Bayside Sheet Pan Chicken & Veggies

Contributed by: Christopher VanderReyden

Course	Cuisine	Servings	Difficulty	Spice	Prep	Cook	Total	Created
Entree	American	4	Very easy	Mild	20 min	30 min	50 min	2026-02-10 19:08:45

Overview

Simple roasted chicken and vegetables on a single pan for an easy, balanced dinner.

Ingredients

8 piece Chicken thighs (cut into chunks)
1 lb Baby potatoes (halved)
2 cup Carrots (sliced)
2 cup Broccoli florets (florets)
3 tbsp Olive oil
3 clove Garlic (minced)
1 tsp Italian seasoning
1 tsp Paprika
1 tsp Salt (to taste)
0.5 tsp Black pepper
1 piece Lemon (wedges for serving)

Tools

Cutting board — Prep
Chef's knife — Prep
Mixing bowl — Prep, Large, medium, or small as needed
Measuring spoons — Measuring
Baking sheet — Oven, Rimmed, heavy-duty
Optional Tongs — Utensils

Instructions

Heat oven to 400°F (200°C) and line a baking sheet. Toss chicken, potatoes, carrots, and broccoli with olive oil, garlic, Italian seasoning, paprika, salt, and pepper. Spread on the pan and roast, stirring once, until the chicken is cooked through and vegetables are browned.