One-Pan Sheet-Pan Chicken & Veggies

Juicy chicken and caramelised roasted vegetables all cooked together on one tray for maximum flavour and minimum washing up.

Ingredients

• 700g (1.5 lb) chicken thighs (bone-in, skin-on for best juiciness; boneless also works)
• 500g potatoes, cut into 2.5cm / 1-inch chunks
• 2 carrots, cut into thick batons
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp dried oregano (or thyme)
• 1/2 tsp cumin (optional, adds warmth)
• 1 tsp salt
• 1/2 tsp black pepper
• 3 garlic cloves, minced (pantry staple)
• 1 tbsp lemon juice (or 1 tsp vinegar, pantry staple)
• Optional: chopped parsley to finish

Method

• 1

  Step 1: Heat oven & prep tray

  Preheat oven to **220°C / 425°F** (200°C fan). Line a large sheet pan with baking paper for the easiest clean-up.

• 2

  Step 2: Season the veg (they need a head start)

  On the tray, toss **potatoes, carrots, and onion** with **1 1/2 tbsp olive oil, paprika, oregano, salt, pepper, and garlic**. Spread out so the veg is mostly in a single layer (crowding = steaming).

• 3

  Step 3: Add chicken & roast

  Toss chicken with remaining **1/2 tbsp olive oil** and a pinch of salt and pepper. Nestle chicken among the vegetables, **skin-side up** if using skin-on.

• 4

  Step 4: Finish & serve

  Drizzle over **lemon juice** right at the end (it wakes everything up). Rest **5 minutes**, then serve straight from the tray.

Tips

• **Best crisping tip:** Keep chicken **skin-side up** and don’t let pieces overlap. If you want extra colour, broil/grill for **2–3 minutes** at the end (watch closely).
• **Even cooking:** Cut potatoes to a similar size; smaller pieces brown faster and get more crunchy bits.
• **Mix-and-match veg:** Use any roast-friendly vegetables you have (capsicum/peppers, broccoli, zucchini, green beans). Add quick-cooking veg in the last **10–12 minutes** so it doesn’t go mushy.
• **What to serve with:** A simple green salad, steamed greens, or crusty bread to mop up the pan juices.
• **Storage:** Keeps **3–4 days** in the fridge. Reheat in a hot oven (**200°C / 400°F**) for best texture.

Nutrition (per serving, estimate)