Sheet Pan Chicken and Veggies is an easy 30-minute dinner made with seasoned chicken breast, baby potatoes, broccoli, and red onion roasted together at 400°F. This healthy one-pan meal is perfect for busy weeknights or simple meal prep.
Everything cooks on one sheet pan for minimal cleanup and maximum flavor.
Why You’ll Love Sheet Pan Chicken and Veggies!
We make this recipe on busy weeknights and for weekly meal prep because it’s reliable, customizable, and always turns out flavorful. Roasting everything together gives the vegetables caramelized edges while keeping the chicken tender and juicy.
- Ready in 30 minutes – Perfect for weeknights.
- One pan = easy cleanup
- Healthy and balanced meal – Protein and vegetables in one dish.
- Great for meal prep – Reheats well for lunches.
- Easy to customize – Swap vegetables based on what you have.
If you love this recipe, make sure to also check out Sheet Pan Chicken Thigh Dinner or my kids favorite Hawaiian Chicken Sheet Pan.
Ingredients
- Olive Oil – Use your favorite oil
- Seasoning – We used salt, pepper, onion powder, and Italian Seasoning
- Cloves Garlic, Minced – Learn How to Mince Garlic Cloves. You can also use ½ tsp of Garlic Powder.
- Lemon – Lemon Zest and juiced for added bright flavor
- Boneless Skinless Chicken Breasts – Cut into small bite size pieces. Feel free to also use chicken thighs
- Baby Potatoes, quartered -You can easily use red potatoes, sweet potatoes or yellow potatoes in the recipe as well. Just make sure to cut them into small pieces.
- Red Onion – Cut into 1 inch pieces
- Broccoli Florets
- Lemon, juiced – For serving
Scroll to the recipe card for the full recipe details.
How to Make Healthy Sheet Pan Chicken and Veggies
Step 1 – Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
Step 2 – In a small mixing bowl, whisk together the olive oil, salt, pepper, onion powder, Italian seasoning, minced garlic, lemon juice and zest. Set aside.
Step 3 – Add the chicken, potatoes, onion and broccoli florets in a single layer on the sheet pan.
Step 4 – Drizzle the olive oil mixture on top. Gently toss to coat the ingredients with the mixture or use your hands to make sure that all the ingredients are coated.
Step 5 – Bake for 25-30 minutes, tossing the ingredients halfway through the cooking time, until the potatoes are tender and the chicken is cooked through. Serve topped with fresh lemon juice and garnish with fresh parsley and enjoy!
Sheet Pan Chicken and Veggies
Ingredients
- ¼ cup Olive Oil
- 1 ½ teaspoons Salt
- ½ teaspoon Pepper
- 1 teaspoon Onion Powder
- 2 teaspoons Italian Seasoning
- 3 cloves Garlic minced (or 1 Tablespoon pre-minced garlic)
- 1 Lemon zested and juiced
- 2 Boneless skinless Chicken Breasts (cut into small bite size pieces)
- 1 pound Baby Potatoes quartered
- 1 Red Onion cut into 1 inch pieces
- 2 cups Broccoli Florets
- 1 Lemon juiced (for serving)
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Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
- In a small mixing bowl, whisk together ¼ cup olive oil, 1 ½ teaspoons salt, ½ teaspoon pepper, 1 teaspoon onion powder, 2 teaspoons Italian seasoning, 3 cloves minced garlic, and the zest and juice from 1 lemon until well combined. Set the mixture aside.
- Place 2 boneless skinless chicken breasts cut into bite-size pieces, 1 pound baby potatoes quartered, 1 red onion cut into 1-inch pieces, and 2 cups broccoli florets in a single layer on the prepared sheet pan.
- Drizzle the olive oil mixture on top. Gently toss to coat the ingredients with the mixture or use your hands to make sure that all the ingredients are coated.
- Bake for 25-30 minutes, tossing the ingredients halfway through the cooking time, until the potatoes are tender and the chicken is cooked through.
- Remove from the oven and drizzle with the juice from 1 lemon before serving if desired. Serve warm.
Recipe Video
Recipe Notes
- Bite-Size Pieces – Make sure that the potatoes and chicken are cut into 1 inch pieces so that it all cooks evenly.
- Roast at a High Temp – Gives veggies that perfect golden color.
- Don’t Overcrowd the Pan – Space helps everything crisp instead of steam.
- Vegetables – Any veggies can be added or swapped out into the recipe. Zucchini, cauliflower, carrots, brussels sprouts, yellow squash and red bell pepper would all work great in this recipe. I also love making this meal when it’s time to use up some veggies that are about to go bad!
- Change Meat – Diced chicken sausage can be used instead of the chicken in this recipe if you prefer. Any protein works great in this easy sheet pan dinner.
- Spices – Feel free to change the spices to what you prefer. We used dried herbs but Fresh Herbs are a great addition for amazing flavor such as fresh thyme and rosemary.
Nutrition Facts
Serving Recommendations
This sheet pan chicken dinner is delicious served as a complete meal. But you can easily serve over Instant pot White Rice Recipe, Microwave Brown Rice, Cauliflower Rice or Quinoa.
Another idea is to serve with a side of your favorite pasta or salad topped with fresh squeezed lemon and grated parmesan cheese. It also makes a great and healthy recipe to meal prep for the week!
Frequently Asked Questions
We think fresh vegetables are best but Frozen Vegetables can be used. Just thaw slightly and pat dry so they roast instead of steam.
Yes! It is safe to cook raw and vegetables together on the same pan. We just make sure that everything is cut about the same size so it cooks evenly.
Avoid overcrowding the pan and roast at high heat (400°F).
Store any leftovers in an airtight container for up to 5 days in the refrigerator.
Yes! This chicken and veggies mixture freezes easily together. Once it has cooled, place in a freezer safe container and freeze for up to 2 months. Thaw in the fridge overnight and then reheat in the microwave, oven or on the stovetop.
More Sheet Pan Recipes
If you’re looking for a healthy, no-fuss dinner that actually makes weeknights easier, this Sheet Pan Chicken and Veggies is one to keep on repeat. It’s simple, affordable, and perfect for feeding your family or prepping lunches for the week ahead.
If you try this recipe, please leave a comment and star rating to let us know how it turned out for your family. Your feedback helps other readers and allows us to keep sharing real-life, budget-friendly meals you can count on.
Made this recipe tonight & my kids LOVED IT! It was quick and easy, and I used frozen broccoli florets. This will definitely be added to the dinner rotation.
Teresa – Wahoo! So glad to hear this! Thanks for commenting!
This was the perfect weeknight meal! Easy to prep and everyone loved it.