Name: Italian Sheet Pan Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 6 chicken thighs, bone-in, skin on; 1 small red onion, halved and sliced; 2 cups cherry tomatoes (or grape tomatoes); 1 medium orange bell pepper, seeded and chopped; 1 medium broccoli crown, cut into equal pieces (2-3 cups chopped); ¼ cup extra virgin olive oil; 2 tablespoons balsamic vinegar; 1 tablespoon fresh lemon juice; 4-5 garlic cloves, minced or thinly sliced; 1 teaspoon Dijon mustard; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried thyme; ½ teaspoon dried rosemary; ½ teaspoon kosher salt, or more to taste; ¼ teaspoon freshly ground black pepper; ¼ cup Castelvetrano or black olives, pitted and sliced if desired (optional); Fresh chopped parsley or basil, for garnish; Freshly grated parmesan cheese, for garnish

Jump to Recipe

This easy Italian Sheet Pan Chicken Dinner is made with juicy, golden chicken thighs, cherry tomatoes, bell pepper, and broccoli tossed in balsamic and Italian seasoning. With minimal prep, and just one pan to clean, it’s a healthy meal the whole family will love!

Table of Contents

Why You’ll Love This Italian Sheet Pan Chicken

Sheet pan meals are a family favorite in our household because they’re an easy, no-fuss dinner option that works great for busy weeknights.

Easy one-pan meal: Just toss everything together on the sheet pan and let the oven do the work. This makes dinner simple and clean up a breeze.

Packed with Italian flavor: The chicken and vegetables are seasoned with balsamic, Dijon, olive oil, and a blend of Italian-inspired herbs. Garnished with fresh basil and grated parmesan cheese, it’s a delicious combination in every bite.

Perfect for busy weeknights: There’s minimal prep involved and just one pan to clean. This is ideal when you want to eat something healthy, but don’t have much time.

Easy to customize: Use your favorite Italian vegetables or whatever you have in your fridge. You can even swap the chicken thighs for boneless chicken breasts.

Tender, juicy chicken: Roasting the chicken with the vegetables helps keep everything juicy and flavorful. Enjoy fall-off-the-bone chicken thighs with crispy skin.

Italian Sheet Pan Chicken Ingredients

Chicken: I use bone-in, skin-on chicken thighs for this recipe.

Vegetables: I use red onion, grape or cherry tomatoes, bell pepper, and broccoli.

Marinade: My homemade Italian marinade is made with extra virgin olive oil, balsamic vinegar, fresh lemon juice, Dijon mustard, garlic, dried oregano, dried basil, dried thyme, dried rosemary, salt, and freshly ground black pepper.

Olives: I like to add Castelvetrano or black olives after the chicken and vegetables finish cooking. This adds a delicious savory and salty flavor.

Fresh herbs: I like to add fresh chopped parsley or basil over the sheet pan chicken. This adds a nice pop of green and good flavor.

Parmesan cheese: I like to sprinkle freshly grated parmesan cheese over the sheet pan chicken before serving. Leave out the cheese to keep it dairy free.

How to make Italian Sheet Pan Chicken

Preheat the oven to 425°F. In a small bowl, whisk together the olive oil, balsamic vinegar, fresh lemon juice, garlic, Dijon mustard, oregano, thyme, basil, rosemary, salt, and black pepper.

In a medium bowl, combine the chicken thighs with 4 tablespoons of the marinade mixture. Let sit at room temperature for 10 to 15 minutes while the oven preheats.

Meanwhile, on a large, rimmed sheet pan, add the onion, bell pepper, cherry tomatoes (or grape tomatoes if using), and broccoli. Drizzle the remaining marinade mixture (about 3 tablespoons) over the vegetables and toss to combine.

Add the chicken thighs to the sheet pan, nestling them around the vegetables. It’s okay if the chicken is on top of the veggies.

Bake for 35 to 45 minutes, or until the internal temperature reaches at least 165°F. I prefer the taste and texture best when the chicken reaches an internal temperature of 185°F–195°F.

Scatter the olives over the cooked chicken and vegetables if using. Sprinkle the chicken and vegetables with fresh basil (or parsley if using) and parmesan cheese before serving.

What vegetables go well with Italian chicken?

This sheet pan chicken recipe is easy to customize. It’s one of my favorite ways to use up whatever veggies I have in the fridge. Below are some ideas:

Bell peppers – red, green, yellow, or orange. They become sweet when roasted.
Zucchini – This is a tender and mild veggie that pairs well with Italian herbs.
Cherry or grape tomatoes – They become juicy and sweet when roasted.
Red onion – This adds a little sweetness when roasted.
Broccoli – It gets beautiful crispy edges in the oven.
Green beans – These are great when in season.
Mushrooms – These add a rich and savory flavor.
Eggplant – This becomes tender when roasted.
Asparagus – These are great when in season.
Baby potatoes – This makes the sheet pan dinner extra hearty.
Artichoke hearts – They become crisp and caramelized in the oven.

Can I use chicken breasts instead of chicken thighs?

Yes, absolutely! Chicken breasts work well, but they cook faster than chicken thighs.

Bake the vegetables for 15 minutes, while the chicken marinates at room temperature. Then add the chicken to the vegetables and let cook for 18 to 20 minutes, or until the internal temperature reaches 165°F (74°C).

What to serve with Italian Sheet Pan Chicken?

This Italian sheet pan chicken and vegetables is a complete one-pan meal. If you want to add a side dish to make it more filling, below are some ideas.

Garlic bread, crusty Italian bread, pasta, risotto, Italian chopped salad, Arugula salad with Italian croutons, Arugula tomato salad, simple green salad, roasted baby potatoes, or lemon parmesan roasted potatoes.

How to store leftovers

If you have leftovers, allow the chicken and vegetables to cool slightly, then transfer them to an airtight container. Store in the fridge for up to 3 days.

How to reheat sheet pan chicken

For the best flavor and texture, reheat leftover sheet pan chicken and vegetables in the oven or air fryer.

Oven Method: Preheat the oven to 375°F (190°C). Spread the chicken and veggies in a single layer on a baking sheet.

Heat for 10 to 15 minutes, or until warmed through. You can cover the baking sheet tightly with aluminum foil if you’re worried about the chicken drying out.

Air Fryer Method: Preheat the air fryer to 350°F (175°C). Let cook for 4 to 7 minutes, checking halfway through.

More easy chicken recipes:

Please let me know how you like this Italian sheet pan chicken recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this sheet pan chicken dinner as much as I do.