Cooked chicken pieces, potatoes, carrots, broccoli, garlic and herbs are visible
chickenMay 03, 2025

Easy Sheet-Pan Chicken Dinner

Pasture-raised chicken thighs and this cycle’s cooking vegetables make the core dinner. Add fresh herbs or garlic-basil butter when you want an easy finish.

Home › Recipes › Easy Sheet-Pan Chicken Dinner
10 min Prep
35 min Cook
4 Serves
Easy Difficulty

Pasture-raised chicken thighs and rotating seasonal vegetables roast together for a practical one-pan dinner, with fresh herbs and garlic-basil butter optional.

Serves: 4  ·  Total time: 45 min

From Iron & Acre

  • 1 package Pasture-Raised Chicken Thighs (2 lb)
  • 1 Cooking Vegetables — Core package
  • Chef’s Herb Bundle, chopped (optional)
  • 2 tbsp Garlic and Basil Butter (optional)

From your pantry

  • 2 tbsp olive oil
  • Kosher salt
  • Black pepper

Method

  1. Heat the oven to 425°F. Cut sturdy vegetables into similar-size pieces; reserve any fruit or delicate items for another use.
  2. Toss roastable vegetables with olive oil, salt and pepper on a rimmed sheet pan. Roast for 10 minutes.
  3. Pat the chicken dry, season it and place it among the vegetables. Roast until the thickest piece reaches 165°F, about 25 to 35 minutes more.
  4. If selected, dot the hot chicken and vegetables with garlic-basil butter and finish with chopped fresh herbs.
  5. Rest the chicken for 5 minutes, then serve straight from the pan.

Storage and reheating

Refrigerate cooked chicken and vegetables within 2 hours. Use within 3 to 4 days and reheat leftovers to 165°F.

Food-safety note: Cook chicken to 165°F. Refrigerate leftovers within 2 hours and reheat to 165°F.

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