Sheet Pan Italian Chicken and Vegetables.”

Sheet-pan chicken and Vegetables is a one-pan meal that features juicy, tender, seasoned chicken thighs, baby potatoes, onions, and green beans.

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Sheet pan meals like my Sheet Pan Lemon Herb Chicken, Sheet Pan Sausage and Peppers and my Honey Mustard Chicken with Potatoes and Broccoli are incredible. Everything is cooked on one pan and makes clean up a breeze. A sheet pan dinner is a great way to get a well-rounded meal without making clean up time such a fuss.

Why This Sheet Pan Chicken Works

It’s super simple to customize. You can swap out so many of the ingredients or change it up just a bit when you want something new. I shared some great options below.

Using a sheet pan is a nice way to get protein, veggies, and a healthy carb for dinner. This easy sheet pan meal is super quick. It only takes 40 minutes to whip up and is something the whole family will love. One of my favorite things about this easy recipe is how simple it is for those busy nights.

Let’s Gather The Ingredients

• Boneless skinless chicken thighs: Chicken breasts can also be used.
• Vegetables: white onion, baby potatoes, fresh or frozen green beans, and minced garlic
• Seasonings: a packet of Italian dressing seasoning, salt, and black pepper
• Oil and vinegar: olive oil and white vinegar
• Lemon juice:

How to Make This Sheet Pan Dinner

• Step 1: Put boneless chicken thighs in a ziptop bag with the packet of Italian dressing seasoning, oil, vinegar, lemon juice, and garlic. Close the bag, shake, and squish the mixture all over to coat the chicken. Place the bag in a large bowl in the fridge for an hour (up to overnight for even more flavor)
• Step 2: Prep vegetables and line large baking sheet with foil or parchment paper. Place marinated, juicy chicken thighs on baking sheet with potatoes and onions. Drizzle the olive oil over the veggies and season them.

• Step 3: Place baking sheet in preheated oven to bake for a bit. Remove sheet pan from oven and add green beans. Toss with potatoes and place the pan back in the oven. 
• Step 4: Turn on the broil function for a few minutes to brown the chicken and potatoes. Season with salt and pepper to taste, serve and enjoy. 

Recipe Tips

• When cutting the potatoes into quarters, be sure they all are about 1-inch in size so they are finished cooking and will be soft when the chicken is done. 
• All veggies should be cut in similar sizes so they all cook appropriately for this easy dinner.
• Use an instant-read thermometer and insert it into the thickest part of your chicken pieces to make sure your chicken reaches 165F internally to be safe to consume before serving.
• Leftovers from this easy sheet pan chicken and vegetables should be stored in an airtight container and can be kept in the fridge for up to 3-4 days. Additionally, you can freeze leftovers in a freezer safe container or bag for up to 2-3 months. Thaw in fridge overnight before reheating in oven until warm.