Here are two easy ways to make chicken with vegetables — one oven-roasted (great for hands-off cooking) and one air-fried (faster, crispier).
🍗🥕 Sheet Pan Roasted Chicken & Vegetables
Ingredients
- 1½–2 lbs chicken (thighs, drumsticks, or breasts)
- 3 cups chopped vegetables
(carrots, potatoes, broccoli, bell peppers, zucchini, red onion) - 2–3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon dried thyme or Italian seasoning
- Optional: lemon wedges
Instructions
- Preheat oven to 400°F (200°C).
- Prep veggies into similar-size chunks (cut potatoes small so they cook through).
- Toss vegetables with half the oil and seasoning.
- Pat chicken dry, rub with remaining oil and seasoning.
- Arrange everything on a large sheet pan (don’t overcrowd).
- Roast:
- Thighs/drumsticks: 35–45 min
- Breasts: 25–35 min
- Cook until chicken reaches 165°F (74°C).
- Rest 5 minutes. Squeeze lemon over before serving.
👉 If vegetables brown too quickly, loosely cover with foil.
🌬 Air Fryer Chicken & Veggies (Smaller Batch)
Ingredients
- 2–4 chicken thighs or breasts
- 2 cups chopped vegetables (zucchini, peppers, mushrooms, green beans work best)
- 1–2 tablespoons olive oil
- Same seasoning as above
Instructions
- Preheat air fryer to 375–380°F (190°C).
- Toss veggies with oil + seasoning.
- Season chicken separately.
- Cook chicken first for 10 minutes.
- Add vegetables around it (don’t overcrowd).
- Cook another 8–15 minutes, flipping halfway, until chicken hits 165°F.
Flavor Variations
- Mediterranean: Add oregano + cherry tomatoes + olives.
- Honey Garlic: Drizzle honey + soy sauce in last 5 minutes.
- Spicy: Add chili flakes or cayenne.
- Herb & Lemon: Fresh rosemary + lemon zest.
If you tell me what vegetables you have and which cut of chicken, I’ll tailor it exactly to your kitchen.
