Tracking PixelThis Sheet Pan Root Veggies + Chicken Thighs recipe makes for the ideal weeknight dinner that is healthy, flavorful, and easy to make on one pan in just 30 minutes! Full of carrots, potatoes, roasted radishes, boneless + skinless chicken thighs, and a quick-to-make lemon Dijon marinade that takes this easy dinner to the next level in the flavor department. And the leftovers? So delicious! Feel free to make it as part of meal prep, too!

A sheet pan with roasted vegetables, cooked chicken thighs, and herbs. A spatula is taking a helping of the chicken from the sheet pan. Sheet pan is sitting on a counterop surrounded by a napkin, fresh herbs, a small bowl of lemons, a small plate with ground black pepper, and a small plate of chopped fresh herbs.

Tossed with a quick to make dressing made from Dijon mustard, lemon, garlic powder, onion powder, and dried dill, and then paired with flavorful chicken thighs for protein, this sheet pan dinner is balanced while still being FULL of flavor. Naturally gluten-free, dairy-free, and grain-free, this sheet pan veggies + chicken dinner makes for a great simple weeknight dinner or stores great in the fridge for a great reheat-and-eat lunch all week. Meal prep, here we come!

All ingredients for Sheet Pan Root Veggies & Chicken Thighs sitting together on counter before cooking.
Ingredients: lemon zest, lemon juice, Dijon mustard, honey (optional), avocado oil (or extra virgin olive oil), kosher salt, ground black pepper, garlic powder, onion powder, dried dill, radishes, baby potatoes,  carrots, boneless, skinless chicken thighs, fresh chives, parsley, and/or dill (for garnish), fresh lemon wedges (for serving)

How to make this sheet pan chicken + veggies:

If you are a visual person, here is a picture guide for how the recipe should look at each step. Be sure to grab the exact measurements for the ingredients by scrolling down to the recipe card below.

A bowl filled with marinade ingredients prior to mixing. Bowl is sitting on a countertop and surrounded by lemons and a whisk.
Make the marinade: In a bowl or liquid measuring cup, place lemon zest, lemon juice, mustard, honey, olive oil, salt, pepper, garlic powder, onion, powder, and dried dill.
A bowl filled with marinade ingredients being mixed with a whisk. Bowl is sitting on a countertop and surrounded by lemons.
Mix marinade ingredients to combine.
A bowl filled with chopped root vegetables. Bowl is sitting on a countertop and surrounded by lemons and a bowl filled with marinade.
Add the radishes, potatoes, and carrots to a large bowl.
A bowl filled with chopped root vegetables topped with dollops of marinade. Bowl is sitting on a countertop.
Drizzle with 2 tablespoons of the marinade.
A bowl filled with chopped root vegetables being mixed with marinade using a spoon. Bowl is sitting on a countertop.
Toss to coat.
A sheet pan filled with chopped root vegetables prior to roasting. Sheet pan is sitting on countertop.
Heat the oven to 425 degrees. Line a large, rimmed baking sheet with parchment paper or grease lightly with oil spray. Dump vegetable mixture onto the prepared sheet pan and spread into an even layer.
A bowl filled wtih raw chicken thighs and topped wtih marinade. Bowl is sittng on a countertop.
Place the chicken in the same bowl and pour the remaining marinade over the top. Use tongs or a large spoon to mix and coat the chicken in the marinade.
A sheet pan filled with chopped root vegetables and chicken thighs prior to roasting. Sheet pan is sitting on countertop.
Make some room for the chicken on the sheet pan in and around the vegetables (It’s ok if ingredients touch but try to not let them overlap too much.) Spoon any remaining marinade left in the bowl over the chicken then sprinkle the remaining ½ teaspoon of salt over the whole sheet pan.
A sheet pan filled with roasted root vegetables and chicken thighs. Chopped fresh herbs are sprinkled on top of the chicken thighs and root vegetables. Sheet pan is sitting on countertop surrounded by a napkin, fresh herbs, a bowl of chopped fresh herbs, and a bowl of lemon wedges (out of frame).
Place the pan in the oven and roast until the vegetables are tender, 30 to 35 minutes. If you’d like the top of the chicken to be more browned, place the pan under the broiler for a few minutes. Sprinkle the cooked chicken and vegetables with chopped fresh herbs and serve with lemon wedges to squeeze over the top.

Recipe testing notes from Taesha:

  • You can use chicken breasts. I really like using chicken thighs for this recipe because they cook in the same time as the vegetables without drying out. However, you can use boneless, skinless chicken breasts instead of thighs in the recipe with a few adjustments. To use chicken breasts, cut the chicken into 1-inch pieces. Roast the vegetables on their own for about 20 minutes then place the marinated chicken on top of the vegetables and roast until the chicken is cooked through, 15 to 18 additional minutes.
  • If you don’t want to use mustard, you can leave it out or use mayo or plain yogurt instead. (It not only adds a lot of flavor but helps all the seasonings to stick to the chicken.)
  • Feel free to use any root vegetables you have in this recipe. Sweet potatoes, Brussels sprouts, cauliflower, and butternut squash will work well too.

Serving suggestions

  • Serve the sheet pan meal as is or over greens, such as baby arugula or spinach. Or enjoy on it’s own!
  • The chicken and veggies are great served with homemade yogurt ranch dressing or you can also double the marinade recipe, and reserve half to use that as a sauce or dressing to drizzle over the finished dish.
A sheet pan with roasted vegetables, cooked chicken thighs, and herbs. A spatula is taking a helping of the chicken from the sheet pan. Sheet pan is sitting on a counterop surrounded by a napkin, fresh herbs, a small bowl of lemons and a small plate of chopped fresh herbs.

How to store + reheat:

  • Storage: Allow leftovers to cool completely before transferring them to an airtight storage container and storing in the refrigerator for up to 4 days.
  • To reheat: Warm in a microwave safe dish for 60-90 seconds. Or, place cooked root veggies and chicken on an oven safe dish and place in a 350℉ oven to warn through, about 10-15 minutes. 
  • To freeze: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Allow them to thaw overnight in the refrigerator before reheating. 
Two glass food storage containers filled with roasted vegetables, a cooked chicken thigh, and a lemon wedge and fresh herbs as garnish. Food storage containers are sitting on a counter and surrounded by a napkin, fresh herbs, a bowl of lemon wedges, a plate of ground balck pepper, and a plate of chopped herbs.

Other easy veggie-loaded dinner recipes to try

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Two plate with roasted root vegetables, a cooked chicken thigh, herbs and a lemon wedge as garnish, and a fork. One plate is slightly out of frame. Plates are sitting on countertop surrounded by a bowl of lemon wedges, fresh herbs, a napkin, and a plate of chopped herbs.
Lemon Dijon Sheet Pan Root Veggies +Chicken Thighs
5 from 3 votes

Lemon Dijon Sheet Pan Roasted Root Veggies + Chicken Thighs

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Cuisine: American
Course: Main Course
This Sheet Pan Root Veggies + Chicken Thighs recipe makes for the ideal weeknight dinner that is healthy, flavorful, and easy to make on one pan in just 30 minutes! Full of carrots, potatoes, roasted radishes, boneless + skinless chicken thighs, and a quick-to-make lemon Dijon marinade that takes this easy dinner to the next level in the flavor department. And the leftovers? So delicious! Feel free to make it as part of meal prep, too!

Ingredients
 

  • 1 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon honey, optional
  • 3 Tablespoons avocado oil, or extra virgin olive oil
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • 1 pound radishes, trimmed and cut in half
  • 1 pound baby potatoes, cut into ½-inch pieces
  • ½ pound carrots, peeled and cut into 1-by-1/4-inch sticks (3-4 large carrots)
  • pounds boneless, skinless chicken thighs, excess fat trimmed
  • Chopped fresh chives, parsley, and/or dill, for garnish
  • Fresh lemon wedges, for serving

Instructions
 

  •  Heat the oven to 425℉. Line a large, rimmed baking sheet with parchment paper or grease lightly with oil spray.
  • Make the marinade: In a bowl or liquid measuring cup, mix the lemon zest, lemon juice, mustard, honey, olive oil, salt, pepper, garlic powder, onion, powder, and dried dill.
  •  Add the radishes, potatoes, and carrots to a large bowl. Drizzle with 2 tablespoons of the marinade and toss to coat. Dump onto the prepared sheet pan and spread into an even layer.
  • Place the chicken in the same bowl and pour the remaining marinade over the top. Use tongs or a large spoon to mix and coat the chicken in the marinade.
  • Make some room for the chicken on the sheet pan in and around the vegetables (It’s ok if ingredients touch but try to not let them overlap too much.) Spoon any remaining marinade left in the bowl over the chicken then sprinkle the remaining ½ teaspoon of salt over the whole sheet pan.
  •  Place the pan in the oven and roast until the vegetables are tender and the chicken has an internal temperature of 165℉, about 30 to 35 minutes. If you’d like the top of the chicken to be more browned, place the pan under the broiler for a few minutes.
  • Sprinkle the cooked chicken and vegetables with chopped fresh herbs and serve with lemon wedges to squeeze over the top.

Notes

Serving Notes + Adaptations
  • Serve the sheet pan meal as is or over greens, such as baby arugula or spinach or enjoy on its own.
  • The chicken and veggies are great served with Yogurt Ranch dressing or you can also double the marinade recipe and use that as a sauce/dressing.
  • Chicken breasts: I really like using chicken thighs for this recipe because they cook in the same time as the vegetables without drying out. However, you can use boneless, skinless chicken breasts instead of thighs in the recipe with a few adjustments. To use chicken breasts, cut the chicken into 1-inch pieces. Roast the vegetables on their own for about 20 minutes then place the marinated chicken on top of the vegetables and roast until the chicken is cooked through, 15 to 18 additional minutes.
  • If you don’t want to use mustard, you can leave it out or use mayo or plain yogurt instead. (It not only adds a lot of flavor but helps all the seasonings to stick to the chicken.)
  • Feel free to use any root vegetables you have in this recipe. Sweet potatoes, Brussels sprouts, cauliflower, and butternut squash will work well too.
How to store + reheat:
  • Storage: Allow leftovers to cool completely before transferring them to an airtight storage container and storing in the refrigerator for up to 4 days.
  • To reheat: Warm in a microwave safe dish for 60-90 seconds. Or, place cooked root veggies and chicken on an oven safe dish and place in a 350℉ oven to warn through, about 10-15 minutes. 
  • To freeze: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Allow them to thaw overnight in the refrigerator before reheating. 
Calories: 290kcal, Carbohydrates: 21g, Protein: 24g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.02g, Cholesterol: 108mg, Sodium: 577mg, Potassium: 910mg, Fiber: 4g, Sugar: 5g, Vitamin A: 6357IU, Vitamin C: 30mg, Calcium: 56mg, Iron: 2mg