In this post: This sheet pan chicken and veggies recipe is a one-dish meal that can be made in less than an hour and leaves you with minimal clean-up!


At the end of a long day, there’s nothing better than a delicious home-cooked meal. But if you’re like me, the thought of the prep and the tidy-up afterward is just too much some days. That’s why this one-pan chicken and veggies meal is one of my favorites! Learn to make this recipe for yourself with step-by-step instructions below.

Seasoned chicken breasts and vegetables on a sheet pan.

Why You’ll Love This Recipe

This sheet pan chicken and veggies recipe:

  • is quick and easy to make
  • can be made with one pan for minimal clean up
  • doesn’t include complicated instructions or hard-to-find ingredients
  • is free from the most common food allergens
Raw chicken and veggies ready to prepare.

Sheet Pan Chicken and Veggies Ingredients

  • Chicken breasts: you can use other cuts of chicken, but they may need to be cooked for a little longer.
  • Veggies: I use carrots, zucchini, yellow squash, broccoli, and cauliflower.
  • Olive oil: to help the seasoning stick and to crisp up the veggies.
  • Dry seasoning of choice: try Herbes de Provence Seasoning, Greek Seasoning, or Lemon Pepper Seasoning.
  • Salt and pepper: optional add-ins if your seasoning mix doesn’t include enough.

Substitutions and Variations

  • Chicken – try chicken legs, chicken thighs, or certain cuts of beef, pork, etc. instead.
  • Veggies – you can use other vegetables like eggplant, mushrooms, asparagus, onions, brussels sprouts, and red bell pepper.
  • Olive oil – substitute for avocado oil, canola oil, sesame oil, or sunflower oil.
  • Seasonings and garnishes – you can optionally include garlic/garlic powder, parsley, parmesan cheese, and/or lemon juice to add some extra flavor.

How to Make Sheet Pan Chicken and Veggies

  1. Preheat the oven to 400F. Cover a large baking sheet with foil and/or parchment paper.
  2. Coat both sides of the chicken breasts with olive oil and rub generously with seasoning. Pouring seasoning on oiled raw chicken breasts.
  3. Lay the seasoned chicken breasts on the pan, leaving space in between each one.
  4. Chop all the vegetables into bite-size pieces. Mix them together in a large bowl.  
  5. Drizzle with olive oil, salt, and seasoning. Toss the veggies to evenly coat them with the seasoning. Chopped veggies mixed with oil and seasonings in a bowl.
  6. Place the veggies in between and around the chicken on the foil-covered baking sheet. Veggies place and around and between the chicken breasts on the sheet pan.
  7. Bake at 400 degrees for about 20-30 minutes or until the chicken reaches an internal temperature of 165 degrees and the inside is no longer pink.
  8. Serve and enjoy! Close up of finished chicken breast and veggies on the sheet pan.

Serving Suggestions

This sheet pan chicken and veggies recipe is a well-rounded meal on its own, but you can also serve it with side dishes like:

Recipe Tips

  • This is the perfect recipe to use up all those leftover veggies you have in your fridge before doing groceries!
  • Cut your vegetables to similar sizes so they cook at the same rate.
  • Make sure you cook your chicken until it reaches an internal temperature of at least 165F. This ensures any and all the bacteria will die before consumption.
  • Avoid overcrowding the pan or the veggies won’t end up crispy. If you’re serving a lot more people (and doubling or tripling this recipe) consider using more pans.

Storing and Reheating

  • Refrigerator: place the sheet pan chicken and veggies leftovers in an airtight container in the fridge for 3-5 days. 
  • Freezer: put the leftovers in a freezer safe container in the freezer for 2-3 months.
  • Reheating: for the best results, reheat the leftovers in the oven or in a skillet on the stovetop. You can use the microwave as well but the veggies will likely end up soggy.

Dietary Considerations

This recipe is naturally dairy-free, nut-free, and gluten-free. You can make it vegan by using meat replacement or make it low-carb by using low-carb veggies.

Piece of chicken on a fork held above a bowl of chicken and veggies.

FAQs

Can I use a different cut of chicken when making sheet-pan chicken and veggies?

Absolutely! Some cuts cooks faster or slower than others so you may have to adjust your cooking time (in general, bone-in cuts like thighs, legs, etc. take longer to cook then chicken breasts).

What other vegetables pair well with chicken?

Pretty much any vegetable goes well with chicken! Try mushrooms, potatoes, turnips, sweet potatoes, egg plant, asparagus, onions, brussels sprouts, and/or bell peppers.

Should I cover the vegetables when they’re roasting?

No, the vegetables should not be covered when they’re roasting. Covering the veggies can make them soggy because of the trapped steam.

How long should I bake chicken?

You should bake chicken until it reaches an internal temperature of at least 165F. At this temperature, any foodborne bacteria will die. Depending on the cut of chicken you use, this should take around 15-30 minutes.

Can you make roasted chicken and vegetables ahead of time?

Yes, you can! There are a couple things you should do to make sure sheet pan chicken and veggies taste just as good reheated as they do fresh. First, make sure the chicken and veggies cool thoroughly before you store them. This will ensure there is no steam trapped in the container to make the veggies soggy. Second, reheat the chicken and veggies either in the oven or in a pan on the stove. These two reheating options will yield the crispiest, least-soggy veggies and chicken.

Close up of finished chicken breast and veggies on the sheet pan.

Sheet Pan Roasted Chicken and Veggies

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This Sheet Pan Chicken and Veggies recipe can be made in about 45 minutes and leaves you with minimal clean up.  

Ingredients

  • 4 boneless chicken breasts
  • 6 carrots
  • 1 zucchini
  • 1 yellow squash
  • 2 cups broccoli
  • 2 cups cauliflower
  • olive oil
  • dry seasoning of choice
  • salt, pepper

Instructions

  1. Preheat the oven to 400F. Cover a large baking sheet with foil and/or parchment paper.
  2. Coat both sides of the chicken breasts with olive oil and rub generously with seasoning.
  3. Lay the seasoned chicken breasts on the pan, leaving space in between each one.
  4. Chop all the vegetables into bite-size pieces. Mix them in a large bowl.  
  5. Drizzle with olive oil, salt, and seasoning. Toss the veggies to evenly coat them with the seasoning.
  6. Place the veggies in between and around the chicken on the foil-covered baking sheet.
  7. Bake at 400 degrees for about 20-30 minutes or until the chicken reaches an internal temperature of 165 degrees and the inside is no longer pink.
  8. Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 320Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 102mgSodium: 413mgCarbohydrates: 19gFiber: 8gSugar: 8gProtein: 42g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.

Did you make this recipe?

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