Simple Chicken Veggie Sheet Pan

There are some weeknight dinners that just click – the ones that the whole family devours without complaint, the ones that don’t leave you with a mountain of dishes, and the ones that actually make you feel good about what you’re eating. For our household, the Simple Chicken Veggie Sheet Pan dinner is precisely that. I still remember the first time I made it; I was frazzled after a particularly long day, staring into the fridge with that familiar “what on earth do I cook?” despair. I grabbed some chicken, a motley crew of vegetables, and decided to throw it all on one pan with a sprinkle of herbs and hope for the best. The aroma that filled the kitchen as it roasted was the first sign of success. Then came the taste test – my usually picky eater actually asked for seconds of broccoli! My partner, who appreciates a hearty meal, was satisfied and impressed by the vibrant flavors. And me? I was thrilled with the minimal cleanup. Since that day, this recipe has become a beloved staple, a testament to the fact that delicious and healthy doesn’t need to be complicated or time-consuming. It’s our trusty go-to, flexible enough to accommodate whatever veggies we have on hand and always delivering a satisfying, flavorful meal that brings a little bit of calm to our busiest evenings.

Ingredients

Here’s what you’ll need to create this wonderfully simple and satisfying meal. Each ingredient plays a crucial role in building layers of flavor and texture, resulting in a dish that’s both nutritious and delicious.

• 1.5 lbs Boneless, Skinless Chicken Breasts (or Thighs): Approximately 2-3 large breasts or 4-5 thighs. Cut into uniform 1 to 1.5-inch pieces. Using boneless, skinless chicken makes preparation quicker and the meal leaner. Chicken breasts are a fantastic source of lean protein, while thighs offer a slightly richer flavor and tend to stay more moist during roasting. Ensure you pat the chicken pieces thoroughly dry with paper towels before seasoning; this helps the oil and spices adhere better and promotes a beautiful golden-brown crust.
• 1 lb Broccoli Florets: About 1 large head of broccoli. Cut into medium-sized florets. Broccoli is a nutritional powerhouse, packed with vitamins C and K, and fiber. Cutting the florets into roughly uniform sizes ensures they cook evenly alongside the other vegetables and chicken. If the stems are tender, you can peel and slice them to include as well, minimizing waste.
• 2 Medium Carrots: Peeled and sliced into ¼-inch thick rounds or diagonally. Carrots add a lovely sweetness and vibrant color to the dish. Their firm texture holds up well to roasting, and they provide a good dose of Vitamin A and beta-carotene. Slicing them not too thick and not too thin is key for achieving that perfect tender-crisp bite.
• 1 Large Red Bell Pepper: Cored, seeded, and cut into 1-inch wide strips or chunks. Red bell peppers are sweeter than their green counterparts and contribute a beautiful splash of color. They are an excellent source of Vitamin C and antioxidants. You can also use yellow or orange bell peppers for a similar sweet flavor and visual appeal.
• 1 Medium Red Onion: Peeled and cut into 1-inch wedges or thick slices. Red onions add a pungent sweetness that mellows beautifully when roasted, becoming almost jammy. They provide a wonderful aromatic base and depth of flavor to the entire dish.
• 1 Medium Zucchini: Trimmed and cut into ½-inch thick half-moons or chunks. Zucchini adds a lovely tenderness and a slightly grassy, fresh flavor. It cooks relatively quickly, so ensure the pieces aren’t too small, or they might become mushy. If zucchini isn’t in season, yellow squash makes a great substitute.
• 3 Tablespoons Olive Oil: Extra virgin, if possible. Divided. Olive oil is essential for helping the chicken and vegetables to roast rather than steam, promoting browning and caramelization. It also adds a wonderful fruity flavor and healthy monounsaturated fats.
• 1 Teaspoon Dried Italian Herb Blend: This typically includes a mix of oregano, basil, thyme, rosemary, and marjoram. Italian herbs provide a classic, aromatic flavor profile that complements both chicken and roasted vegetables perfectly.
• 1 Teaspoon Garlic Powder: For a convenient and consistent garlic flavor that distributes evenly. If you prefer fresh garlic, you can use 2-3 minced cloves, but add them towards the last 10-15 minutes of roasting to prevent burning.
• ½ Teaspoon Onion Powder: Enhances the savory notes and complements the fresh red onion.
• ½ Teaspoon Smoked Paprika: Adds a lovely smoky depth and a beautiful reddish hue to the chicken and vegetables. Sweet paprika can be used as an alternative if you don’t have smoked.
• ¾ Teaspoon Kosher Salt (or to taste): Salt is crucial for bringing out all the flavors. Kosher salt has larger crystals, making it easier to season evenly. Adjust according to your preference.
• ½ Teaspoon Freshly Ground Black Pepper (or to taste): Freshly ground pepper offers a more potent and complex flavor than pre-ground.

Instructions

Follow these simple steps to create a perfectly roasted, flavorful chicken and veggie sheet pan dinner. The key is in the preparation and ensuring everything cooks evenly.

1. Preheat Oven and Prepare Pan: Position an oven rack in the center of your oven and preheat to 400°F (200°C). Line a large, rimmed baking sheet (approximately 18×13 inches) with parchment paper for easy cleanup. If you don’t have parchment paper, you can lightly grease the pan, but parchment is highly recommended to prevent sticking and make washing up a breeze. A large enough pan is crucial to prevent overcrowding.
2. Prepare the Chicken: If you haven’t already, cut the boneless, skinless chicken breasts or thighs into uniform 1 to 1.5-inch pieces. Pat the chicken pieces thoroughly dry with paper towels. This step is vital for achieving a nice sear and preventing the chicken from steaming. Place the dried chicken pieces into a medium-sized mixing bowl.
3. Prepare the Vegetables: Wash and thoroughly dry all your vegetables.
   • Broccoli: Cut the head of broccoli into medium-sized florets. Try to keep them relatively similar in size.
   • Carrots: Peel the carrots and slice them into ¼-inch thick rounds or on a diagonal.
   • Bell Pepper: Core, seed, and cut the red bell pepper into 1-inch wide strips or chunks.
   • Red Onion: Peel the red onion and cut it into 1-inch wedges or thick slices, ensuring the layers stay mostly intact.
   • Zucchini: Trim the ends of the zucchini and cut it into ½-inch thick half-moons or chunks.
     Place all the prepared vegetables into a large mixing bowl (separate from the chicken for now, or you can season them directly on the sheet pan if you prefer less washing).
4. Season the Chicken: To the bowl with the chicken, add 1 tablespoon of the olive oil. Sprinkle with half of the Italian herb blend, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss thoroughly until every piece of chicken is evenly coated with oil and spices. Set aside for a few minutes to let the flavors meld.
5. Season the Vegetables: To the large bowl with the mixed vegetables, add the remaining 2 tablespoons of olive oil. Sprinkle with the remaining half of the Italian herb blend, garlic powder, onion powder, smoked paprika, salt, and pepper. Toss well, using your hands or a large spoon, to ensure all the vegetables are lightly and evenly coated with the oil and seasonings. This ensures every bite is flavorful.
6. Arrange on Sheet Pan: Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. Try not to overcrowd the pan; if the vegetables are piled on top of each other, they will steam instead of roast, resulting in a softer, less caramelized texture. If necessary, use two sheet pans. Nestle the seasoned chicken pieces amongst the vegetables, also in a single layer, ensuring they have some space around them. Distributing the chicken evenly helps it cook through at the same rate as the vegetables.
7. Roast to Perfection: Place the sheet pan in the preheated oven on the center rack. Roast for 25-35 minutes. The exact cooking time will depend on the size of your chicken pieces and vegetables, as well as your specific oven. About halfway through the cooking time (around 15 minutes), you can toss or stir the vegetables and flip the chicken pieces to promote even browning and cooking.
8. Check for Doneness: The dish is ready when the chicken is cooked through and no longer pink in the center, and its internal temperature reaches 165°F (74°C) when checked with a meat thermometer. The vegetables should be tender-crisp and nicely caramelized around the edges. Broccoli should be bright green and slightly charred, carrots tender, and peppers softened.
9. Optional Broil for Extra Color: If you’d like your chicken and vegetables to have a bit more browning or char, you can switch the oven to the broil setting for the last 2-3 minutes of cooking. Keep a very close eye on it during this stage, as food can go from perfectly browned to burnt very quickly under the broiler.
10. Rest and Serve: Once cooked, carefully remove the sheet pan from the oven. Let the chicken rest on the pan for about 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful chicken. Garnish with fresh parsley or other fresh herbs if desired, and serve warm.

Nutrition Facts

This Simple Chicken Veggie Sheet Pan recipe is designed to be a balanced and wholesome meal. The nutritional information provided below is an approximation and can vary based on specific ingredient choices and portion sizes.

• Servings: This recipe typically yields 4 generous servings.
• Calories Per Serving: Approximately 420-480 kcal (This can vary based on the exact amount of oil used and whether chicken breast or thigh is chosen).
• Protein (approx. 35-40g per serving): The chicken breast is the primary source of high-quality, lean protein, which is crucial for building and repairing tissues, supporting immune function, and promoting satiety, helping you feel fuller for longer.
• Fiber (approx. 6-8g per serving): Derived mainly from the abundance of vegetables like broccoli, carrots, bell peppers, and zucchini. Dietary fiber is essential for digestive health, helps regulate blood sugar levels, and can contribute to weight management by increasing feelings of fullness.
• Vitamin C (High % Daily Value): Bell peppers and broccoli are particularly rich in Vitamin C, a powerful antioxidant that supports the immune system, aids in collagen production, and helps protect cells from damage.
• Healthy Fats (approx. 20-25g per serving): Primarily from the olive oil, which provides monounsaturated fats known for their heart-health benefits. Chicken thighs, if used, will contribute slightly more fat than chicken breasts.
• Relatively Low in Carbohydrates (approx. 20-25g net carbs per serving): While vegetables do contain carbohydrates, this meal is generally lower in carbs compared to meals centered around pasta or rice, making it a good option for those monitoring their carbohydrate intake. The carbs present are complex and come with beneficial fiber.

Preparation Time

Understanding the time commitment helps in planning your meal, especially on busy days. This recipe is designed for efficiency without compromising on flavor.

• Prep Time: Approximately 20-25 minutes. This involves washing and chopping all the vegetables, cutting the chicken into pieces, and seasoning everything. If you’re an experienced chopper, this might take closer to 15-20 minutes. You can also save time by using pre-cut vegetables, although fresh chopping often yields the best flavor and texture. Investing in a good sharp knife and a spacious cutting board makes this process much smoother and quicker.
• Cook Time: Approximately 25-35 minutes. This is the active roasting time in the oven. The exact duration depends on your oven’s calibration, the size of your chicken and vegetable pieces, and how well-done you prefer your vegetables. Using a meat thermometer for the chicken is the best way to ensure it’s perfectly cooked without drying out.
• Total Time: Approximately 45-60 minutes. From starting your prep to having a hot, delicious meal ready to serve, this recipe typically takes under an hour. This makes it an ideal candidate for weeknight dinners when time is of the essence but you still crave a home-cooked, nutritious meal. The largely hands-off cooking time also allows you to attend to other tasks or simply relax while dinner is in the oven.

How to Serve

This Simple Chicken Veggie Sheet Pan meal is wonderfully versatile and can be served in numerous ways to suit your preferences or what you have on hand. Here are some delicious ideas:

• Simply As Is:
  • Serve it directly from the sheet pan for a rustic, family-style meal. This minimizes dishes and everyone can pick their favorite bits.
  • Portion it onto individual plates for a complete, balanced meal on its own. The combination of protein and nutrient-rich vegetables is often satisfying enough.
• With a Grain Base: Adding a healthy grain can make the meal even more substantial and soak up any delicious pan juices.
  • Quinoa: A fluffy, protein-packed option.
  • Brown Rice: A classic whole grain choice, providing sustained energy.
  • Couscous: Cooks quickly and has a light texture; whole wheat couscous offers more fiber.
  • Farro or Barley: Chewy, nutty grains that add a lovely texture.
  • Cauliflower Rice: For a low-carb, grain-free option.
• Alongside a Fresh Salad:
  • A simple green salad with a light vinaigrette can add a refreshing contrast to the warm, roasted components.
  • A crunchy cucumber and tomato salad also pairs beautifully.
• With Flavorful Drizzles or Sauces: A little something extra can elevate the dish even further.
  • Lemon-Tahini Dressing: Creamy, tangy, and nutty.
  • Balsamic Glaze: A drizzle of store-bought or homemade balsamic glaze adds a touch of sweetness and acidity.
  • Pesto: A dollop of fresh basil pesto introduces a burst of herbaceous flavor.
  • Greek Yogurt or Tzatziki: A cool, creamy dollop, especially nice if you’ve used slightly spicy seasonings.
  • Hot Sauce or Sriracha: For those who like a bit of a kick.
  • A simple squeeze of fresh lemon juice right before serving can brighten all the flavors.
• In Wraps or Pitas:
  • Stuff the chicken and veggies into warm whole-wheat tortillas or pita breads.
  • Add a smear of hummus or yogurt sauce for a complete handheld meal.
• For Meal Prep:
  • Divide the cooked chicken and vegetables into individual airtight containers, perhaps alongside a portion of cooked grains.
  • This makes for fantastic, healthy lunches throughout the week.
• With a Sprinkle of Toppings:
  • Fresh Herbs: Chopped fresh parsley, cilantro, dill, or chives sprinkled over the top just before serving add freshness and visual appeal.
  • Toasted Nuts or Seeds: A sprinkle of toasted almonds, walnuts, pumpkin seeds, or sunflower seeds can add a delightful crunch.
  • Feta or Parmesan Cheese: A crumble of feta or a shave of Parmesan cheese can add a salty, savory note.

No matter how you choose to serve it, this dish is sure to be a crowd-pleaser!

Additional Tips

To help you achieve the absolute best Simple Chicken Veggie Sheet Pan dinner every time, here are eight additional tips:

1. Don’t Overcrowd the Pan – Seriously! This is perhaps the most crucial tip for successful sheet pan cooking. When ingredients are too close together or piled up, they trap steam. This leads to soggy vegetables and pale chicken, rather than beautifully roasted, caramelized, and slightly crispy results. If your ingredients don’t fit comfortably in a single layer on one large sheet pan, it’s far better to use two separate sheet pans. Rotate the pans between oven racks halfway through cooking for even results.
2. Uniform Cuts for Even Cooking: Take a few extra minutes to ensure your chicken pieces are roughly the same size and your vegetables are cut to thicknesses that allow them to cook in a similar timeframe. Denser vegetables like carrots and potatoes should be cut smaller or thinner than softer vegetables like zucchini or bell peppers if you want everything to be perfectly tender-crisp simultaneously.
3. Pat Your Chicken Dry for Better Browning: Before seasoning the chicken, use paper towels to pat the pieces thoroughly dry. Removing excess surface moisture allows the oil and spices to adhere better and, more importantly, helps the chicken to brown and develop a delicious crust when it hits the heat of the oven, rather than just steaming.
4. High Heat is Your Roasting Friend: Roasting generally benefits from a relatively high oven temperature, typically between 400°F to 425°F (200°C to 220°C). This high heat helps to quickly caramelize the natural sugars in the vegetables and brown the chicken, creating those desirable crispy edges and deep flavors. Don’t be afraid of a little char; it adds character!
5. Season Generously and Taste (When Possible): Don’t underestimate the power of proper seasoning. Salt, in particular, is key to bringing out the inherent flavors of the chicken and vegetables. While you can’t taste raw chicken for seasoning, ensure your vegetables are well-coated and consider that some seasoning will cook off. If you’re unsure, you can always add a final sprinkle of salt and pepper after cooking. Using fresh herbs in addition to dried can also elevate the flavor profile significantly.
6. Customize Your Veggies Wisely: This recipe is a fantastic template for using up whatever vegetables you have on hand. However, be mindful of cooking times. Root vegetables like potatoes or sweet potatoes will take longer than bell peppers or asparagus. If using a mix of quick-cooking and longer-cooking vegetables, you can either add the quicker-cooking ones partway through the roasting process or cut the longer-cooking ones into smaller pieces.
7. Add Delicate Fresh Herbs at the End: While dried herbs are great in the initial seasoning blend for roasting, delicate fresh herbs like parsley, cilantro, dill, or chives are best added after the dish comes out of the oven. Their vibrant color and fresh flavor can be lost or dulled with prolonged high heat. A generous sprinkle just before serving adds brightness and a professional touch.
8. Line Your Pan for Ultra-Easy Cleanup: This might seem obvious, but lining your baking sheet with parchment paper or heavy-duty aluminum foil (lightly greased if using foil) is a game-changer for cleanup. The sugars released from roasting vegetables can stick stubbornly to pans. With a liner, you can often just discard it, and your pan will need minimal washing. This makes the “simple” in Simple Chicken Veggie Sheet Pan truly live up to its name from start to finish.

FAQ Section

Here are answers to some frequently asked questions about the Simple Chicken Veggie Sheet Pan recipe:

1. Q: Can I use chicken thighs instead of chicken breasts?
   • A: Absolutely! Boneless, skinless chicken thighs are a fantastic alternative. They have a bit more fat, which means they tend to be more flavorful and stay moister during roasting. You may need to adjust the cooking time slightly, as thighs can sometimes take a few minutes longer to cook through than breast meat cut to the same size. Aim for the same internal temperature of 165°F (74°C).
2. Q: Can I use frozen vegetables for this recipe?
   • A: While fresh vegetables will yield the best texture (crisp-tender and nicely caramelized), you can use frozen vegetables in a pinch. It’s generally best not to thaw them completely, as they can become mushy. Add them directly from frozen, but be aware they will release more water. This might mean your vegetables steam more than they roast. You may need to increase the roasting time by 5-10 minutes and consider draining off any excess liquid partway through. For best results with frozen, stick to heartier options like broccoli or carrot blends.
3. Q: How do I store and reheat leftovers?
   • A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, the oven or a toaster oven at around 350°F (175°C) for 10-15 minutes is best for maintaining texture. An air fryer also works wonderfully for reheating, making the components crispy again. Microwaving is possible but may result in softer vegetables and slightly tougher chicken.
4. Q: Can I prepare parts of this recipe ahead of time?
   • A: Yes, this recipe lends itself well to some advance preparation. You can chop all your vegetables and store them in an airtight container in the fridge for up to 2-3 days. You can also cut the chicken and store it separately in the fridge. The spice blend can be mixed ahead of time too. When you’re ready to cook, just toss the chicken and veggies with the oil and seasonings and proceed with roasting. This can cut down the active prep time on a busy night significantly.
5. Q: What other seasoning combinations work well?
   • A: This recipe is highly adaptable! Beyond Italian seasoning, consider:
     • Cajun or Creole seasoning: For a spicy kick.
     • Lemon pepper with fresh dill: Bright and zesty.
     • Curry powder with a pinch of cumin and turmeric: For an Indian-inspired flavor.
     • Herbs de Provence: A classic French blend.
     • Chili powder, cumin, and a squeeze of lime juice (after cooking): For a Tex-Mex vibe.
       Feel free to experiment based on your preferences!
6. Q: How can I prevent my chicken from drying out?
   • A: Several things can help:
     • Don’t overcook: Use a meat thermometer to ensure it reaches 165°F (74°C) but not much higher.
     • Use chicken thighs: They are more forgiving.
     • Cut chicken into slightly larger, uniform pieces: Smaller pieces cook faster and can dry out.
     • Consider a quick brine: Soaking chicken in a saltwater solution (1 tbsp salt per cup of water) for 15-30 minutes before patting dry and seasoning can help it retain moisture.
     • Ensure enough oil: The oil helps keep it moist.
7. Q: Can I make this recipe vegetarian or vegan?
   • A: Easily! For a vegetarian version, replace the chicken with a block of extra-firm tofu (pressed and cubed), a can or two of rinsed and drained chickpeas (pat them dry), or hearty mushrooms like portobellos (cut into chunks). For a vegan version, ensure all your seasonings and any additional sauces are plant-based. Tofu and chickpeas roast beautifully and absorb the flavors well. You might want to toss them with a little soy sauce or tamari for extra umami.
8. Q: My vegetables are burning before the chicken is fully cooked. What should I do?
   • A: This can happen if vegetable pieces are too small or if your oven has hot spots. Here are a few solutions:
     • Cut vegetables larger: Especially quick-cooking ones like bell peppers or zucchini.
     • Add chicken first: Give the chicken a 10-minute head start in the oven before adding the vegetables to the pan.
     • Add quicker-cooking vegetables later: Add denser vegetables (like carrots or potatoes, if using) with the chicken, and then add softer vegetables (like broccoli or bell peppers) for the last 15-20 minutes of roasting.
     • Lower oven temperature slightly: Reduce to 375°F (190°C) and extend the cooking time if needed.
     • Ensure chicken pieces aren’t too large: If chicken pieces are very thick, they’ll take longer, giving veggies more time to burn. Aim for 1-1.5 inch cubes.

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