Sheet Pan Herb Roasted Chicken & Veggies

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.

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, bbq sheet pan chicken and veggies, and sheet pan andouille sausage and veggies, too!

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.

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

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

5 from 2 votes

Prep: 15 minutes minutes

Cook: 40 minutes minutes

Total: 55 minutes minutes

Servings 4 people

Calories 559 kcal

Crispy herb roasted chicken thighs and vegetables all roast together on a single tray!

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Ingredients

  

1x2x3x

• 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.

Nutrition

Serving: 1/4 of the recipeCalories: 559kcalCarbohydrates: 32gProtein: 29gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 172mgSodium: 572mgPotassium: 1216mgFiber: 6gSugar: 10gVitamin A: 11126IUVitamin C: 64mgCalcium: 95mgIron: 3mg

Keyword: easy herb roasted chicken, herb roasted chicken, herb roasted chicken thighs, roasted herb chicken, sheet pan chicken thighs

Course: Dinner

Cuisine: American

Author: Blair Lonergan

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