Everything Sheet Pan Chicken & Veggies

One savory marinade pairs beautifully with both chicken and vegetables, in this easy one pan Everything Sheet Pan Chicken & Veggies recipe. Everything bagel seasoning kicks, well — everything! — up a notch in this simple sheet pan dinner featuring boneless chicken thighs and roasted vegetables.

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I’ve been up cooking the ends of everything from the fridge this week, and the other day a sad red bell pepper and an older pack of mushrooms were speaking to me.

Since I’ve also been on an everything bagel seasoning kick lately, let’s play with our food! Everything Sheet Pan Chicken & Veggies has sooo much flavor, you guys — and its savory marinade would go beautifully on so many different vegetables, if you need to mix things up with whatever you have on hand in your fridge.

You can’t go wrong with roasted veggies and chicken, and you can’t get any easier than a one pan dinner! Serve the tender chicken with its incredibly flavorful roasted vegetable side, and dinner… is served.

Everything Sheet Pan Chicken & Veggies

Ingredients

– for the marinade (see Note)

1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbsp whole grain mustard
2 tsp everything bagel seasoning
1/2 tsp sugar

– for the veggies

8 oz mushrooms, chopped large
1 red bell pepper, chopped
one medium potato (about 3/4 lbs), chopped small

– for the chicken

2 lbs boneless skinless chicken thighs, trimmed

Directions

Preheat oven to 425 degrees. Combine all marinade ingredients. Chop your vegetables.

Spread veggies out on a rimmed baking sheet. Drizzle with about 3 Tbsp of the marinade, and stir to coat.

Spread vegetables back out in a single layer and roast at 425 degrees for 20 minutes.

While veggies are roasting, trim the chicken. Place chicken in a large bowl, pour the rest of the marinade over it, and stir to coat. Let it marinate on the counter while veggies are cooking.

Remove the vegetable pan from the oven. Stir the vegetables and move them over to one end of the pan, keeping them in a single layer.

Arrange the marinated chicken in a single layer on the other end of the pan.

Return the pan to the oven and continue to cook at 425 degrees for another 20 minutes, or until chicken is cooked through and vegetables are tender.

Serve the chicken with its veggie side.

Note: This recipe makes a little extra marinade, so you could easily stretch it to cover additional chicken and/or veggies if desired or if feeding a larger family. You might wish to spray the pan first for easier cleanup (I didn’t, and it wasn’t terrible, but did take a little effort).

That was satisfying…

I guess you can tell that my recipes lately are tending towards the comfort food, but I think we could all use a little of that right now. This sheet pan everything chicken & veggies recipe is naturally gluten free, and you can change up the veggies according to your own taste (or swap out the potatoes for something like cauliflower, if you’re feeling low carb).

I’m definitely going to be using this incredibly flavorful everything bagel marinade on chicken & veggies again in the future. It’s so tasty, you have to try it for yourself!

Everything Sheet Pan Chicken & Veggies, printable recipe

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Everything sheet pan chicken and veggies

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One savory marinade pairs beautifully with both chicken and vegetables, in this easy one pan Everything Sheet Pan Chicken & Veggies recipe. Everything bagel seasoning kicks, well — everything! — up a notch in this simple sheet pan dinner featuring boneless chicken thighs and roasted vegetables.

Course dinner

Cuisine sheet pan dinner

Keyword everything bagel seasoning, everything but the bagel, gluten free, one pan meal, roasted vegetables, sheet pan chicken, sheet pan dinner

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 4 people

Author Rachel Singer

Equipment

rimmed baking sheets

Ingredients

– for the marinade (see Note)

• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 2 Tbsp whole grain mustard
• 2 tsp everything bagel seasoning
• 1/2 tsp sugar

– for the veggies

• 8 oz mushrooms chopped large
• 1 red bell pepper chopped
• one medium potato about 3/4 lbs, chopped small

– for the chicken

• 2 lbs boneless skinless chicken thighs trimmed

Instructions

• Preheat oven to 425 degrees. Combine all marinade ingredients. Chop your vegetables.
• Spread veggies out on a rimmed baking sheet. Drizzle with about 3 Tbsp of the marinade, and stir to coat.
• Spread vegetables back out in a single layer and roast at 425 degrees for 20 minutes.
• While veggies are roasting, trim the chicken. Place chicken in a large bowl, pour the rest of the marinade over it, and stir to coat. Let it marinate on the counter while veggies are cooking.
• Remove the vegetable pan from the oven. Stir the vegetables and move them over to one end of the pan, keeping them in a single layer.
• Arrange the marinated chicken in a single layer on the other end of the pan.
• Return the pan to the oven and continue to cook at 425 degrees for another 20 minutes, or until chicken is cooked through and vegetables are tender.
• Serve the chicken with its veggie side.

Notes

This recipe makes a little extra marinade, so you could easily stretch it to cover additional chicken and/or veggies if desired or if feeding a larger family. You might wish to spray the pan first for easier cleanup (I didn’t, and it wasn’t terrible, but did take a little effort).

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Be sure not to miss the free ALDI meal plans, which show you how to use these easy family recipes to meal plan affordably and realistically for your family. Or, find more recipe ideas with the Recipe Search!