Sheet Pan Chicken and Veggies

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.

5 from 1 vote

Sheet Pan Chicken and Veggies

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 Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Carrie Barnard

Cost: $12.05, $3.01 per Servings

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)

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.

Video

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