Sheet Pan Chicken and Vegetables Recipe

Sheet Pan Chicken and Vegetables recipes have been popular for many years, especially for those who want a simple dinner recipe to feed a family without a lot of work involved.

And this time of the year, I receive many emails asking for recipes that included real, whole foods without a lot of additional ingredients. And I am not talking about just those who are following a Whole 30 diet program. Although, this is a great recipe to make when you are on that specific diet.

However, there are many of us who are simply trying to commit to eating a healthier diet without following a specific program. And this recipe can certainly do that.

In fact, if you switch up the vegetables included in this recipe, you could even make this a low-carb sheet pan chicken and vegetables recipe!

Low Carb Vegetables For Your Sheet Pan Chicken Recipe

Here’s a list of low-carb vegetables that pair beautifully with sheet pan chicken leg quarters. These vegetables cook well at the same temperature as chicken, making them perfect for sheet pan meals. However because some of them cook a little quicker than the chicken, you may need to adjust when you add them to the pan.

1. Broccoli – Tossed with olive oil, garlic, and seasoning, broccoli florets become tender and slightly crispy in the oven.
2. Cauliflower – Roasted cauliflower takes on a nutty flavor and pairs well with herbs like thyme or rosemary.
3. Zucchini – Sliced into rounds or spears, zucchini cooks quickly and compliments the richness of the chicken.
4. Brussels Sprouts – Halve them for even cooking and roast until caramelized for a rich, earthy flavor.
5. Asparagus – Thin spears can be added halfway through cooking for a bright and fresh side dish.
6. Green Beans – Spread out on the pan, green beans roast to a deliciously crisp-tender texture.
7. Bell Peppers – Cut into strips or chunks, bell peppers become sweet and smoky when roasted.
8. Mushrooms – Whole or halved mushrooms soak up the chicken’s juices and deliver an umami-rich bite.
9. Cabbage – Thick wedges of cabbage caramelize beautifully and provide a hearty, low-carb side.
10. Radishes – Roasting mellows their sharpness, turning them into a slightly sweet, tender side.
11. Spaghetti Squash – Roast alongside chicken for a low-carb “pasta-like” side.

Each of these vegetables is low in carbs and brings its unique flavor and texture to the dish. Toss them with olive oil, salt, pepper, and the seasonings listed in the recipe for a complete, satisfying sheet pan dinner that you will never tire of.

Sheet Pan Chicken and Vegetables

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 pounds potatoes, peeled and cut into bite-sized cubes
• 2 bell peppers, cut into cubes
• 1 medium yellow onion, quartered
• 1 cup baby carrots
• 2 garlic cloves, minced
• 4 Tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp paprika
• 3-4 chicken leg quarters*

*Chicken leg quarters consist of the chicken leg and thigh that are still attached. They are full of flavor and become super tender when cooked right. In fact, we make them at least once a week, including this Instant Pot Chicken Leg Quarters recipe.

However, if you don’t have leg quarters, you can use individual chicken legs or thighs for this recipe as well.

Although, if you prefer to use chicken breasts, I would recommend this Sheet Pan Chicken Breast and Vegetables Recipe instead.

INSTRUCTIONS

The first step in making Sheet Pan Chicken and Vegetables is to line a large, rimmed baking sheet with aluminum foil. Although you could skip this process I would highly recommend using the foil for easy clean up later.

Alternatively you could also use a large rimmed baking dish instead of the sheet pan and foil.

Next, peel and cut the potatoes into large, bite size chunks. Then cut the bell peppers and onions into large chunks as well. Place the vegetables in a large bowl and add the baby carrots.

If you have the long, standard size carrots you can definitely use those instead of the small baby carrots. However, instead of leaving them whole, peel and cut them into large, bite size chunks before adding them to the bowl with the other vegetables.

Now set the vegetables aside and prepare the marinade for the chicken. Add the olive oil, garlic, salt, pepper, garlic powder, onion powder and paprika in a small bowl and whisk to combine.

Use a pastry brush to spread the marinade on both sides of the chicken pieces, reserving at least 1-2 tablespoons of the marinade for later use. Then place each chicken leg quarter on the foil lined sheet pan.

Now drizzle the remaining marinade over the vegetables and toss to coat. Spread the vegetables on the sheet pan, in between the chicken pieces.

If your sheet pan is small, it is okay to place the chicken on top of the vegetables rather than in a single layer.

Bake Time

Place the pan in a preheated oven and bake until the chicken is golden brown and has reached an internal temperature of 180°F. This will usually take between 45-55 minutes.

I know that the safe consumption temperature is technically 165°F for chicken. However, because chicken leg quarters have a higher fat content they can be cooked longer without losing any flavor.

The additional cooking time will allow the chicken to become fall off the bone tender. When the preferred temperature has been reached, remove the sheet pan from the oven and allow the chicken to rest for 10 minutes before serving.

Enjoy! Mary

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