Sheet Pan Chicken and Vegetables

Why You’ll Love This Recipe

This sheet pan chicken and vegetables recipe combines convenience with flavor. The chicken is juicy and tender, and the vegetables come out roasted to perfection, all in one pan! It’s a great way to enjoy a wholesome meal with minimal preparation, and cleanup is a breeze. Plus, the recipe is highly customizable, allowing you to swap in your favorite vegetables or seasonings. It’s a no-fuss, delicious dinner that everyone will love.

Ingredients

• 4 boneless, skinless chicken breasts

• 2 cups baby potatoes, halved

• 2 cups broccoli florets

• 1 red bell pepper, sliced

• 1 yellow onion, sliced

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon dried thyme

• Salt and pepper to taste

• Fresh parsley, chopped (optional, for garnish)
  (Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 400°F (200°C).

2. Line a large sheet pan with parchment paper or lightly grease it with olive oil.

3. Arrange the chicken breasts in the center of the sheet pan.

4. In a large bowl, combine the potatoes, broccoli, bell pepper, and onion. Drizzle with olive oil, then toss with garlic powder, paprika, dried thyme, salt, and pepper until evenly coated.

5. Spread the vegetables around the chicken breasts on the sheet pan.

6. Roast in the oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized. Stir the vegetables halfway through the cooking time for even roasting.

7. Remove from the oven and let the chicken rest for 5 minutes before serving.

8. Garnish with freshly chopped parsley if desired.

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 30 minutes

• Total Time: 40 minutes

Variations

• Vegetarian Option: Replace the chicken with tofu or tempeh for a plant-based version.

• Different Vegetables: Feel free to swap in other vegetables like carrots, zucchini, or sweet potatoes based on your preference or what you have on hand.

• Spicy Version: Add a pinch of red pepper flakes or drizzle some hot sauce over the chicken and vegetables before roasting for a little heat.

• Herb Variation: Experiment with fresh or dried herbs such as rosemary, oregano, or basil for a different flavor profile.

Storage/Reheating

• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: To reheat, place the chicken and vegetables on a baking sheet and warm in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can microwave individual servings for 1-2 minutes.

FAQs

Can I use bone-in chicken for this recipe?

Yes, you can use bone-in chicken, but you may need to adjust the cooking time slightly. Bone-in pieces will take a bit longer to cook, so check the internal temperature to ensure they reach 165°F (75°C).

Can I make this sheet pan dinner with other vegetables?

Absolutely! You can swap the vegetables in this recipe for any of your favorites, such as carrots, Brussels sprouts, or cauliflower. Just be sure to cut them into similar-sized pieces for even cooking.

Do I need to pre-cook the potatoes?

No, the potatoes can be added raw to the sheet pan. Cutting them into halves or quarters helps them cook quickly and evenly alongside the chicken and other vegetables.

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work wonderfully in this recipe! They may need a slightly longer cooking time, so be sure to check that the internal temperature reaches 165°F (75°C).

How do I know when the chicken is fully cooked?

The best way to check is by using a meat thermometer. When the internal temperature of the chicken reaches 165°F (75°C), it is fully cooked and safe to eat.

Can I make this meal in advance?

While it’s best to enjoy this meal fresh, you can prepare the chicken and vegetables ahead of time by chopping them and storing them in the fridge for up to 24 hours. Just roast them when ready to eat.

How do I keep the chicken moist when roasting?

Make sure not to overcook the chicken. Roasting at a high temperature (400°F or 200°C) helps the chicken stay juicy, and allowing it to rest for a few minutes after cooking locks in the moisture.

Can I use frozen vegetables?

Fresh vegetables will yield the best results, but you can use frozen vegetables in a pinch. Just be sure to thaw and drain them before adding them to the pan, as frozen veggies can release more moisture.

What side dishes go well with this sheet pan chicken and vegetables?

This dish is a complete meal, but if you’d like to serve it with something extra, try a side of rice, quinoa, or a simple salad for added freshness.

Can I make this recipe on a smaller sheet pan?

Yes, if you’re cooking for fewer people, you can use a smaller sheet pan. Just be sure not to overcrowd the pan, as this can affect the roasting process. If necessary, cook the chicken and vegetables in batches.

Conclusion

This sheet pan chicken and vegetables recipe is a fantastic way to create a delicious, balanced meal with minimal effort. The chicken is tender, juicy, and perfectly seasoned, while the vegetables are roasted to perfection, all cooked together on a single sheet pan. Whether you’re looking for a quick dinner or an easy meal prep option, this recipe delivers. Customize it with your favorite veggies or seasonings, and enjoy a wholesome meal with little cleanup!