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!
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
- 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!
🛒 Ingredients
Ready to begin? Here's what you'll need to make this easy dinner of chicken and veggies, all roasted in the oven.
- 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.
🔪 Instructions
- 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.
- 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.
- 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.
- Arrange the vegetables on a sheet pan lined with aluminum foil (or sprayed with oil.)
- Slice the bacon into pieces about 1 inch long and add them randomly to the sheet pan.
- 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.
- Roast in a preheated oven for 35 - 40 minutes or until chicken registers 165°F. with an instant-read thermometer and has browned.
- 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.
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.
👍🏼 Helpful Tips
You'll find complete step-by-step instructions in the recipe card below. Read through these helpful tips, first.
- 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.
- If you're using boneless thighs, they will take about 10 minutes less to cook, so cut your vegetables into slightly smaller pieces.
- Don't leave out the apple! The contrast of sweet apple and salty, smoky bacon is delicious!
- 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.
- Roasting time will depend on the thickness of the chicken pieces, the size of the vegetables, and the accuracy of your oven temperature.
🔁 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
- Sheet Pan Lemon Garlic Prawns with Asparagus
- Thai Chili Sheet Pan Salmon
- Maple Garlic Chicken Sheet Pan Dinner
- Hoisin Orange Sheet Pan Chicken with Sweet Potatoes
🌟 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
Sheet Pan Chicken and Roasted Harvest Vegetables
Equipment
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
- Try to cut all vegetables the same size so they'll be ready at the same time.
- If you're using boneless thighs, they will take about 10 minutes less to cook, so cut your vegetables in slightly smaller pieces.
- Don't leave out the apple! The contrast of sweet apple and salty, smoky bacon is delicious!
- 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.
- Roasting time will depend on the thickness of the chicken pieces, the size of the vegetables, and the accuracy of your oven temperature.
Debbie S
Hi Elaine. This recipe is delicious! I followed directions without changing a thing. I used bone in chicken breast, and I wedged a cabbage along with potatoes, carrots and onions. and they turned out juicy, just delicious! The little slices of apple were a little desert for me! Thank you this recipe
Brice
Do you par cook the potatoes before hand?
Elaine
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!
Joyce
Elaine, how long can chicken marinade in fridge? Is there a max time?
Elaine
Hi Joyce, Chicken holds up well in a marinade. You can let it sit for up to 8 hours, or even overnight.
Jan
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?
Elaine
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!
Leila
This one never fails to satisfy everyone around the table!
Laura
Such a great one pan meal!
Elaine
Thanks! It's a reader favourite because it's so adaptable to whatever vegetables you like!
Joyce Mitchell
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!
Lily
Absolutely delicious! Love the bits of bacon and sliced apples in this recipe.
Elaine
Thanks Lily!
Patti
What can I substitute zucchini with? And please don’t say Brussels sprouts my family don’t like either one,
Elaine
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!
Maggie Wilcox
Could you add parsnips to this recipe?
Elaine
Absolutely!
Mary Szilágyi-Ovaitt
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!
Elaine
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!
Maeve
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!
Elaine
Thanks for the 5 stars, Maeve! I love the apples in this recipe too!
Whitney
Do you precook the bacon before you put it in the oven? Or do you addnit raw, and let it cook in the oven?
Flavour & Savour
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!
Megan T
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!
Flavour & Savour
Thanks so much for sharing your adaptations, Megan! Much appreciated. And I agree--bacon, garlic and lemon really add to this meal!
Julie
It took more than 30 minutes on my oven. More like 40 minutes. Smells great while cooking!
Flavour & Savour
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!
Megan T
I made this recipe tonight and I think it has a lot of potential. I used skinless thighs and we like our chicken well done. I roasted for about an hour to get the chicken well done and the apples were over cooked and the vucchini was rather soft. Next time I’m going to reduce the amount of marinade and cut the bacon up smaller. I’ll give myself an hour to roast and I’ll add the apples and zucchini at about the halfway Mark when I turn the chicken over.
Penelope
Hi, I was looking for a sheet pan chicken/veggie recipe for Thanksgiving this year. Since there won't be any company coming for Thanksgiving this year, due to the virus, I wanted to make things very simple with a good and healthy meal, but less stress and work. We also love chicken more than turkey so that's why I was looking for a recipe using chicken. This sounds like it is going to fit the bill for Thanksgiving dinner here this year! I'll let you know how it turns out~~Thanks so much!!
Flavour & Savour
Great idea, Penelope! This sheet pan recipe has so much flavour and you can adapt it to your liking by using your favourite veggies! I'd love to hear back from you when you've tried it!
Kd
Thank you! Great meal, a few changes in recipe with vegetables. The honeycrip apple, sweet potatoes, and baby potatoes are excellent, added some celery for crunch. Didn't have shallots or zucchini added onion. Pre-cooked baby potatoes and sweet potatoes a few minutes in microwave to shorten time cooking on the grill. Used a disposable cookie sheet for grill. Chicken, vegetables, and apple were perfect. Quick and Easy.
Flavour & Savour
I’m so glad you liked this. It’s one of our favourite meals. Thanks for sharing all your adaptations!
Michelle
Trying this tonight- dont have lemons but I'm going to add 2 tablespoons of orange juice,should be a wonderful flavor substitution.
Flavour & Savour
Hi Michelle! I'm sure orange juice will be a delicious sub for the lemon! Enjoy! Let me know how it turned out for you.
kc
bone in chicken thighs and breasts will/should cook same time?Am anxious to prepare as it reminds of an older 25 years ago favorite. delighted I cam across this many thanks for posting.
Flavour & Savour
Yes--they should take roughly the same time to cook. Just check their internal temperature with a meat thermometer. Hope you love this as much as we do!
Christine
Made this last night... Delicious! Added Brussels sprouts which my husband loved!!
Flavour & Savour
That's great to hear, Christine! Adding sprouts is a good idea. Thanks for the suggestion. So glad you liked it, too!
Laura
Hi! How would the temp/time need to be adjusted for boneless thighs? I read through the comments but only saw alterations for chicken breasts and legs. Thanks so much!
Flavour & Savour
Hi Laura,
Boneless thighs should take about the same time as boneless breasts. Cooking time will, of course, depend on the size of the chicken pieces. It’s always best to check the temperature with a meat thermometer. Thighs should be at least 165 degrees F. Enjoy!
Denise
I've made this 4 times! The family loves it. Thanks!
Flavour & Savour
That's so good to hear! You made my day! Thanks for the 5 stars.
Paul
I would like to make this recipe. 1 question though. Do you marinade room temperature or in the refrigerator?
Flavour & Savour
Hi Paul, I suggest marinating chicken in the refrigerator. Hope you love this sheet pan meal!
Paul nakayama
I just made this recipe tonight. I use some pumpkins and whole garlics. It came out wonderful. My wife said she’ll make this for her potluck for her office workers. So must’ve been good! Thank you for a nice dinner.
Flavour & Savour
You're welcome! Adding squash and garlic sounds delicious!
Zarah
Can you marinade the chicken for a few hours before cooking or does that give a negative effect?
Flavour & Savour
Hi Zarah, Sure! That should be fine! Enjoy!
David Green
Great recipe, my family and I loved it. Will be making this again.
Flavour & Savour
Thanks David! Glad to hear that. It's a favourite here, too!
Beth Harris
you don't give measurements for the amount of vegetables. (Unless I just missed something in the directions?). I'm guessing 1 cup of veggies per serving?
Flavour & Savour
Hi Beth,
Great question! I purposely left out the amounts to use so you could adapt it to your family's tastes. Yes, 1 to 2 cups of veggies per serving would be good, and you can add more or less of what your family likes. Don't leave out the apple--it's surprisingly delicious in this recipe! Thanks for your question! Hope you like this recipe as much as my other readers do!
Satisfied belly
I have been doing the paleo diet for years now and this is the most delicious dish I have made. Wow, every bite was sooo good!
Flavour & Savour
Thanks so much for letting me know. This one is a favourite in our home, too.
Catherine M
Great recipe! I used squash, zucchini, carrots, parsnip, red onion, apple, and fresh garlic for my mix and doubled the sauce so I had enough to coat what ended up as two pans of the mix with chicken pieces. Cooked for about 45 mins. So yummy!
Flavour & Savour
Wow! That sounds delicious. Thanks for sharing your adaptations!
JT
I made this tonight and we enjoyed it very much. However my bacon did not crisp up and stayed undercooked. I took it out and cooked it in another pan. No one else has had this issue, so I wonder where I went wrong. All in all excellent dish. The chicken was tender and everything was delicious.
Flavour & Savour
Hi JT,
I'm at a loss to explain why this happened. When I make this, I put the vegetables on the sheet pan first, and the bacon on top so that it's not at risk of cooking in the steam from the veggies. That's the only reason I can think of that might have prevented it from becoming crisp. Rescuing it by cooking in another pan was a good solution! I like my bacon well-cooked! Glad you liked this sheet pan dinner! Thanks for letting me know.
Tracey Welch
I made the sheet pan chicken and harvest vegetable for neighbors. I was reluctant about using thighs and not breasts. After reading that question in the comments I went with thighs and am so glad I did. Guests loved it and had seconds. It has plenty of flavor and the crispy thighs were nice and moist. I will definately make it again. Think I'll add more apple as one got a little lost. Am eager to toss some Brussels Sprouts on the pan next time. So simple and so good.
Flavour & Savour
Thanks for letting me know, Tracey. You can’t go wrong with thighs! So glad you liked it!
Ellie
This dish is so simple and so delicious! It will be a regular on our table. Thank you so much.
Flavour & Savour
Thanks so much for letting me know, Ellie! So glad you liked it as much as we do!
Mvie
I plan on making this tonight. If I use bone in thighs what temp should I use?
Flavour & Savour
That's what I used, too. I baked them at 425°F as in the instructions. I've added a note to preheat the oven to make those instructions a little more clear. Hope you love this!
Mvie
Thank you, much appreciated!😊
Donna Mitchell
What about chicken legs? Do I need to adjust time or temp?
Flavour & Savour
Hi Donna, Great idea to use chicken legs. They should take about the same time as bone-in thighs, depending on their size--about 30 minutes. Enjoy!
Marie Elene H. Flood
Good afternoon,
Saw the reviews and thought that this would be a fun and delicious meal (less clean up an added bonus)
I didn't have the chicken thighs so I opted for the boneless chicken breast. My vegetables that I shall try will be sweet potatoes, turnips, carrots, red onions, zucchini, new skin potatoes-should be interesting.
Thanks for the new ideas, will be making tonight
Flavour & Savour
Great! Hope you like it, too. Boneless chicken breasts will cook faster than bone-in chicken thighs, so you may want to reduce the oven temperature to 400 F. Also, if you're using skinless chicken breasts, be sure to baste them part way through to keep them moist. Thanks for commenting!
Kim
I've recently started doing Whole 30 and I was looking for some quick easy chicken dishes when I came across this recipe. I made it tonight and wow!! It's so flavorful and not to mention easy. I made a few very minor changes based on the ingredients I had on hand but Whole 30 or not, this will definitely be a staple in my house! Thank you for sharing.
Flavour & Savour
Hi Kim,
Thanks for letting me know how much you liked it! One of the great things about sheet pan dinners is that you can adjust them based on what's available (or what is in your fridge!) Good luck with your Whole 30.
Shiela Granado
This is so incredibly good. The first time I made it, I was worried the bacon wouldn't get done to my liking being under the chicken but I was blown away. I am making it for the second time tonight for my daughter and son-in-law. And it isn't just a fall meal it can also be made during the summer.
Flavour & Savour
That's great to hear, Shiela. And I agree--this is a meal we enjoy year round! Thanks for commenting.
Renee
Did you cut the chicken into pieces?
Flavour & Savour
Hi Renee, No. I used whole chicken thighs. However, if the thighs you are using are large, you might want to cut them so that they will cook faster and be done at the same time as the root vegetables. Great question!
Laura
This was very easy! I used yams, parsnips, zucchini, onion, apples, carrots and whole garlic cloves. I left out the bacon, as I didn't have any, and it was still delicious ... although I did think an awful lot about how much better it would be WITH bacon as I was eating.
Either way, tasty and easy.
Flavour & Savour
Glad to hear that you just used the vegetables you had on hand. And minimal dishes too! Thanks for letting me know!
Christine
This looks so delicious! Will be making this soon! Love that it has apples!
Flavour & Savour
Hi Christine,
The apples were a great addition to this easy meal. They added a welcome sweetness that contrasted with the bacon. Thanks for stopping by!
Kari Peters
I've been really into sheet pan dinners lately, and this recipe is perfect for the last of my garden produce!
Flavour & Savour
Me too! They're so easy, it almost feels like cheating!