Sheet Pan Chicken and Veggie Dinner

Sheet Pan Chicken and Veggie Dinner

ByNaomi Prince
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Whenever I find myself craving a meal that’s both comforting and nourishing, I turn to my trusty recipe for Sheet Pan Chicken and Veggie Dinner. It’s one of those dishes that seems to bring everybody together, filling the kitchen with mouthwatering aromas that linger long after you’ve finished eating. On busy weeknights, when time is short but the hunger is real, this recipe shines. You simply throw everything on a sheet pan, and let the oven do the work. Perfectly roasted chicken paired with colorful veggies makes for a delightful meal that’s not only easy to prepare but also pleasing to the eye.

Last week, I was having one of those days when everything seemed to be happening at once. Between work, errands, and the kids’ activities, I knew I needed something quick but satisfying. That’s when I decided to whip up this Sheet Pan Chicken and Veggie Dinner. With just a bit of chopping and seasoning, I had a hearty meal ready in no time. My family loved it, and I appreciated how versatile it is—feel free to swap in whatever vegetables are hanging out in your fridge. The end result? A delicious, wholesome dinner that the whole family can enjoy together.

Recipe Snapshot

Total Time:
40 mins
Prep Time:
10 mins
Cook Time:
30 mins
Difficulty:
Medium
Calories:
450 kcal
Protein:
35 g
Diet:
Keto, Paleo, Whole30
Fat:
20 g
Tools Used:
Chef’s Knife, Mixing Bowl, Baking Sheet, Oven

FAQ

Absolutely! One of the best parts about the Sheet Pan Chicken and Veggie Dinner is its versatility. You can use any vegetables you have on hand. Whether it’s broccoli, bell peppers, or zucchini, feel free to get creative. Just remember to adjust the cooking time based on the vegetables you choose, as some may cook faster than others.

To ensure your chicken is fully cooked, the internal temperature should reach 165°F. Use a meat thermometer to check the thickest part of the chicken breast. If you don’t have a thermometer, make a cut in the thickest part; the juices should run clear with no signs of pink. This will guarantee a safe and delicious meal for you and your family.

Yes! You can prepare the Sheet Pan Chicken and Veggie Dinner ahead of time by marinating the chicken and chopping the vegetables a few hours or even the night before. Just store everything in the fridge until you’re ready to bake. This makes for an easy and stress-free dinner when you come home after a long day.

The Sheet Pan Chicken and Veggie Dinner is a complete meal on its own, but if you want to round it out, consider serving it with a light salad or some crusty bread. You can also pair it with a refreshing yogurt dip or a side of rice for a fulfilling experience. Whatever you choose, it will surely complement the flavors of the dish.

Conclusion

The Sheet Pan Chicken and Veggie Dinner truly stands out as a perfect blend of convenience and flavor. It’s a recipe that everyone in the family will enjoy and can easily adapt to your tastes. I encourage you to try this dish; you won’t regret it. The simplicity and deliciousness of this meal will not only satisfy your cravings but also make your dinner time a stress-free occasion.

Sheet Pan Chicken and Veggie Dinner

Sheet Pan Chicken and Veggie Dinner

The ultimate comfort food for busy nights, Sheet Pan Chicken and Veggie Dinner is a colorful medley of roasted chicken and fresh vegetables. This easy weeknight dinner is not just a time-saver but also a crowd-pleaser that everyone will love. Make it tonight for a satisfying meal that brings happiness to your table!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 pieces Rainbow carrots sliced in half
  • 1 bunch Asparagus sliced into bite-sized pieces
  • 1 piece Sweet potato chopped into bite-sized pieces
  • 5 pieces Purple potatoes sliced in half or quartered
  • 1/2 lb Brussels sprouts sliced in half or quartered
  • 1 piece Red onion sliced thinly
  • 4 cloves Garlic crushed
  • 1 lb Boneless or bone-in chicken breast
  • 4-6 tablespoons Avocado oil or extra-virgin olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic granules
  • 1 teaspoon Onion granules
  • 1 1/2 teaspoons Paprika
  • 1 teaspoon Fresh thyme
  • 1/4 teaspoon Ground ginger
  • 1 pinch Cayenne pepper
  • 4 sprigs Thyme
  • 1 teaspoon Salt more to taste
  • 1 teaspoon Pepper more to taste

Equipment

  • Chef's Knife
  • Mixing Bowl
  • Baking Sheet
  • Oven

Method
 

  1. Preheat your oven to 400°F.
  2. In a large bowl, combine all chopped veggies and garlic.
  3. Add in whole or halved chicken breasts to the bowl.
  4. Pour oil and spices over the veggie and chicken mixture and coat everything evenly.
  5. Add thyme sprigs to the mixture for added flavor.
  6. Place everything on a lined baking sheet, spreading it out evenly.
  7. Bake for 25 to 30 minutes until the chicken is fully cooked through.
  8. Add additional salt and pepper as desired before serving.

Notes

  • Adjust oil: based on how much veggies you have. You want the veggie and chicken mixture well coated.
  • Use other veggies: Feel free to use any other veggies you have on hand!
  • Keep chicken juicy: To keep chicken as juicy as possible, bake chicken breasts whole, then cut up.
  • Don’t overcook: The chicken might be done before the vegetables, if this is the case, remove the chicken with tongs and bake until vegetables are tender.
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