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Sheet Pan Chicken and Veggies

An easy and healthy sheet pan chicken and veggies recipe made with simple ingredients. This one pan meal is perfect for a quick dinner with minimal cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts cut into bite size pieces
  • 2 cups broccoli florets
  • 1 cup carrots sliced
  • 1 cup bell peppers chopped
  • 1 medium zucchini sliced
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried oregano

Method
 

  1. Preheat oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper.
  2. Cut the chicken into evenly sized bite size pieces using a sharp knife and place them in a bowl or directly on the sheet pan.
  3. Wash all vegetables thoroughly and pat them dry. Chop broccoli into small florets, slice carrots thinly, chop bell peppers into chunks, and slice zucchini into half rounds.
  4. Add all the vegetables to the sheet pan with the chicken.
  5. Drizzle olive oil evenly over the chicken and vegetables, making sure most pieces are lightly coated.
  6. Sprinkle garlic powder, onion powder, paprika, salt, black pepper, and oregano evenly across the pan.
  7. Toss everything together using your hands or a spoon until all ingredients are well coated with oil and seasoning.
  8. Spread the mixture into a single layer across the sheet pan, making sure pieces are not overcrowded.
  9. Place the pan in the oven and bake for 20 to 25 minutes.
  10. Halfway through cooking, remove the pan and gently stir or flip the chicken and vegetables for even cooking.
  11. Continue baking until the chicken is fully cooked and the vegetables are tender with slightly browned edges.
  12. Remove from the oven and let it rest for a few minutes before serving.

Notes

  • Cut the chicken into even bite size pieces so it cooks at the same speed as the vegetables.
  • Try to keep all vegetables close in size. Smaller pieces cook faster and more evenly.
  • Do not overcrowd the sheet pan. If the pan is too full, the food will steam instead of roast. Use two pans if needed.
  • For better browning, spread everything in a single layer with a little space between pieces.
  • Stir or flip halfway through cooking to make sure all sides cook evenly.
  • Chicken is done when it is no longer pink in the center and juices run clear.
  • If you want more crispy edges, cook for an extra 3 to 5 minutes at the end.
  • You can use chicken thighs instead of chicken breasts for a more juicy result.
  • Feel free to swap vegetables based on what you have at home. Broccoli, carrots, peppers, zucchini, and green beans all work well.
  • Add potatoes only if they are cut small so they cook in the same time as the chicken.
  • For extra flavor, squeeze fresh lemon juice on top before serving.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven or a pan for best texture. The microwave can make vegetables soft.
  • This recipe works well for meal prep. Divide into portions and store for quick meals later.