Sheet Pan Chicken & Vegetables
The ultimate one-pan dinner! Everything cooks on one sheet pan for easy cleanup. Perfect for busy weeknights and meal prep.
This is THE recipe I make when I’m too tired to think. Everything goes on one pan, into the oven, and 25 minutes later you have a complete, healthy dinner. The cleanup is just one pan. Seriously, does it get any easier?
I make this at least twice a week, changing up the vegetables based on what I have in the fridge. It never gets old because it’s different every time!
Ingredients
Instructions
- Preheat your oven: Set it to 425°F (220°C). Line a large sheet pan with parchment paper (this makes cleanup even easier).
- Arrange everything on the pan: Place chicken breasts on one side of the pan. Spread all the vegetables on the other side. If your pan is crowded, use two pans - overcrowding = steaming instead of roasting.
- Season everything: Drizzle olive oil over the chicken and vegetables. Sprinkle with garlic powder, paprika, herbs, salt, and pepper. Use your hands to rub the seasonings into the chicken and toss the vegetables to coat.
- Bake: Pop it in the oven and bake for 20-25 minutes, until the chicken reaches 165°F internal temperature and the vegetables are tender and slightly crispy.
- Rest and serve: Let the chicken rest for 5 minutes before slicing. Serve with lemon wedges if desired.
Nutrition Information
Per serving
Nutritional values are approximate and may vary based on ingredients used.
Emma’s Tips
Mix up the veggies: Use whatever you have! Sweet potatoes, green beans, zucchini, cauliflower - it all works. Just keep the pieces roughly the same size so they cook evenly.
Meal prep it: Make a double batch on Sunday. The cooked chicken and veggies will keep for 4-5 days in the fridge. Reheat portions throughout the week.
Different proteins: This works great with chicken thighs, pork chops, or even fish (reduce cooking time for fish to about 12-15 minutes).
Make it saucy: Serve with your favorite sauce - BBQ, teriyaki, honey mustard, or just a squeeze of lemon.
For pickier eaters: Let kids choose their own vegetables to include. They’re more likely to eat what they picked out.
