NO MORE BORING CHICKEN DINNERS! This one pan chicken and veggies recipe is packed with flavor. Bone-in, skin-on chicken thighs roast in a very hot oven on a bed of baby potatoes, garlic and kale, and are served with a quick two-minute garlic aioli. The high heat crisps the chicken skin and concentrates rich pan juices that the potatoes soak up, while the kale crisps around the edges and becomes irresistible. It’s fast, hands-off, and cleanup is easy since everything cooks on a single sheet pan.
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Sheet pan chicken dinner
For busy weeknights, sheet pan dinners are lifesavers. They let you roast a protein and your vegetables together so flavors mingle, juices concentrate, and you finish with only one pan to wash. This sheet pan chicken dinner delivers crisp, brown chicken skin, tender roasted potatoes and garlicky, slightly crisped kale — all in under an hour from start to finish. It’s a good choice when you want a satisfying family meal with minimal effort.
One pan chicken and veggies
This one-pan dinner pairs bone-in chicken thighs with halved baby potatoes, whole garlic cloves and chopped Tuscan kale. The chicken is seasoned with paprika, lemon zest and thyme and roasted on top of the vegetables so the potatoes soak up the savory juices. The kale transforms, taking on concentrated flavor and crisp edges that make it an unexpected favorite, even with picky eaters.
How to make baked chicken and vegetables
Start by tossing diced onion, coarsely chopped kale, halved baby potatoes, whole garlic cloves and fresh thyme with olive oil, salt and pepper. Spread the vegetables in a single layer on a foil-lined rimmed baking sheet so they roast instead of steam.
Use the same bowl to toss the chicken thighs with olive oil, paprika, lemon zest, thyme, salt and pepper. Place the chicken skin-side up over the vegetables so the chicken juices flavor the potatoes as everything roasts.
Roast at a very high temperature (about 500°F / 260°C) for 15 minutes to jump-start browning. Remove the pan briefly, transfer the chicken to a plate and stir the vegetables so they cook evenly. Return the chicken to the pan and roast another 10–15 minutes, until the skin is golden and the juices run clear. Let the chicken rest five minutes, then finish with a squeeze of fresh lemon.
How do you serve sheet pan chicken?
You can serve the chicken and vegetables straight from the pan with lemon wedges, or elevate the dish with a simple garlic aioli for dipping. The cool, creamy aioli balances the hot, savory roasted meat and vegetables and adds a bright finish.
Garlic aioli
This quick aioli takes minutes: grate a garlic clove into fresh lemon juice, season, let it rest briefly to mellow, then whisk in mayonnaise. Adjust salt and pepper to taste. It’s a versatile sauce that also works on sandwiches, burgers and fries.
FAQ
Can you cook raw chicken and vegetables in the same pan?
Yes. Roasting chicken on top of hardy vegetables lets the vegetables absorb savory juices, creating a more flavorful side. Ensure the chicken reaches a safe internal temperature and the juices run clear.
What vegetables go well with chicken?
Potatoes and kale are excellent with roasted chicken. Other sturdy choices include winter squash, broccoli and cauliflower — choose vegetables that roast well at high heat.
What is the best pan to use for sheet pan dinners?
A large, heavy-duty rimmed baking sheet (about 13×18 inches) is ideal. It provides enough surface area for even roasting and prevents juices from spilling in your oven.
Tips for this recipe:
- Use a large rimmed baking sheet so ingredients roast instead of steam. If you don’t have one, split the food across two pans.
- Lining the pan with heavy-duty aluminum foil makes cleanup faster and prevents sticking.
- Substitute drumsticks if you prefer — cooking times are similar for similar-sized pieces.
- Swap regular paprika for smoked paprika if you want a subtle smoky flavor.
Other easy dinners you might like:
- Best Slow Cooker Beef Chili
- How to Make Chicken Paillard
- Easy Lemon Garlic Roast Chicken
- Chipotle Chicken Tacos
- Sheet Pan Chicken Thighs with Warm Panzanella Salad
- Ultimate Slow Cooker Pulled Pork
Get the recipe!
Sheet Pan Roasted Chicken with Potatoes, Kale & Garlic Aioli
Chicken thighs roast over halved baby potatoes, garlic and kale at high heat for crispy skin and tender vegetables. Ready in about 45 minutes, this one pan meal is perfect for weeknights and pairs beautifully with a quick garlic aioli or a squeeze of lemon.
Ingredients
- 1 medium onion, diced
- ½ pound Tuscan (lacinato) kale, stems removed, leaves coarsely chopped
- 1½ pounds baby potatoes, halved (or small red potatoes, quartered)
- 4 garlic cloves, peeled and lightly smashed
- 1 tablespoon coarsely chopped fresh thyme, divided
- 4 tablespoons olive oil, divided
- Salt and freshly ground black pepper
- 8 bone-in, skin-on chicken thighs
- 1 teaspoon paprika
- 1 teaspoon lemon zest
- 1 lemon, cut into wedges, for serving
- Garlic aioli, for serving (optional) — see the small recipe below
Instructions
- Preheat the oven to 500°F (260°C). Line a large rimmed baking sheet with aluminum foil.
- In a large bowl, combine the onion, kale, potatoes, garlic and half the thyme. Add 3 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread the vegetables in an even layer on the baking sheet.
- In the same bowl, toss the chicken thighs with the remaining thyme, paprika, lemon zest, the remaining tablespoon of oil, and salt and pepper. Arrange the chicken skin-side up on top of the vegetables.
- Roast for 15 minutes. Remove the pan and transfer the chicken to a plate; stir the vegetables and spread them evenly. Return the chicken to the pan and roast another 10–15 minutes, until the skin is golden and the juices run clear. Let rest 5 minutes, then squeeze lemon over the chicken.
- Serve the chicken with the roasted vegetables, optional garlic aioli on the side for dipping.
Notes
Allow the aioli to sit a few minutes after grating the garlic into lemon juice — this mellows the raw garlic flavor. The aioli can be made up to two days ahead and refrigerated.
Garlic Aioli
A simple, creamy sauce to serve with roasted chicken and vegetables.
Ingredients
- 1 tablespoon lemon juice
- 1 garlic clove, grated
- Salt and freshly ground black pepper
- ¾ cup mayonnaise
Instructions
- Put the lemon juice in a small bowl. Grate the garlic into the lemon juice and season with salt and pepper. Let sit 5–10 minutes to mellow the garlic.
- Whisk in the mayonnaise and adjust seasoning. Refrigerate until ready to serve.
Notes
The aioli keeps for up to two days in the refrigerator when covered.
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