Sheet Pan Chicken Thighs and Veggies

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You know those nights when everyone is tired from their day jobs, school, and life but you still feel compelled to make a healthy dinner? This was one of those nights, but thankfully I had Chicken Thighs and a bunch of veggies on hand for a quick slice-dump-cook Sheet Pan Chicken Thighs and Veggies meal! Winning for everyone.

It only took about 15 or so minutes to slice all my veggies up, and dump them together into my casserole dish, or you could use a sheet pan, with the olive oil and seasonings, add the chicken and feta and toss it into the oven to cook. I really love quick healthy meals on tired or crazy nights! Dinner is one of the few meals we get to enjoy together most of the week thanks to life and work and school, so I try hard to make it healthy and family time. To me, family time isn’t always eating in front of the TV, but more often sitting at the table and talking about the day, weekend plans, or this and that. Don’t get me wrong, we do have our Movie and Pizza nights, but they are infrequent compared to the others. 45 or so minutes later, dinner was done and sitting on the table with toasted bread all ready to eat. 

After our healthy dinner of Sheet Pan Chicken Thighs and Veggies, comes the worse part of any meal, the cleanup; but it’s okay! I have served my family a healthy meal. I have had dinner and conversations with my family. I also have a great partner and he usually does the dishes for me! We also have at least one left over for someone’s lunch the next day. Everyone is going to bed healthy and happy. 

Sheet Pan Chicken and Veggies

A single pan easy dinner of Chicken and Veggies!
5 from 1 vote
Cook Time 30 minutes
Course Main Course
Cuisine American, Mediterranean
Servings 4


  • Oven, 425 Degrees
  • Casserole Dish or Sheet Pan


  • 1 lb Chicken Thighs Bone-In or could use Chicken Breasts
  • 1 Cup Green Beans Chopped into bit size pieces, medium to a large handful from the bag
  • 2 cup Brussel Sprouts Cut into 4ths
  • 1 medium Carrot sliced
  • 1 Cup Corn kernels about 1 ears worth
  • 1/2 medium Onion Sliced
  • 1/2 Bell pepper Sliced
  • 1 Cup Tomatoes Cut larger ones into bit size pieces
  • 4 oz Feta Cheese cubed
  • 2 tbsp Garlic Minced
  • 2 tbsp Olive Oil
  • salt, pepper, oregano, thyme to taste


  • Slice your Green Beans, Brussel Sprouts, Carrots, Bell Pepper, and Onion and dump them into your pan. Add in your Corn Kernels, Garlic, Tomatoes, and Seasonings. Drizzle your olive oil over the mixture and thoroughly combine. Cube your Feta Cheese.
  • Even distribute the veggies through your pan and top with the Chicken Thighs or Breasts. Even distribute our cubbed Feta over the Chicken and Veggies.
  • Bake uncovered at 425 degrees for 30-35 minutes, until chicken is cooked through. Enjoy!
Keyword Chicken, Chicken Breast, Chicken Thighs, Eat Your Veggies, Veggies, Week Night Meal



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