Chicken Vegetable Sheet Pan

This Chicken Vegetable Sheet Pan recipe is one I have been making long before I ever even knew what Whole30 was. This pan is loaded with veggies and I love having the leftovers with fried eggs for breakfast! The whole family will love it because there’s bacon and who doesn’t love bacon? If you love sheet pan recipes try this Greek Chicken Sheet Pan or this Lemon Chicken Gnocchi with Brussels.

Why You’ll Love This Recipe

Who doesn’t love a good sheet pan recipe? They are easy and there’s only one pan to wash, making this chicken and vegetable dish a win-win! Your family will gobble up the vegetables as they are roasted with bacon on top which makes them taste so extra!

Ingredients You Will Need

Chicken thighs: always come out juicy and tender from the extra fat that comes from the thighs. I love Grass Roots Coop for all of my meat purchases.

Onion: yellow onion has a bolder flavor than sweet onions but you can certainly use sweet if you prefer.

Carrots: are root vegetables that are perfect for roasting or infusing a soup with a natural sweetness and robust flavor.

Parsnip: are a root vegetable but actually part of the parsley family. They look like carrots but are creamy in color and have a sweet nutty flavor.

Brussels Sprouts: are a member of the cabbage family and are grown for their edible buds. They are high in vitamin C and beneficial for your immune system and your heart!

Garlic: adds a savory note that enhances the dish with its bold and aromatic flavor.

Sweet Potato: have a naturally sweet flavor and starchy texture. They are perfect for both sweet and savory dishes.

Bacon: is a salt-cured pork product made from various cuts of the pig, usually the belly or less fatty parts of the back.

Herb Garden Seasoning: is a versatile blend of dried herbs and spices including onion, garlic, basil, parsley and sage. I like Primal Palate.

Smoked Paprika: introduces a distinct smoky flavor that complements the other spices, adding depth and a unique taste.

Instructions

Prepare the vegetables: chopping and slicing. Slice the bacon as well for the chicken vegetable sheet pan.

Preheat the oven: to 400˚ and line a large sheet pan with parchment paper.

Toss all of the vegetables: in a large bowl with 2 tsp herb garden spice and 1 tsp smoked paprika.

Place the vegetables on a pan and spread them out.

Separate the bacon pieces: and place over the vegetables covering as much as you can for this chicken vegetable dinner.

Put the chicken pieces: in the bowl that the vegetables were in and add the remaining spice, massaging the chicken to coat.

Lay the chicken thighs: on top of the vegetables.

Roast: for one hour or until the bacon is crispy and the chicken skin is golden.

Enjoy!

Recipe Tips and Tricks

Cut the vegetables: as uniformly as possible to ensure they cook evenly.

Use parchment paper: for even more ease of cleanup! I’m a huge fan of less cleanup time with my chicken and vegetable meals.

Recipe Variations

Butternut squash: is a great alternative for the sweet potatoes.

Turnip: can be added or used in place of the parsnip.

Italian seasoning: is perfect if you do not have any of the Herb Garden seasoning.

Storage Tips

You can store this chicken vegetable sheet pan recipe in the refrigerator for 3 days when placed in an airtight glass container. It also freezes well.

FAQs About Chicken Vegetable Sheet Pan

Can you cook raw chicken and vegetables on the same pan?

Yes, as long as you cook everything until the chicken reaches 165˚ you can safely cook raw vegetables in the same pan with your sheet pan dish.

What temperature do you cook a sheet pan dinner?

A typical oven range for a chicken sheet pan dinner is 400˚ to 425˚.

Do I cover the pan when baking chicken?

Leaving the pan uncovered allows the chicken to develop a crisper skin and with this dish allows the bacon to get crispy too.