Sheet Pan Chicken with Vegetables

Serves: up to 4 | Cooking time: 40 minutes

A Farmer Focus Simple Recipe!

Print Recipe


  • 1 Package Farmer Focus Boneless Skinless Chicken Thighs

  • 1 pound small red potatoes, quartered

  • ½ pound baby carrots, halved lengthwise (We used organic baby carrots to save prep time, but can start with whole carrots if you prefer).

  • 1 pound fresh green beans

  • 1/4 cup olive oil

  • 2 tablespoons fresh lemon juice

  • 1 teaspoon dried sage*

    *Italian seasoning mixes could replace herbs
  • 1 teaspoon dried basil*

  • 1 teaspoon dried oregano*

  • 1 teaspoon dried thyme*

  • 1 teaspoon freshly ground black pepper

  • 1 1/2 teaspoons kosher salt


  1. Preheat oven to 400°F. Cut potatoes into quarters and carrots in half length-wise. Place the chicken, potatoes, green beans, and carrots on a large baking sheet.

  2. Mix the olive oil and lemon juice together with all of the spices. Drizzle the spice mixture over the chicken and vegetables. Stir the pieces around a bit and make sure everything is well coated.

  3. Place the pan in the center of the oven and roast for approximately 30-40 minutes, until the chicken is golden brown and cooked through (165˚F Internal Temperature) and vegetables are tender.

MORE FROM Farmer Focus Recipes

More Recipes
Like this

View All Recipes

Carribbean Chicken Grain Bowl

Our Caribbean Jerk Chicken grain bowl, conveniently prepared in the Instant Pot, can spice up your meal prep for the week! Juicy Chicken, quinoa, crispy chickpeas, carrots, and cucumbers create a yummy and filling bowl to help meet your goals.