Sheet Pan Chicken And Veggies

This sheet pan chicken and veggies recipe yields juicy and tender chicken and perfectly roasted vegetables in under 30 minutes. It's my family's favorite weeknight dinner. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Cook Time 30

Total Time 30

Servings servings

Calories 294kcal

Author Arman Liew

Ingredients

4 chicken breasts boneless and skinless, 4 ounces each
1 head broccoli chopped
1 large red bell pepper sliced
1/2 large red onion sliced
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried rosemary
3 tablespoons olive oil divided

Instructions

Preheat the oven to 205C/425°F. Lightly grease a large baking sheet or sheet pan.
In a small bowl, mix together the smoked paprika, salt, black pepper, garlic powder, and dried rosemary.
In a large bowl, toss together the broccoli florets, bell pepper, and red onion with two tablespoons of olive oil. Spread the vegetables out on the greased sheet pan.
Season the chicken breasts with the spice mixture on both sides. In the same large bowl used for the vegetables, toss the chicken breasts with one tablespoon of olive oil until evenly coated.
Place the chicken breasts on the sheet pan with the veggies.
Roast in the oven for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165F) and the vegetables are tender and slightly charred.

Video

Notes

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.

Nutrition