Sheet Pan Garlic Herb Chicken with Potatoes and Vegetables

Close-up of sheet pan garlic herb chicken thighs roasted with golden potatoes, broccoli, bell peppers, and red onion, finished with fresh herbs for a flavorful one-pan dinner.

5 from 3 votes

Sheet Pan Garlic Herb Chicken with Potatoes and Vegetables

Juicy chicken thighs roasted with crispy potatoes, tender vegetables, and aromatic garlic herb butter. This easy one-pan dinner is ready in under an hour with minimal cleanup!

Prep Time15

Cook Time45

Course: Chicken recipes

Cuisine: American

Keyword: sheet pan chicken and potatoes, sheet pan chicken and veggies and potatoes

Servings:

Author: Tatiana

Ingredients

For the Chicken and Vegetables:

2 pounds boneless skinless chicken thighs or 4-6 chicken breasts
1.5 pounds baby potatoes red or Yukon gold, halved or quartered if large
3 tablespoons olive oil divided
Salt and black pepper to taste
3 cups broccoli florets about 1 large head
2 medium bell peppers red and yellow, cut into 1-inch pieces
1 medium red onion cut into wedges

For the Garlic Herb Butter:

4 tablespoons butter melted
4 cloves garlic minced
1 tablespoon fresh lemon juice
1 teaspoon dried Italian seasoning or herbs de Provence
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
½ teaspoon onion powder
¼ teaspoon red pepper flakes optional, for a kick

For Garnish:

Fresh parsley chopped
Lemon wedges
Grated Parmesan cheese optional

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper. Mix all garlic herb butter ingredients in a small bowl and set aside.
Toss the potatoes with 2 tablespoons olive oil, salt, and pepper. Spread on the sheet pan and roast for 15 minutes.
In the same bowl, combine the broccoli, bell peppers, onion, remaining 1 tablespoon olive oil, salt, and pepper. Shake to coat. Keep aside.
Pat the chicken dry. Place it in a zip-top bag with salt, pepper, and half of the garlic herb butter. Seal the bag and toss until the chicken is evenly coated. Remove the pan from the oven, push the potatoes to the sides, and place the chicken in the center. Return to the oven and bake for 10 minutes.
Remove pan from oven and arrange the vegetables around chicken and potatoes. Drizzle everything with the remaining garlic herb butter.
Roast for 15-20 minutes until chicken reaches 165°F (breasts) or 175°F (thighs) and vegetables are tender. Optional: broil for 2-3 minutes for extra crispiness.
Let rest 5 minutes. Garnish with fresh parsley, lemon wedges, and Parmesan if desired.

Notes

Chicken Options: Boneless skinless chicken thighs are recommended for the juiciest results. Chicken breasts work too but reduce final cooking time to 15-18 minutes and check that internal temp reaches 165°F.
Don't Overcrowd the Pan: Use a large sheet pan and arrange everything in a single layer. Overcrowding causes steaming instead of roasting, leading to soggy vegetables. Use two pans if needed.
Vegetable Swaps: Hardy vegetables (carrots, Brussels sprouts) should be added with the potatoes at the beginning. Tender vegetables (zucchini, asparagus, cherry tomatoes) should be added in the final step with the broccoli.
Temperature Check: Use a meat thermometer for perfect results. Chicken breasts: 165°F. Chicken thighs: 175°F.
Storage: Store in an airtight container for up to 4 days. Reheat in the oven at 350°F for 15 minutes. Don't freeze—potatoes get mealy when thawed.

Nutrition