Name: Easy Sheet Pan Roasted Chicken with Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 large red pepper, cut into 1 inch pieces; 1/2 large red or yellow onion, chopped; 1 large zucchini, chopped into quarters; 3 garlic cloves minced or pressed; 2 tbsp olive oil; 1 tsp salt; ground pepper; 4 chicken breasts; olive oil; 1 tsp garlic powder; salt and pepper; 1 cup shredded parmesan cheese; Lemon wedges, fresh parsley or basil for serving

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Make your weeknight dinner dreams come true with this easy sheet pan roasted chicken and vegetables recipe!

With just 10 minutes prep time, this sheet pan recipe is perfect for busy weeks and meal prep.

This easy sheet pan dinner is a great way to get dinner on the table for the whole family.

As much as I love a full dinner spread, sometimes time is ticking and you’ve got to get dinner ready asap! Enter this sheet pan roasted chicken.

With juicy seasoned chicken and an assortment of different veggies, you’re getting a nourishing healthy meal that is bursting with flavour just like these these Peanut Chicken Power Bowls.

Why you’ll love this recipe

Sheet pan meals mean minimal cleanup, that’s always a plus for me!
This recipe is a real time-saver since everything is cooked together on a large baking sheet.
You can enjoy this sheet pan roasted chicken with vegetables all year long, just swap out the vegetables to whatever is seasonal! For example, root vegetables like beets and carrots would be delicious in the Fall and Winter season.
This is a meal prep and leftovers friendly recipe. Prep this ahead of time and use it in lunchboxes or in wraps, salads or with a side of grains.

Ingredients Needed to make this easy sheet pan roasted chicken and vegetables recipe

Chicken Breast: you’ll need 4 chicken breasts for this recipe. You can swap that out for boneless, skinless chicken thighs if you prefer as it has the same cooking time.

Vegetables: I’m using a combination of red bell pepper, red onions and zucchinis. Feel free to use broccoli florets, chopped carrots, brussels sprouts or even chopped baby potatoes!

Spices: Garlic powder and fresh garlic, salt and black pepper are the base spices used for this one-pan meal recipe.

Parmesan cheese: a little extra flavour for the chicken at the end of the cooking time.

Fresh herbs and lemon: add a final punch of flavour to this delicious meal with a squeeze of lemon or grating of lemon zest and a garnish of fresh herbs like parsley or basil.

Chicken and vegetables are a classic dinner pairing. When roasted together you get a flavourful chicken breast and scrumptious vegetables all ready at once!

Step by Step Process

Step 1: Heat oven to 425°Fahrenheit.

Step 2: Line a baking sheet with parchment paper or aluminum foil if you desire (this will make clean-up even easier). Place all of your chopped vegetables on a sheet pan and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, ground pepper and minced garlic cloves.

Step 3: Add the chicken breast to the centre of the sheet pan, so the vegetables are around the sides. Season the chicken with a drizzle of olive oil and salt and pepper. Sprinkle over ¼ teaspoon of garlic powder on top of each chicken breast and then ¼ cup of shredded parmesan cheese.

Step 4: Bake in the oven for 22-28 minutes, or until the chicken reaches an internal temperature of 165°Fahrenheit. Squeeze lemon juice from a lemon wedge over the top of each chicken breast and serve with the vegetables for a complete meal.

Easy Sheet Pan Roasted Chicken with Vegetables

5 from 2 votes

Course: dinner

Cuisine: american-inspired

Keyword: one pan baked chicken

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings:

Author: Jess

This easy sheet pan roasted chicken and vegetables recipe is a quick and satisfying meal you can have ready to eat in 30 minutes!

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Ingredients

For the vegetables

1 large red pepper, cut into 1 inch pieces
1/2 large red or yellow onion, chopped
1 large zucchini, chopped into quarters
3 garlic cloves minced or pressed
2 tbsp olive oil
1 tsp salt
ground pepper

For the chicken

4 chicken breasts
olive oil
1 tsp garlic powder
salt and pepper
1 cup shredded parmesan cheese
Lemon wedges, fresh parsley or basil for serving

Instructions

Preheat the oven to 425F and line a baking sheet with parchment paper or foil if you desire.
Add all of the chopped vegetables to a sheet pan and toss with 2 tbsp olive oil, 1 tsp salt, ground pepper and minced garlic cloves.
Add the chicken breast to the centre of the sheet pan, so the vegetables are around the sides. Season each chicken breast with a drizzle of olive oil on each side and salt and pepper. Sprinkle over ¼ teaspoon of garlic powder on top of each chicken breast and then ¼ cup of shredded parmesan cheese.
Bake for 22-28 minutes or until the chicken reaches an internal temperature of 165F.
Squeeze some lemon over top of each chicken breast, sprinkle with fresh parsley or basil and then serve with the vegetables.

Notes

Keep the cooled leftovers in an airtight container in the fridge for up to 3 days.
Want to meal prep this recipe? Once it has completely cooled, store the leftovers in an airtight container with rice (or another grain) in the fridge for up to 3 days. Reheat in the microwave, in a covered frying pan over medium-low heat or in the oven at 350°Fahrenheit for 8-10 minutes in the oven.
Boneless, skinless chicken thighs would work in this recipe too as they have approximately the same cooking time.

Tried this recipe?Mention @cookinginmygenes or tag #cookinginmygenes!

Expert Tips for making this easy sheet pan roasted chicken and vegetables

Swap out the vegetables depending what’s in season! Other vegetables you can use include broccoli florets, cubed baby potatoes, carrots, cubed sweet potatoes, and small cauliflower florets. You could also try other colours of bell peppers
If you know you’ve got a busy week ahead make your life easier by prepping the vegetables beforehand.
I don’t recommend using bone-in chicken thighs for this recipe. They will take too long to cook in the oven and you might burn your vegetables.

FAQ

How can I meal prep this sheet pan chicken recipe?
Once it has completely cooled, store the leftovers in an airtight container with rice (or another grain) in the fridge for up to 3 days. Reheat in the microwave, in a covered frying pan over medium-low heat or in the oven at 350°Fahrenheit for 8-10 minutes in the oven.

How do I make sure the chicken doesn’t dry out?
First, make sure you are drizzling each chicken breast with olive oil before it goes in the oven. Next, we cook the chicken at a high heat to prevent it from drying out!

Can I use boneless chicken thighs instead of chicken breasts for this easy recipe?
Boneless, skinless chicken thighs would work in this recipe as they have approximately the same cooking time.

How to store this easy sheet pan roasted chicken and vegetables

Keep the cooled leftovers in an airtight container in the fridge for up to 3 days.

This easy meal is made for busy weeknights. And, it’s easy to cook another favourite side dish like a quick-cooking grain or pasta while this sheet pan meal is in the oven if you desire.

More easy chicken breast recipes to love from the blog:

Easy Healthy Baked Lemon Chicken

One Pan Baked Chicken with Tomatoes & Oregano

30 Minute Chicken Broccoli Stir Fry

Until the next cooking adventure,
Jess