Sheet Pan Chicken and Vegetables

This easy sheet pan chicken pairs juicy chicken leg quarters with tender roasted bell peppers and onions for a flavorful one-pan meal.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 706kcal

Preheat the oven to 425°F. Line a large, rimmed baking sheet with high-heat parchment paper.
Pat the chicken dry with paper towels. In a large bowl, combine the olive oil with the salt, pepper, Italian seasoning, and garlic powder. Add the chicken pieces, one by one, and toss to coat.
Transfer the chicken to the prepared baking sheet, skin-side up.
Add the quartered onions and peppers to the olive oil mixture and toss to coat (see notes below). Toss in batches if needed. Nestle the vegetables between the chicken pieces.
Roast until the chicken is golden brown and cooked through and the vegetables are tender, for about 45 minutes to 1 hour. The chicken's internal temperature should reach at least 165°F (see notes below). Serve immediately.

Depending on the size of the chicken pieces, they may take more or less time to cook. The chicken should reach an internal temperature of at least 165°F, but 175°F to 180°F is even better for dark chicken meat because it helps the connective tissue break down and makes the meat extra tender.
Depending on the size of the chicken and vegetables, you may need an additional tablespoon of extra-virgin olive oil and an extra sprinkle of seasonings.
Since the entire dish roasts at 425°F for at least 45 minutes, the high heat eliminates any potential risk from the raw chicken juices. However, if you want to be extra cautious, you can portion out some of the seasoned oil before adding the raw chicken, then use the reserved portion for the veggies.
If the leg quarters are cooked through but you want crispier skin, remove the vegetables so they won't burn, then broil the chicken for about 2 minutes at the very end, watching it closely.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. You can also freeze them (once cooled) in a single layer in freezer bags for up to three months, though the vegetables will lose their texture when they thaw.
You can enjoy the leftover chicken cold or reheat it uncovered in a 350°F oven. I prefer not to reheat it in the microwave because it becomes dry and rubbery.