Easy Sheet Pan Chicken, Potatoes & Veggies (30 Minutes)

Name: 30 Minute Sheet Pan Chicken, Potatoes, and Veggies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 tbsp Olive oil (divided); 1 lb Potatoes (diced/cubed); 6 whole Chicken thighs (boneless & skinless); 1 tsp Garlic salt; 1 tsp Oregano; 1/2 tsp Paprika; 1/2 tsp Onion powder; 1 whole Zucchini (cubed); 2 cups Broccoli (florets)

By Caterina Cosentino

Jun 15, 2026, Updated Jul 21, 2026

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The Sheet Pan Dinner That Gets Me Through the Week 🍳

Some weeks I am just trying to get everyone fed without losing my mind, and this is the dinner that gets me there: chicken, potatoes, and whatever vegetables are hanging around the drawer, all roasted together on one sheet pan. Season it, spread it out, roast it hot. The real trick is not crowding the pan, so everything gets those crispy browned edges instead of steaming. I have made it a hundred different ways depending on what is in the fridge, and it has never once let me down.

Easy Sheet Pan Chicken, Potatoes & Veggies (30 Minutes)

30 Minute Sheet Pan Chicken, Potatoes, and Veggies

A quick, flavorful one pan dinner with tender chicken sausage and orzo in a savory broth. Ready in just 30 minutes and packed with Italian-inspired flavor.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Course: Main Course

Cuisine: American

Keyword: 30 Minute Dinner, 30 Minute Meal, Chicken, Easy Recipes, Healthy, Sheet Pan, The Cooking Mawma

Servings:

Calories: 232kcal

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Equipment

1 Sheet pan
1 Aluminum foil
1 Non-stick cooking spray

Ingredients

4 tbsp Olive oil divided
1 lb Potatoes diced/cubed
6 whole Chicken thighs boneless & skinless
1 tsp Garlic salt
1 tsp Oregano
1/2 tsp Paprika
1/2 tsp Onion powder
1 whole Zucchini cubed
2 cups Broccoli florets

Instructions

Preheat oven to 425 degrees.
Line a sheet pan with aluminum foil and spray with cooking spray.
Wash and cut potatoes
On prepared sheet, add potatoes and chicken thighs.
Drizzle 1-2 tbsp olive oil. Sprinkle seasoning on potatoes and chicken and mix.
Bake for 15 minutes.
After 15 minutes, remove from oven and mix potatoes.
Add zucchini and broccoli onto sheet and sprinkle with 1-2 tbsp more olive oil and a dash of salt.
Bake for another 15 minutes or until chicken is cooked through (165 degrees), potatoes are softened and veggies have a slight crunch.
Enjoy!

Nutrition

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Tips for Making This Recipe

Cut everything to even sizes so it roasts at the same pace — give the potatoes a head start if they’re big. Don’t crowd the pan; a single layer is how you get golden, not steamed. Crank the oven and line the pan with foil for easy cleanup. A squeeze of lemon at the end brightens the whole thing.

Frequently Asked Questions

Which vegetables roast best here?

Hearty ones hold up best — broccoli, peppers, carrots, green beans, zucchini. Add quick-cooking veg a little later so they do not burn.

Why aren’t my veggies getting crispy?

Usually the pan is too crowded or the oven is too low. Spread everything out and roast it hot.

Can I use chicken breast instead of thighs?

You can, just watch it so it does not dry out. Thighs are more forgiving, but breast works if you pull it on time.

Can I prep it ahead?

Chop everything and season it ahead, then spread it on the pan and roast when you are ready.

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