Sheet Pan Roast Chicken & Vegetables

Who doesn’t love a dinner that practically makes itself? This sheet pan chicken is your ticket to a restaurant-quality meal with barely any cleanup. The combination of crispy-edged roasted vegetables and perfectly seasoned chicken will make your kitchen smell absolutely incredible.

The magic happens when the chicken juices mingle with the vegetables, creating an incredible natural sauce. And just when you think it can’t get better, we add fresh spinach at the end that soaks up all those amazing flavors, while a squeeze of bright lemon ties everything together perfectly.

Ingredients

For the Vegetables:

• 1½ pounds mini red potatoes, halved if larger than 1-inch
• 2 medium carrots, cut into ½-inch pieces
• 1 medium red onion, coarsely chopped
• 1 medium red bell pepper, cut into 1-inch pieces
• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 teaspoon dried crushed rosemary (or 1 tablespoon fresh)

For the Chicken:

• 6 bone-in chicken thighs (up to 3 pounds), skin removed
• 1½ teaspoons Italian seasoning
• 1 teaspoon smoked paprika
• 1½ teaspoons salt, divided
• ¾ teaspoon black pepper, divided

For Finishing:

• 5 ounces fresh baby spinach (about 5 cups)
• 1 lemon, halved

Steps

1. Preheat oven to 425°F (218°C). Position rack in the middle of the oven for even cooking.
2. In a large bowl, combine the vegetables with seasonings:
   • Combine potatoes, carrots, onion, bell pepper, oil, garlic, 1 teaspoon salt, rosemary, and ½ teaspoon pepper
   • Toss thoroughly to ensure even coating
   • Spread on a large rimmed baking sheet in a single layer for proper caramelization
3. Create the chicken seasoning by mixing Italian seasoning, smoked paprika, remaining ½ teaspoon salt, and ¼ teaspoon pepper. Rub mixture evenly on chicken thighs. Arrange chicken among vegetables, ensuring pieces don’t overlap.
4. Roast for 45-50 minutes until chicken reaches 170°F (77°C) internal temperature. Check vegetables with fork at 40-minute mark – they should offer slight resistance.
5. Remove chicken to a foil-tented plate. Add spinach to hot vegetables, tossing to combine. Return to oven for 5-8 minutes until spinach is just wilted but still bright green.
6. Finish dish:
   • Return chicken to pan
   • Squeeze half lemon over everything
   • Cut remaining lemon half into wedges for serving
   • Serve immediately while chicken is still crispy

Smart Swaps

• Swap red potatoes for sweet potatoes for extra vitamin A
• Use boneless thighs, reducing cooking time to 35-40 minutes
• Replace spinach with kale (add 5 minutes to final cooking time)

Make It Diabetes-Friendly

• Use ½ pound cauliflower florets to replace half the potatoes
• Choose purple or orange sweet potatoes (lower glycemic index)
• Double the spinach for extra fiber and nutrients
• Serve with a side of ½ cup quinoa instead of additional potatoes

Pro Tips

• Pat chicken completely dry before seasoning for better spice adhesion
• Don’t overcrowd the pan – vegetables should have space to roast
• For extra crispy vegetables, preheat the sheet pan in the oven
• Check chicken temperature at thickest part near bone