Sheet pan roasted chicken and vegetables is a simple, healthy one-pan meal that quickly becomes a weeknight favorite. With minimal cleanup, bold roasted flavor, and easy meal-prep options, this dish is ideal for busy evenings and for packing lunches.
Once you try this, you’ll appreciate how versatile it is: swap vegetables, adjust seasonings, or change the protein to suit your preferences. The key is choosing ingredients that cook in roughly the same time so everything finishes together.
Sheet Pan Roasted Chicken and Vegetables
The method is straightforward. Preheat the oven and line a baking sheet with foil for easy cleanup. Chop vegetables into uniform, bite-sized pieces so they roast evenly. Toss them with olive oil, garlic, and seasonings, then arrange them around the chicken on the sheet pan.
Preheat oven to 425F. Line a baking sheet with aluminum foil and set aside.
Cut the vegetables into bite-size pieces.
Place the chopped vegetables in a large bowl. Drizzle with olive oil, add minced garlic and spices, then toss to coat evenly.
Spread the seasoned vegetables on the sheet pan, either to each side of the chicken or all to one side—either approach works.
Place the chicken breasts in the center of the pan. Drizzle with a little olive oil, sprinkle with Italian seasoning, salt, and pepper, and rub the seasoning into the meat so the flavors penetrate.
Bake for 20–25 minutes, or until the vegetables are tender and the chicken registers 165F on an instant-read thermometer. Remove from the oven and let the chicken rest briefly before slicing.
Slice the chicken and serve immediately, or divide into meal-prep containers for lunches. This recipe stores well in the refrigerator for up to five days and reheats nicely in the microwave.
For reheating from refrigerated, microwave times vary. As a guideline, reheat on medium power until warmed through to avoid drying the chicken—about 90% power for 1 minute 30 seconds worked well for us with our portions.
This easy sheet-pan dinner delivers a balanced, flavorful meal with minimal fuss—perfect for quick weeknights, meal prep, and anyone looking to save time and money by packing lunches at home.
Sheet Pan Chicken and Veggies Recipe
Sheet Pan Roasted Chicken and Vegetables
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Ingredients
- 2 medium chicken breast
- 1 small head broccoli, cut into bite-sized florets
- 1/2 head cauliflower, cut into bite-sized pieces
- 8 ounces Brussels sprouts, halved
- 3-4 medium carrots, chopped
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons olive oil
Seasoning for the chicken:
- 1/2 tablespoon olive oil
- 1/2 teaspoon Italian seasonings
- 1 clove garlic, minced
- salt and pepper to taste
Instructions
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Preheat oven to 425F. Line a baking sheet with aluminum foil and set aside.
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Place the chopped vegetables in a large bowl. Drizzle with olive oil, add the minced garlic and spices, then toss to coat. Spread the vegetables evenly on the sheet pan.
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Place the chicken breasts in the center of the pan. Drizzle with olive oil, sprinkle with Italian seasoning, salt and pepper, and rub to coat.
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Bake for 20–25 minutes, or until the vegetables are tender and the chicken reaches an internal temperature of 165F.
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Slice the chicken and serve, or divide into meal-prep containers. Cover and store in the refrigerator for up to 5 days.
Nutrition
Recipe inspired by GimmeDelicious.