Sheet Pan Chicken with Vegetables Recipe
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Sheet pan chicken with vegetables is a go-to meal when you need something fast, healthy, and full of flavor. Just toss everything on one pan, season it well, and roast until the chicken is juicy and the veggies are perfectly tender. It’s ready in about 30 minutes and pairs well with rice, salad, or even on its own.
Sheet pan meals are one of my favorite ways to keep cooking simple, and this one checks every box. You can change up the veggies, switch out the protein, or tweak the seasoning based on what sounds good.
Everything roasts on one pan, so there’s less cleanup and more time to relax. It’s kid-friendly, lunchbox-ready, and easy enough to make even when you’re short on time. On busy days, I make sheet pan omelet for breakfast, then sheet pan chicken and vegetables for dinner!
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Why You’ll Love This Recipe
- Easy on the wallet
- Quick to prep: Just 10 minutes of chopping and mixing, then let the oven do the rest while you get other things done.
- Low in carbs: Loaded with lean protein and fiber-rich veggies, this one-pan wonder fits beautifully into low-carb and keto-friendly meal plans.
- Clean eating made easy: Roasting boosts the natural taste of the veggies and makes the chicken extra flavorful. No heavy sauces or processed ingredients – just wholesome, real food you can feel good about
- All-in-one meal: Keeps you satisfied without feeling heavy, like our favorite similar dish, chopped chicken salad.
- Great for leftovers: Cooks in a big batch and stores well, so you’ve got lunch or dinner ready to go for the next few days.
How to Make Sheet Pan Chicken with Vegetables
When you need a reliable dinner that doesn’t take much thinking, sheet pan chicken with vegetables is the way to go. Just season everything, pop it in the oven, and let it roast while you relax. In about 30 minutes, you’ll have a flavorful meal on the table, plus leftovers that work well for lunch the next day.
Scroll down for the printable recipe card with all the ingredient amounts and step-by-step directions.
Ingredients You Need
- Chicken breasts: I like using boneless, skinless chicken breasts, but chicken thighs work just as well if you want something a little juicier.
- Olive oil: Keeps everything from drying out, helps with browning, and brings all the flavors together.
- Italian seasoning: Adds that familiar savory flavor. Use store-bought or mix your own with dried basil, oregano, thyme, and rosemary. Feel free to swap in your favorite seasoning blend, too.
- Garlic powder, salt, and pepper
- Broccoli florets: Fresh is best for texture, but frozen can work in a pinch.
- Red bell pepper: Adds color, a slight crunch, and mild sweetness. Use any bell pepper color you have on hand.
- Zucchini: Softens nicely in the oven and soaks up all the seasonings while adding a mild, slightly sweet bite.
- Lemon: A quick squeeze at the end gives everything a fresh, bright finish.
Step-By-Step Instructions
Sheet pan chicken with vegetables keeps things simple when time and energy are low. You’ll only need a few minutes to get everything ready before letting the oven do the cooking. It’s quick, easy, and gives you a full meal without the usual kitchen mess.
Step 1: Get the chicken ready
Set your oven to 400 F and line a large sheet pan with parchment paper or lightly grease it. In a bowl, mix the chicken with 1 tablespoon of olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread it out on the pan.
Step 2: Prep the veggies
Add the chopped vegetables to the same bowl, toss them with the remaining olive oil and a pinch of salt, then spread them around the chicken on the pan in a single layer.
Step 3: Bake
Bake everything for 20 minutes, giving it a quick stir halfway through. Check that the chicken hits 165 F and the veggies are tender.
Step 4: Serve
Top with lemon zest or a squeeze of fresh lemon juice and serve it up warm.
Substitutions
Sheet pan chicken with vegetables keeps things easy using basic ingredients you probably already have at home. If you’re missing something or want to switch it up, here are a few simple swaps you can try:
- Chicken breasts: You can switch things up with turkey breast, salmon, pork, or beef strips.
- Olive oil: Avocado oil, vegetable oil, or melted butter all work well.
- Italian seasoning: Use basil or oregano on their own. You can also try Cajun or taco seasoning for something a little different.
- Garlic powder: Fresh minced garlic adds a punch of flavor, or you can use onion powder for something more subtle.
- Vegetables: Feel free to toss in cherry tomatoes or mushrooms.
- Lemon: Lime juice gives a brighter, more tart finish, or use balsamic vinegar for a deeper, slightly sweet kick.
Expert Tips
- Marinate for more flavor: If time allows, let the chicken soak in a quick marinade of olive oil, lemon juice, and spices for 30 minutes before baking.
- Keep the pieces even: Cutting the chicken and veggies into similar sizes helps everything cook at the same pace, so nothing ends up overdone or undercooked.
- Give everything space: Spread the ingredients out on the pan in a single layer. When things are too close together, they steam instead of roast.
- Flip halfway through: A quick toss halfway into baking helps the chicken and veggies brown more evenly and get that nice roasted texture.
- Play with toppings: You can dress it up with extras like shredded cheese, avocado, red pepper flakes, or a little balsamic glaze.
- Add a fresh touch: Sprinkle chopped herbs like parsley, basil, or cilantro over the top before serving for a pop of color and flavor.
How to Store This Recipe
Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Keep in mind that the zucchini might get a little soft after freezing.
When you’re ready to reheat, place everything on a lightly greased baking sheet and warm it in the oven at 350 F until heated through. If frozen, let it thaw in the fridge overnight first.
What to Serve with Sheet Pan Chicken with Vegetables
Sheet pan chicken with vegetables is great on its own, but it also plays well with plenty of sides. For a more filling meal, try serving it over cauliflower rice, quinoa, or a scoop of mashed fauxtatoes. If you’re going for something lighter, pair it with a fresh green salad or wrap it up in low-carb tortillas or pita.
More Chicken Recipes To Try
- Pan seared chicken breast
- Slow cooker salsa chicken
- Chicken bacon ranch casserole
- Slow cooker crack chicken
- Parmesan chicken wings
Quick and Easy Sheet Pan Chicken with Vegetables Recipe
Ingredients
- 2 medium chicken breasts boneless, skinless , cut into 1-inch pieces
- 4 tablespoons olive oil divided
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 cups broccoli florets
- 1 large red bell pepper cut into 1-inch pieces
- 1 medium zucchini cut into 1-inch pieces
- 1 medium lemon
Instructions
- Set your oven to 400 °F and line a large sheet pan with parchment paper or lightly grease it. In a bowl, mix the chicken with 1 tablespoon of olive oil, garlic powder, Italian seasoning, salt, and pepper. Spread it out on the pan.
- Add the chopped vegetables to the same bowl, toss them with the remaining olive oil and a pinch of salt, then spread them around the chicken on the pan in a single layer.
- Bake everything for 20 minutes, giving it a quick stir halfway through. Check that the chicken hits 165 °F and the veggies are tender.
- Top with lemon zest or a squeeze of fresh lemon juice and serve it up warm.
Video
Notes
- Cutting the chicken and veggies into similar sizes helps everything cook at the same pace, so nothing ends up overdone or undercooked.
- Spread the ingredients out on the pan in a single layer. When things are too close together, they steam instead of roast.
- A quick toss halfway into baking helps the chicken and veggies brown more evenly and get that nice roasted texture.
Nutrition & Macros
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