatoes
Tip: Choose a colorful combination of vegetables. The colorful combination will make the meal look even more appetizing!
Sheet pan meals have all the components needed for a healthy dinner. However, if you wish to add a side dish, a simple salad of lettuce greens and cherry tomatoes tossed with an Easy Vinaigrette or an Apple Cranberry Salad would be delicious.
I hope you try this recipe! Please rate it and comment below. I love hearing from you! ❤️Print
Quick and Easy Sheet Pan Chicken Dinner
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
This tasty Sheet Pan Chicken Dinner is a quick weeknight meal. It features chicken with simple roasted potatoes and carrots.
- 3 teaspoons of your favorite spice rub for chicken
- 3 teaspoons olive oil plus 2 ½ tablespoons oil divided
- 3 skinless bone-in chicken thighs
- 13 ounces (about 5 8-inch) whole raw carrots
- 1 ½ pounds ( 3 medium) yellow potatoes
- 1 teaspoon Kosher salt, divided
- ½ teaspoon ground black pepper divided
- Preheat oven to 425°F.
- Line sheet pan with foil and spray with cooking spray. If you do not want to line the pan with foil, spray the sheet pan with cooking spray.
- Remove the skin from the chicken thighs (optional).
- Dry the chicken with a paper towel
- Combine the spice mix with 3 teaspoons of oil.
- Rub the spice oil combination on the chicken and place the chicken on the pan.
- Wash carrots and cut off the stem and the tip. Slice the carrots into ¾ inch pieces.
- Place the carrots on the sheet pan and drizzle 1 tablespoon oil on the carrots. Season with ½ teaspoon kosher salt and a ¼ teaspoon pepper. Toss.
- Wash the potatoes and slice them into ¾ inch cubes. Place the potatoes on the sheet pan and drizzle with 1 ½ tablespoons of oil. Season with ½ teaspoon kosher salt and ¼ teaspoon pepper. Toss
- Place pan in the oven and bake for 15 minutes. Rotate pan and bake an additional 15 minutes or until the vegetables are fork-tender and the chicken is slightly golden brown and has reached an internal temperature of 165°F. If the vegetables finish cooking before the chicken, remove them from the oven and cover them to keep them warm.
- Remove from the oven. Let rest 5 minutes so that the juices reabsorb into the chicken.
- Drizzle the chicken with pan juices and serve.
- Store leftovers in a sealed container for up to 3-4 days in the refrigerator. Reheat in a microwave or covered dish in the oven until the chicken reaches an internal temperature of 165°F.
* Nutrition analysis does not include sodium from the spice rub
* If you do not have a spice rub for the chicken, brush them with oil and season each chicken piece with ¼ teaspoon salt and ¼ teaspoon pepper.
* This recipe is for 3 serving because chicken thighs usually come 3 in a package. This recipe can easily be adjusted to feed more people.
- Serving Size: Serving
- Calories: 399
- Sugar: 7.7 g
- Sodium: 524.5 mg
- Fat: 17.6 g
- Carbohydrates: 51.4 g
- Protein: 12.2 g
- Cholesterol: 20.7 mg
Keywords: #chicken #sheetpan meal #onedish meal #easy weeknight meal #healthy
I made this last night using your spice recipe. It turned out wonderful. It was quick to put together and cooked in just 30 mins.
I went with the "use what you have" thought process...so I used boneless, skinless chicken breasts with baby carrots (cut in half) 1 sweet potato and a russet potato. I made sure that the carrots and potatoes were cubed into similar size shapes.
The chicken was moist and tender and very tasty. All the veggies came out soft and creamy. I know my hubby liked it since he (well both of us) were picking at the few remaining pieces of veggies and scraps of chicken all night.
Clean up was easy and that is always a plus.
I will certainly be making this again.
I hope you continue to add more of these quick sheet pan dinners.
Annie, I am so happy to hear that you liked this recipe. The modifications you made to it sound delicious, especially the combination of sweet and russet potatoes. You will be happy to know that I am developing more sheet pan meals! Happy Cooking! XO~Gitta