Chicken and vegetables in sheet pan
Consider This When Choosing Veggies To Roast With Sheet Pan Chicken
Before you throw the veggies you're craving onto a sheet pan with chicken, it's important to consider cooking times to ensure that all items are cooked evenly.
Typically, boneless chicken breasts take about 20 to 30 minutes, while bone-in chicken breasts take 35 to 40 minutes, both at 375 degrees Fahrenheit.
Meanwhile, chicken thighs — whether they're boneless and skinless or bone-in and skin-on — take about 30-40 minutes at a temperature, between 375 and 400 degrees Fahrenheit.
Luckily, most vegetables can be oven-roasted at this temperature. For thighs, choose veggies that take about 30 minutes, such as potatoes and Brussels sprouts.
If you're using boneless chicken breasts, veggies that take between 20 and 30 minutes such as carrots, eggplant, cauliflower, and broccoli are good choices.
Veggies that take under 20 minutes like sliced bell pepper, zucchini, and onion slices should be added halfway through on a second baking sheet, which sort of defeats the purpose.