Name: Simple Chicken Veggie Sheet Pan
Ingredients: 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.

Ingredients

Scale

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.

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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.

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.
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.
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).
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.
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.
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.
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.
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.
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.
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

Serving Size: one normal portion
Calories: 480
Fat: 25g
Carbohydrates: 25g
Fiber: 8g
Protein: 40g