Simple Sheet Pan Chicken and Veggies

Looking for an easy, healthy, and delicious dinner that requires minimal effort and cleanup?

This Simple Sheet Pan Chicken and Veggies is the perfect solution! It’s a one-pan meal that’s packed with flavor, and it’s so simple to make. Juicy chicken, colorful veggies, and your favorite seasonings come together in just one sheet pan – that means less mess and more time for you to relax!

Let’s dive into how to make this tasty and healthy dish.

Why You’ll Love This Sheet Pan Chicken and Veggies
Quick and Easy: Prep time is just 10 minutes, and everything cooks in the oven. Dinner is ready in about 30 minutes!

• Healthy: Packed with lean chicken and fresh veggies, this dish is as nutritious as it is delicious.
• Minimal Cleanup: One pan, one easy cleanup – perfect for busy days!
• Customizable: Use whatever vegetables you have on hand. This recipe is super flexible and can be adjusted to suit your tastes.
• Family-Friendly: Even picky eaters will enjoy this simple, tasty meal.

Ingredients You’ll Need

To make this simple sheet pan chicken and veggies, you’ll need a few basic ingredients:

• Chicken: Bone-in or boneless chicken breasts or thighs. Both work great!
• Vegetables: A mix of your favorites! Try potatoes, carrots, bell peppers, zucchini, or broccoli. The more colorful, the better!
• Olive Oil: Helps everything cook evenly and adds flavor.
• Seasoning: Salt, pepper, garlic powder, and dried herbs (like rosemary or thyme). These simple spices bring the dish to life.
• Optional Extras: Lemon wedges for a burst of fresh flavor, or a sprinkle of cheese to melt over the top when it’s done.

How to Make Simple Sheet Pan Chicken and Veggies

This recipe couldn’t be easier to make. Here’s how to do it:

• Preheat Your Oven: Set your oven to 400°F (200°C) and line a large sheet pan with parchment paper or foil for easy cleanup.
• Prepare the Chicken: If you’re using bone-in chicken, give it a quick pat dry with paper towels. Season both sides of the chicken with salt, pepper, and garlic powder. If you prefer boneless, just season the chicken and you’re ready to go!
• Prepare the Veggies: Chop your vegetables into bite-sized pieces. Make sure they are all about the same size so they cook evenly. Drizzle with olive oil and season with salt, pepper, and dried herbs. Toss well so everything is coated.
• Arrange Everything on the Pan: Place the chicken in the center of the sheet pan and spread the veggies around it. Make sure there is some space between everything – this helps it roast instead of steaming.
• Bake: Place the sheet pan in the oven and bake for 25-30 minutes, or until the chicken is cooked through (reach an internal temperature of 165°F) and the veggies are tender.
• Serve: Once done, remove from the oven and let it rest for a few minutes. Serve with a squeeze of fresh lemon juice for a bright finish, and enjoy!

Tips for the Best Sheet Pan Chicken and Veggies

• Don’t Overcrowd the Pan: If the pan is too full, the veggies will steam instead of roast. Make sure everything has room to breathe.
• Use Fresh Vegetables: Fresh veggies give the best flavor and texture, but frozen veggies work too if that’s all you have on hand.
• Adjust the Seasonings: Feel free to experiment with different spices and herbs. Paprika, onion powder, or Italian seasoning all work great here.
• Use a Meat Thermometer: This helps ensure your chicken is cooked to the perfect temperature without guessing.

Serving Suggestions

This meal is super versatile and can be paired with so many sides. Here are a few ideas:

• Rice: Serve with fluffy white rice or brown rice to soak up all the flavors.
• Quinoa: A healthy, protein-packed option.
• Salad: A fresh, crisp salad pairs perfectly with this warm, savory dish.
• Bread: A slice of crusty bread is always a great addition to help scoop up any leftover sauce.

Storage and Meal Prep Tips

If you have leftovers, this sheet pan chicken and veggies store really well:

• Refrigerate: Store in an airtight container in the fridge for up to 3-4 days.
• Freeze: You can freeze the chicken and veggies in a container for up to 2 months. Just be sure to let them cool before storing.
• Reheat: Simply reheat in the microwave or in a hot oven for a quick meal.

Recipe FAQ’s

Can I use other meats?
Yes! This recipe works well with pork, turkey, or even fish. Just adjust the cooking time as needed.

What vegetables can I use?
Feel free to use whatever veggies you have – broccoli, Brussels sprouts, sweet potatoes, or onions all make great additions.

Can I make this ahead of time?
Yes! You can prep everything in advance and store it in the fridge until you’re ready to cook.