Description
A quick, healthy, and flavorful one-pan dinner featuring tender chicken thighs or breasts roasted alongside a vibrant mix of fresh vegetables. This Sheet Pan Chicken & Veggies recipe combines simple seasonings, olive oil, and herbs to create a wholesome, easy meal that’s perfect for busy weeknights with minimal cleanup and maximum taste.
Ingredients
Protein
- Boneless chicken thighs or breasts (about 1.5 to 2 pounds)
Vegetables
- Bell peppers (2, sliced)
- Zucchini (1 medium, sliced)
- Cherry tomatoes (1 cup)
- Red onion (1 medium, sliced)
Seasonings & Others
- Olive oil (3 tablespoons)
- Garlic cloves (3, minced)
- Dried or fresh herbs: rosemary, thyme, or oregano (1 teaspoon each, or to taste)
- Fresh lemon juice or zest (from 1 lemon)
- Salt (1 teaspoon or to taste)
- Black pepper (1/2 teaspoon or to taste)
Instructions
- Prepare the chicken and vegetables: Trim any excess fat from the chicken and cut the vegetables into similar-sized pieces to ensure even cooking. Pat everything dry for the best roasting results.
- Season everything: In a large bowl, toss the chicken and vegetables with olive oil, minced garlic, herbs, salt, and pepper until evenly coated for maximum flavor.
- Arrange on the sheet pan: Spread the chicken and vegetables out in a single layer on a rimmed sheet pan. Avoid overcrowding to prevent steaming and allow them to crisp properly.
- Roast in the oven: Bake at 425°F (220°C) for 25 to 30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and caramelized on the edges.
- Add finishing touches: Remove from the oven and squeeze fresh lemon juice over everything to brighten the flavors. Let the dish rest briefly so juices redistribute before serving.
Notes
- Cut vegetables into similar sizes to ensure even cooking.
- Use room temperature chicken for more even cooking and juiciness.
- Do not overcrowd the pan to allow proper roasting instead of steaming.
- Check the internal temperature of chicken with a thermometer to avoid under- or overcooking.
- Let the chicken rest briefly after baking to maintain tenderness and moisture.
- Roast at a high temperature to caramelize vegetables and brown chicken for deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg