Crunchy vegetables and perfectly seasoned tender chicken, all made on one pan. This healthy dinner recipe requires minimal effort and is the perfect recipe for a busy evening. Simple and delicious is the name of the game!
Sheet Pan Chicken and Veggies Recipe
Dinner doesn't get much easier than throwing some veggies and chicken onto a large sheet pan and popping it into the oven. This chicken sheet pan dinner is the perfect meal to make on busy weeknights.
I can often get in a monotonous rotation of the same dinners over and over again. Especially during busy times of the year when I don't have the physical or mental energy to make something new.
But recipes like this always swoop in and save the day! This easy meal is packed with protein and seasoned to perfection. The veggies always turn out tender and the chicken is never dry.
I like to make easy side dishes like instant pot brown rice or cheesy garlic bread in addition to this meal. But even if I don't have time to make a simple side dish, sheet pan chicken and veggies is a whole meal all on its own.
If you're in that busy season of life and need some quick dinners, or maybe you're stuck in a rut with dinner, give this sheet pan chicken recipe a try.
Why You'll Love this Recipe
- Sheet pan chicken dinners are really great for meal prep since you can make a lot of servings and they reheat well.
- This veggies sheet pan dinner will require minimal clean-up. Another reason it's so great for busy evenings!
- If you're a beginner cook, recipes like this are a great way to learn your way around the kitchen. They are really easy and will still give you a tasty meal.
Here's what to add to your grocery list to make this easy weeknight dinner:
Chicken and veggies
For the chicken and veggies portion, you'll need:
- boneless skinless chicken breasts
- Yukon gold potatoes
- sliced carrots
- red onion
- yellow squash
- olive oil
- salt & pepper
- fresh chopped parsley
- lemon wedges
For the marinade, you'll need:
- olive oil
- chopped garlic
- lemon juice
Substitutions and Variations
Add any of your favorite vegetables or omit any that this recipe calls for that you don't like. Broccoli florets and any root vegetables would taste yummy. Crispy brussels sprouts and red bell pepper would also be delicious.
If you don't want to make your own marinade, you can buy one at the grocery store or use something like Italian dressing. A homemade marinade is, without a doubt, the best flavor but a store-bought marinade works too.
Substitute the boneless chicken breasts for boneless skinless chicken thighs. Juicy chicken thighs would work great in this recipe!
Swap out the Yukon gold potatoes for red potatoes, baby potatoes or even sweet potatoes. Yukon gold potatoes can be hard to find sometimes, so just use any potatoes that you want.
The marinade calls for olive oil, but you can also use avocado oil in its place.
Top the tender chicken and low carb veggies with feta cheese or parmesan cheese after baking for a creamy element.
How to Make Sheet Pan Chicken and Veggies
Begin by making the marinade. Combine olive oil, chopped garlic, fresh lemon juice, oregano, salt and pepper in a small bowl or mason jar. Mix well until thoroughly combined.
Preheat your oven to 400°F and set out a sheet pan.
Cut chicken in bite-sized pieces and place them into a large bowl or plastic gallon size bag. Then pour the marinade over the diced chicken and coat each piece completely.
Place the marinated chicken into the fridge and allow in to sit for at least 30 minutes.
On a baking sheet, toss the potatoes, carrots, red onion, zucchini and squash with olive oil, salt and pepper.
Bake the vegetables for 15-20 minutes, then remove and stir them around on the baking sheet. Remove the chicken from the fridge and place it onto the pan. Arrange the chicken and vegetables into a single layer so it will bake evenly.
Place the pan back into the oven and bake for another 15-20 minutes until the internal temperature of the chicken reaches 165°F.
Finally, garnish the sheet pan chicken and veggies with chopped parsley and lemon wedges if desired.
Serve hot and eat up!
What to Serve with Sheet Pan Chicken and Veggies
This is a complete meal all on it's own, but I'd never tell you that you can't make some tasty side dishes! Some homemade breadsticks would be just perfect with this meal. Add more veggies into the mix by making a separate pan of oven-roasted green beans.
Additionally, you could serve a crunchy spinach salad with mandarin oranges to have fresh fruits and veggies alongside the baked veggies.
Some lemon cupcakes with lemon buttercream would be a light and refreshing dessert after this healthy meal.
How to Store Leftover Sheet Pan Chicken and Veggies
Place leftovers in an airtight container and store in the refrigerator for 3-4 days. You can also store leftovers in the freezer, in an airtight container, for about 2 months.
To reheat, thaw from frozen and then place in the oven or on the stove top until heated through. You can also drizzle some olive oil onto the chicken and vegetables or make extra marinade if it needs a little more moisture.
Tips for Success
- If you start marinating the chicken before preparing the vegetables, the chicken will be more tender because of the longer marinating time.
- It is easiest to marinate the chicken in a plastic zip top bag. Besides, it is less mess and less dishes to wash!
- Adjust the amount of vegetables to your liking. Just don't overload the pan and do your best to keep everything in a single layer.
All vegetables should become tender within the recommended amount of cooking time. It is important that they cook for a bit before you add the chicken. Keep an eye on the veggies during the second bake because certain veggies, like red onion, can begin to burn if cooked too long.
It is perfectly safe to cook veggies and chicken on the same pan as long as the chicken reach a safe internal temperature. In this chicken and vegetables recipe, the veggies will finish cooking while the chicken safely bakes.
More Chicken Recipes
- Grilled Chicken Burgers
- Buffalo Chicken Meatballs
- Creamy Chicken Risotto
- One Pan Chicken Piccata
- Creamy Lemon Chicken
If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.
Chicken and vegetables
- 2-3 boneless, skinless chicken breasts, cut into ½-inch pieces
- 4 cups Yukon gold potatoes, quartered
- 3 large carrots, sliced
- 1 large red onion, cut into thin wedges
- 1 zucchini, sliced into halves
- 1 yellow squash, sliced into halves
- 2 tablespoons olive oil
- Salt & pepper to taste
- Optional garnishes: fresh chopped parsley and lemon wedges
- ¼ cup olive oil
- 5 cloves chopped garlic
- 2 teaspoons lemon juice
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- Preheat the oven to 400°F.
- In a small bowl or mason jar, combine all marinade ingredients. Add diced chicken pieces to a large bowl or plastic bag. Pour marinade over chicken and coat completely. Place in the refrigerator to marinate until needed (30 minutes minimum).
- On a large baking pan, toss in the potatoes, carrots, red onion, zucchini, and squash with olive oil, salt, and pepper to taste.
- Bake at 400°F for 15-20 minutes.
- Remove vegetables from the oven, stir, and arrange chicken among the vegetables.
- Drizzle any remaining marinade over the chicken.
- Bake for another 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Garnish with fresh chopped parsley and lemon wedges, if desired. Serve while hot.
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Nutrition Information:Yield: 6 Serving Size: 1 cup
Amount Per Serving: Calories: 280Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 51mgSodium: 121mgCarbohydrates: 32gFiber: 5gSugar: 6gProtein: 23g