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Sheet Pan Chicken & Veggies

Sheet Pan Chicken & Veggies
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A simple, healthy, and flavorful Sheet Pan Chicken & Veggies recipe perfect for busy weeknights. This one-pan meal combines juicy chicken breasts or thighs with a colorful mix of roasted vegetables seasoned with garlic, dried herbs, and olive oil. Minimal prep and effortless cleanup make it an ideal choice for nourishing, adaptable, and family-friendly dinners.

Ingredients

Chicken

  • Boneless, skinless chicken breasts or thighs – 1.5 to 2 pounds

Vegetables

  • Bell peppers (any color) – 2 medium, chopped
  • Zucchini – 2 medium, sliced
  • Carrots – 2 medium, sliced
  • Red onions – 1 large, cut into wedges

Seasonings and Oils

  • Olive oil – 3 tablespoons
  • Garlic cloves – 3, minced or finely chopped
  • Dried thyme – 1 teaspoon
  • Dried rosemary – 1 teaspoon
  • Dried oregano – 1 teaspoon
  • Salt – 1 teaspoon (or to taste)
  • Black pepper – ½ teaspoon (or to taste)
  • Optional: Fresh lemon juice – 1 tablespoon, for finishing

Instructions

  1. Prepare the Ingredients: Preheat your oven to 425° F (220° C). Chop all vegetables into bite-sized pieces to ensure even roasting. Pat the chicken dry and trim any excess fat to improve roasting results.
  2. Season the Chicken and Vegetables: Place the chicken and vegetables into a large bowl or directly onto the sheet pan. Drizzle with olive oil, then sprinkle the minced garlic, dried thyme, rosemary, oregano, salt, and black pepper evenly over everything. Toss gently to coat all pieces evenly with the seasoning mixture.
  3. Arrange on the Sheet Pan: Spread the chicken and vegetables out in a single layer on the sheet pan, ensuring there is enough space between pieces so they roast rather than steam and caramelize beautifully.
  4. Roast Until Cooked Through: Place the sheet pan in the oven and bake for 25-30 minutes. Turn the veggies halfway through cooking to promote even browning. The chicken is done when it reaches an internal temperature of 165° F (74° C).
  5. Finish and Serve: Remove from the oven and if desired, squeeze fresh lemon juice over the dish for brightness. Give everything a gentle toss, then serve immediately, garnished with fresh herbs or Parmesan cheese if you like.

Notes

  • Chop vegetables to similar sizes for uniform cooking.
  • Avoid overcrowding the pan to ensure proper caramelization.
  • Let chicken rest at room temperature for 15 minutes before cooking to ensure even roasting.
  • Using a wire rack on the sheet pan can help achieve crispier chicken edges.
  • Season generously with salt to enhance flavors.
  • You can substitute chicken with turkey breast, salmon, or tofu as a protein variation.
  • Adjust vegetables seasonally, like asparagus, Brussels sprouts, or sweet potatoes.
  • Add chili flakes or cayenne pepper for a spicy kick if desired.
  • This recipe is naturally gluten-free but always double-check seasonings if sensitive.
  • Leftovers keep refrigerated up to 3 days or frozen for up to 2 months.
  • Reheat in oven at 350° F (175° C) for 15 minutes for best texture; microwaving is faster but may reduce crispness.

Nutrition

Keywords: sheet pan chicken, roasted vegetables, easy dinner, healthy meal, gluten-free, one-pan meal, weeknight recipe, baked chicken

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