Name: Sheet Pan Chicken With Potatoes and Carrots
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: ¼ cup extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 tablespoon fresh lemon juice; 1 tablespoon pure maple syrup; 2 teaspoons Dijon mustard; 3 garlic cloves, thinly sliced or minced; 1½ teaspoons dried rosemary; 1 teaspoon dried thyme; ½ teaspoon sweet paprika; ¼ teaspoon dried sage; 1/8 teaspoon cayenne pepper; ¾ teaspoon kosher salt; ¼ teaspoon freshly ground black pepper; 8 chicken thighs, bone-in, skin on; 1lb baby potatoes, halved; 1 small red onion, cut into 1-inch chunks; 1lb carrots, peeled and chopped into bite-size pieces

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This Sheet Pan Chicken with Potatoes and Carrots is made with juicy bone-in, skin-on chicken thighs, tender baby potatoes, and caramelized carrots. Everything is seasoned with a delicious maple-balsamic glaze, garlic, and savory blend of herbs. The chicken skin is roasted until it’s golden and crispy, making this a comforting weeknight meal with minimal cleanup.

This sheet pan chicken dinner is one of my favorite cozy meals to make during the fall and winter months. Juicy chicken thighs are surrounded by golden baby potatoes, caramelized carrots, and tender red onion.

It’s seasoned with a blend of savory spices, balsamic vinegar, maple syrup, and Dijon mustard. Then everything roasts together on one pan until the chicken is beautifully crisp and the veggies are tender. It’s hearty, comforting, and makes your home smell amazing.

Table of Contents

Why You’ll Love This Sheet Pan Chicken Dinner

Perfect for busy weeknights: This recipe uses simple pantry-friendly ingredients and involves minimal prep, which means it’s easy to throw together when you’re short on time.

Juicy and flavorful chicken: The chicken, potatoes, and carrots absorb all the savory seasonings and the delicious juices from the pan.

Great for meal prep: Leftovers reheat well, which makes this an excellent option for lunches or another easy dinner idea.

Family-friendly: Chicken and potatoes are a familiar and comforting combination that even picky eaters are more likely to dig into.

Minimal effort, maximum flavor: Simply toss everything together on a sheet pan, and let it roast in the oven until the chicken gets golden brown on the outside.

Sheet Pan Chicken and Potato Ingredients

Marinade: This marinade is the secret to flavorful and juicy chicken. It’s made with olive oil, balsamic vinegar, fresh lemon juice, garlic, pure maple syrup, Dijon mustard, and dried herbs like rosemary, thyme, paprika, sage, and cayenne pepper.

Chicken thighs: I like using bone-in, skin-on chicken thighs because they contain more fat than chicken breasts, which helps them stay moist and flavorful as they roast.

Baby potatoes: I like using baby potatoes because they develop a soft and buttery texture when roasted. It’s perfect for this easy one-pan dinner.

Red onion: This adds a natural sweetness and helps to balance the savory flavors of the chicken, potatoes, garlic, and herbs.

Carrots: The carrots roast alongside the chicken and potatoes, which soaks up the flavorful seasonings and pan juices.

How to make sheet pan chicken and potatoes

Make the marinade. In a measuring cup or jar with a fitted lid, add the olive oil, balsamic vinegar, fresh lemon juice, maple syrup, Dijon mustard, garlic, dried rosemary, dried thyme, paprika, dried sage, cayenne pepper, salt, and freshly ground black pepper.

Whisk to combine or secure the lid and give it a good shake.

Arrange the potatoes, red onion, and carrots on a large, rimmed baking sheet. Drizzle 4 tablespoons of the marinade over the vegetables and toss to coat.

Add the remaining marinade (about 3 tablespoons) to the chicken in a medium bowl and toss to coat.

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

Bake for 40 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. Eat and enjoy!

Can I use chicken breasts instead of thighs?

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

Bake the vegetables for 20 to 25 minutes, while the chicken marinates in the fridge. 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).

Can I make this recipe ahead of time?

Yes, sheet pan chicken and potatoes is a great meal to make ahead of time. You can prep the ingredients in advance or simply cook everything and store the leftovers to enjoy later.

Option 1: Prep everything ahead

Make the marinade and add 3 tablespoons to the chicken thighs.
Wash and chop the potatoes, carrots, and red onion.
Store the chicken separately from the vegetables in the refrigerator for up to 24 hours.
When you’re ready to cook, arrange the vegetables on a sheet pan and drizzle with the remaining marinade (about 4 tablespoons) and toss to coat. Then add the marinated chicken thighs to the sheet pan and roast as directed.

Option 2: Cook it ahead

Make the entire meal as directed ahead of time. Let it cool, then refrigerate the leftovers in an airtight container for up to 3 days.

How to store and reheat leftovers

Leftovers? If you have leftovers, let it cool, then transfer it to an airtight container and store in the fridge for up to 3 days.

How to reheat leftovers: For the best texture, reheat the leftovers in the oven or air fryer so the chicken skin and potatoes get nice and crispy again.

Preheat the oven to 350°F for 15 to 20 minutes until the center is hot. I recommend covering the pan loosely with a tent of aluminum foil to lock in moisture.

What to serve with sheet pan chicken and potatoes

This sheet pan chicken with potatoes and carrots is already a complete and hearty meal. I recommend pairing it with something fresh and light, such as a green salad, tangy sauce, or crusty bread.

Salad: Garden salad, simple green salad, arugula tomato salad, arugula salad with parmesan and croutons, fall apple kale salad, or festive mixed green salad.

Dips and sauces: Homemade tzatziki sauce, buttermilk ranch dip, Chimichurri, garlic yogurt dip, or lemon herb sauce.

Bread and grains: Crusty French bread, homemade dinner rolls, garlic bread, warm pita bread, 0r rice pilaf.

More easy one-pan dinner recipes

Please let me know how you like this sheet pan chicken dinner 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 and potatoes as much as I do.