This easy sheet pan chicken and veggies combines seasoned chicken breasts with colorful vegetables for a complete meal made on one pan! My simple method ensures juicy chicken and tender roasted vegetables with minimal cleanup. The ultimate weeknight dinner!
Alex and I often dread the 5 PM “what’s for dinner?”—and we’re professional food bloggers! Between juggling work, kids’ activities, and life in general, cooking a healthy meal sometimes feels impossible. So I’ve teamed up with Alex to create a new recipe to be our weeknight superhero: this simple sheet pan chicken and veggies!
Now when our kids ask what’s for dinner, I can whip up something knowing it only requires one pan and 15 minutes of actual work. The chicken comes out juicy and seasoned and the veggies tender and colorful (which actually doesn’t always happen with sheet pan meals). I hope this chicken dinner will become part of your regular rotation, too! Here’s why I love it:
- Customizable: Use whatever vegetables you have
- 15 minutes prep, walk away: The oven does all the work
- Complete meal: Protein, veggies, and starch all together
- Juicy chicken every time: This method prevents dry, overcooked meat
Why this sheet pan method works
After making loads of sheet pan dinners (literally), I’ve learned that different ingredients cook at different rates. If you cooked everything at once, it would result in either undercooked chicken or mushy vegetables.
This recipe uses a strategic approach: heartier vegetables go in first to get a head start, then the chicken joins them at just the right moment. Cherry tomatoes go in with the chicken since they need less time.
5 star reader review
“A nice, simple, easy meal! The chicken was moist and flavorful, easy win for us all 🙂
The vegetables were nice and roasted perfectly. This will be a good go to recipe for those nights when we don’t know what to make! A winner for sure, thank you!” -Tanvee
A quick marinade brings big flavor
This sheet pan chicken dinner uses a quick marinade for the chicken—and the great thing is that you can simply marinade it while you chop and cook the veggies! This makes it so you don’t have to think ahead. Here are the key ingredients:
- Olive oil: A healthy oil that coats the chicken
- Smoked paprika: Adds color and subtle smokiness without a grill
- Garlic & onion powder: Build a savory foundation
- Cumin: Just a touch for unexpected warmth
- Dried dill: Brightens everything up
The combination creates a flavor profile that’s familiar yet interesting—kid-friendly but adult-approved.
Sheet pan chicken vegetable variations
One of the best things about sheet pan dinners is their flexibility! Here are the veggies we chose for this sheet pan dinner, and then a few ideas for swapping in veggies based on the season:
- Base veggies: Red onion, broccoli, potatoes, cherry tomatoes
- Spring: Asparagus, snap peas, lemon slices
- Summer: Zucchini, bell peppers, cauliflower, corn on the cob
- Fall: Brussels sprouts, sweet potatoes, butternut squash
- Winter: Root vegetables, cauliflower, carrots, winter squash
Solving common sheet pan problems
Here are a few problems you may have encountered while making a sheet pan chicken meal in the past—and how this recipe solves them:
- “My chicken is dry” You’re probably overcooking it. Use a meat thermometer and pull it at exactly 165°F. It’ll continue cooking while resting.
- “Vegetables are mushy/burnt” Cut them larger next time. I like using baby potatoes so they are all easily close to the same size.
- “Everything sticks to the pan” Use parchment paper or ensure your pan is well-oiled.
- “Uneven cooking” Your oven might have hot spots. Rotate the pan halfway through.
A few sauce ideas
You don’t need a sauce for this one (it’s delicious as is!), but it does amp it up a notch! A few we like to use are tzatziki, lemon dill sauce, cilantro sauce (dairy free), garlic aioli, chimichurri, or pesto.
Storing leftovers
This sheet pan chicken dinner is best enjoyed the day it is cooked. However, you can store leftovers for up to 4 days in an airtight container. Reheat in a 350°F oven for best results, or microwave in a pinch. To add freshness to leftovers, top with chopped fresh herbs or lemon when serving.
Dietary notes
This sheet pan chicken and veggies recipe is gluten-free, dairy-free, and Mediterranean diet approved.
Sheet Pan Chicken and Veggies
This easy sheet pan chicken dinner combines seasoned chicken breasts with colorful vegetables for a complete meal made on one pan! My simple method ensures juicy chicken and tender roasted vegetables with minimal cleanup. The ultimate weeknight dinner!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Dish
- Method: Roasted
- Cuisine: Sheet Pan
- Diet: Gluten Free
For the chicken
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon dried dill
- 2 teaspoons kosher salt
- Freshly ground black pepper
For the vegetables:
- 2 crowns broccoli, trimmed into florets
- 1 large red onion, sliced
- 1 1/2 pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1 ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- Freshly ground black pepper
- 1 cup cherry tomatoes (whole)
- Chopped parsley and Parmesan cheese, for garnish
- Lemon wedges, for garnish (optional)
- Preheat the oven to 425°F (220°C). Lightly grease a large sheet pan (21 x 15”) with olive oil.
- In a medium bowl, combine the chicken breasts with the marinade ingredients: olive oil, garlic powder, onion powder, smoked paprika, cumin, dried dill, kosher salt, and freshly ground black pepper. Toss until chicken is well coated. Let rest for at least 15 minutes while preparing vegetables. (Put it in the fridge overnight if you like.)
- On the prepared sheet pan, arrange the broccoli florets, sliced red onion, and halved baby potatoes in a single layer. Drizzle with olive oil and sprinkle with the kosher salt, garlic powder and freshly ground pepper. Toss to coat evenly.
- Place the sheet pan in the oven and roast vegetables for 10 minutes. Remove the sheet pan from the oven and make space for the chicken breasts among the vegetables. Add the chicken and scatter cherry tomatoes around the pan.
- Return the sheet pan to the oven and bake for 25-30 minutes, until the chicken is lightly browned and the internal temperature reaches 165°F (74°C) when measured with a food thermometer. The vegetables should be tender and caramelized.
- Remove from the oven and allow to rest for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
Storage notes: This sheet pan chicken dinner is best enjoyed the day it is cooked. However, you can store leftovers for up to 4 days in an airtight container. Reheat in a 350°F oven for best results, or microwave in a pinch. To add freshness to leftovers, top with chopped fresh herbs or lemon when serving.
