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
Scale
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.
