One pan, 30 minutes and a fridge-clearing mix of vegetables—plus an easy way to turn the leftovers into tomorrow night’s dinner—is all you need for sheet pan roasted chicken thighs and veggies.

One of the easiest ways to get dinner done in a hurry is to put the whole thing on one pan and let the oven take it from there. Chicken thighs require very little prep and roast in about 30 min, while the vegetables can change with the seasons (or whatever happens to be languishing in your crisper). Even better? Tomorrow night’s dinner is already halfway done—turn the leftovers into a quick coconut curry.

Ingredients for Roasted Chicken Thighs and Veggies

6–8 skin-on, bone-in chicken thighs
3-4 potatoes, diced
1 head of cauliflower or broccoli, cut into florets
1 squash, sliced or diced
Brussels sprouts, whole or halved, or green beans or asparagus, trimmed
Canola or olive oil, for cooking
Fresh or dried thyme, to taste
Salt and pepper, to taste

Directions for Roasted Chicken Thighs and Veggies

  1. Preheat oven to 425°F. Line rimmed baking sheet with parchment paper.
  2. Arrange chicken thighs on prepared baking sheet and pat dry with paper towel.
  3. Arrange vegetables around chicken. Don’t overcrowd the pan—you want everything to roast rather than steam. Reserve quicker-cooking vegetables, such as green beans, asparagus, tomatoes or zucchini, to add halfway through cooking.
  4. Drizzle chicken and vegetables with oil and toss vegetables gently to coat. Sprinkle everything with thyme, salt and pepper.
  5. Roast for 30 min, turning vegetables halfway through if desired and adding any reserved quick-cooking vegetables at the same time. Cook until vegetables are tender and browned and chicken reaches an internal temperature of 165°F.

Turn the Leftovers Into a Quick Curry

Chop leftover chicken and vegetables and add to skillet with 1 can coconut milk, chopped fresh cilantro (if you like it) and a spoonful of curry paste, adjusting the amount to suit the heat level of the paste and your family’s tastes. Bring to a simmer and cook until heated through and slightly thickened. Serve over rice. Not quite enough leftovers to go around? Add extra vegetables or a drained can of chickpeas to stretch it into another meal.

Originally published in ParentsCanada magazine, Spring 2017. Updated in September 2026.