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A close-up shot showcases the vibrant colors of Sheet Pan Chicken & Veggies, featuring roasted chicken thighs, broccoli florets, bell peppers, and red onions arranged on a baking sheet.

Easy Sheet Pan Chicken & Veggies

This sheet pan chicken and veggies recipe is a quick, easy, and healthy meal perfect for busy weeknights. Customize it with your favorite vegetables and enjoy tender, juicy chicken with perfectly roasted veggies all on one pan.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 large red onion, cut into wedges
  • 2 bell peppers any color
  • 2 cups broccoli florets
  • 1 cup cherry tomatoes, halved
  • 2 carrots, peeled and sliced into 1/2-inch rounds
  • 1 zucchini, cut into 1/2-inch thick slices optional
  • 1 sweet potato, peeled and cubed optional
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried Italian herbs
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • Pinch of red pepper flakes optional

Equipment

  • Large baking sheet
  • Parchment paper or aluminum foil
  • Medium bowl
  • Whisk
  • Cutting board
  • Knife
  • Measuring spoons
  • Measuring cups
  • Meat thermometer

Method
 

  1. Wash and chop all the vegetables.
  2. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, Italian herbs, smoked paprika, salt, pepper, and red pepper flakes (if using).
  3. Add the chicken pieces to the bowl and toss to coat evenly.
  4. Cover the bowl and refrigerate for at least 30 minutes (or up to overnight).
  5. Preheat your oven to 400°F (200°C).
  6. Line a large baking sheet with parchment paper or aluminum foil.
  7. Spread the veggies in a single layer on the prepared baking sheet.
  8. Place the marinated chicken pieces evenly among the veggies, ensuring everything has enough space to roast properly.
  9. Bake for 20-25 minutes, or until the chicken is cooked through and the veggies are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
  10. Halfway through cooking, toss the veggies and chicken for even roasting.
  11. Remove the sheet pan from the oven and let it cool slightly before serving.
  12. Serve the Sheet Pan Chicken & Veggies as is, or over rice, quinoa, or pasta.
  13. Garnish with fresh herbs and a squeeze of lemon juice, if desired.

Notes

Don't overcrowd the pan; use two sheet pans if necessary. Stagger cooking times for different vegetables, adding slower-cooking veggies first. Store leftovers in an airtight container in the fridge for up to 3 days. Try different spice blends for varied flavors.