This Sheet Pan Chicken and Vegetables recipe is an easy family dinner made with crispy breaded chicken thighs, roasted potatoes, and veggies all cooked on one pan.
Sheet Pan Chicken and Vegetables
This Sheet Pan Chicken and Vegetables recipe is the kind of dinner I love on busy nights. Everything cooks together in one pan: crispy breaded chicken thighs, seasoned roasted potatoes, and colorful vegetables.
It is comforting, family-friendly, and easy to prepare with very little cleanup. The chicken comes out juicy inside with a golden breadcrumb coating, while the potatoes roast until tender and flavorful.
Why You’ll Love This Sheet Pan Dinner
- Everything cooks in one pan
- Family-friendly and kid-approved
- Crispy breaded chicken thighs
- Roasted potatoes and vegetables included
- Perfect for busy weeknights
- Minimal cleanup
Sheet pan dinners are perfect when you want a homemade meal without standing over the stove. Once everything is prepped, the oven does most of the work.
Ingredients You’ll Need
This easy chicken dinner uses simple ingredients:
- Bone-in, skin-on chicken thighs
- Eggs
- Breadcrumbs
- Potatoes
- Frozen mixed vegetables
- Butter
- Olive oil
- Garlic powder
- Onion powder
- Curry powder
- Dried parsley
- Salt and pepper
The curry powder gives the potatoes and breadcrumb coating a little warmth without making the dish spicy.
Tips For The Best Sheet Pan Chicken
- Pat the chicken dry before breading so the coating sticks better.
- Spread the potatoes in a single layer so they roast evenly.
- Use a large sheet pan so the ingredients are not overcrowded.
- Add the frozen vegetables later so they do not overcook.
- Cook the chicken until it reaches an internal temperature of 165°F.
If you use fresh vegetables instead of frozen, cut them into larger pieces so they roast without becoming mushy.
Easy Variations
- Use chicken drumsticks instead of thighs.
- Swap potatoes for sweet potatoes.
- Use broccoli, carrots, green beans, or zucchini.
- Add paprika to the breadcrumb mixture.
- Serve with a simple green salad on the side.
This recipe is easy to adapt depending on what you have in the freezer or pantry.
Make-Ahead Tips
You can bread the chicken and prep the potatoes earlier in the day. Keep them covered in the refrigerator until ready to bake.
For best results, add the vegetables right before baking or during the second half of the cooking time as directed in the recipe card.
I hope you can try this delicious Sheet Pan Chicken and Vegetables recipe at home. If you do, tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Sheet Pan Breaded Chicken and Veggies
Ingredients
For the Chicken
- 4 bone-in skin-on chicken thighs
- 2 eggs beaten
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 teaspoon curry powder
- 1/2 tablespoon dried parsley
- Salt and pepper to taste
For the Potatoes
- 4 medium potatoes scrubbed and cut into bite-sized pieces
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon curry powder
- 1/2 tablespoon dried parsley
- Salt and pepper to taste
For the Vegetables
- 2 cups frozen mixed vegetables
- 1 tablespoon butter
Instructions
- Preheat oven to 350°F. Line a large sheet pan with parchment paper or foil.
- In a shallow bowl, beat the eggs.
- In a large zip-top bag, combine the breadcrumbs, garlic powder, onion powder, curry powder, parsley, salt, and pepper.
- Dip each chicken thigh into the eggs, then transfer to the breadcrumb mixture and coat evenly.
- Arrange the chicken on one half of the prepared sheet pan.
- In a bowl, toss the potatoes with olive oil, garlic powder, curry powder, parsley, salt, and pepper.
- Spread the potatoes on the other half of the sheet pan.
- Bake for 25 minutes.
- Place the frozen vegetables and butter into a small foil tray or oven-safe baking dish.
- Remove the sheet pan from the oven. Move the potatoes slightly to make room for the vegetables.
- Add the vegetables to the pan and return everything to the oven.
- Roast for an additional 20 minutes, or until the chicken reaches 165°F and the potatoes are tender.
- Serve immediately.
Notes
- Fresh vegetables can be substituted for frozen vegetables.
- Cut fresh vegetables into larger pieces so they roast evenly without becoming mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes. Fresh vegetables can be used. Cut them into larger pieces so they roast evenly without becoming mushy.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F and the juices run clear.
Can I make this recipe ahead of time?
You can bread the chicken and prep the potatoes ahead of time, then bake when ready.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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