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Dinner

Simple Roast Chicken and Vegetables Sheet Pan Dinner

A classic one pan meal that makes healthy weeknight dinners easy and delicious.

By Daily Recipes Book· 🌍 American· August 19, 2026
Simple Roast Chicken and Vegetables Sheet Pan Dinner
dailyrecipesbook.com
Prep
15 minutes
Cook
45 minutes
Total
1 hour
Serves
4

This sheet pan dinner is a lifesaver when you want a home cooked meal without the mess. It is simple to prepare and gives you a perfect balance of tender chicken and roasted vegetables in every bite.

My biggest tip is to cut your vegetables into uniform sizes so they all finish roasting at the same time. This keeps everything perfectly cooked and prevents any burnt or raw pieces.

Ingredients

  • 2 pounds chicken thighs, bone in and skin on
  • 1 pound baby potatoes, halved
  • 2 large carrots, peeled and sliced
  • 1 head broccoli, cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. 1

    Preheat your oven to 400 degrees Fahrenheit.

  2. 2

    Place the chicken, potatoes, and carrots on a large rimmed baking sheet.

  3. 3

    Drizzle the olive oil over the ingredients and sprinkle with oregano, garlic powder, salt, and pepper.

  4. 4

    Toss everything directly on the tray until well coated and arrange the chicken skin side up.

  5. 5

    Roast for 25 minutes, then remove the tray to add the broccoli florets.

  6. 6

    Toss the broccoli with the pan juices and continue roasting for another 15 to 20 minutes until the chicken is cooked through and the vegetables are tender.

  7. 7

    Let the chicken rest for 5 minutes before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. If you want crispy skin, pop the pan under the broiler for two minutes right at the end.

#dinner#healthy#gluten free#easy meals#weeknight dinner

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