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Sheet Pan Chicken and Veggies

A close-up view of a sheet pan filled with golden-brown chicken pieces, roasted potatoes, and red bell peppers, garnished with fresh parsley.

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A simple and healthy sheet pan dinner featuring chicken and your favorite vegetables, perfect for a quick weeknight meal with minimal cleanup.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 1 lb broccoli florets
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, toss the chicken pieces with 1 tablespoon of olive oil and half of the spice mixture (paprika, garlic powder, onion powder, oregano, salt, pepper).
  3. In the same bowl, toss the broccoli, bell peppers, and red onion with the remaining 1 tablespoon of olive oil and the rest of the spice mixture.
  4. Spread the seasoned vegetables in a single layer on one side of the prepared baking sheet.
  5. Arrange the seasoned chicken pieces on the other side of the baking sheet. Ensure the chicken and vegetables are not overcrowded; use two baking sheets if necessary.
  6. Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized. The internal temperature of the chicken should reach 165°F (74°C).
  7. Serve immediately.

Notes

  • Feel free to swap vegetables based on what you have on hand. Other great options include zucchini, Brussels sprouts, sweet potatoes, or cauliflower.
  • For extra flavor, you can add a squeeze of lemon juice over the finished dish.
  • If using chicken breasts, you may need to reduce the cooking time slightly to prevent them from drying out.

Nutrition