Easy and Delicious Sheet Pan Chicken Recipe: One-Pan Weeknight Wonder

Looking for a quick, healthy, and flavorful dinner idea that doesn’t leave a sink full of dishes? This Sheet Pan Chicken recipe is the ultimate solution for busy weeknights. With juicy chicken, roasted vegetables, and a burst of herbs and spices—all cooked on a single tray—this one-pan meal is both easy to make and easy to clean up.

Whether you’re meal prepping, feeding the family, or just want a fuss-free dish, this sheet pan recipe will become a go-to favorite.

Why You’ll Love This Sheet Pan Chicken Recipe

✅ One-pan convenience — minimal cleanup
✅ Ready in under 45 minutes
✅ Customizable with your favorite veggies
✅ High-protein, low-carb, and gluten-free
✅ Perfect for meal prep or quick dinners

Ingredients

Here’s what you’ll need for this classic Sheet Pan Chicken with vegetables:

For the Chicken:

4 bone-in, skin-on chicken thighs (or use breasts if preferred)
2 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1 tsp Italian seasoning
Salt and pepper to taste
Juice of 1 lemon

For the Vegetables:

2 cups baby potatoes, halved
1 large red bell pepper, sliced
1 medium zucchini, sliced
1 red onion, cut into chunks
2 tbsp olive oil
Salt, pepper, and a pinch of chili flakes

Instructions

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.

Step 2: Marinate the Chicken

In a bowl, mix olive oil, paprika, garlic powder, onion powder, Italian seasoning, lemon juice, salt, and pepper. Rub this marinade generously over the chicken pieces. Let sit for 10–15 minutes (or refrigerate overnight for deeper flavor).

Step 3: Prepare the Vegetables

In a separate bowl, toss the potatoes, bell pepper, zucchini, and onion with olive oil, salt, pepper, and chili flakes. Spread them evenly on the sheet pan.

Step 4: Arrange and Roast

Place the marinated chicken thighs skin-side up on top of the vegetables. Roast in the oven for 35–40 minutes, or until the chicken is fully cooked (internal temperature of 165°F) and the skin is crispy.

Step 5: Optional Broil

For extra crispy skin and charred veggies, broil on high for 2–3 minutes at the end.

Step 6: Serve and Enjoy

Let the chicken rest for 5 minutes. Serve directly from the pan with lemon wedges or a drizzle of balsamic glaze for added flavor.

Customization Ideas

Swap chicken thighs for boneless breasts or drumsticks
Use seasonal vegetables like butternut squash, Brussels sprouts, or carrots
Add a starch: Serve over rice, couscous, or quinoa
Spice it up: Add cajun, peri-peri, or harissa seasoning for a global twist

Storage and Meal Prep Tips

Store leftovers in airtight containers for up to 4 days
Reheat in the oven at 350°F for 10 minutes to maintain crispness
Great for lunchboxes or make-ahead dinners

Final Thoughts

This Sheet Pan Chicken recipe is a lifesaver for home cooks who want bold flavor without the hassle. It’s healthy, hearty, and endlessly versatile. Best of all, it keeps the cleanup to a minimum—because who wants to wash five pans on a Tuesday night?

Pro tip: Double the recipe and enjoy leftovers throughout the week!

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