Making sheet pan chicken recipes for dinner is the perfect weeknight meal. One-pan chicken dinners are quick and easy to prep. It takes only a few minutes to toss everything together on a baking sheet.
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Then bake the chicken and vegetables on one sheet until they are golden brown. Before you know it, dinner’s ready to serve.
Plus, cleanup is effortless. Get these easy chicken meals, and meal planning is a thing of the past!
Chicken sheet pan dinners are the best because roasting chicken is the perfect way to bring out its juicy flavors.
You can cook any part of the chicken this way, including the thighs, breasts, wings, tenderloins, and legs. They all go well together, separately, or even whole!
One sheet recipes like fajitas, nachos, and taco bakes are examples of how you can transform chicken breasts into different meals.
Boneless chicken thighs and chicken legs are delicious with variations like teriyaki, Thai flavors, breaded, honey mustard, sweet and sour, sumac, and sausage.
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How To Cook Sheet Pan Recipes With Vegetables
Most hearty root vegetables can go on the tray at the same time as the chicken. But, other vegetables will get overcooked unless they’re added toward the end of the baking.
Some examples of veggies that can go on at the beginning are potatoes, carrots, parsnips, and Brussels sprouts.
Tomatoes, chopped garlic, asparagus, and green beans may need to go in at the end of cooking.
It’s easy to tell if the vegetables are done baking!
Use a fork or knife to pierce the veggies. If the fork goes all the way through without resistance, then it’s done cooking.
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What Does This Roundup Include?
This roundup of sheet pan chicken dinner recipes includes all kinds of easy dinners.
- Greek Sheet Pan Chicken
- Sheet Pan Taco Bake
- One Pan Italian Chicken Breasts
- Oven Roasted Butterfly Chicken and Veggies
- Sheet Pan Chicken with Lemons
- Sheet Pan Chicken Fajita Nachos
- Easy Sheet Pan Chicken Tenderloins
If you need side dishes with these sheet pan chicken recipes, try a crisp kale salad, a colorful cowboy salad, pasta salad, homemade sliced bread, rolls, white or brown rice, kimchi, or fruit salad.
How to Store chicken sheet pan dinners
To store these dinners, let them cool, then place them in an air-tight container and keep them in the fridge. You can keep them for up to 3 days.
To reheat them, put them in the microwave and heat in 30-second increments until it’s warm all the way through.
Prep sheet pan meals
If you want to make sheet pan chicken meals even more efficient, you can prep them ahead of time. Here are some tips to make cooking these a breeze:
- Read through the recipe first.
- Cut the vegetables similar in size. This is important. You want everything to cook at the same rate. Store them in a zip-top bag and into the fridge until needed.
- Prepare the meat. Some recipes only call to season the chicken with salt, pepper, or spices and others require a marinade for the best flavors. Prepare the chicken according to the directions. Then place it in a gallon-size freezer bag and into the fridge until you’re ready to cook.
- When you’re ready to cook, turn on the oven, place the chicken and veggies on the baking sheet, and cook according to the rest of the instructions.
Get these Easy Sheet Pan Chicken Recipes
Frequently Asked Questions
It takes about 30 minutes to pan fry chicken drumsticks that are medium sized. Cooking it for 30 minutes or longer ensures that not only will the outside be cooked, but inside well cooked and juice runs clear. What is this? For chicken leg quarters, it takes the same time of 30 minutes of cooking over medium heat.
In a 400 degree oven baked chicken drumsticks take about 35 to 45 minutes to cook through depending on their size.
I like to bake my chicken leg quarter for about 45 minutes (depending on their size), even if I spend extra time searing them before putting them in the oven. Since dark meat tends to be fattier, I prefer the extra time for the fat to render.
Sheet Pan Chicken Thighs with Veggies
Equipment
- Baking Sheet
Ingredients
- 5 medium potatoes (russett, red, gold, or white) scrubbed and cut into 2" chunks
- 3 large carrots sliced into 2" chunks
- 1/2 red onion rough chopped
- 2 Tbsp avocado or olive oil
- 8 boneless, skinless chicken thighs
- 2 Tbsp butter melted
- 2 tsp dried thyme
- 2 tsp Kosher salt
- 2 tsp dried garlic
Instructions
- Preheat oven to 425º, using bake or roast mode. Prepare sheet pan by spraying with cooking oil or covering with parchment paper or foil. Add potatoes, carrots, and onions to sheet. Drizzle with avocado or olive oil and toss with your hands.
- Add chicken thighs to sheet. Don't flatten them completely in order to prevent them from drying out. Brush with melted butter and season.
- Bake or roast sheet pan for 25-27 minutes. Check the internal temperature of the chicken. The chicken is done when it reaches 165º. Use a fork to pierce the potatoes and carrots to see if they are done.
Notes
Nutrition
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