This flavorful sheet pan chicken recipe is ready in under an hour, with juicy seasoned chicken breasts, tender potatoes, and vegetables all baked together. It’s perfect for an easy weeknight chicken dinner, and I love it as a meal prep idea!
Meal Prep Sheet Pan Chicken
On busy days, I rely on recipes like my sheet pan honey garlic chicken and sheet pan steak and veggies, which I can prepare ahead. This sheet pan chicken cooks up with fork-tender potatoes and seasoned oven-roasted vegetables. Everything bakes in one pan, and you can store the leftovers in containers to reheat in the coming days after school runs.
A good rule of thumb when preparing sheet pan dinners is to choose vegetables with similar cooking times. For this recipe, I combine roasted asparagus with potatoes, carrots, Brussels sprouts, and onions.
What Makes This Sheet Pan Chicken Dinner Perfect For Weeknights
- 10 minutes of prep. Season the chicken and vegetables, add them to a baking sheet, and let the oven do the rest.
- One and done. This chicken dinner is easy to meal prep and even easier to clean.
- Store it for days. Like my sheet pan tandoori chicken, this recipe stores wonderfully in the fridge, and you can even freeze leftovers for later.
- Your favorite vegetables. Choose any veggies you’d like. Skip the Brussels sprouts and add broccoli, or finish this sheet pan recipe with juicy cherry tomatoes.
Ingredients Needed
Scroll to the printable recipe card for the full recipe with exact ingredient amounts.
- Chicken: I use boneless, skinless chicken breasts. Bone-in chicken and thighs will take a bit longer to cook. Refer to my oven-baked chicken recipe for details.
- Vegetables: The goal here is to choose vegetables that can be cooked at the same time as the chicken.
- Olive Oil: Or your favorite cooking oil.
- Garlic: Freshly minced, or you can substitute each fresh clove with an extra ½ teaspoon of garlic powder (or 1 tablespoon of jarred pre-minced garlic) in addition to the seasonings.
- Seasonings: Garlic powder, dried rosemary, thyme, salt, and freshly ground pepper. Alternatively, you can replace the individual herbs and spices with homemade chicken seasoning.
- Butter: Similar to how I’d baste pan-seared chicken with butter to lock in the flavor and richness, I add a pat of butter to each parchment packet so it can soak in while the chicken roasts.
Choose Vegetables With Similar Roasting Times
To keep things simple, I mostly use vegetables that cook at the same rate, and cut them to the same size (about 1-inch chunks), so I can throw everything in the oven and fuhgeddaboudit. For this sheet pan chicken recipe, veggies that I’ve found work well include:
Quick-Cooking Veggies
Of course, you can always add quicker-cooking veggies (like the tomatoes in this recipe) to your pan further along. The following are vegetables that I’ll add in the final 10-15 minutes of roasting:
- Cherry tomatoes
- Bell peppers
- Sliced zucchini
- Green beans
How to Meal Prep This Sheet Pan Chicken Recipe
This baked sheet pan chicken is one of my favorite meal prep recipes. Not only because it’s so easy, but because the juicy chicken breasts and seasoned veg store for the whole week, and they’re super versatile!
- If meal prepping: Unwrap the cooked chicken and transfer it to a cutting board. Slice it or dice it into bite-sized cubes.
- Assemble. Divide chicken and veggies evenly into meal prep containers.
- Refrigerate. Cover and store in the fridge for 5 days, or freeze for up to 2 months.
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- 4 boneless, skinless chicken breasts, (about 1 to 1½ pounds total)
- 3 cups diced potatoes
- ½ pound Brussel sprouts, cut in half
- 1 pound asparagus, ends trimmed
- 2 large carrots, diced or thinly sliced
- 1 large red onion, quartered
- 2 cups cherry tomatoes, optional
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced, divided
- 1 teaspoon garlic powder
- 1½ teaspoons dried rosemary, divided
- 1½ teaspoons dried thyme, divided
- salt and freshly ground black pepper, to taste
- 1 tablespoon butter, cut into 4 pats
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Prepare to bake. Preheat oven to 425ºF. Line a large sheet pan with parchment paper or foil; set aside.
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Cut the veggies. Cut up the potatoes, Brussels sprouts, asparagus, carrots, and red onion. Place each in a separate corner of the prepared sheet pan. DO NOT add the cherry tomatoes yet.
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Season the veggies. Drizzle olive oil over the veggies. Season with garlic powder, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, salt, and pepper.
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Season the chicken. Place 2 chicken breasts over a large piece of parchment paper. Rub both sides of the chicken with a bit of olive oil, and season with salt, pepper, ½ teaspoon rosemary, ½ teaspoon thyme, and half of the minced garlic.
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Wrap the chicken. Place a pat of butter on top of each chicken breast and tightly seal the parchment paper around the chicken breasts. Repeat the same process with the remaining 2 chicken breasts.
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Bake. Bake for 30 minutes, or until the chicken is cooked through. Chicken is done when its internal temperature reaches 165ºF.
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Add cherry tomatoes. Optionally, 10 minutes before it’s done cooking, add cherry tomatoes to the sheet pan.
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Rest and serve. Remove from oven and let stand 5 minutes. Unwrap the chicken and serve.
- Storage: Store covered in an airtight container and keep in the fridge for 5 days, or freeze for up to 2 months.
Serving: 14ounces | Calories: 395kcal | Carbohydrates: 40g | Protein: 32g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 80mg | Sodium: 208mg | Potassium: 1658mg | Fiber: 8g | Sugar: 9g | Vitamin A: 6883IU | Vitamin C: 84mg | Calcium: 108mg | Iron: 6mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Sheet Pan Chicken with Vegetables
- Chop the veggies into even-sized pieces. Asparagus and Brussels sprouts cook faster, so you can keep the cuts thicker for those. Cut the onions into quarters and dice the potatoes and carrots, since they take longer. You’ll add the cherry tomatoes closer to the end of cooking.
- Season the veggies. Toss the veggies, apart from the tomatoes, with olive oil, garlic powder, and half of the seasonings. Arrange the veggies around the outside edge of a sheet pan.
- Prepare the chicken. Next, rub the chicken with olive oil, and season with the remaining herbs and minced garlic. Place the chicken, two breasts at a time, on a large sheet of parchment paper and top each chicken breast with a pat of butter. Then, fold the parchment up and around the chicken, sealing it tightly. I use the same wrapping technique for my salmon en papillote recipe.
- Bake. Add the wrapped chicken packets to the center of the baking pan, surrounded by the veggies. Bake at 425ºF for 30 minutes, or until the chicken is cooked. Carefully open the parchment and use a thermometer to check that the internal temperature of the chicken reaches 165ºF.
- Add the cherry tomatoes. At around the 20-minute mark, scatter the cherry tomatoes around the veggies. Return the sheet pan to the oven.
- Rest and serve. Once the chicken is done, allow the chicken to rest inside the parchment packet for 5-10 minutes. Watch for hot steam as you unwrap the packet, then serve your sheet pan chicken with a side of veggies.
How to Store Leftovers
- Refrigerate. Store this sheet pan chicken and vegetables in an airtight container to refrigerate for up to 5 days.
- Freeze. You can store the chicken and veggies in a freezer-safe container to free for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat. Warm up the chicken with the vegetables in the microwave, in a lidded skillet on the stove, or in the oven until everything is hot throughout.
