The Sheet Pan Chicken and Veggies Recipe is the ultimate game-changer for busy weeknights when you crave something wholesome, delicious, and downright satisfying without spending hours in the kitchen. Imagine tender, juicy chicken breasts infused with a vibrant blend of garlic, honey, lemon, and herbs, roasting alongside a colorful medley of perfectly seasoned potatoes, broccoli, squash, peppers, and carrots. This dish is the perfect example of how simple ingredients come together in one pan to create a symphony of flavors and textures, making dinner cleanup an absolute breeze. Trust me, once you try this Sheet Pan Chicken and Veggies Recipe, it will become a beloved staple in your meal rotation.
Ingredients You’ll Need
These ingredients are straightforward yet thoughtfully selected to build maximum flavor, freshness, and heartiness in your meal. Each one adds its own unique touch, whether it’s richness, brightness, or a satisfying crunch.
- Chicken breasts (1 ¼ – 1 ½ lbs.): Pounded thin to ensure even cooking and tender texture.
- Olive oil (3 Tbsp.): Adds a silky richness and helps everything roast nicely without sticking.
- Butter (2 Tbsp., melted): Brings depth and a hint of indulgence to the sauce and veggies.
- Garlic (4 cloves, finely minced): Infuses the dish with a fragrant, savory punch.
- Honey (1 Tbsp.): Balances savory and bright flavors with a subtle touch of sweetness.
- Italian seasoning (2 tsp.): A fragrant herb blend that brings a classic Mediterranean vibe.
- Dijon mustard (1 tsp.): Adds subtle tang and complexity to the marinade.
- Lemon juice (1 tsp.) and lemon zest (1 tsp.): Provide fresh, zesty brightness that lifts the entire dish.
- Paprika (½ tsp.): Imparts a gentle smoky warmth and lovely color.
- Salt (2 tsp. or to taste): Essential for seasoning and enhancing all the flavors.
- Black pepper (½ tsp. or to taste): Adds a subtle heat and spice kick.
- Small red potatoes (½ lb., cut into 1-inch pieces): Deliver hearty, comforting bites with tender interiors and crispy edges.
- Yellow squash (2, cut into bite-sized pieces): Offers a soft texture and mild sweetness that complement the other veggies.
- Broccoli (1 large head, cut into florets): Brings a pop of vibrant green color and satisfying crunch.
- Red bell pepper (1, cut into 1-inch pieces): Adds a sweet, juicy contrast and beautiful color.
- Carrots (2-3, peeled and sliced ¼-inch thick): Provide subtle sweetness and a meatier vegetable texture.
How to Make Sheet Pan Chicken and Veggies Recipe
Step 1: Prepare the Chicken
Start by cutting the chicken breasts into four evenly sized pieces, then gently pound them with a meat mallet until about 1 inch thick. This ensures even cooking and keeps each piece tender and juicy. It’s a simple step but key to getting that perfect texture we all crave.
Step 2: Make the Flavorful Sauce
In a medium bowl, whisk together olive oil, melted butter, finely minced garlic, honey, Italian seasoning, Dijon mustard, lemon juice, lemon zest, paprika, salt, and pepper. This vibrant sauce carries the essence of fresh garlic and herbs balanced perfectly by bright lemon and a touch of sweetness from honey.
Step 3: Toss the Vegetables
Place the chopped potatoes, squash, broccoli, red bell pepper, and carrots in a large bowl. Pour the majority of the sauce over them, reserving about 3 tablespoons for the chicken. Toss everything gently to coat the veggies evenly—that way, each bite will be bursting with flavor and roast up beautifully.
Step 4: Arrange on the Sheet Pan
Line a large sheet pan with parchment paper for easy cleanup. Spread the coated vegetables out in an even layer, making sure there’s some space between pieces for roasting. Then, in the same bowl with the reserved sauce, toss the chicken pieces until well coated. Create four small wells in the vegetables on the sheet pan and nestle the chicken pieces right in.
Step 5: Bake to Perfection
Pop the sheet pan into a preheated 425°F oven and bake for 22 to 24 minutes, or until the chicken is cooked through and the vegetables are tender and slightly caramelized around the edges. The roasting process intensifies the natural sweetness of the veggies and locks in the juiciness of the chicken—trust me, the aroma alone will have you ready to dig in.
Step 6: Serve and Enjoy
Once out of the oven, optionally sprinkle with fresh chopped parsley for a burst of color and freshness. Serve immediately while everything is hot and juicy. This is a dish that’s as satisfying as it is simple.
How to Serve Sheet Pan Chicken and Veggies Recipe
Garnishes
A sprinkle of fresh parsley adds a lovely herbal brightness and visual appeal, but you could also try some grated Parmesan, a squeeze of extra lemon, or even a few red chili flakes if you like a little heat. These small touches bring personality to your meal and make the dish even more inviting.
Side Dishes
This Sheet Pan Chicken and Veggies Recipe is a meal in itself, but if you want to take it up a notch, consider serving it with a crisp green salad, warm crusty bread, or a fluffy bed of rice or couscous. These sides pair wonderfully, soaking up the flavorful juices and balancing the textures.
Creative Ways to Present
For a family dinner, serve straight from the sheet pan for easy, casual sharing. For a dinner party, plate the chicken atop the veggies with a drizzle of the pan juices and garnish with fresh herbs. You might also arrange individual portions in shallow bowls or on wooden boards for a rustic yet elegant presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors only deepen as they rest, making for effortless next-day meals. Just be sure to keep the chicken and vegetables together to preserve the harmony of flavors.
Freezing
If you want to freeze, portion the chicken and veggies into freezer-safe containers or bags after cooling completely. They should keep well for up to 2 months. Thaw overnight in the fridge before reheating to maintain the best texture.
Reheating
For reheating, the oven is your best friend—it brings back the crisp roasted edges wonderfully. Heat at 375°F for about 15 minutes or until warm throughout. A microwave works in a pinch but may soften the vegetables slightly. Either way, you’ll have a delicious and hearty meal ready in minutes.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are great for roasting and tend to stay even juicier. Just adjust the cooking time slightly if your pieces are thicker, and make sure they reach the right internal temperature for safety.
What other vegetables can I add or substitute?
Feel free to customize! Green beans, Brussels sprouts, cauliflower, or even cherry tomatoes work beautifully roasted alongside chicken. Just keep the vegetable sizes uniform for even cooking.
Is this recipe suitable for meal prep?
Definitely! The Sheet Pan Chicken and Veggies Recipe is perfect for meal prepping as it stores well and reheats nicely. You can portion it out for multiple lunches or dinners during the week.
Can I make the sauce ahead of time?
Yes, the sauce can be mixed up 1-2 days in advance and stored in the fridge. This actually helps the flavors meld together even more, but add fresh garlic and lemon zest close to serving time if you want vibrant freshness.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F. The pieces should be opaque and juices run clear when pierced. The baking time in this recipe is designed to reach this perfectly while keeping the chicken moist.
Final Thoughts
If you’re looking for a no-fuss, flavorful dinner that feels homemade but comes together quickly, the Sheet Pan Chicken and Veggies Recipe is your new best friend. It’s a celebration of simple ingredients coming alive with just the right seasoning and oven magic. Give it a try this week—you might find it turning into a classic your family asks for again and again.
Print
Sheet Pan Chicken and Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Total Time: 39 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Sheet Pan Chicken and Veggies recipe offers a simple, flavorful, and healthy meal that combines tender chicken breasts with a colorful medley of seasoned vegetables. Baked together on one pan, this dish is perfect for a quick weeknight dinner with minimal cleanup and maximum taste.
Ingredients
Chicken
- 1 ¼ – 1 ½ lbs. chicken breasts (pounded thin, cut into 4 pieces)
- 3 Tbsp. olive oil
- 2 Tbsp. butter (melted)
- 4 cloves garlic (finely minced)
- 1 Tbsp. honey
- 2 tsp. Italian seasoning
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1 tsp. lemon zest
- ½ tsp. paprika
- 2 tsp. salt (to taste)
- ½ tsp. black pepper (to taste)
Vegetables
- ½ lb. small red potatoes (cut into 1-inch pieces)
- 2 yellow squash (cut into bite-sized pieces)
- 1 large head broccoli (cut into florets)
- 1 red bell pepper (cut into 1-inch pieces)
- 2–3 carrots (peeled and cut into ¼-inch slices)
Instructions
- Prepare the Chicken: Cut the chicken breasts into 4 equally-sized pieces and then use a meat mallet to pound them until they are approximately 1 inch thick, ensuring even cooking.
- Make the Sauce and Toss Vegetables: In a medium-sized bowl, whisk together the olive oil, melted butter, minced garlic, honey, Italian seasoning, Dijon mustard, lemon juice, lemon zest, paprika, salt, and black pepper. Reserve 3 tablespoons of this mixture for the chicken. Pour the remaining sauce over the prepared vegetables in a large bowl and toss until the vegetables are well coated.
- Arrange Vegetables on Sheet Pan: Line a large sheet pan with parchment paper and spread the coated vegetables evenly across the pan to ensure even roasting.
- Coat Chicken and Arrange on Pan: Toss the reserved sauce with the chicken pieces in a large bowl until fully coated. Make 4 wells in the vegetable mixture on the sheet pan and place each chicken piece into a well, ensuring even spacing for proper heat circulation.
- Bake: Place the sheet pan in a preheated oven at 425°F (220°C). Bake for 22 to 24 minutes, or until the chicken is fully cooked through and the vegetables are tender and slightly caramelized.
- Serve: Remove from the oven and serve immediately. Optionally, garnish with freshly chopped parsley for added color and flavor. Enjoy your delicious sheet pan chicken and veggies!
Notes
- Make sure to pound the chicken evenly to promote uniform cooking and prevent drying out.
- You can swap the vegetables for your favorites such as green beans, asparagus, or zucchini depending on availability and preference.
- If you prefer spicier food, consider adding a pinch of red pepper flakes to the sauce.
- For a dairy-free option, substitute the butter with additional olive oil or a dairy-free butter alternative.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
