Easy Sheet Pan Roasted Chicken with Vegetables
Servings: 4
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.
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