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This Chicken Sheet Pan Dinner is perfect for summer. I make it practically every week, and it never ceases to amaze me at how quick and easy it is to prepare, and how very delicious it is.
(Post modified on 9/23/23.)
In the last few years, Sheet Pan Dinners have become all the rage. Almost every food magazine and/or food blogger has posted about them. Once I tried one of the recipes, I became a fan. They are so easy to put together. Hardly any clean-up. And did I mention how wonderfully delicious they are?
Plus, they are incredibly versatile. Simply pair your favorite meat (Chicken, Beef, Kielbasa, Shrimp, etc.) with your favorite fresh vegetables that are in season. Mix them in extra-virgin olive oil with your favorite spices and herbs. Then bake. Voila! Dinner is done!
Want easy clean-up? Line your baking pan with tinfoil. Then just wad it up and toss it in the trash! No baked-on mess to fight. You could also use a silicone baking mat if you prefer. But you’ll have to clean that up. I prefer the tinfoil.
For this recipe, I used chicken thighs, Russet potatoes, and fresh brussels sprouts. Here we go!
More Easy Weeknight Dinners
Ingredients for Chicken Sheet Pan Dinner
(See the full recipe at the bottom of this post.)
- boneless, skinless chicken thighs
- Russet potatoes
- Brussels Sprouts
- Onion
- Garlic
- Extra-virgin Olive Oil
- Parsley and Thyme
- Seasoned Salt, Kosher Salt and Freshly Ground Black Pepper
Instructions for Making This Recipe
Preheat oven to 425 degrees, using convection option if possible. Line a baking sheet with tinfoil and spray with baking spray to ensure easy removal of vegetables.
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Vegetables
Wash a remove eyes from Russet potatoes. Using a paring knife cube the potatoes, leaving the skin on them. Place in a large bowl.
With a Chef’s knife and cutting board, halve the Brussels Sprouts, removing any unwanted outer leaves. Place in a second bowl.
Dice the sweet onion and place in the bowl of potatoes. Mince the garlic.
Assemble the Sheet Pan
Add half of the minced garlic to the potatoes and drizzle with 3 tablespoons extra-virgin olive oil. Mix to combine. Sprinkle with 3/4 teaspoon seasoned salt and 1/4 teaspoon freshly ground black pepper. Spread the potatoes onto 1/3 of the prepared sheet pan.
Place the chicken thighs in the same bowl, and drizzle 2-3 tablespoons olive oil on the chicken. Mix to combine. Season with 3/4 teaspoon seasoned salt and 1/4 teaspoon freshly ground black pepper. Arrange the chicken thighs on another 1/3 of the pan.
Bake in preheated oven for 20 minutes. Remove from oven and using a spatula turn the potatoes and chicken thighs.
Mix the remaining garlic to the Brussels Sprouts. Drizzle with 2 tablespoons extra-virgin olive oil and mix to combine. Season with kosher salt and freshly ground black pepper.
Add the Brussels Sprouts to the sheet pan, filling in the final 1/3 of the pan. Sprinkle dried or fresh herbs over the potatoes and chicken.
Brussels sprouts do not require as long of a baking time as the chicken and potatoes, so it’s always good to add them during the last half of the baking time.
Return to oven and bake for another 15-20 minutes until the potatoes and chicken are a nice golden brown. If desired, check the chicken for doneness. (Chicken should register 165 degrees to safe eating.)
Remove from oven and serve warm. This recipe will serve 4 people. If you need to serve a large group, simply add enough meat and vegetables to suite the number.
A Versatile Recipe
As mentioned above, this recipe is so versatile and easy to change to fit your needs or your pantry items.
Meat – I like to use chicken thighs for this recipe, but you could also use chicken breast, sliced kielbasa, beef strips, or shrimp.
Root Vegetables – Yukon Gold potatoes are another great choice for potatoes. But you could also use sweet potatoes or butter squash, especially if you are making this in late summer or early fall.
Fresh Vegetables – For this recipe I’ve used Brussels Sprouts, Onion, and Garlic, but Asparagus, Zucchini, Mushrooms, and Bell Peppers also work great. Please note that Brussels sprouts and asparagus do not require as long of a baking time as the chicken and potatoes, so it’s always good to add them for the last half of the baking time. Zucchini, mushrooms, bell peppers, and onion may be added at the same time as the potatoes.
Herbs – In the summer months, I like to use fresh herbs, but you may also use dried. Parsley, Thyme, Rosemary, or Basil are delicious. A good rule of thumb for measuring is 1 tablespoon fresh herb = 1 teaspoon dried herb.
Seasonings – You’ll notice that I’ve used both seasoned salt and kosher salt in this recipe. I like using seasoned salt with the potatoes and chicken as I think it gives them a wonderful flavor. But kosher salt is my go-to seasoning for fresh vegetables.
Sometimes, I’ll even add another layer of flavor to the recipe by adding grated parmesan to the potatoes and chicken for the final 10 minutes of baking. Ooh la la. So yummy!
See more Sheet Pan Dinners Here. Browse Main Dishes Here. View Chicken Recipes Here.
Chicken Sheet Pan Dinner
Ingredients
- 6 pieces chicken thighs skinless, boneless
- 6 medium Russet Potatoes washed and cubed
- 1 pound Brussels Sprouts
- 1/2 large sweet onion
- 2 tablespoons garlic minced, divided
- 1/2 cup Extra-virgin Olive Oil divided
- 1 tablespoon Parsley fresh or dried
- 2 teaspoons thyme fresh or dried
- 1 1/2 teaspoon seasoned salt divided
- 3/4 teaspoon Freshly Ground Black Pepper divided
- 1/2 teaspoon Kosher Salt
Instructions
- Preheat oven to 425F degrees, using convection option if possible. Line a baking sheet with tinfoil and spray with baking spray to ensure easy removal of vegetables.
Prepare the Vegetables
- Wash and remove eyes from Russet potatoes. Using a paring knife cube the potatoes, leaving the skin on them. Place in a large bowl.
- With a Chef's knife and cutting board, halve the brussels sprouts, removing any unwanted leaves. Place in a second bowl.
- Dice the sweet onion and add to the potatoes. Mince the garlic.
Assemble the Sheet Pan
- Add half of the minced garlic to the cubed potatoes and drizzle with 3 tablespoons extra-virgin olive oil. Mix to combine. Sprinkle with 3/4 teaspoon seasoned salt and 1/4 teaspoon freshly ground black pepper. Spread the potatoes onto 1/3 of the prepared sheet pan.
- Place the chicken thighs in the same bowl, and drizzle 2-3 tablespoons olive oil onto the chicken. Mix to combine. Season with 3/4 teaspoon seasoned salt and 1/4 teaspoon freshly ground black pepper. Arrange the chicken thighs on another 1/3 of the pan. Sprinkle dried or fresh herbs over the potatoes and chicken.
- Bake in preheated oven for 20 minutes. Remove from oven and using a spatula turn the potatoes and chicken thighs.
- Mix the remaining tablespoon of minced garlic to the halved brussels sprouts. Drizzle with 2 tablespoons extra-virgin olive oil and mix to combine. Season with kosher salt and freshly ground black pepper.
- Add the brussels sprouts to the sheet pan, filling in the final 1/3 of the pan. Return to oven and bake for another 15-20 minutes until the potatoes and chicken are a nice golden brown. If desired, check the chicken for doneness. (Chicken should register 165 degrees to safe eating.)
- Remove from oven and serve warm. This recipe will serve 4 people. If you need to serve a large group, simply add enough meat and vegetables to suite the number.
