You won't believe how quickly and easily you can put together a delicious dinner for two with this recipe for sheet pan chicken breast with potatoes and carrots!
This recipe combines bone-in-chicken breast with buttery potatoes and carrots all roasted together on a sheet pan so dinner is ready from start to finish in less than an hour!
Check out all the other Family Favorite Chicken Recipe ideas for even more ideas to add to your weekly meal plan.
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A complete, flavorful meal packed with protein, carbs, and veggies only takes about 45 minutes to make, which makes it perfect for busy weeknights.
Plus all the chopping, preheating and seasoning work is done on just one baking sheet so you don't need to clean any extra dishes. This simple meal will satisfy your cravings without making a mess of the kitchen.
Looking for more Chicken Recipes? Try my Dutch Oven Whole Chicken, Chicken Cutlets with Gravy, and even Breaded Chicken Cutlets - Italian Style. Yum!
Table of Contents
- Oven Baked Chicken Thighs with Roasted Vegetables
- What temperature do you cook sheet pan meals?
- 🛒Helpful Kitchen Tools
- Recipe Ingredients
- Recipe Variations
- Step-by-Step Instructions
- Want Effortless Cleanup???
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Top Tip
- Storage and Reheating Instructions
- Recipe FAQ's
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
Want to use Chicken Thighs?
Oven Baked Chicken Thighs with Roasted Vegetables
What temperature do you cook sheet pan meals?
It really depends on the protein you are using for the sheet pan meal. Most recipes offer an array of possibilities for mixing protein and vegetables to be cooked in the ove around 425° F.
You want to make sure the vegetables are roasted which brings out the intense flavor.
Make sure to check the individual recipes to get an accurate cooking temperature as some ingredients may need higher or lower temperatures to cook properly.
🛒Helpful Kitchen Tools
Non-Stick Sheet Pan 3 Count
Reynolds Kitchens Cookie Baking Sheets, Pre-Cut Parchment Paper,25 Count (Pack of 4), 100 Total SheetsOXO Good Grips Y-PeelerYedio Porcelain Square Dinner Plates, 8.4 Inch Square Serving Plate for Steak, Pasta, Salad, Snacks, Dessert, Appetizer Plates-Set of 6, White
Recipe Ingredients
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Variations
- Italian Seasoning - try my homemade Italian Seasoning recipe that I use to make salad dressing instead of a store-bought brand.
- Switch up your vegetables! This is a great dish to use up what you have on hand. Green beans, asparagus, or broccoli would also be great roasted.
- If you don't have Yukon Golds, try red potatoes!
- Check out my other recipe for One Pan Chicken and Potatoes or my Sheet Pan Boneless Chicken Breast that uses chicken cutlets!
- Or you might enjoy this recipe for One Pan Lemon Thyme Chicken
Step-by-Step Instructions
Step 1: Add chicken breasts to a baking sheet lined with parchment paper.
Step 2: Brush the chicken with vegetable oil and sprinkle on some Italian seasoning.
Want Effortless Cleanup???
Use parchment paper for easy clean up! Leave the skin on the chicken breast while roasting for a flavorful and moist chicken breast. It can be removed after baking if desired.
Step 3: Toss the potatoes in vegetable oil and season with Italian seasoning and paprika.
Step 4: Add the potatoes to the sheet pan with the chicken breasts.
Step 5: Toss the carrots with vegetable oil and Italian seasoning. Set aside while the chicken and potatoes cook. Since the carrots will not take that long to cook, we're going to allow the chicken and potatoes to cook first.
Baking Instructions
Step 6: Bake the chicken and potatoes for 15 minutes. Remove from the oven and stir the potatoes. Add the carrots to the other side of the chicken.
Step 7: Return to the oven and bake for 15 more minutes or until the chicken reaches 165°F. If the chicken, potatoes, and carrots haven't browned, broil for about 5 minutes. Keep a close eye on them so they don't burn!
LOVE this recipe? SAVE it for Later!
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If you made it, leaving a star rating or quick review is always appreciated and helps other readers too.
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Top Tip
Once the chicken is done baking, let it rest a few minutes so all the juices don't run out when you cut into it. Allowing it to rest gives the juices time to redistribute resulting in a moist chicken breast.
Storage and Reheating Instructions
Refrigerate: Allow the chicken and vegetables to cool to room temperature before storing. Place the leftovers in airtight containers or resealable bags and store in the refrigerator for 3-5 days.
Freezer: You can also freeze the leftovers by placing them in an airtight container. They can be frozen for up to 2-3 months.
Thaw and Reheat: Defrost in the refrigerator overnight. You can quickly reheat in the microwave until warmed through, or put the leftovers in the oven at 350°F and bake for about 15-20 minutes or until warmed through.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
No. leave it uncovered. For it to roast and brown, it needs to be uncovered so it doesn't steam.
It may be overcooked. Use a digital read meat thermometer to ensure it reaches the safe temperature of 165°F, then allow the chicken to rest to let the juices redistribute.
More Recipes to Love
📖 Recipe Card
Sheet Pan Chicken Breast
Ingredients
- 2 bone-in chicken breasts
- ½ pound Yukon Gold potatoes washed and cut into wedges
- 4 carrots peeled and sliced thick
- 2-4 tablespoons vegetable oil divided
- 2 tablespoons Italian seasoning mix divided
- 1 teaspoon paprika
Method
- Preheat oven to 400°F.
- Place the chicken breasts on a baking sheet that's been lined with parchment paper. Brush each chicken breast with ½ tablespoon of the vegetable oil. Sprinkle with some of the Italian seasoning mix.
- Add the potatoes to a bowl. Pour 1 tablespoon of vegetable oil on top of the potatoes, followed by a little more of the Italian seasoning mix and 1 teaspoon of paprika.
- Place the potatoes on the other side of the chicken breasts.
- Add the carrots to the same bowl and pour the remaining ½ tablespoon of vegetable oil on top and one teaspoon of the seasoning mix. Toss everything to combine. Set aside while the chicken and potatoes cook.
- Bake the chicken and potatoes for 15 minutes. Remove the tray from the oven and stir the potatoes. Now add the carrots to the other side of the chicken.
- Return the baking tray to the oven and continue to cook for another 15 minutes or until the chicken reaches an internal temperature of 165°F.
- If the chicken, potatoes, and carrots have not browned up as much as you would like, turn the broil setting on and broil for about 5 minutes. Watch carefully or they will burn and the chicken will be overcooked.
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