Print

Sheet Pan Chicken and Veggies

Sheet Pan Chicken and Veggies
Print Recipe

Sheet Pan Chicken and Veggies is an effortless, flavorful, and healthy one-pan meal that combines juicy chicken with vibrant roasted vegetables. Perfect for busy nights, this recipe offers balanced nutrition, minimal cleanup, and versatility with easy ingredient swaps and seasoning adjustments.

Ingredients

Scale

Protein

  • 4 chicken breasts or thighs (about 1.5 to 2 pounds)

Vegetables

  • 2 bell peppers, sliced
  • 1 medium zucchini, sliced
  • 1 large red onion, cut into wedges

Seasonings and Oil

  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried herbs (such as Italian seasoning or thyme)
  • Salt and freshly ground black pepper, to taste
  • Optional: chili flakes or cayenne pepper for spice

Finishing Touches (Optional)

  • Juice of 1 lemon
  • Fresh herbs such as parsley, cilantro, or thyme, chopped

Instructions

  1. Prep the Ingredients: Wash and cut all vegetables into uniform pieces for even cooking. Pat the chicken dry with paper towels and season generously with salt, pepper, garlic powder, and your choice of dried herbs.
  2. Arrange Everything on the Sheet Pan: Place the seasoned chicken pieces in the center of a large baking sheet. Spread the chopped vegetables evenly around the chicken. Drizzle olive oil over the entire pan and gently toss the vegetables to coat them completely.
  3. Roast Until Golden and Juicy: Preheat the oven to 425°F (220°C). Roast the chicken and veggies for 25-30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender with lightly caramelized edges.
  4. Add Fresh Finishing Touches: After removing the pan from the oven, squeeze fresh lemon juice over the dish and sprinkle with chopped fresh herbs to brighten the flavors just before serving.

Notes

  • Cut veggies into uniform sizes to ensure even cooking.
  • Avoid overcrowding the pan to allow proper roasting and caramelization.
  • Use a meat thermometer to verify the chicken has reached 165°F (74°C).
  • Let the chicken rest for 5 minutes after baking to lock in juices.
  • Double the recipe in a larger sheet pan to save time for multiple meals.

Nutrition

Keywords: sheet pan chicken, roasted veggies, easy dinner, healthy meal, meal prep, gluten free, one pan dinner

Find it online: https://sophiemelody.com/sheet-pan-chicken-and-veggies/