Sheet Pan Chicken Thighs with Squash and Veggies
Juicy, golden-skinned chicken thighs roasted alongside tender zucchini, yellow squash, and green beans — all on one pan, ready in 35 minutes, and bursting with savory, caramelized flavor.
Servings: 4 servings
Ingredients
- 4-6 chicken thighs bone-in, skin-on preferred
- 2 tablespoons olive oil plus more for vegetables
- salt to taste
- black pepper to taste
- 1 teaspoon dried Italian seasoning or preferred herb blend
- 1 cup green beans trimmed
- 1 medium zucchini chopped into bite-sized pieces
- 1 medium yellow squash chopped into bite-sized pieces
- fresh thyme and rosemary optional, for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed half sheet pan with foil or leave unlined.
- Place chicken thighs on the sheet pan. Drizzle with olive oil and season generously on both sides with salt, pepper, and dried Italian seasoning.
- Trim the green beans and chop the zucchini and yellow squash into uniform, bite-sized pieces.
- Scatter the vegetables around the chicken on the sheet pan in a single layer. Drizzle with a little more olive oil and season with salt and pepper. Toss the veggies gently to coat.
- Roast for 25–30 minutes, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are tender and beginning to caramelize.
- Optional: Switch the oven to broil for the last 2–3 minutes to crisp up the chicken skin. Watch carefully to avoid burning the vegetables.
- Remove from the oven, garnish with fresh thyme or rosemary if desired, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F for 10–12 minutes to keep the chicken skin crispy. You can swap in any vegetables you have on hand — bell peppers, cherry tomatoes, asparagus, or broccoli all work beautifully.
