Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies is an easy all-in-one dinner packed with juicy roasted chicken and colorful vegetables. Everything cooks together on a single pan, making cleanup simple while delivering plenty of flavor. Perfect for busy weeknights, meal prep, or healthy family dinners, this recipe is both satisfying and versatile.

Sheet Pan Chicken and Veggies

Make this Sheet Pan Chicken and Veggies recipe for an easy healthy dinner with juicy chicken and roasted vegetables all on one pan.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Calories: 380

Ingredients Method Notes

Ingredients

  

• For the Chicken
• 4 boneless skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the Vegetables
• 1 bunch asparagus trimmed
• 2 zucchini sliced
• 1 yellow squash sliced
• 1 cup broccoli florets
• 1 red bell pepper sliced
• 1 cup baby carrots
• 1 cup cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• For Garnish
• Fresh parsley chopped
• Fresh rosemary sprigs
• Lemon wedges optional

Method

 

1. Preheat the oven to 425°F (220°C).
2. Line a large sheet pan with parchment paper or lightly grease it.
3. In a small bowl, combine garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper.
4. Rub the chicken breasts with olive oil and coat evenly with the seasoning mixture.
5. Place the chicken on one side of the sheet pan.
6. In a large bowl, toss the asparagus, zucchini, squash, broccoli, bell pepper, carrots, and tomatoes with olive oil, salt, and pepper.
7. Spread the vegetables around the chicken in a single layer.
8. Roast for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
9. For extra color, broil for 2 to 3 minutes at the end of cooking.
10. Remove from the oven and let the chicken rest for 5 minutes.
11. Garnish with parsley, rosemary, and lemon wedges before serving.

Notes

• Cut vegetables into similar sizes for even cooking.
• Do not overcrowd the pan.
• Use a meat thermometer for perfectly cooked chicken.
• Toss vegetables halfway through roasting if desired.
• Fresh herbs provide the best flavor.

Variations

• Use chicken thighs instead of chicken breasts.
• Add baby potatoes for a heartier meal.
• Try Brussels sprouts or green beans.
• Add Cajun seasoning for a spicy version.
• Use ranch seasoning for extra flavor.
• Add Parmesan cheese before serving.
• Swap vegetables based on what you have available.

Serving Suggestions

• Serve with rice or quinoa.
• Pair with a simple green salad.
• Enjoy with crusty bread.
• Add a side of mashed potatoes.
• Serve with garlic butter sauce.
• Pair with roasted sweet potatoes.
• Use leftovers for meal prep lunches.

Tips

• Pat chicken dry before seasoning.
• Use fresh vegetables whenever possible.
• Roast on the center oven rack.
• Let the chicken rest before slicing.
• Store leftovers in airtight containers.
• Prep vegetables ahead of time for faster dinners.

Prep Time, Cook Time, and Total Time

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings

Serves: 4 people

Nutrition Information (Approximate Per Serving)

• Calories: 380
• Protein: 39g
• Carbohydrates: 14g
• Fat: 18g
• Sodium: 620mg

FAQs

Can I prepare this sheet pan meal ahead of time?

Yes. You can season the chicken and chop all the vegetables up to a day in advance. Store everything separately in the refrigerator until ready to cook. This makes dinner preparation incredibly fast on busy evenings and is also helpful for weekly meal planning.

What vegetables work best for sheet pan dinners?

Most sturdy vegetables roast beautifully on a sheet pan. Broccoli, carrots, zucchini, squash, asparagus, bell peppers, Brussels sprouts, green beans, and potatoes are all excellent choices. Just keep in mind that denser vegetables like potatoes and carrots may require a slightly longer cooking time.

How do I keep the chicken from drying out?

Avoid overcooking and use a meat thermometer to check doneness. Chicken breasts are fully cooked at 165°F (74°C). Allowing the chicken to rest for several minutes after roasting also helps the juices redistribute, resulting in more tender and flavorful meat.

Can I use chicken thighs instead?

Absolutely. Boneless or bone-in chicken thighs work very well in this recipe and often stay even juicier than chicken breasts. Depending on their size, they may need a few extra minutes of cooking time, so always check the internal temperature before serving.

Is this recipe good for meal prep?

Yes. Sheet Pan Chicken and Veggies is one of the best meal prep recipes because everything cooks at once and stores well. Divide the chicken and vegetables into containers and refrigerate for up to four days for quick lunches and dinners throughout the week.

How should I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10 minutes or microwave until warmed through. The oven method helps maintain the best texture, especially for the roasted vegetables.

Conclusion

Sheet Pan Chicken and Veggies is a simple, healthy, and flavorful dinner that delivers a complete meal with minimal cleanup. Tender seasoned chicken and perfectly roasted vegetables come together on one pan, making this recipe ideal for weeknight dinners, meal prep, and family gatherings. It’s a dependable recipe you’ll find yourself making again and again.