Sheet Pan Chicken and Veggies

There’s something incredibly comforting about a meal that’s simple to prepare yet bursting with flavor, and that’s exactly what Sheet Pan Chicken and Veggies delivers. I remember the first time I made this dish; I had a busy week, and the last thing I wanted was to spend hours in the kitchen. With just one pan, I could create a wholesome dinner that satisfied my family’s cravings without the fuss. Each bite was filled with tender, juicy chicken and perfectly roasted vegetables, making cleanup a breeze.

Cooking has always been a way for me to unwind, and I love how this recipe showcases the beauty of fresh ingredients. As I arranged the colorful bell peppers, broccoli, and red onions on the pan, I felt the stress of the day melt away. Roasting everything together allows the flavors to mingle, creating a symphony of tastes that’s truly irresistible. I often find myself coming back to this recipe when I want to impress guests or just enjoy a cozy night in.

What I love most about Sheet Pan Chicken and Veggies is its versatility. You can switch up the veggies based on what’s in season or what you have on hand, making it a go-to recipe all year round. Trust me, once you try this dish, it’ll become a staple in your household. You’ll want to share it with friends and family, and they’ll be asking for the recipe!

Everything You Need for Sheet Pan Chicken and Veggies

Gathering fresh ingredients is key to making Sheet Pan Chicken and Veggies a success. Each component plays a role in creating a harmonious dish that is both nourishing and satisfying. The star players here are the chicken and a lovely array of vegetables, which come together in the oven to create a delightful medley of flavors.

• 4 chicken breasts, boneless and skinless, 4 ounces each
• 1 head broccoli, chopped
• 1 large red bell pepper, sliced
• 1/2 large red onion, sliced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 3 tablespoons olive oil, divided

Making Sheet Pan Chicken and Veggies

Creating Sheet Pan Chicken and Veggies is a straightforward process that requires minimal effort. Just follow these simple steps, and you’ll have a mouthwatering meal ready in no time. Let’s get started!

1. Preheat your oven to 205C/425°F. This is crucial to achieving that perfect roast that brings out the natural sweetness of the vegetables and cooks the chicken evenly.
2. Lightly grease a large baking sheet or sheet pan to prevent sticking. I find that a touch of olive oil works wonders here.
3. In a small bowl, mix together the smoked paprika, salt, black pepper, garlic powder, and dried rosemary. This spice mixture will give your chicken an incredible flavor.
4. In a large bowl, toss together the chopped broccoli, sliced bell pepper, and red onion with two tablespoons of olive oil. Make sure they are evenly coated for the best flavor.
5. Spread the seasoned vegetables out on the greased sheet pan. This allows them to roast properly without steaming.
6. Now, season the chicken breasts with the spice mixture on both sides. This is where the flavor really begins to shine.
7. In the same large bowl used for the vegetables, toss the chicken breasts with one tablespoon of olive oil until evenly coated. This helps the spices stick and adds moisture.
8. Place the seasoned chicken breasts on the sheet pan alongside the vegetables. Make sure they are not crowded to ensure even cooking.
9. Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through, reaching an internal temperature of 165F. The vegetables should be tender and slightly charred.
10. Once done, take the sheet pan out and let it rest for a few minutes before serving. This allows the juices in the chicken to redistribute, making it even juicier.

Recipe Notes about Sheet Pan Chicken and Veggies

Before you dive into making Sheet Pan Chicken and Veggies, check out these helpful tips to make the most of your cooking experience.

• Storage: Let the leftovers cool, then store them in an airtight container in the refrigerator for 3 to 4 days.
• Freezing: I don’t recommend freezing the cooked vegetables, but you can freeze the chicken breasts in a freezer-safe bag or container for 3 to 4 months. Thaw them in the fridge before reheating.
• Reheating: Microwave single servings for 45 seconds or reheat leftovers in a preheated oven or air fryer until warm.
• Meal Prep: This recipe is perfect for preparing in advance. Cook a larger batch and enjoy it throughout the week.
• Variations: Feel free to experiment with different vegetables or spices to make this dish your own.

Accompaniments for Sheet Pan Chicken and Veggies

Serving Sheet Pan Chicken and Veggies can be as creative as you want. Here are some great ideas:

• Quinoa or Rice: Pair this dish with a base of quinoa or brown rice to soak up all the delicious juices.
• Salad: A fresh garden salad complements the roasted flavors beautifully and adds a crisp texture.
• Garlic Bread: For a heartier meal, serve with some warm garlic bread to enjoy with the chicken and veggies.
• Seasonal Vegetables: Depending on the season, you can swap in seasonal vegetables like zucchini or asparagus for variety.
• Special Occasions: This dish is perfect for casual family dinners or entertaining friends. The colorful presentation makes it visually appealing!
• Leftovers: Enjoy cold leftovers in a wrap or sandwich for a quick and healthy lunch.

FAQ

Conclusion

Sheet Pan Chicken and Veggies is more than just a recipe; it’s a delicious and uncomplicated way to prepare a healthy meal. The ease of cooking everything on one sheet pan, coupled with the vibrant flavors, makes it a standout choice for any night of the week. Give it a try, and I promise you’ll find it as delightful as I do!

Don’t wait; gather your ingredients and experience the joy of this dish. Your taste buds will thank you!

Sheet Pan Chicken and Veggies

The ultimate comfort food, Sheet Pan Chicken and Veggies is a quick, healthy, and delicious meal. Packed with tender chicken and vibrant vegetables, this easy weeknight dinner will satisfy your cravings. Perfect for busy days, make it tonight!

Print Recipe Pin Recipe

Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces chicken breasts boneless and skinless, 4 ounces each
• 1 head broccoli chopped
• 1 large red bell pepper sliced
• 1/2 large red onion sliced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 3 tablespoons olive oil divided

Equipment

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

Method

 

1. Preheat your oven to 205C/425°F. This is crucial to achieving that perfect roast that brings out the natural sweetness of the vegetables and cooks the chicken evenly.
2. Lightly grease a large baking sheet or sheet pan to prevent sticking. I find that a touch of olive oil works wonders here.
3. In a small bowl, mix together the smoked paprika, salt, black pepper, garlic powder, and dried rosemary. This spice mixture will give your chicken an incredible flavor.
4. In a large bowl, toss together the chopped broccoli, sliced bell pepper, and red onion with two tablespoons of olive oil. Make sure they are evenly coated for the best flavor.
5. Spread the seasoned vegetables out on the greased sheet pan. This allows them to roast properly without steaming.
6. Now, season the chicken breasts with the spice mixture on both sides. This is where the flavor really begins to shine.
7. In the same large bowl used for the vegetables, toss the chicken breasts with one tablespoon of olive oil until evenly coated. This helps the spices stick and adds moisture.
8. Place the seasoned chicken breasts on the sheet pan alongside the vegetables. Make sure they are not crowded to ensure even cooking.
9. Roast in the oven for 20 to 25 minutes, or until the chicken is cooked through, reaching an internal temperature of 165F. The vegetables should be tender and slightly charred.
10. Once done, take the sheet pan out and let it rest for a few minutes before serving. This allows the juices in the chicken to redistribute, making it even juicier.

Notes

Let the leftovers cool, then store them in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing the cooked vegetables, but you can freeze the chicken breasts in a freezer-safe bag or container for 3 to 4 months. Thaw them in the fridge before reheating.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.