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Sheet-Pan Roasted Chicken with Tomatoes, Potatoes & Veg

Prep 20 min Cook 50 min Difficulty 2/5

Easy sheet-pan roasted chicken with potatoes, carrots, broccoli and tomatoes — simple prep and one pan cleanup.

Why this recipe works

This sheet-pan roast delivers juicy, skin-on chicken thighs with tender roasted potatoes, carrots, broccoli and blistered tomatoes. It suits busy cooks who want a full dinner with minimal hands-on time and one pan to clean.

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Key takeaways

Complete meal on one rimmed sheet pan
Ready in about 1 hour including resting
Simple seasoning—easy to swap vegetables

Recipe guide

This sheet-pan roast delivers juicy, skin-on chicken thighs with tender roasted potatoes, carrots, broccoli and blistered tomatoes. It suits busy cooks who want a full dinner with minimal hands-on time and one pan to clean.

A complete, one-pan roast that’s ready in about an hour with minimal prep.

  • Complete meal on one rimmed sheet pan
  • Ready in about 1 hour including resting
  • Simple seasoning—easy to swap vegetables

Ingredients

Ingredients (serves 4): 4 bone-in, skin-on chicken thighs; 400 g potatoes, cut into wedges; 200 g carrots, 2 cm pieces; 200 g broccoli florets; 250 g tomatoes, halved; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp lemon juice; 1 tsp dried thyme; 1 tsp smoked paprika; 1 tsp salt; 1/2 tsp black pepper.

Step-by-step

Preheat oven to 220°C (425°F). Pat chicken dry. Mix olive oil, garlic, lemon juice, thyme, paprika, salt and pepper. Toss potatoes and carrots with half the mixture and arrange in a single layer on a rimmed sheet pan. Rub remaining mixture under and over chicken skin; nestle thighs among the potatoes and carrots. Roast 25 minutes. Toss broccoli and tomatoes with a little oil and salt; add to pan and roast another 10–15 minutes, until chicken reaches 75°C (165°F) and vegetables are tender. Rest 5 minutes before serving.

Tips & Variations

Variations: swap sweet potatoes for potatoes or add sliced onions. For crisper skin, broil 1–2 minutes at the end while watching closely. Timing: cut vegetables to similar sizes so everything finishes together.

Ingredients

  • 4 pcs chicken thighs (bone-in, skin-on)
  • 400 g potatoes, cut into wedges
  • 200 g carrots, cut into 2 cm pieces
  • 200 g broccoli florets
  • 250 g tomatoes, halved
  • 2 tbsp olive oil
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 220°C (425°F).
  2. Pat chicken thighs dry with paper towels.
  3. In a bowl combine olive oil, minced garlic, lemon juice, thyme, smoked paprika, salt and pepper.
  4. Toss potatoes and carrots with half the seasoned oil mixture.
  5. Place potatoes and carrots on a rimmed sheet pan in a single layer.
  6. Rub remaining seasoned oil under and over chicken skin and nestle thighs among the potatoes and carrots on the pan.
  7. Roast for 25 minutes.
  8. Toss broccoli and tomatoes with a little oil and a pinch of salt.
  9. Add broccoli and tomatoes to the sheet pan and continue roasting until chicken reaches 75°C (165°F) and vegetables are tender, about 10–15 more minutes.
  10. Remove from oven and let rest 5 minutes before serving.
  11. Serve chicken with roasted potatoes, carrots, broccoli and tomatoes.

FAQs

What oven temperature should I use? Roast at 220°C (425°F) as directed; if your oven runs hot, start checking 5–10 minutes early.
How do I know when the chicken is done? Use an instant-read thermometer in the thickest part of a thigh: 75°C (165°F). Juices should run clear.
Can I make this ahead or store leftovers? Refrigerate cooled leftovers in an airtight container for up to 3 days; reheat in a 180°C (350°F) oven until hot.