Sheet-Pan Chicken and Veggies is a wholesome, one-pan meal that’s perfect for busy weeknights. This dish combines tender, juicy chicken with a colorful assortment of vegetables, all roasted to perfection with a simple seasoning mix. The beauty of this recipe lies in its versatility; you can use whatever vegetables you have on hand, making it a great way to clean out the fridge. Plus, it requires minimal prep and cleanup, making it an easy choice when you want a delicious, healthy meal without the fuss.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into rounds
- 1 red onion, sliced
- 1 cup cherry tomatoes, halved
- 2 cups baby potatoes, halved
- 3 tablespoons olive oil
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- Prepare the chicken and vegetables: In a large bowl, combine the chicken breasts, bell peppers, zucchini, red onion, cherry tomatoes, and baby potatoes. Drizzle the olive oil over the chicken and vegetables.
- Season everything: In a small bowl, mix together the garlic powder, paprika, oregano, thyme, salt, and pepper. Sprinkle this seasoning mix evenly over the chicken and vegetables. Toss to ensure everything is well-coated.
- Arrange on the sheet pan: Spread the chicken and vegetables in a single layer on the prepared sheet pan. Make sure the chicken breasts are not overlapping the vegetables so they cook evenly.
- Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender. If the vegetables need more time, remove the chicken once it’s done and return the pan to the oven for an additional 5-10 minutes.
- Serve: Once done, remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving. Enjoy!
This dish pairs wonderfully with a side of rice, quinoa, or a simple green salad for a complete meal.
