Sheet Pan Chicken and Veggies

published on Nov 29, 2024

4 comments

5 from 13 votes

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My easy sheet pan chicken and veggies recipe combines seasoned chicken breasts and a colorful array of veggies. Everything’s baked together to make a delicious 30-minute meal my family adores.

Need more one-pan recipes? Try my healthy one pot pasta, Dutch oven beef stew, or chana masala next.

Everyone needs a low-effort, flavor-packed dish they can make on a whim. Mine just so happens to be sheet pan chicken and vegetables.

The beauty of this sheet pan dinner comes down to its simplicity. All you need is a handful of seasonings and, honestly, whatever veggies you have in your fridge. Pile everything onto the same pan, pop it in the oven, and relax knowing dinner (and clean-up) is virtually taken care of!

Table of Contents

Why I love this recipe
Ingredients needed
How to make sheet pan chicken and veggies
Arman’s recipe tips
Storage instructions
Frequently asked questions
More weeknight chicken dinners
Sheet Pan Chicken And Veggies (Recipe Card)

Why I love this recipe

No side dishes needed. Because they’re cooking at the same time! However, I usually find that a few dinner rolls or some basmati rice is never a bad idea.
Make it work for you. I’ll often use whatever vegetables or cuts of chicken I have in my fridge, so feel free to experiment.
They’re both perfectly cooked. The chicken turns out golden and crisp yet juicy, while the veggies are lightly charred and tender. Trust me, I tested this recipe countless times for my family to ensure the chicken is NEVER dry or rubbery.
THE best meal prep. I always make a second batch just so I can have leftovers for the work week to come.

Ingredients needed

Chicken breasts. Use boneless skinless chicken breasts so they roast quickly in the oven. If they’re too thick, I’ll butterfly the breasts or pound them into smaller 1-inch thick chicken cutlets.
Broccoli florets. Adds a lovely pop of green to the dish.
Bell peppers. I prefer red peppers for their sweetness and vibrant color.
Red onion. I like the mild sweetness of red onions, but any type of onion will work. Shallots and scallions work well, too.
Spices. I used smoked paprika, garlic powder, and dried rosemary.
Salt and pepper. For flavor.
Olive oil. It’s drizzled over the vegetables and chicken to help them tenderize in the oven.

How to make sheet pan chicken and veggies

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Preheat the oven and grease a baking sheet. Combine the spices in a small bowl.

raw chicken breast fillets covered in seasonings.

Step 2- Season both sides of the chicken with olive oil and the spice blend. Place them on the sheet pan.

vegetables and raw chicken breasts on a sheet pan.

Step 3- Place the seasoned chicken and vegetables on the sheet pan.

baked chicken and vegetables on a sheet pan.

Step 4- Roast the chicken and veggies until the chicken is fully cooked and the veggies are fork tender.

Arman’s recipe tips

Pat the chicken VERY dry. Before seasoning, I like to pat the chicken with paper towels to soak up excess moisture. This helps the seasoning stick and gets the chicken extra crispy.
Use parchment paper. I’m usually a stickler for this, but I find the chicken and veggies brown better if they’re baked directly on the pan. If you want easier clean-up, line the baking sheet with parchment paper.
Cut everything to even bite-size pieces. So the meat and veg cook evenly.
Don’t crowd the sheet pan. If the meat and veggies overlap, it’ll create a steam effect and prevent browning. Work in batches or use multiple sheet pans if needed.
Broil. Turn the oven to its broil setting for the final 2-3 minutes to char the veggies a bit more.

Variations

Use chicken thighs and increase the cooking time by roughly 5 minutes.
Add more veggies, like diced carrots, cherry tomatoes, or cubed potatoes.
Switch up the spices. Try oregano, onion powder, or taco seasoning for a Mexican twist.
Add cheese. Top the chicken and veg with freshly grated parmesan cheese or crumbled feta cheese for added flavor.
Garnish with fresh parsley and a squeeze of lemon juice for added brightness.

Storage instructions

To store: Let the leftovers cool, then store them in an airtight container in the refrigerator for 3 to 4 days.

To freeze: I don’t recommend freezing the cooked vegetables, but you can freeze the chicken breasts in a freezer-safe bag or container for 3 to 4 months. Thaw them in the fridge before reheating.

To reheat: Microwave single servings for 45 seconds or reheat leftovers in a preheated oven or air fryer until warm.

sheet pan chicken breast and vegetables.

Frequently asked questions

What size baking sheet is best for sheet pan meals?

For this recipe, I find a half sheet pan (8×13 inches) to be the best size for a 4-person dinner.

How do you roast chicken breasts so they don’t dry out?

My top tips for roasting chicken are to make sure they’re all the same size and thickness, coat them in olive oil, and flip the chicken every few minutes so all sides get equal heat access.

Can you bake raw chicken and vegetables in the same pan?

Yes! So long as the chicken is cooked until it reaches an internal temperature of 165F, you can (and should!) cook them in the same pan.

Can I use frozen vegetables?

Yes, you can use frozen vegetables in this sheet pan recipe. However, thaw them before adding them to the pan, as frozen vegetables contain a lot of water, which can prevent them from getting crispy and caramelized.

More weeknight chicken dinners

Originally published April 2023, updated and republished November 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.