Easy Crispy Sheet Pan Chicken and Veggies Meal Prep for Healthy Dinners
A quick and easy sheet pan meal featuring crispy chicken thighs and roasted vegetables, perfect for meal prep and busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Total Time: 47 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700g)
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 lb baby potatoes (about 450g), halved
- 3 medium carrots, peeled and cut into sticks
- 8 oz green beans (about 225g), trimmed
- 1 lemon, sliced
- 1 teaspoon paprika
- Optional: ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels. In a bowl, toss the chicken with 2 tablespoons olive oil, minced garlic, chopped rosemary, paprika, ½ teaspoon salt, and ½ teaspoon black pepper. Let it sit while you prep the veggies.
- In a large bowl, combine halved baby potatoes and carrot sticks. Drizzle with 1 tablespoon olive oil, season with ½ teaspoon salt and ½ teaspoon black pepper, and toss to coat evenly.
- Spread the potatoes and carrots in a single layer on a large rimmed baking sheet with space between pieces. Nestle the chicken thighs skin-side up among the veggies. Place lemon slices around the pan.
- Roast for 25 minutes. After 25 minutes, add the green beans around chicken and veggies, then carefully flip the chicken thighs skin-side down with tongs. Roast for another 12-15 minutes until chicken reaches an internal temperature of 165°F (74°C) and the skin is crisp and golden.
- If the skin isn’t crispy enough, broil for 1-2 minutes, watching carefully to avoid burning.
- Let the chicken rest for 5 minutes before serving or packing for meal prep.
Notes
Pat chicken dry for crispiness. Avoid overcrowding the pan to prevent steaming. Flip chicken halfway through roasting for even browning. Add green beans later to keep them crisp-tender. Use a meat thermometer to ensure chicken reaches 165°F (74°C). Broil briefly if skin needs extra crisping. For substitutions, skip paprika for gluten-free or nightshade-free diets, or swap veggies seasonally.
Nutrition
- Serving Size: 1 chicken thigh with
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 28
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 4
- Protein: 30
Keywords: sheet pan chicken, meal prep, crispy chicken, roasted vegetables, healthy dinner, easy recipe, chicken thighs, one pan meal