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landscape photo of sheet pan chicken and vegetables with three bone in chicken breasts that have been cooked and nicely browned on a bed of cubed potatoes and green beans on a rimmed baking sheet on a white marble counter top with a striped blue kitchen towel and parsley pieces on the countertop
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Sheet Pan Chicken and Veggies

This Sheet Pan Chicken and Veggies is a simple easy meal with very little hands on time. Make this sheet pan chicken on busy weeknights, and pull a complete and delicious meal out of your oven.
Prep Time15 mins
Cook Time45 mins
Marinating Time30 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: American
Keyword: easy dinner, sheet pan meal
Servings: 6 people
Calories: 686kcal
Author: Lisa Longley


Chicken Marinade

  • 1/3 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • 3 garlic cloves minced
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon black pepper

For the Sheet Pan

  • 4 to 5 pounds bone in chicken breasts (see note)
  • 1 pound russet potatoes (about 3 medium potatoes)cut to 1 inch cubes
  • 12 ounces green beans


  • To make the marinade, in a small bowl combine the olive oil, honey, lemon juice, garlic, parsley, salt, thyme, rosemary, and pepper.
  • Pour the marinade in a container large enough to hold your chicken or a baking dish. (I like using a large rectangular plastic storange container that comes with a lid.) Add the chicken breasts and, using your hands, turn them around in the mariande so they are compltely covered. Refrigerate, covered, for at least 30 minutes. (If necessary start the marinade in the morning and marinate all day. See the note in the blog post about marinating times.)
  • Preheat your oven to 425 degrees.
  • Remove the chicken from the container, and place on a large, rimmed baking sheet. Add the potatoes and then the green beans. Pour the remaining marinade over the vegetables. Make sure to scrape the container witha spatula to get all the reamaining mariande.
  • Bake for 40 to 45 minutes or until the chicken reads 165 degrees (check the thickest part, away from the bone and check in multiple places and pieces of chicken). If you wish your chicken to be browned, put under the broiler (on a seperate baking sheet without the vegetables) for 3 to 4 minutes.


This recipe was written for four bone in chicken breasts. Please do not substitute with chicken thighs or boneless chicken breasts, the timing will not work with the vegetables.
The most important thing is that your chicken reads 165 degrees with an instant read thermometer in the thickest part of the breast.
Please note that the nutritional information reflects half the marinade as a about that much is left behind on the baking sheet after serving.


Calories: 686kcal | Carbohydrates: 31g | Protein: 60g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Cholesterol: 107mg | Sodium: 298mg | Potassium: 1233mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1250IU | Vitamin C: 42.9mg | Calcium: 270mg | Iron: 3.6mg