Looking for an easy one-pan dinner? This Sheet Pan Chicken & Vegetables recipe is healthy, flavorful, and perfect for busy weeknights. Simple ingredients, minimal cleanup, and big flavor. Tap to get the full recipe.
Why You’ll Love This Recipe
- Quick & easy one-pan meal
- Family-friendly and customizable
- Budget-friendly ingredients
- Perfect for meal prep and leftovers
Ingredients
For the Chicken & Vegetables
- 1½ lbs boneless, skinless chicken breasts (or thighs)
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
Optional Garnish
- Fresh parsley, chopped
- Lemon wedges
Step-by-Step Instructions
- Preheat oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Place chicken and vegetables on the sheet pan in a single layer.
- Drizzle everything with olive oil and sprinkle evenly with garlic powder, paprika, Italian seasoning, salt, and pepper.
- Toss gently to coat, keeping chicken pieces spaced apart.
- Roast for 25–30 minutes, flipping chicken halfway through for even cooking.
- Broil for 2–3 minutes at the end for extra color, if desired.
- Remove from oven, garnish with fresh parsley, and serve warm.
Equipment
- Large sheet pan
- Parchment paper or foil
- Mixing bowl
- Measuring spoons
- Tongs or spatula
Tips & Variations
- Protein swap: Use chicken thighs for extra juiciness.
- Vegetable swaps: Try carrots, Brussels sprouts, green beans, or sweet potatoes.
- Flavor boost: Add a splash of lemon juice or balsamic glaze after baking.
- Storage: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in the oven at 350°F or in the microwave.
Serving Suggestions
- Serve with rice, quinoa, or cauliflower rice
- Pair with a simple green salad
- Add a yogurt or garlic sauce drizzle for extra flavor
Nutrition Facts (Approximate per serving)
- Calories: 420
- Protein: 38g
- Carbohydrates: 18g
- Fat: 22g
Conclusion
This Sheet Pan Chicken & Vegetables recipe proves that healthy eating doesn’t have to be complicated. With simple ingredients, bold flavors, and just one pan, it’s a reliable go-to meal you’ll make again and again. Save it, print it, and share it with anyone who loves easy dinners.
FAQ – Sheet Pan Chicken & Vegetables
Can I freeze this recipe?
Yes, cooked chicken and vegetables can be frozen for up to 2 months in airtight containers.
How do I make this ahead of time?
Chop vegetables and season chicken up to 24 hours in advance and store in the fridge.
Can I use bone-in chicken?
Yes, but increase cooking time by 10–15 minutes and check internal temperature.
What vegetables work best?
Firm vegetables like broccoli, carrots, peppers, and zucchini roast best.
How do I keep chicken from drying out?
Avoid overcooking and use chicken thighs if you prefer juicier meat.