Sheet Pan Chicken and Veggies Recipe
Make dinner easy with this delicious sheet pan chicken and veggies recipe! Tender, juicy chicken and perfectly roasted vegetables come together in one pan for a flavorful, no-fuss meal. Perfect for busy weeknights!
I’m on a mission—a search for a healthy mid-life “diet” that’s actually sustainable enough to become a new lifestyle for this season of life.
Last week, a friend left me a sweet voice message on Instagram. She chatted about all sorts of things, but one comment made me laugh out loud: “Well, it’s not hard to eat healthy. I’m sure you already do that.”
No, ma’am. I can whip up the most comforting, ooey-gooey casserole slathered in cheese and follow it up with a warm pan of butterscotch brownies in a heartbeat. But when it comes to building a sustainable, healthy food plan? I’m in totally new territory. Add in the joys of menopause, and it feels like I’ve enrolled in an entirely new school of learning.
So, learning I am.
One thing I recently discovered is the importance of focusing on whole foods—things that “have a mother or come from the ground.” That simple definition stuck with me, and this sheet pan chicken and veggies recipe fits the bill perfectly. Best of all, it’s so delicious we’ve already made it three times!
Why You’ll Love Sheet Pan Chicken and Veggies
- Simple & Quick – Toss everything on one pan, pop it in the oven, and dinner is done!
- Packed with Whole Foods – Loaded with colorful veggies and lean protein for a nutritious meal.
- Easy Cleanup – Fewer dishes means more time to enjoy your evening.
- Customizable – Swap out the veggies or seasonings to fit your tastes.
- Great for Meal Prep – Make extra and enjoy leftovers for lunch the next day.
Ingredients for this One Pan Chicken & Veggies Recipe
(A printable recipe card is provided at the bottom of this post for your convenience.)
- Carrots, peeled and diced into bite-sized pieces
- Red bell pepper, cored and chopped
- Yellow bell pepper, cored and chopped
- Broccoli florets, trimmed into bite-sized pieces
- Boneless, skinless chicken breasts, cut into chunks
- Olive oil for roasting and adding flavor
- Fresh lemon juice for a bright, zesty touch
- Italian seasoning for a classic herb blend
- Onion powder for mild, savory depth
- Garlic powder for rich, aromatic flavor
- Cayenne pepper (optional) for a bit of heat- We always add this in. We love spicy food and cayenne has great anti-inflammatory properties!
Step by step instructions for this sheet pan meal
(Detailed instructions can be found in the recipe card provided at the bottom of this post for your convenience.)
1.Toss carrots in olive oil and salt & pepper. 2.Roast carrots alone for 10 minutes. 3.Toss remaining ingredients with oil and spices. 4.Spread ingredients in a single layer and roast until cooked through.
Tips & Tricks for Sheet Pan Dinners
- The cooking times will differ based on the exact measurement of your veggies and chicken. I like to bake mine until almost all the juice is baked away and the chicken is just starting to get a bit crispy.
- For easy cleanup, you can line the sheet pan with aluminum foil or parchment paper. I prefer to use an unlined stoneware pan – since it cleans up so nice.
- It’s best to cook sheet pan dinners in a single layer. If you are making this for more people, you’ll have to use more than one sheet pan. Add extra baking time for more than one pan in the oven.
- If you plan on having this more than one time in the week, you can prep the veggies ahead and store them in zip-loc bags or airtight containers in the fridge.
- The secret to successful sheet pan dinners, is to get the baking times right for each veggie. Things like carrots, sweet potatoes, and potatoes will need a head start in baking before adding the rest of the ingredients.
Substitutions for this sheet pan chicken and veggies recipe
- Have fun using your own mix of veggies! Other options include sweet potatoes, potatoes, squash, & zucchini.
- Although this recipe post desperately needs new pictures, this chorizo chicken sheet pan dinner Jamie Oliver inspired is another sheet pan dinner recipe that’s so delicious!
Seasoning Variations for This Recipe
Have fun playing around with spices until you get the mix you love the most. Here are some more ideas:
- Lemon Herb: Swap Italian seasoning for a mix of dried thyme, rosemary, and extra lemon zest.
- Smoky BBQ: Replace Italian seasoning with smoked paprika, a dash of cumin, and a sprinkle of brown sugar.
- Mediterranean: Use oregano, basil, and a hint of cinnamon for a warm, Greek-inspired flavor.
- Garlic Parmesan: Omit Italian seasoning and add extra garlic powder, black pepper, and grated Parmesan.
- Cajun Kick: Increase the cayenne and mix in paprika, oregano, and a touch of white pepper.
- Asian-Inspired: Replace the olive oil with sesame oil and season with ginger, soy sauce, and a sprinkle of sesame seeds before serving.
What do you serve with sheet pan chicken & veggies?
We find that this recipe fills us up just as it is! However, it could be served with a simple green salad, spinach salad with poppy seed dressing or oven baked rice.
For more chicken recipes, you might want to check out:
- Dutch oven chicken breasts are a great meal prep trick!
- Chicken Divan with curry is a crowd pleaser – and also freezes ahead well.
- Chicken soup with anise is so comforting if you’re not feeling well.
- Our favorite barbecue chicken marinade
- Greek chicken marinade is a great summer recipe for grilling.
Pin this to remember it later
Love this recipe? Pin it to your favorite salad board on Pinterest and follow Harbour Breeze Home for more easy and delicious recipes!
Sheet Pan Chicken & Veggies
Eat a rainbow of colorful, nutricious food with this delicious oven roasted sheet pan chicken and veggies recipe. An assortment of multi-colored veggies is paired with diced chicken and spices to create a lovely meal with whole foods that will fill you up and help you feel fabulous!
Ingredients
- 4 medium sized carrots, peeled and diced into 1 inch pieces
- 1 red pepper, cored and diced into 1 inch pieces
- 1 yellow pepper, cored and diced into 1 inch pieces
- 2 cups brocolli florets, cut into bite sized pieces
- 2 skinless, boneless chicken breasts diced into 1 inch pieces
- 2 1/2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper, optional (but we love spicy food and cayenne has great anti-inflammatory properties!)
Instructions
- Preheat oven to 400 degrees fahrenheit. Prepare a sheet pan by lining it with aluminum foil to cut down on clean-up. (I use a stonewear sheet pan and prefer to use it unlined.)
- Drizzle about 1 tablespoon olive oil in the bottom of a large mixing bowl. Add the diced carrots and stir until coated well with the oil. Season generously with salt and pepper.
- Transfer the carrots to the sheet pan and spread out so there is space between each carrot chunk. Bake for 10-15 minutes or until you can just poke it with a fork, but it isn’t soft all the way through.
- While the carrots are baking, drizzle the remaining 1 1/2 tablespoons olive oil in the bowl and add the peppers, brocolli, and chicken. Sprinkle on the spices and 1 tablespoon lemon juice.
- Once the carrots are partially cooked, transfer the rest of the ingredients from the bowl onto the sheet pan, spreading them out evenly in a single layer.
- Bake for an additional 20-30 minutes – stirring half way between the cooking time. When it is finished baking, the veggies should be fork tender & starting to carmelize, and the chicken cooked all the way through.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 487Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 102mgSodium: 213mgCarbohydrates: 31gFiber: 10gSugar: 8gProtein: 44g
I love it,thx
Thank you