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This Sheet Pan Chicken and Veggies recipe is a quick, healthy, and delicious one-pan dinner made with tender chicken, roasted vegetables, and simple seasonings. Perfect for busy weeknights and easy meal prep!

A sheet pan of Sheet Pan Chicken and Veggies features roasted chicken, red potatoes, broccoli, and red onions, garnished with herbs. A wooden spoon serves the mixture while a lemon wedge brightens the corner.
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Why You’ll Love Sheet Pan Chicken and Veggies!

A woman with long dark hair, wearing earrings and a burgundy top, smiles at the camera in front of a textured, beige background.

This Sheet Pan Chicken and Veggies recipe is one of my weeknight lifesavers! Everything cooks together on one pan, clean-up is minimal, and the flavors are always so satisfying.

It’s the perfect balance of juicy chicken and roasted, caramelized vegetables with the best texture. Whether I’m meal prepping for the week or trying to get dinner on the table fast, this simple recipe always comes through.

I love that everything cooks in 25 minutes and this Main Dish Recipe is completely customizable. If you love this recipe, make sure to also check out Sheet Pan Chicken Thigh Dinner.

Ingredients

An overhead view of separated ingredients for Sheet Pan Chicken and Veggies on a white surface: chopped broccoli, halved red potatoes, diced raw chicken, red onion chunks, minced garlic, olive oil, lemon zest and juice, plus various seasonings in small bowls.
  • 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 – Learn How to Cut Broccoli
  • Lemon, juiced – For serving

Scroll to the recipe card for the full recipe details.

How to Make Sheet Pan Chicken and Veggies

Step 1 – Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

A white bowl with oil, spices, minced garlic, and a whisk inside sits on a white surface next to a gray and white checkered cloth—perfect for prepping your Sheet Pan Chicken and Veggies dinner.

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.

A baking sheet filled with chopped raw chicken and veggies—red potatoes, broccoli florets, red onion, and garlic cloves—ready for roasting. This easy Sheet Pan Chicken dinner sits beside a gray-and-white towel peeking in from the left side.

Step 3 – Add the chicken, potatoes, onion and broccoli florets in a single layer on the sheet pan.

A hand pours a bowl of herb marinade over a sheet pan filled with chopped chicken and veggies—broccoli, red onion, potatoes, and garlic cloves. A gray checked towel sits nearby on the marble countertop.

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.

A sheet pan filled with roasted diced potatoes, broccoli florets, red onion chunks, and chicken pieces makes this Sheet Pan Chicken and Veggies meal pop, garnished with lemon slices. The pan rests on a light surface beside a striped cloth.

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!

A sheet pan dinner featuring roasted red potatoes, broccoli, red onions, and seasoned chicken chunks, served with a wooden spoon and a lemon wedge on the side.
Review Pin Print
A plate with roasted potatoes, broccoli, and red onions, garnished with a lemon slice. A fork rests on the plate, with a tray of Sheet Pan Veggies and lemon slices on a wooden plate in the background.

Sheet Pan Chicken and Veggies

5 from 1 vote
This Sheet Pan Chicken and Veggies recipe is a quick, healthy, and delicious one-pan dinner made with tender chicken, roasted vegetables, and simple seasonings. Perfect for busy weeknights and easy meal prep!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Cuisine American
Course Main Course
Calories 322
Author Carrie Barnard

Ingredients

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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 the olive oil, salt, pepper, onion powder, Italian seasoning, minced garlic, lemon juice and zest. Set aside.
  • Add the chicken, potatoes, onion and broccoli florets in a single layer on the 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.
  • Serve topped with fresh lemon juice and enjoy!

Recipe Video

Recipe Notes

 
Recipe Tips
  • 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.
Variations Ideas
  • 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

Calories 322kcal, Carbohydrates 32g, Protein 17g, Fat 15g, Saturated Fat 2g, Polyunsaturated Fat 2g, Monounsaturated Fat 10g, Trans Fat 0.01g, Cholesterol 36mg, Sodium 963mg, Potassium 975mg, Fiber 6g, Sugar 4g, Vitamin A 334IU, Vitamin C 95mg, Calcium 82mg, Iron 2mg

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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

Can I Use Frozen Vegetables?

We think fresh vegetables are best but Frozen Vegetables can be used. Just thaw slightly and pat dry so they roast instead of steam.

Can I Cook Raw Chicken and Vegetables Together on the Same Pan?

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.

How to Store Leftovers

Store any leftovers in an airtight container for up to 5 days in the refrigerator.

Can I Freeze Cooked Chicken and Veggies?

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.

A vibrant sheet pan dinner of roasted vegetables—broccoli, red potatoes, and purple onions—garnished with a lemon slice. A fork rests on the plate, with extra veggies and a small plate of lemon slices in the background.

More Sheet Pan Recipes

We love hearing from you! If you make Sheet Pan Chicken and Veggies, please let us know how it turned out by leaving us a comment.

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About the Author

Hi, I’m Carrie Barnard — a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families — without the stress.

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5 from 1 vote

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Comments

  1. Teresa says:

    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.

    Reply
    1. Kathy - Eating on a Dime Team says:

      Teresa – Wahoo! So glad to hear this! Thanks for commenting!

      Reply
  2. Casey says:

    5 stars
    This was the perfect weeknight meal! Easy to prep and everyone loved it.

    Reply