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An entire dinner that bakes on one tray! This sheet pan herb roasted chicken and vegetables includes juicy chicken thighs, crispy potatoes, tender carrots, onions, and Brussels sprouts — all basted with a garlic and herb butter sauce.
Table of Contents
- Why You’ll Love This Roasted Herb Chicken and Vegetables
- Ingredients
- How to Make Herb Roasted Chicken and Potatoes
- What to Serve with Sheet Pan Chicken Thighs and Vegetables
- Preparation and Storage Tips
- Recipe Variations
- Tips for the Best Herb Roasted Chicken Recipe
- Sheet Pan Herb Roasted Chicken and Veggies Recipe
Crispy, herb roasted chicken thighs are a staple in our easy weeknight routine, so why not add some extra veggies to the tray and make it a meal?! A sheet pan supper is a simple way to get dinner on the table quickly, with minimal dishes to wash at the end. Be sure to try our sheet pan chicken fajitas, sheet pan gnocchi with sausage, sheet pan low country boil, and sheet pan andouille sausage and veggies, too!
Why You’ll Love This Roasted Herb Chicken and Vegetables
- The whole meal cooks on one tray (so you don’t have to think about sides, and you have fewer dishes to wash at the end);
- It only requires about 15 minutes of prep, and then the oven does the work;
- The versatile, family-friendly meal can be adapted to suit your preferences (for instance, swap out the Brussels sprouts for broccoli or cauliflower);
- It’s made with affordable, easy-to-find ingredients. In fact, you probably have all of the dried herbs in your pantry already!
The Herbs that Go Best on Chicken
There are a number of different savory, earthy herbs that compliment chicken. I’ve included thyme, basil, oregano, and rosemary here — classics that work well with the poultry and typically appeal to most folks.
That said, you can feel free to get creative and use the herbs and spices that you like best! For instance, try sage, a poultry seasoning blend, Italian seasoning, extra cayenne pepper to make it spicy, or a combination of chili powder, cumin, paprika, onion powder, and garlic powder to make the chicken even more flavorful.
Ingredients
This is just a quick overview of the ingredients that you’ll need for these easy herb roasted chicken thighs. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Salted butter: this gives the chicken and vegetables more flavor, prevents them from sticking to the sheet pan, and also helps them brown in the oven.
- Garlic: for savory flavor. The smashed garlic cloves will flavor the butter sauce, and can also roast right on the pan as an aromatic with the chicken and vegetables.
- Light brown sugar: a hint of sweetness nicely balances the salty, savory flavors. The little bit of sugar also helps encourage browning and caramelization in the oven.
- Thyme, basil, oregano, and rosemary: classic dried herbs for roast chicken.
- Kosher salt and ground black pepper: to enhance the other ingredients.
- Cayenne pepper: an optional seasoning that adds a bit of spicy kick in the background.
- Baby potatoes, Brussels sprouts, carrots, and onion: fresh vegetables that round out the meal and roast right alongside the meat.
How to Make Herb Roasted Chicken and Potatoes
This easy herb roasted chicken with potatoes and vegetables is a flavorful, family-friendly, one-tray meal! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Whisk together the garlic and herb butter sauce.
- Spread the vegetables in a single layer on a baking sheet.
- Toss the vegetables and potatoes with some of the butter sauce.
- Add the chicken to the tray and brush with the remaining herb mixture.
- Roast until the chicken is done and the vegetables are tender.
- Transfer the pan to the broiler for a minute or two to crisp and brown on top.
What to Serve with Sheet Pan Chicken Thighs and Vegetables
Since you’ve got meat, potatoes, and veggies all on one tray, you really don’t need anything else to complete your weeknight dinner! However, if you’re looking for additional sides, try one of these:
- Cast Iron Cornbread, Sour Cream Cornbread, Southern Cornbread, Pumpkin Cornbread, Cake Mix Cornbread, Skillet Cornbread, Sweet Cornbread, Jiffy Cornbread with Creamed Corn, Corn Sticks, Honey Cornbread, Broccoli Cornbread, or Cornbread Muffins
- 3-Ingredient Buttermilk Biscuits, Cathead Biscuits, Southern Buttermilk Biscuits, Flaky Biscuits, Aunt Bee’s 3-Ingredient Buttermilk Biscuits, Sweet Potato Biscuits, Cheese Biscuits, Easy Drop Biscuits, or Cheddar Biscuits with Chives and Bacon
- Creamy Baked Mac and Cheese, Duke’s Homemade Mac and Cheese, Pumpkin Mac and Cheese, Crock Pot Mac and Cheese, No-Boil Overnight Mac and Cheese, Shells and Cheese, or Creamy Stovetop Mac and Cheese
- Homemade Crescent Rolls or Soft Dinner Rolls
- Cheddar Chive Beer Bread {No Knead, No Yeast!} or No-Knead Honey Beer Bread
- Pumpkin Bread or Pumpkin Muffins
- Dutch Oven No-Knead Bread or Easy Baguette
- Rice Pilaf or Charleston Red Rice
- Cranberry Orange Sauce
- Corn Salad, Jiffy Corn Casserole, or Fried Corn
- 3-Ingredient Sour Cream Muffins
- Cranberry Muffins or Mom’s Cranberry Orange Bread
- Kale Apple Salad with Creamy Poppy Seed Dressing, Wedge Salad with Buttermilk Ranch Dressing, Southern Caesar Salad, Green Salad with Red Wine Vinaigrette, House Salad with Candied Pecans, Mixed Greens with Dijon Vinaigrette, or Classic Caesar Salad
- Homemade Applesauce, Southern Fried Apples, or Baked Apple Slices with Brown Sugar and Cinnamon
Preparation and Storage Tips
Store leftover roasted chicken and veggies in an airtight container in the refrigerator for 3-4 days. The chicken keeps well in the freezer for up to 3 months, but the vegetables will have a mushy, watery texture when thawed.
Have leftovers? The juicy meat is delicious on sandwiches, on top of salads, in chicken salad, in soups, and in casseroles.
Recipe Variations
- Instead of melted salted butter, you can use an equal amount of unsalted butter or olive oil.
- Swap out the herbs and seasonings for those that you like best. For instance, try sage, a poultry seasoning blend, Italian seasoning, extra cayenne pepper to make it spicy, or a combination of chili powder, cumin, paprika, onion powder, and garlic powder for a different flavor profile.
- Use boneless skinless chicken thighs. It’s important to note, though, that they will not get as crispy as the skin-on variety, and they will cook a bit faster. The boneless thighs will only need about 25-30 minutes, so you can remove them from the tray and then return the veggies to the oven to finish.
- Don’t care for some of the veggies? No problem! Use just about any vegetables that your family enjoys. For instance, swap out the Brussels sprouts for broccoli or cauliflower, or use sweet potatoes instead of gold potatoes or red potatoes.
Tips for the Best Herb Roasted Chicken Recipe
- Cut the potatoes and carrots into small pieces so that they’re crispy and fork tender by the time the chicken is done. Larger chunks will require extra roasting time.
- Use an extra-large rimmed baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the chicken and veggies cook faster, brown, and crisp in the oven.
- Dark meat chicken thighs stay juiciest and most tender. Bone-in, skin-on chicken breasts will need about 1 hour to cook through, and have more of a tendency to dry out.
- The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
- If your chicken is done before the veggies are tender, just remove the chicken to a plate, tent loosely with foil to keep warm, and return the vegetables to the oven. Similarly, if the vegetables are done before the chicken, just remove the vegetables to a plate, tent loosely with foil, and return the chicken to the oven.
More Roasted Chicken Recipes to Try
Crispy Roast Chicken with Vegetables
1 hour hr 50 minutes mins
Roasted Chicken Breast with Molasses and Apples
1 hour hr 15 minutes mins
Whole Roasted Chicken {Super Crispy Skin!}
1 day d 1 hour hr 10 minutes mins
Sheet Pan Herb Roasted Chicken and Veggies
Ingredients
- ¼ cup (½ of a stick) salted butter, melted
- 2 cloves garlic, peeled and smashed
- ½ teaspoon light brown sugar
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ¼ teaspoon dried oregano
- ¼ teaspoon dried crushed rosemary
- ½ teaspoon kosher salt, plus more to taste
- ⅛ teaspoon ground black pepper, plus more to taste
- ⅛ teaspoon cayenne pepper (optional)
- 12 ounces baby gold or baby red potatoes, quartered or cut into eighths (if the potatoes are a bit larger)
- 8 ounces (about 2 cups) Brussels sprouts, halved, with outer leaves removed
- 4 carrots, peeled and cut into 1-inch pieces (if the carrots are thick, cut in half lengthwise too)
- 1 sweet onion, cut into 1-inch pieces
- 6 bone-in, skin-on chicken thighs (about 2 ½ – 3 lbs. total)
Instructions
- Preheat oven to 400°F.
- In a large measuring cup or in a small bowl, whisk together the melted butter, garlic, brown sugar, thyme, basil, oregano, rosemary, salt, pepper, and cayenne.
- Arrange the potatoes, Brussels sprouts, carrots, and onion in a single layer on an extra large rimmed baking sheet (about 15 x 20 inches). Drizzle about 3 tablespoons of the butter mixture over the veggies; toss to coat.
- Nestle the chicken thighs (skin side up) among the vegetables. Brush the remaining butter mixture over the chicken thighs. The smashed garlic cloves can roast on the pan along with the chicken and veggies.
- Roast in the oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender. Stir the vegetables halfway through for even browning. Place the tray under the broiler for 1-2 minutes at the very end to get the skin nicely browned and crispy. Just keep a close eye on it, since the chicken and veggies can burn quickly under the broiler.
Notes
- Cut the potatoes and carrots into small pieces so that they’re crispy and fork tender by the time the chicken is done. Larger chunks will require extra roasting time.
- Use an extra-large rimmed baking sheet (or two separate smaller baking sheets) so that you have plenty of space for all of your ingredients to spread out. This helps the chicken and veggies cook faster, brown, and crisp in the oven.
- Dark meat chicken thighs stay juiciest and most tender. Bone-in, skin-on chicken breasts will need about 1 hour to cook through, and have more of a tendency to dry out.
- The total cooking time will vary depending on the size and thickness of your chicken and on the temperature of the meat when it goes into the oven. As a result, a meat thermometer is always the best way to know when your chicken is done. It will be perfectly tender and juicy when it reaches 165°F.
- If your chicken is done before the veggies are tender, just remove the chicken to a plate, tent loosely with foil to keep warm, and return the vegetables to the oven. Similarly, if the vegetables are done before the chicken, just remove the vegetables to a plate, tent loosely with foil, and return the chicken to the oven.
This looks amazing! Can’t wait to try. YUM!
Thanks, Rebecca! I hope you enjoy. 🙂