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    Home » Entrées/Main Dishes » Sheet Pan Dinners » Sheet Pan Chicken and Roasted Harvest Vegetables

    Sheet Pan Chicken and Roasted Harvest Vegetables

    Published: Sep 12, 2023 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 82 Comments

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    Image with Text overlay fo Sheet Pan Chicken and roasted harvest vegetables
    Image and text overlay for sheet pan chicken and roasted harvest vegetables.
    Image with text for sheet pan chicken and roasted veggies

    Fresh herbs and smoky bacon flavour this healthy dinner of Sheet Pan Chicken and Roasted Harvest Vegetables. Roasted veggies and chicken thighs make a complete meal, made in one pan and baked on a sheet pan in the oven in about 40 minutes. Amazing flavours in an easy weeknight meal!

    Overhead view of roasted chicken thighs and vegetables on a sheet pan.

    This sheet pan chicken dinner with roasted harvest vegetables looks like a hot mess, and that's exactly what it is!

    Fall vegetables, tossed on a sheet pan, drizzled with oil and fragrant herbs, topped with chicken and bacon results in a quick meal!

    Perfect for busy weeknights, this is a meal the whole family will love!

    Believe it or not, this dinner all turns out evenly cooked in less than 40 minutes. The trick is to bake it at high heat and chop all the vegetables the same size.

    One of my favourite meals to make in the fall has been Harvest Chicken with Bacon and Rosemary. It's a one-pot meal, bursting with flavour.

    But in my seemingly never-ending goal to make the easiest dinners possible, I adapted that recipe and made it even simpler. This sheet pan chicken and veggies recipe was the result.

    Jump to:
    • ❤️Why this recipe works
    • 🛒 Ingredients
    • 🔪 Instructions
    • Equipment
    • 👍🏼 Helpful Tips
    • 🔁 Possible variations
    • 🍽 Serving suggestions
    • 🗓 How to store leftovers
    • 🗒More easy sheet pan dinners
    • 🌟 Did you make this chicken sheet pan dinner?
    • 📖 Recipe

    ❤️Why this recipe works

    • Roasted tiny potatoes, sweet potatoes, zucchini, shallots, and thick chunks of sweet apple make a beautiful coloured rainbow of harvest vegetables.
    • I use chicken thighs for this tasty recipe and they become perfectly seasoned and juicy with crispy, nicely browned skin. It's delicious with boneless thighs, too.
    • It's all baked on, you guessed it: one pan. Easy clean up.
    • Sheet pan dinners are so convenient! This one with chicken thighs has become one of my favorite go-to weeknight dinners. It's so easy to prepare and there's only one pan to clean. Minimal prep, minimal clean-up!
    Roasted chicken thighs and fall vegetables on a sheet pan.

    🛒 Ingredients

    Ready to begin? Here's what you'll need to make this easy dinner of chicken and veggies, all roasted in the oven.

    Ingredients for sheet pan chicken and roasted harvest vegetables.
    • chicken thighs:  bone-in, skin-on thighs. You can substitute boneless, skinless thighs if you prefer.
    • bacon: cut into small pieces
    • baby potatoes: I like to use a mix of red, yellow, and blue tiny creamer potatoes.
    • sweet potatoes: or yams. Lots of stores seem to mix up these names! I use the darker orange tuber, which many people call sweet potatoes, but are actually yams!
    • zucchini and/or Brussels sprouts
    • shallots: or onion
    • apple: A sweet variety like Honeycrisp, Fuji or Gala provides a nice contrast to the salty bacon.
    • herbs:  fresh or dried rosemary and thyme
    • marinade ingredients:  olive oil, lemon juice, garlic cloves, thyme, dried red pepper flakes, salt, and pepper.
    Vegetables for roasting on a sheet pan.

    🔪 Instructions

    1. Marinate: You'll start by combining the marinade ingredients and adding the marinade to the chicken thighs. Use a marinating container or a resealable bag. Massage the marinade into the chicken thighs, then refrigerate them while you prepare the veggies.
    2. Next, prepare the fresh vegetables. Cut them roughly the same size so they'll cook at the same rate. For example, if some potatoes are larger than others, cut them in half. I like to slice Brussels sprouts in half too, as they sometimes take longer to cook.
    3. Toss with oil. Now that you have them cut, transfer the veggies to a large bowl and toss them with olive oil, salt, and pepper.
    4. Arrange the vegetables on a sheet pan lined with aluminum foil (or sprayed with oil.)
    5. Slice the bacon into pieces about 1 inch long and add them randomly to the sheet pan.
    6. Add the chicken. And finally, add the marinated chicken thighs to the pan, laying them on top of the vegetables. Drizzle any extra marinade in the bag over the chicken and veggies.
    7. Roast in a preheated oven for 35 - 40 minutes or until chicken registers 165°F. with an instant-read thermometer and has browned.
    8. Transfer to the broiler for 2 - 3 minutes if you like the skin crispier or if the bacon is not as crispy as you'd like. Watch carefully to prevent the skin from burning.
    Chicken thighs with marinade in a resealable bag.
    1. Marinate chicken thighs.
    Cut vegetables for roasting on a sheet pan.
    2. Cut vegetables.
    Cut vegetables in a bowl with olive oil.
    3. Toss vegetables with oil.
    Raw vegetables on a sheet pan.
    4. Arrange on sheet pan.
    Raw vegetables with bacon on a sheet pan.
    5. Add bacon pieces.
    Raw vegetables with bacon and chicken thighs on a sheet pan.
    6. Add chicken thighs and bake.
    Chicken thighs and a rainbow of vegetables cook together on a sheet pan in about 40 minutes!

    Equipment

    sheet pan: Use a half-sheet pan. This is a heavy gauge aluminum pan with raised sides. It measures 18 inches by 13 inches. It is strong enough to be able to withstand high heat and to be placed under a broiler. (affililate link)

    instant-read meat thermometer: Make sure your chicken is cooked to a safe temperature (165°F.) by using a meat thermometer. An instant-read thermometer is exactly what it's called. It reads the internal temperature of the chicken thighs instantly so there's no guesswork involved. (affiliate links)

    Closeup overhead view of chicken and roasted vegetables on a sheet pan.

    👍🏼 Helpful Tips

    You'll find complete step-by-step instructions in the recipe card below. Read through these helpful tips, first.

    1. Try to cut all vegetables the same size so they'll be ready at the same time. Root vegetables take longer to cook than something like zucchini, so cut them in small pieces.
    2. If you're using boneless thighs, they will take about 10 minutes less to cook, so cut your vegetables into slightly smaller pieces.
    3. Don't leave out the apple!  The contrast of sweet apple and salty, smoky bacon is delicious!
    4. Leave the apple peel on so the slices keep their shape. Make sure you don't slice the apple too thinly, or the slices may become too soft once baked.
    5. Roasting time will depend on the thickness of the chicken pieces, the size of the vegetables, and the accuracy of your oven temperature.
    close up view of a roasted chicken thigh on a sheet pan with vegetables and herbs

    🔁 Possible variations

    You can easily substitute your different veggies in this sheet pan chicken recipe. For example, try any of the following harvest-time or fall vegetables.

    • fingerling potatoes
    • butternut or acorn squash cubes
    • carrots
    • green beans
    • parsnips
    • white onions
    • red onions
    • beets
    • Brussels sprouts

    Make sure to cut them in uniform sizes so they will cook at the same rate.

    You can also substitute boneless chicken breasts for the thighs. While they won't have as much flavour as thighs, some people prefer them. Be sure to brush them with a little oil, or baste them partway through cooking time to keep them moist.

    As always, check their internal temperature with an instant-read meat thermometer. It should register 165°F.

    🍽 Serving suggestions

    You won't need anything more than these roasted juicy chicken thighs and veggies to make a full meal. However, if you want to make a larger meal, serve this dish with rice or quinoa.

    You can also add pasta! Cook your favourite pasta shapes (or gnocchi) while the sheet pan meal is roasting in the oven, then toss it all together with cooked and drained pasta.

    🗓 How to store leftovers

    Remove leftover chicken and veggies from the sheet pan and transfer to an airtight container to store in the fridge.

    Reheat in the oven at 350°F. for 10 to 15 minutes or until heated through, or gently reheat in the microwave. You can also reheat individual portions in an air fryer by using the reheat function.

    🗒More easy sheet pan dinners

    Enjoy this healthy sheet pan chicken and vegetable dinner this week! For more ideas, see 8 Sheet Pan Dinners to Simplify your Life.

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    🌟 Did you make this chicken sheet pan dinner?

    When you make this recipe, please leave a comment and a star rating below. I love hearing how it turned out for you, or what adaptations you made. Thanks in advance! Subscribe to my newsletter and have new recipes delivered straight to your inbox once a week.

    📖 Recipe

    Roasted chicken thighs and vegetables on a sheet pan

    Sheet Pan Chicken and Roasted Harvest Vegetables

    This Sheet Pan Chicken dinner with Roasted Harvest Vegetables is flavoured with fresh herbs and smoky bacon. Crispy chicken and roasted vegetables make a complete meal, made in one pan, baked in just 40 minutes.
    Print Pin Rate
    Course: Entrée/Main
    Cuisine: American, Canadian
    Diet: Gluten Free
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 1 hour hour
    Servings: 6
    Calories: 422kcal
    Author: Elaine
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    Equipment

    sheet pan

    Ingredients

    • 8-9 medium chicken thighs bone-in, skin-on

    Marinade Ingredients

    • ¼ cup olive oil extra virgin
    • 2 tablespoons lemon juice
    • 2 cloves garlic minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried red pepper flakes
    • 2 teaspoons paprika
    • sea salt and pepper to taste

    Vegetables

    • 24 tiny baby potatoes
    • 2 medium sweet potatoes
    • 2 medium shallots
    • 1 medium zucchini
    • 8 - 12 small Brussels sprouts
    • 1 or 2 medium Honeycrisp apples (or other sweet apple) cut in ¾ inch slices
    • 1 tbsp each fresh thyme and rosemary or 1 teaspoon each dried
    • sea salt and pepper to taste
    • 4 slices thick-cut bacon

    Instructions

    • Preheat oven to 425°F.
    • Whisk marinade ingredients together. Pat chicken dry and place in a resealable bag or marinating container. Pour the marinade over, close the bag tightly and massage the marinade into all the chicken pieces. Refrigerate.
    • Prepare a large sheet pan (with sides) by either lining it with foil or lightly coating it with oil or cooking spray.
    • Chop vegetables so they are of uniform sizes. Leave the apple unpeeled, remove the core and slice into ¾ inch chunks. If they are thinner, they cook too quickly and become too soft.
    • Transfer the vegetables to a large bowl. Toss with olive oil and sprinkle with salt and pepper. Arrange vegetables on the prepared sheet pan.
    • Chop the bacon into 1-inch pieces and arrange randomly on the vegetables.
    • Place the chicken pieces on top of the vegetables and drizzle with the remaining marinade from the bag in which you marinated the chicken.
    • Bake at 425°F for 35 to 40 minutes or until chicken registers at least 165°F on a meat thermometer. If you want the chicken skin crispier, place the tray under the broiler for 2 to 3 minutes.
    • Garnish with fresh herbs (thyme and rosemary) and serve.

    Notes

    1. Try to cut all vegetables the same size so they'll be ready at the same time.
    2. If you're using boneless thighs, they will take about 10 minutes less to cook, so cut your vegetables in slightly smaller pieces.
    3. Don't leave out the apple!  The contrast of sweet apple and salty, smoky bacon is delicious!
    4. Leave the apple peel on so the slices keep their shape. Make sure you don't slice the apple too thinly, or the slices may become too soft once baked.
    5. Roasting time will depend on the thickness of the chicken pieces, the size of the vegetables, and the accuracy of your oven temperature.

    Nutrition

    Calories: 422kcal | Carbohydrates: 24g | Protein: 33g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 283mg | Potassium: 847mg | Fiber: 4g | Sugar: 8g | Vitamin A: 11034IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 3mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!

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    Reader Interactions

    Comments

    1. Brice

      March 14, 2023 at 11:54 am

      Do you par cook the potatoes before hand?

      Reply
      • Elaine

        March 14, 2023 at 6:52 pm

        Hi Brice, It's not necessary to par-cook them beforehand if you use tiny potatoes, or cut your potatoes into small pieces. Hope you love this recipe!

        Reply
    2. Joyce

      January 05, 2023 at 1:21 pm

      Elaine, how long can chicken marinade in fridge? Is there a max time?

      Reply
      • Elaine

        January 05, 2023 at 1:25 pm

        Hi Joyce, Chicken holds up well in a marinade. You can let it sit for up to 8 hours, or even overnight.

        Reply
    3. Jan

      October 19, 2022 at 7:26 am

      This sounds delicious! I have a question as to when to add the additional rosemary and thyme? Also when it states remaining marinade does it mean the marinade from the chicken?

      Reply
      • Elaine

        October 19, 2022 at 11:32 am

        Hi Jan, Thanks for your questions. The additional fresh rosemary and thyme are added as a garnish before serving. Yes, the "remaining marinade" is from the bag in which you marinated the chicken. I hope this helps clarify and that you love this sheet pan meal!

        Reply
    4. Leila

      September 24, 2022 at 4:55 am

      5 stars
      This one never fails to satisfy everyone around the table!

      Reply
    5. Laura

      March 18, 2022 at 6:12 pm

      5 stars
      Such a great one pan meal!

      Reply
      • Elaine

        March 19, 2022 at 3:51 pm

        Thanks! It's a reader favourite because it's so adaptable to whatever vegetables you like!

        Reply
    6. Joyce Mitchell

      February 12, 2022 at 5:36 am

      5 stars
      I made this last night. We loved it! I used boneless skinless thighs and I didn’t have the small potatoes so I used baking potatoes (2). The only requests I got for change was to add more apple and zucchini. Haha. Give this a try. You will love this healthy meal!

      Reply
    7. Lily

      December 18, 2021 at 11:52 am

      5 stars
      Absolutely delicious! Love the bits of bacon and sliced apples in this recipe.

      Reply
      • Elaine

        December 18, 2021 at 3:31 pm

        Thanks Lily!

        Reply
    8. Patti

      December 07, 2021 at 5:48 am

      What can I substitute zucchini with? And please don’t say Brussels sprouts my family don’t like either one,

      Reply
      • Elaine

        December 07, 2021 at 11:36 am

        Hi Patti, You can just leave out the zucchini if you like. Try adding carrots, cubed squash, or even green beans. I hope this helps!

        Reply
    9. Maggie Wilcox

      November 02, 2021 at 2:23 pm

      Could you add parsnips to this recipe?

      Reply
      • Elaine

        November 02, 2021 at 3:24 pm

        Absolutely!

        Reply
    10. Mary Szilágyi-Ovaitt

      October 27, 2021 at 7:40 am

      Hi - this sheet pan chicken and vegetables sounds wo derful!! I was wondering if it can be airfried - and if so -, the directions for that?

      Thank you!

      Reply
      • Elaine

        October 27, 2021 at 12:24 pm

        Hi Mary,
        I haven't tried this recipe in my air fryer, as it's so easy to roast in the oven. But if you want to try it, I'd suggest following the times for air frying chicken in this recipe for Air Fryer Garlic Parmesan Chicken. Lay the chicken on top of the vegetables. You will likely have to give the basket a shake a few times during cooking to redistribute the veggies and make sure everything is cooking evenly. Let me know how it turns out!

        Reply
    11. Maeve

      September 21, 2021 at 6:27 pm

      5 stars
      I've made this recipe several times now and it never fails to please! I change the veggies depending on what I have in the fridge or pantry. Today I subbed butternut squash for the sweet potatoes and it was just as delicious. Next time I'm going to add an extra apple!

      Reply
      • Elaine

        September 21, 2021 at 6:56 pm

        Thanks for the 5 stars, Maeve! I love the apples in this recipe too!

        Reply
    12. Whitney

      April 03, 2021 at 2:49 pm

      Do you precook the bacon before you put it in the oven? Or do you addnit raw, and let it cook in the oven?

      Reply
      • Flavour & Savour

        April 03, 2021 at 8:15 pm

        Hi Whitney,
        Lay it on top raw. It will cook and its juices will drip down and flavour the veggies. If it's not crisp enough once the chicken is fully cooked, just put the sheet pan under the broiler for a minute or two. Hope this helps!

        Reply
    13. Megan T

      March 02, 2021 at 2:42 pm

      5 stars
      This is a great recipe that is very versatile! I use boneless skinless thighs and whatever veggies I have on hand. Bacon, garlic and lemon are musts!

      Reply
      • Flavour & Savour

        March 02, 2021 at 4:05 pm

        Thanks so much for sharing your adaptations, Megan! Much appreciated. And I agree--bacon, garlic and lemon really add to this meal!

        Reply
    14. Julie

      January 21, 2021 at 2:37 pm

      It took more than 30 minutes on my oven. More like 40 minutes. Smells great while cooking!

      Reply
      • Flavour & Savour

        January 21, 2021 at 7:49 pm

        Thanks for sharing that Julie! All ovens vary, and the cooking time will also depend on the size of the chicken parts you're using. Enjoy!

        Reply
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