Sheet-Pan Chicken and Vegetables: A Weeknight Template

Sheet-pan dinners are the weeknight cook's best friend: minimal prep, minimal cleanup and room to improvise. Use this as a template and change the vegetables and seasonings to match what you have.

What you need

Serves 4.

• 1.5 to 2 pounds bone-in or boneless chicken pieces (thighs are forgiving)
• 1.5 to 2 pounds sturdy vegetables, cut into similar-sized pieces (potatoes, carrots, broccoli, Brussels sprouts, red onion, bell peppers)
• 3 tablespoons olive oil
• Salt and black pepper
• 2 teaspoons of dried herbs or spices (paprika, garlic powder, thyme or oregano)
• 1 lemon, cut into wedges

Method

1. Heat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment for easy cleanup.
2. Cut the vegetables into pieces of similar size. Hard vegetables like potatoes and carrots should be smaller than softer ones like peppers or broccoli.
3. Toss the vegetables with half the oil, salt, pepper and half the seasoning. Spread on the pan.
4. Season the chicken with the remaining oil, salt, pepper and seasoning. Nestle it among the vegetables, skin side up if using skin-on pieces. Leave space between pieces so everything roasts instead of steams.
5. Roast for 25 to 40 minutes, depending on the cut. Boneless pieces take less time than bone-in thighs.
6. Check doneness. Chicken is safe to eat when the thickest part reaches an internal temperature of 165°F (74°C), measured with a food thermometer.
7. Rest and serve after a few minutes, with lemon wedges squeezed over the top.

Variations

• Mediterranean: Oregano, olives, cherry tomatoes and a squeeze of lemon.
• Smoky: Smoked paprika, sweet potatoes and red onion.
• Fall: Apples, Brussels sprouts and thyme.

Tips

Add quick-cooking vegetables like broccoli or asparagus partway through. Use two pans if the food is crowded. Leftovers keep in the fridge for a few days and reheat well, so double the batch for lunch.