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A hand holding a fork hovers over a baking sheet filled with roasted chicken, broccoli, zucchini, red bell peppers, and lemon slices.
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Quick and Easy Sheet Pan Chicken with Vegetables Recipe

Dinner doesn’t get much easier than this sheet pan chicken with vegetables. With just 10 minutes of prep, you can get everything ready and into the oven, then take a break while it cooks. The chicken turns out juicy, the veggies roast perfectly, and you’ve got a flavorful meal without a pile of pots to clean up.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: sheet pan chicken with vegetables
Servings: 4 servings
Calories: 301kcal
Author: Jessica Haggard

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
US Customary - Metric

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.
Serve: For a more filling meal, try serving it over cauliflower or regular rice or a scoop of mashed cauli or regular potatoes. Classic with a fresh green salad.
 
Store: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for 1 month. Thaw overnight if frozen, then reheat on a greased baking sheet at 350 F until warm. Keep in mind that the zucchini might get a little soft after freezing.

Nutrition

Calories: 301kcal | Carbohydrates: 11g | Protein: 27g | Fat: 18g | Saturated Fat: 3g | Sodium: 589mg | Fiber: 4g | Net Carbohydrates: 7g
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