Easy Sheet Pan Chicken Dinner (Printable Version)

An easy dinner of roasted chicken with seasoned carrots and golden potatoes, ready in under an hour.

# What You'll Need:

→ Chicken

01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon paprika
05 - 1 teaspoon dried thyme
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper

→ Vegetables

08 - 4 medium carrots, peeled and cut into 1-inch pieces
09 - 4 medium Yukon Gold potatoes, cut into 1-inch cubes
10 - 1 tablespoon olive oil
11 - ½ teaspoon salt
12 - ¼ teaspoon black pepper

→ Optional Garnish

13 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 425°F. Lightly grease a large sheet pan with olive oil or line with parchment paper.
02 - In a large bowl, toss chicken thighs with 1 tablespoon olive oil, garlic powder, paprika, dried thyme, salt, and black pepper until evenly coated.
03 - In another bowl, toss carrots and potatoes with 1 tablespoon olive oil, salt, and black pepper.
04 - Spread vegetables evenly on prepared sheet pan. Nestle seasoned chicken thighs among vegetables with skin side facing up.
05 - Roast in preheated oven for 35 to 40 minutes until chicken is golden and internal temperature reaches 165°F and vegetables are tender.
06 - If desired, broil for 2 to 3 minutes at end for extra crispy chicken skin.
07 - Sprinkle fresh parsley over top before serving.

# Tips for Success:

01 -
  • Everything cooks together on one pan, which means fewer dishes and more time actually enjoying your meal.
  • The chicken comes out so juicy and golden that people assume you spent hours in the kitchen when really it was just 15 minutes of prep.
  • It's the kind of dinner that feels special enough for guests but casual enough for a Tuesday when you're running on fumes.
02 -
  • Don't skip the preheating step even though it feels like wasting time; a cold oven will steam your vegetables instead of roasting them, and you'll wonder why everything tastes a little sad.
  • Cut everything to roughly the same size or the potatoes will still be hard when the chicken is done; I learned this the embarrassing way when I had to pick some pieces off and roast them extra.
  • Let the pan rest for a few minutes before serving so the chicken can relax and stay juicy instead of leaking all over the plate.
03 -
  • Pat your chicken thighs dry before seasoning them; any moisture means less browning, and browning is where the flavor magic lives.
  • If your potatoes are large, cut them smaller because they need more time than the chicken, and size matters here more than you'd think.
  • Use a sheet pan with slightly raised edges rather than a flat baking sheet so the vegetables don't roll around and the juices stay where they belong.
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