When I need a low-effort dinner that still delivers that irresistible golden-brown crunch, this sheet-pan crispy chicken with squash and tomatoes never fails me. It’s the kind of recipe that’s all about big flavor with minimal cleanup—crispy, juicy chicken thighs nestled next to caramelized squash and blistered cherry tomatoes. All it takes is one pan, a hot oven, and a few smart techniques to get everything crisped to perfection.
These bowls are my go-to when I want something comforting yet light, loaded with fiber-rich squash and antioxidant-packed tomatoes. It’s one of those recipes you throw together with what’s in the fridge and come out with something that looks—and tastes—like it took way more effort. Whether I’m feeding a crowd or just cooking for myself, this one-pan chicken dinner fits the bill every single time.
Sheet-Pan Crispy Chicken with Squash and Tomatoes – Easy One-Pan Dinner with Roasted Veggies
Ingredients
- 1.5 lbs bone-in skin-on chicken thighs (about 4 pieces)
- 2 medium yellow squash sliced into half-moons
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- 3 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp dried oregano or thyme
- Salt and black pepper to taste
- Juice of 1/2 lemon
- Fresh parsley or basil for garnish optional
Instructions
- Preheat the oven: Set to 425°F and line a large sheet pan with parchment or foil.
- Prep the veggies: Toss squash and cherry tomatoes with 1.5 tbsp olive oil, half the garlic, salt, pepper, and dried herbs. Spread evenly on the sheet pan.
- Season the chicken: Pat thighs dry, rub with remaining olive oil, garlic, smoked paprika, salt, and pepper.
- Arrange everything: Nestle chicken thighs skin-side up among the veggies.
- Roast: Bake for 35–40 minutes, until chicken is crispy and internal temp reaches 165°F.
- Finish: Squeeze lemon juice over everything, top with fresh herbs, and serve hot.
Notes
Secret Tips for Sheet-Pan Crispy Chicken
- Dry the chicken skin thoroughly with paper towels—moisture is the enemy of crispness.
- Preheat the sheet pan in the oven before adding ingredients for extra caramelization.
- Don’t crowd the pan—space equals crisp, especially for the chicken skin and roasted vegetables.
- Use parchment for easier cleanup, but skip it if you want deeper browning directly on the pan.
- Finish with a quick broil for golden, extra-crispy skin.
- Add lemon zest to the olive oil rub for a boost of bright, savory flavor.
- Toss cherry tomatoes in at the 15-minute mark if you prefer them just blistered, not collapsed.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
- Servings: 4
- Course: Dinner
- Cuisine: American
Nutritional Snapshot
- Calories: ~470 kcal per serving
- Protein: 38g
- Carbs: 18g
- Fat: 27g
- Fiber: 4g
- Naturally Gluten-Free: Yes
According to Nutritionix, skin-on chicken thighs provide a satisfying dose of protein and healthy fats, which support satiety and muscle repair when eaten in balance.
What It Costs to Make
- Chicken Thighs (bone-in, skin-on – 1.5 lbs): $5.00
- Yellow Squash (2 medium): $2.00
- Cherry Tomatoes (1 pint): $2.50
- Olive Oil, Garlic, Herbs, Seasoning: $1.00
- Total (4 servings): $10.50 or $2.63 per serving
A full-flavored meal for under $3 a plate? That’s weeknight gold.
Where This Recipe Came From
This sheet-pan crispy chicken with squash and tomatoes came about one summer night when the fridge was down to odds and ends: a pack of chicken thighs, some yellow squash, a pint of tomatoes, and half a lemon. I tossed everything on a pan with garlic and olive oil, cranked the oven, and hoped for the best. What came out was golden-skinned chicken and roasted veggies that practically melted into the pan juices. It was so simple—and so good—I had to make it again. And again.
Since then, I’ve dialed in the seasoning, tested it with different squashes and spices, and turned it into a true crispy sheet pan chicken go-to. It works any time of year but really shines during squash and tomato season.
Why It’s Worth Making Again
High Flavor, Low Fuss
This sheet-pan crispy chicken with squash and tomatoes proves that comfort food doesn’t have to be complicated. With just a handful of everyday ingredients and one pan, you get golden-brown, crackly-skinned chicken, tender roasted squash, and sweet, jammy tomatoes—all perfectly seasoned. There’s no need to babysit anything on the stove or juggle multiple pots. It’s a no-fuss, high-reward meal that brings together the best of oven roasted chicken and vegetables without taking over your night.
Nutrient-Dense and Balanced
You’re not just getting flavor here—you’re getting a complete, wholesome dinner. Chicken thighs offer satisfying protein and healthy fats, while the squash delivers fiber, potassium, and vitamin C. Tomatoes, on the other hand, are rich in lycopene, a powerful antioxidant that’s been linked to reduced inflammation and better heart health. According to Healthline, cooked tomatoes increase lycopene availability, making this roasted version even more beneficial. That makes this a great pick for anyone seeking an anti-inflammatory dinner idea that’s naturally gluten-free and nutrient-rich.
Built for Weeknights
This is one of those dinners that checks all the boxes: quick, simple, satisfying, and stress-free. There’s no marinating, no complicated prep—just season, roast, and serve. That’s what makes it a repeat favorite in my kitchen. Whether you’re cooking for the family, prepping lunch for tomorrow, or making a healthy dinner for one, this weeknight chicken sheet pan meal is as easy as it gets.
Customizable for Any Season
Another reason this crispy sheet pan chicken deserves a spot in your rotation? Flexibility. Use summer squash and cherry tomatoes when they’re in season, or roast winter vegetables like butternut squash and parsnips during the colder months. You can mix in red onion, bell peppers, or even cauliflower for added variety. Craving extra protein or fiber? Toss in chickpeas or white beans. Want more richness? Add feta, goat cheese, or a drizzle of tahini. It’s one of those recipes that works with whatever you have—and still turns out delicious.
Best Shared During
Quick Weeknight Dinners
When you’re tired, hungry, and don’t want to stare down a sink full of dishes, this sheet-pan crispy chicken with squash and tomatoes is your secret weapon. It’s the kind of easy one-pan chicken dinner that delivers real food and bold flavor without the mess or multitasking. All you need is a baking sheet and a hot oven. Serve it with a slice of crusty bread to soak up the pan juices, or plate it over farro, quinoa, or brown rice for a heartier meal that feels complete. Best of all, you’ll be done with cleanup before your food even cools.
Summer Garden Harvests
Got an overflow of tomatoes and squash from your backyard garden or farmers market? This chicken and summer squash recipe turns fresh seasonal produce into something craveable. Roasting the squash brings out its sweetness, while the tomatoes blister and burst, adding a natural sauce that tastes like sunshine. It’s a celebration of summer produce made even better with crispy chicken and a hint of lemon. And if you’re wondering about seasonal vegetable nutrients, EatRight.org highlights that in-season vegetables retain more nutrients and flavor—making this the perfect time to roast them up.
Sunday Meal Preps
If you love to prep ahead, this is one of those healthy sheet pan dinners that only gets better after a night in the fridge. The roasted veggies soak up the chicken juices, and the flavors meld beautifully. I like to double the batch on Sunday and divide it into containers for 3–4 days of easy chicken meal prep. It reheats well, travels great, and tastes just as good at lunch as it did hot out of the oven. Toss it into a grain bowl, wrap it in a flatbread, or enjoy it solo—this recipe adapts to your week however you need it to.
Clean Eating Resets
Sometimes you just need to get back on track, and this gluten-free chicken sheet pan meal is ideal for those reset weeks. It’s low in refined carbs, high in protein, full of fiber-rich veggies, and roasted in heart-healthy olive oil. The combination of squash, tomatoes, and herbs keeps it light, while the crispy chicken gives you that satisfying crunch and comfort. If you’re focused on anti-inflammatory meals or just trying to make healthier choices, this one helps you stay on track without sacrificing flavor.
What You’ll Need for Sheet-Pan Crispy Chicken with Squash and Tomatoes
Ingredients
- 1.5 lbs bone-in, skin-on chicken thighs (about 4 pieces)
- 2 medium yellow squash, sliced into half-moons
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano or thyme
- Salt and black pepper to taste
- Juice of 1/2 lemon
- Fresh parsley or basil for garnish (optional)
Ingredient Highlights
Chicken Thighs
Skin-on, bone-in chicken thighs get the crispiest in the oven and retain juicy flavor. According to USDA FoodData Central, they’re a great source of protein, B vitamins, and iron.
Yellow Squash
Light, tender, and fiber-rich, yellow squash roasts beautifully and adds a mellow base to the dish.
Cherry Tomatoes
These burst in the oven, creating a jammy, sweet contrast to the savory chicken and earthy squash.
Smoked Paprika & Garlic
A punchy duo that adds warm spice and depth to every bite of your oven roasted chicken and vegetables.
How to Make Sheet-Pan Crispy Chicken with Squash and Tomatoes
- Preheat the oven. Set to 425°F and line a large sheet pan with parchment or foil.
- Prep the veggies. Toss squash and cherry tomatoes with 1.5 tbsp olive oil, half the garlic, salt, pepper, and dried herbs. Spread evenly on the sheet pan.
- Season the chicken. Pat thighs dry, rub with remaining olive oil, garlic, smoked paprika, salt, and pepper.
- Arrange everything. Nestle chicken thighs skin-side up among the veggies.
- Roast. Bake for 35–40 minutes, until chicken is crispy and internal temp reaches 165°F.
- Finish. Squeeze lemon juice over everything, top with fresh herbs, and serve hot.
Derek’s Pro Tips
- Pat chicken skin dry before seasoning—this helps it crisp up.
- Use a rimmed sheet pan to catch all those delicious juices.
- Broil for 2–3 minutes at the end if you want an extra-crispy finish.
- Let the chicken rest for 5 minutes before slicing for juicier bites.
Flip the Script: Variations on Sheet-Pan Crispy Chicken
One of the best things about this sheet-pan crispy chicken with squash and tomatoes is its versatility. Once you’ve mastered the method, you can adapt it to fit any season, flavor profile, or dietary preference. Whether you’re looking to go bold, plant-based, or Mediterranean, these easy swaps turn the base recipe into a new favorite every time.
Mediterranean Twist
Channel sun-drenched coastal flavors by transforming this into a Mediterranean sheet pan chicken dinner. Add sliced red onion, kalamata olives, and finish with crumbled feta just before serving. Sprinkle with oregano and a drizzle of lemon-tahini dressing or olive oil for an herby, salty punch. The combination of healthy fats, herbs, and bright acidity turns this into a light, flavorful option perfect for summer nights or light lunches.
Fall Favorite
Want something cozier? Swap yellow squash for roasted butternut or acorn squash, and replace cherry tomatoes with chunks of apple or red onion for sweetness. Add warming herbs like thyme, rosemary, or sage to the olive oil mix before roasting. This is a go-to fall sheet pan chicken recipe that brings comforting, autumnal flavor while staying naturally gluten-free and nutrient-rich. According to Cleveland Clinic, winter squash is loaded with immune-supportive vitamin A and antioxidants, making this a hearty and healing option as temperatures drop.
Spicy Kick
If you like things hot, turn this into a spicy sheet-pan chicken dinner by adding cayenne pepper, crushed red pepper flakes, or your favorite chili seasoning to the spice rub. You can also marinate the chicken in hot sauce or add jalapeño slices to the pan for an extra layer of heat. Serve it with cooling yogurt or avocado slices for balance. This variation is perfect for spice lovers who still want a well-balanced, one-pan meal.
Vegan Version
Looking for a plant-powered alternative? Swap the chicken thighs for crispy roasted chickpeas or seasoned tofu slabs. Toss the protein with the same garlic, olive oil, and smoked paprika mixture before roasting. Zucchini, eggplant, bell peppers, or even mushrooms make excellent vegetable additions. This version gives you a hearty, fiber-rich vegan one-pan meal that still delivers satisfying texture and roasted flavor—without compromising on nutrition or satisfaction.
How to Store and Reheat
Store leftovers in airtight containers in the fridge for up to 4 days. To reheat:
- Oven: 350°F for 10–15 minutes
- Air Fryer: 375°F for 6–8 minutes
- Microwave: 1–2 minutes (best for veggies only)
Comfort Combo Ideas
Pair this with other warm, satisfying favorites:
Real Questions, Real Answers
How do you get crispy chicken on a sheet pan?
To get that golden, crackly skin on your sheet-pan crispy chicken, make sure to thoroughly pat the skin dry before seasoning. Roast at a high heat (425°F or higher), and leave plenty of space between pieces for air circulation. Finish under the broiler for 2–3 minutes to intensify crispiness. This technique turns a simple one-pan chicken dinner into something special.
Can I use chicken breasts instead of thighs?
Yes, but keep in mind that bone-in, skin-on chicken thighs offer juicier results and better browning. If you do use breasts, choose bone-in for flavor and reduce the roasting time to avoid drying out the meat. If you’re looking for a leaner low-calorie chicken sheet pan meal, this swap can still work with careful timing.
Do squash and tomatoes roast well together?
Absolutely. Summer squash roasts quickly and develops a mild, buttery flavor, while cherry tomatoes burst and caramelize into a sweet, tangy sauce. Their moisture levels balance each other out, making them perfect for this chicken and summer squash recipe. Together, they create a flavorful, veggie-forward base that supports clean eating goals.
Can I make this ahead of time?
Definitely. This recipe is ideal for make-ahead sheet pan dinners. Once cooled, store it in airtight containers in the fridge for up to 4 days. The chicken stays juicy, and the vegetables become even more flavorful as they absorb the pan drippings. It’s a meal prep win you’ll look forward to reheating.
Is this sheet pan chicken recipe gluten-free?
Yes—this entire recipe is naturally gluten-free, with no substitutions needed. It also fits into low-carb, high-protein, and anti-inflammatory meal plans. Just double-check any additional toppings or sauces you use if you’re cooking for someone with celiac disease or a gluten sensitivity.
What’s the best oil for roasting chicken and veggies?
Extra virgin olive oil is my go-to. It not only helps with crisping and caramelization but also adds heart-healthy monounsaturated fats. According to Harvard Health, olive oil supports cardiovascular health and is a key component of balanced eating.
Can I freeze sheet-pan crispy chicken with squash and tomatoes?
Yes! For best results, freeze the cooked chicken, squash, and tomatoes in a freezer-safe container without the lemon juice or herbs (add those fresh when reheating). This is a great option if you’re planning freezer-friendly one-pan chicken meals for later. Thaw overnight and reheat in the oven to preserve the texture.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check that the thickest part of the chicken thigh reaches an internal temperature of 165°F. This ensures food safety and juiciness. For reference, FDA guidelines recommend this exact temp for all poultry.
What herbs go best with sheet pan chicken and vegetables?
Try a mix of dried oregano, thyme, or rosemary for a savory backbone. Fresh basil or parsley added after roasting brings brightness. For a fall-inspired version, sage and rosemary are excellent with roasted squash.
Can I add grains to make this a complete bowl meal?
Absolutely. This recipe pairs well with quinoa, farro, couscous, or brown rice. Toss the grain with some of the roasted pan juices or a squeeze of lemon juice for an effortless one-pan chicken grain bowl that’s ready to fuel your day.
Final Stir
There’s nothing like the crackle of perfectly roasted chicken skin paired with soft, caramelized squash and jammy tomatoes. This sheet-pan crispy chicken with squash and tomatoes is weeknight-friendly, full of comfort, and endlessly adaptable.
Whether you’re cooking for family, prepping lunch for the week, or just craving a wholesome one-pan dinner, this recipe has you covered with bold flavor, easy steps, and no-nonsense ingredients.
“Golden skin, sweet squash, and one pan to rule them all—this is crispy comfort at its finest.” — Molly
📌 Pin & Share the Love
✨ Love this Sheet-Pan Crispy Chicken with Squash and Tomatoes? Pin it to your Weeknight Dinners or One-Pan Wonders board and tag us @comfortfooddaily!
📌 Pin This Recipe: Sheet-Pan Crispy Chicken with Squash and Tomatoes
Juicy chicken thighs, caramelized squash, and roasted tomatoes—all crisped to perfection in one pan. Simple, clean, and made for weeknight comfort.
