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Sheet Pan Chicken and Vegetables

Isaac Hale

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Cooking a full meal on a single baking sheet keeps dinner straightforward. This sheet pan chicken and vegetables pairs bone-in thighs with red potatoes, onions, and garlic. The vegetables roast in the chicken juices, absorbing savory flavor while they soften in the oven.

Bone-in chicken thighs roast alongside red potatoes and onions on one pan before folding in fresh spinach.

A serving of chicken and vegetables on a white dining plate.
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It takes about an hour from start to finish, with most of that time spent hands-off. Stirring in fresh spinach right at the end adds bright color and a hearty dose of greens without dirtying another pot.

Why this works

  • Everything cooks on one pan for minimal cleanup.
  • Bone-in chicken thighs stay moist and tender during the long roasting time.
  • Fresh spinach wilts into the hot vegetables at the very end, keeping it bright green.

Ingredients you'll need

Raw chicken thighs and chopped red potatoes on a baking sheet.
Gather the chicken thighs, potatoes, spinach, and seasonings.
  • Chicken thighs: Bone-in, skinless thighs work well here. They handle the longer cooking time needed for the potatoes without drying out.
  • Red potatoes: These hold their shape nicely when roasted. You can substitute Yukon gold potatoes if you prefer.
  • Rosemary: Fresh rosemary provides a strong, piney flavor. If using dried, crush it slightly between your fingers before adding it to release the oils.
  • Spinach: Use fresh baby spinach. Frozen spinach holds too much water and will make the potatoes soggy.
  • Paprika: Regular sweet paprika adds color and mild flavor to the chicken. Smoked paprika is a good alternative for a deeper taste.

Exact quantities are in the recipe card below.

How to make it

Step 1: Season the vegetables

Start by tossing the diced potatoes and chopped onion with olive oil, garlic, and half of your herbs and spices. Spread them evenly across a rimmed baking sheet. Giving them enough space helps them roast instead of steam.

Step 2: Prepare the chicken

Mix the remaining salt, pepper, rosemary, and paprika in a small bowl. Rub this blend over the skinless chicken thighs. Place the seasoned chicken directly on top of the potato mixture.

Roasted chicken thighs with potatoes, onions, and wilted spinach.
Arrange the seasoned chicken over the potatoes before roasting.

Step 3: Roast and add greens

Bake until the chicken reaches a safe internal temperature of 165°F (74°C). Move the chicken to a platter, then pile the fresh spinach onto the pan with the potatoes. A few more minutes in the oven will wilt the greens and finish cooking the potatoes.

A serving of chicken and vegetables on a white dining plate.
Sheet pan chicken and vegetables ready to serve.

Serve it with

Serve this warm with a squeeze of fresh lemon juice over the chicken and vegetables.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat portions in the microwave or in a 350°F (175°C) oven until warmed through.

FAQ

Can I use chicken breasts instead of thighs?

Chicken breasts cook much faster than bone-in thighs and will dry out before the potatoes are tender. If you use breasts, roast the potatoes alone for 15 minutes before adding the chicken.

Do I have to peel the red potatoes?

No, red potatoes have very thin skins that soften well in the oven. Just scrub them clean before dicing.

Can I use different vegetables?

Yes. Carrots or sweet potatoes work well in place of the red potatoes. Green beans or broccoli can be added during the last 15 minutes of baking.

Sheet Pan Chicken and Vegetables

Bone-in chicken thighs roast alongside red potatoes and onions on one pan before folding in fresh spinach.

Author Isaac Hale· eatwithisaac.com

A serving of chicken and vegetables on a white dining plate.
PinComment
Prep
15 min
Cook
45 min
Total
1 hr
Servings
6
Course: Main CourseCuisine: AmericanMethod: RoastingDifficulty: Easy

Ingredients

Instructions

  1. Preheat your oven to 425°F (220°C). Coat a large rimmed baking sheet with a light layer of oil or cooking spray.
  2. In a large bowl, combine the potatoes, onion, olive oil, minced garlic, 3/4 teaspoon of the salt, 2 teaspoons of the fresh rosemary, and 1/2 teaspoon of the black pepper. Toss well to coat the vegetables evenly. Spread them out in an even layer on the prepared baking sheet.
  3. In a small bowl, stir together the paprika and the remaining 1/2 teaspoon of salt, 1 teaspoon of fresh rosemary, and 1/4 teaspoon of black pepper. Sprinkle this seasoning mixture evenly over the chicken thighs.
  4. Arrange the seasoned chicken thighs on top of the potatoes and onions on the baking sheet.
  5. Roast for 35 to 40 minutes. The chicken is done when a meat thermometer inserted into the thickest part reads at least 165°F (74°C). The potatoes should be mostly tender.
  6. Transfer the cooked chicken to a clean serving platter and cover it loosely with foil to keep it warm. Scatter the fresh spinach over the vegetables on the baking sheet.
  7. Return the pan to the oven and roast for 8 to 10 more minutes, until the potatoes are completely tender and the spinach is wilted. Stir the vegetables together, then serve alongside the chicken with lemon wedges.

Notes

  • Food safety: Always cook chicken to a safe internal temperature of 165°F (74°C). Bone-in chicken thighs often benefit from cooking to 170°F (77°C) for a more tender texture.
  • If the potatoes begin to brown too quickly before the chicken is done, use a spatula to stir them gently.
  • Make sure all the potato pieces are cut to a similar size so they roast at the same rate.

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