NO MORE BORING CHICKEN DINNERS! This one pan chicken and veggies recipe is packed with flavor. Chicken thighs roast in a screaming-hot oven on a bed of baby potatoes, garlic and kale, and are served with a quick garlic aioli. The chicken browns and crisps while the vegetables soak up the juices and become tender and succulent. Best of all, it’s easy to make—only about 30 minutes in the oven—and cleanup is simple.
Sheet pan chicken dinner
For busy weeknights, sheet pan dinners are a lifesaver. Toss vegetables on a sheet pan, top with a protein, roast until everything is tender and flavorful from mingling, and enjoy minimal cleanup.
One pan chicken and veggies
This favorite one-pan meal features chicken thighs (or drumsticks) tossed with paprika, lemon zest and thyme, baked over baby red potatoes, garlic and kale. The potatoes absorb the chicken juices and the kale crisps around the edges for irresistible texture and flavor.
How to make baked chicken and vegetables
In a large bowl, combine chopped onion, kale, halved baby potatoes, smashed garlic, thyme and olive oil. Season well with salt and pepper and spread the vegetables in an even layer on a foil-lined rimmed baking sheet.
In the same bowl, toss the chicken thighs with the remaining olive oil, thyme, paprika and lemon zest. Arrange the chicken, skin side up, over the vegetables.
Roast at 500°F (260°C) for 15 minutes. Remove the pan, transfer the chicken to a plate, stir the vegetables and spread them out again, then return the chicken to the pan. Roast another 10–15 minutes, until the chicken is golden and cooked through (juices should run clear).
Let the chicken rest for 5 minutes, then squeeze fresh lemon juice over everything before serving.
How do you serve sheet pan chicken?
Serve straight from the sheet pan with lemon wedges, or elevate the meal with an easy garlic aioli for a cool, creamy contrast to the roasted flavors.
Garlic aioli
To make the aioli, grate a garlic clove into a tablespoon of lemon juice and let it sit a few minutes to mellow. Whisk in mayonnaise, season with salt and pepper, and serve. It’s great with the chicken and works well on sandwiches or fries.
FAQ
Yes. Roasting chicken over hearty vegetables infuses them with flavor — just ensure the chicken reaches a safe internal temperature and the juices run clear.
Potatoes and kale are excellent choices. Other good options include winter squash, broccoli or cauliflower.
Use a large, heavy-duty rimmed baking sheet (about 13×18 inches). If you don’t have one large enough, use two pans.
Tips for this recipe:
- Use a large rimmed baking sheet for easiest results; if needed, split the ingredients across two pans.
- Lining the pan with heavy-duty aluminum foil makes cleanup faster.
- Swap thighs for drumsticks if you prefer.
- For a smoky note, substitute smoked paprika for regular paprika.
Other easy dinners you might like:
- Best Slow Cooker Beef Chili
- How to Make Chicken Paillard
- Easy Lemon Garlic Roast Chicken
- Chipotle Chicken Tacos
- Sheet Pan Chicken with Warm Panzanella Salad
- Ultimate Slow Cooker Pulled Pork
Get the recipe!
Sheet Pan Roasted Chicken with Potatoes, Kale & Garlic Aioli
Ingredients
- 1 medium onion, diced
- ½ pound Tuscan kale (about 1 small bunch), stems removed and leaves coarsely chopped
- 1½ pounds baby potatoes, halved (or small red potatoes, quartered)
- 4 garlic cloves, peeled and lightly smashed
- 1 tablespoon coarsely chopped fresh thyme, divided
- 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 8 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon lemon zest
- 1 lemon, cut into wedges, for serving
- Garlic Aioli, for serving (optional)
Instructions
- Preheat the oven to 500°F (260°C). Line a large rimmed baking sheet with aluminum foil.
- In a large bowl, combine the onion, kale, potatoes, garlic and half the thyme. Add 3 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread the vegetables in an even layer on the baking sheet.
- In the same bowl, toss the chicken thighs with the remaining thyme, paprika, lemon zest, the remaining tablespoon of olive oil, salt and pepper. Arrange the chicken, skin side up, on top of the vegetables.
- Roast for 15 minutes. Transfer the chicken to a plate, stir the vegetables, spread them evenly, then return the chicken to the pan. Roast 10–15 minutes more, until the chicken juices run clear and the skin is golden brown. Let rest 5 minutes, then squeeze lemon over top.
- Serve the chicken with the roasted vegetables and garlic aioli if desired.
Notes
Use two pans if your sheet pan is too small. Lining the pan with foil speeds cleanup. Swap smoked paprika for regular paprika to add smoky flavor.
Garlic Aioli
Ingredients
- 1 tablespoon lemon juice
- 1 garlic clove
- Salt and freshly ground black pepper
- ¾ cup mayonnaise
Instructions
- Place the lemon juice in a small bowl. Grate the garlic into the lemon juice, season with salt and pepper, and let sit 5–10 minutes to mellow. Whisk in the mayonnaise and adjust seasoning as needed.
Notes
Do ahead: The aioli can be made up to 2 days in advance; cover and refrigerate.
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