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Sheet pan Friday night dinner with crispy roasted chicken thighs, baby potatoes, carrots, onions, broccoli, and lemon slices on a rustic wooden table

The Ultimate Easy & Delicious Friday Night Dinner Recipe

This comforting sheet pan chicken and veggie dinner is the perfect no-fuss, full-flavor recipe to wrap up your week. Easy to prep, easy to clean, and a guaranteed crowd-pleaser.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs (about 3 lbs total)
  • 1.5 lbs baby potatoes, halved or quartered
  • 1 lb carrots, peeled and chopped into 1-inch pieces
  • 1 large onion, cut into 8 wedges
  • 2 cups broccoli florets
  • 3 tbsp olive oil
  • 1 lemon, thinly sliced
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper (or to taste)

Equipment

  • large baking sheet (18×13 inch)
  • Mixing Bowls
  • Sharp knife
  • Cutting Board
  • meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Wash and chop all vegetables into uniform sizes. Halve baby potatoes, chop carrots, cut onion into wedges, and separate broccoli into florets.
  3. Pat chicken thighs dry with paper towels and season both sides with salt and pepper.
  4. In a large bowl, mix olive oil, rosemary, thyme, garlic powder, and paprika to create a seasoning blend.
  5. Add chicken, potatoes, carrots, and onion to the bowl. Toss until well coated with oil and seasoning.
  6. Arrange chicken and veggies in a single layer on the baking sheet. Scatter lemon slices on top.
  7. Roast for 25 minutes, then flip chicken and stir veggies. Add broccoli florets to the pan.
  8. Continue roasting for another 20–25 minutes, until chicken reaches 165°F (74°C) and veggies are fork-tender.
  9. Let chicken rest on the pan for 5–10 minutes before serving.

Notes

Swap chicken thighs for breasts or drumsticks, and feel free to use sweet potatoes, parsnips, or zucchini. Dried herbs work in place of fresh (use half as much). For a flavor twist, add Italian seasoning, red pepper flakes, or lemon zest.