Sheet Pan Chicken with Roasted Vegetables | Easy One-Pan Meal

This one-pan wonder delivers everything you need for a complete, crowd-pleasing meal. Bone-in chicken thighs and drumsticks roast alongside potatoes, carrots, and onions in a bright lemon-herb marinade, creating crispy golden skin and perfectly caramelized vegetables. A 9x13-inch rectangular baking dish is ideal for this recipe—its generous dimensions provide ample space for chicken and vegetables to roast in a single layer without crowding. This is the kind of recipe that makes weeknight entertaining effortless. Everything cooks together, the flavors meld beautifully, and cleanup is a breeze. A ceramic dish goes straight from oven to table for an impressive presentation. Yield 5-6 servings Prep Time 20 minutes (plus 30 minutes marinating time) Cook Time 50 minutes Ingredients For the Lemon-Herb Marinade 3 tbsp extra virgin olive oil Juice and zest of 1 large lemon 3 cloves garlic, minced 1 tbsp fresh rosemary, chopped (or 1½ tsp dried) 1 tbsp fresh thyme leaves (or 1½ tsp dried) 2 tsp Dijon mustard 1 tsp sea salt ½ tsp freshly ground black pepper ¼ tsp smoked paprika For the Chicken and Vegetables 2 lbs (900g) bone-in, skin-on chicken pieces (3 thighs and 2 drumsticks) 1 lb (450g) baby potatoes, halved ½ lb (225g) carrots, peeled and cut into 2-inch pieces 1 medium red onion, cut into wedges 1½ tbsp olive oil (for vegetables) ½ tsp sea salt (for vegetables) ¼ tsp black pepper (for vegetables) For Finishing Fresh parsley, chopped Lemon wedges, for serving Flaky sea salt Instructions Make the Marinade: In a large bowl, whisk together the olive oil, lemon juice and zest, minced garlic, rosemary, thyme, Dijon mustard, salt, pepper, and smoked paprika. Marinate the Chicken: Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Pro tip: Let chicken come to room temperature for 20 minutes before roasting for more even cooking. Preheat and Prep: Preheat your oven to 425°F (220°C). Lightly grease your 9x13-inch baking dish with olive oil. Prepare the Vegetables: In a separate bowl, toss the potatoes, carrots, and onion wedges with 1½ tablespoons olive oil, salt, and pepper. Arrange in the Dish: Spread the vegetables in an even layer in the baking dish. Nestle the marinated chicken pieces on top, skin-side up, spacing them evenly. Pour any remaining marinade over the chicken and vegetables. Roast: Roast for 35 minutes, then remove from the oven and stir the vegetables gently to ensure even browning (leave the chicken in place). Continue Roasting: Return to the oven and roast for an additional 15-20 minutes until the chicken skin is golden and crispy, the internal temperature reaches 165°F (74°C), and the vegetables are tender and caramelized. Rest and Serve: Let the dish rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges and a sprinkle of flaky sea salt. Serve directly from the dish for beautiful presentation. Cook's Note The key to crispy chicken skin is starting with dry chicken and roasting at high heat. Pat the chicken dry before marinating, and make sure the pieces are skin-side up with space between them. A 9x13-inch dish provides plenty of room for 5 pieces of chicken plus vegetables, ensuring proper air circulation for maximum crispiness. Common Mistakes to Avoid Overcrowding the dish: This recipe is sized perfectly for the dish—don't add extra chicken pieces or the skin won't crisp properly. Skipping the vegetable stir: Stirring vegetables halfway through prevents burning and ensures even caramelization. Using cold chicken: Let marinated chicken sit at room temperature for 20 minutes before roasting for more even cooking. Not checking internal temperature: Always use a meat thermometer—chicken should reach 165°F (74°C) at the thickest part. Substitution Guide 🥇 1. All Thighs or All Drumsticks Why it works: Simplifies shopping if you prefer one cut Consistent cooking time How to use it:Use 5 bone-in, skin-on thighs OR 5 drumsticks (about 2 lbs total). Cooking time remains the same. 🥈 2. Sweet Potatoes Why it works: Adds natural sweetness and vibrant color Pairs beautifully with lemon-herb flavors How to use it:Replace half the baby potatoes with ½ lb sweet potatoes, cut into similar-sized pieces. Roasting time remains the same. 🥉 3. Fresh Oregano or Sage Why it works: Different herb profiles for variety Equally delicious with chicken and vegetables How to use it:Replace rosemary and thyme with 1½ tablespoons fresh oregano or 1 tablespoon fresh sage, chopped. Quick Decision Guide Prefer one type of chicken? → Use 5 thighs or 5 drumsticks Want more color and sweetness? → Add sweet potatoes Want to change up the herbs? → Try oregano or sage Serving Suggestions This complete meal needs little accompaniment, but it pairs beautifully with a simple green salad, crusty bread for soaking up the pan juices, or a side of tzatziki sauce for drizzling. Perfect for family dinners or casual entertaining. Leftovers are excellent for meal prep—the chicken and vegetables reheat beautifully. Variations Mediterranean Style: Add halved cherry tomatoes and Kalamata olives in the last 15 minutes of roasting Spicy Version: Add ½ tsp red pepper flakes to the marinade and use hot smoked paprika Root Vegetable Mix: Replace carrots with parsnips, turnips, or a combination of root vegetables Garlic Butter Finish: Melt 2 tbsp butter with 2 minced garlic cloves and drizzle over the finished dish Balsamic Glaze: Drizzle with balsamic reduction before serving for extra depth Scaling Up To serve more people, you can double this recipe and use two 9x13-inch dishes. The recipe as written is perfectly sized for one dish with optimal spacing for crispy chicken and caramelized vegetables. Make-Ahead Tips The chicken can be marinated up to 24 hours in advance for maximum flavor. The vegetables can be prepped and stored in the refrigerator up to 1 day ahead. When ready to cook, let everything come to room temperature for 20 minutes, then assemble and roast as directed.

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