Print

Sheet Pan Chicken & Veggies

Sheet Pan Chicken & Veggies
Print Recipe

This easy Sheet Pan Chicken & Veggies recipe is a nutritious, flavorful, and hassle-free dinner option perfect for busy weeknights. Tender chicken and vibrant vegetables roast together on a single pan for a well-balanced, satisfying meal with minimal prep and cleanup.

Ingredients

Scale

Chicken

  • 4 chicken thighs or breasts (about 1.5 lbs), boneless and skin-on or skinless

Vegetables

  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium zucchini, sliced
  • 1 cup cherry tomatoes
  • 1 small red onion, sliced

Seasonings & Oils

  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh rosemary (or 1/2 teaspoon dried)
  • 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • Salt, to taste (about 1 teaspoon)
  • Black pepper, to taste (about 1/2 teaspoon)

Optional Extras

  • 1/2 teaspoon paprika or chili flakes for spice (optional)

Instructions

  1. Preheat and Prepare: Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. Season the Chicken: Pat the chicken pieces dry with paper towels. Coat each piece with olive oil, minced garlic, salt, pepper, and your choice of herbs (rosemary, thyme, or oregano). Let the chicken rest for a few minutes to absorb the flavors.
  3. Chop and Toss Vegetables: Chop the vegetables into bite-sized pieces. Toss them in a bowl with olive oil, salt, pepper, and a squeeze of fresh lemon juice until evenly coated.
  4. Arrange on the Sheet Pan: Spread the vegetables evenly on the sheet pan. Nestle the seasoned chicken pieces on top of the vegetables, allowing the chicken juices to drip down and flavor the veggies.
  5. Roast Until Perfect: Roast in the preheated oven for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized. For crispier edges, broil for an additional 2-3 minutes if desired.
  6. Rest and Serve: Let the chicken rest for a few minutes after roasting to lock in juices. Garnish with fresh parsley, lemon zest, or parmesan if desired. Serve hot with your favorite sides or a fresh salad.

Notes

  • Cut vegetables into uniform sizes to ensure even cooking.
  • Do not overcrowd the pan to allow proper air circulation and roasting.
  • Pat chicken dry to help achieve a crispy exterior.
  • Preheat the baking sheet for better browning.
  • Season generously with salt and spices to enhance natural flavors.
  • Store leftovers in an airtight container for up to 3 days.
  • Freeze cooked portions for up to 2 months and thaw before reheating.
  • Reheat in the oven at 350°F (175°C) for best texture or microwave if short on time.

Nutrition

Keywords: Sheet pan chicken, chicken and vegetables, easy dinner, gluten free, healthy dinner, one-pan meal

Find it online: https://elenaglam.com/sheet-pan-chicken-veggies/