Sheet Pan Chicken and Veggies
This Sheet Pan Chicken and Veggies recipe is a simple and healthy option for dinner. The chicken is juicy and flavorful, while the vegetables are perfectly roasted. It's a one-pan meal that makes for easy cleanup!
Equipment
- 1 large sheet pan
- 1 mixing bowl
- 1 measuring spoons
- 1 sharp knife
- 1 cutting board
- 1 oven mitts
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- 2 cups baby potatoes About 8 ounces, halved.
- 2 cups broccoli florets About 8 ounces.
- 2 pieces bell peppers Sliced.
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- as desired fresh parsley For garnish (optional).
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine the olive oil, garlic powder, oregano, paprika, salt, and pepper.
- Add the chicken breasts to the bowl and coat them evenly with the oil and spice mixture.
- On the sheet pan, arrange the halved baby potatoes, broccoli florets, and sliced bell peppers. Drizzle with a little olive oil and season with salt and pepper. Toss to coat the veggies evenly.
- Place the marinated chicken breasts on top of the vegetables on the sheet pan.
- Bake in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
- If desired, broil for an additional 2-3 minutes to get a golden color on the chicken.
- Remove from the oven and let it rest for a few minutes before serving.
- Garnish with chopped fresh parsley, if using, and serve warm.
Notes
Feel free to swap in seasonal vegetables based on your preference, such as zucchini, carrots, or asparagus.
You can marinate the chicken ahead of time for extra flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.