You’re going to love this Sheet Pan Chicken and Vegetables recipe. It’s the perfect blend of simplicity and flavor, ideal to add your favorite seasonings and sauces if desired. It’s great for picky palates as is but adding spices, teriyaki sauce or garlic butter can ramp up the flavor a lot.
Just toss the chicken and a medley of veggies onto a sheet pan, drizzle with olive oil, season, and you’re good to go! Believe me, this is the kind of easy, tasty dinner your whole family has been looking for!
This sheetpan dinner is perfect for “Tray Bake Thursday” in your Dinner Theme System too!
The great thing about sheet pan dinners is that you can make loads of different types of sheet pan recipes. Fancy something sweet? Try making these Sheet Pan Pancakes – Cinnamon Swirl. Or, for another savory option, make these Baked Pork Chops with Veggies.
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Why You’ll Love This Recipe
- Versatile and customizable: One of the things that makes this Sheet Pan Chicken and Veggies so great is its versatility. Don’t have a zucchini on hand? No problem, swap it out for another veggie you have in your fridge. You can mix and match the vegetables to suit your tastes and dietary needs. You can also add more seasonings if you have favorites. See below for more ideas!
- Minimal clean-up: This meal is a dream come true for the dish-averse. All you need is a single sheet pan, meaning less cleaning up after a delicious dinner. You can spend that saved time relaxing or maybe even try one of our other fantastic recipes!
Ingredients Needed
I’ve highlighted a couple of ingredients below with some relevant notes. Aside from this, the ingredients needed are pretty basic.
Marinade Ingredients
Sheetpan Ingredients
- Yukon Gold Potatoes – These potatoes are a great choice due to their buttery flavor and firm texture. They hold up well during baking and don’t get mushy. Plus, you don’t need to peel them, just a good scrub is enough.
- Carrots – Look for firm, bright orange carrots with no cracks. Carrots add a sweet and earthy flavor to the dish. You can peel them if you’d like, but it’s not necessary, especially if they’re organic. Have extra carrots? Try these air fryer carrots too.
- Red Onion – These onions add a milder and slightly sweet flavor. Remember to cut them into thin wedges so they’ll cook at the same rate as the other veggies on the sheet pan.
- Yellow Squash – Adding a great pop of color, yellow squash is tender and has a fairly neutral flavor that works well in this dish. Always look for squash that feels heavy for its size and has a vibrant color with no blemishes or soft spots.
- Chicken Breasts – Boneless chicken breasts work perfectly for this easy dinner.
Substitutions
Sometimes substitutions are necessary because of ingredients that are unavailable or needed for dietary restrictions. Here are some suggestions that can help:
- Yukon Gold Potatoes – If you can’t get hold of these, just use any other type of potato. Red potatoes are a good option; they’ll stay firm and won’t become mushy when baked. Sweet potatoes can also be used as a nutritious and slightly sweeter alternative.
- Carrots – If you need a substitute for carrots, parsnips are an excellent choice. They have a similar texture and are sweet, just like carrots. You could also use bell peppers, which will add a different flavor but are delicious when roasted.
- Red Onion – Shallots or white onions can be used in place of red onions. They have a slightly stronger flavor, but when cooked, they’ll mellow out and add a great taste to your dish.
- Zucchini – Green beans can replace zucchini. They will add a nice crunch to your sheet pan meal. For a softer texture, eggplant and brussels sprouts are also a good alternative.
- Yellow Squash – If you don’t have yellow squash, you could use zucchini. They have a similar texture and flavor. Another option is bell peppers, which would add a little sweetness to the dish.
- Olive Oil – If you’re out of olive oil, avocado oil is a great substitute. It has a high smoke point, making it ideal for roasting. If you don’t have that, melted butter also works well and adds a lovely richness to the vegetables.
Add More Flavor + Ingredients
This recipe is lightly seasoned to allow for your favorite seasonings and to be picky-palate friendly. Here are some suggestions to ramp up the flavor…
- Add more protein: If you’re looking to amp up the protein content, feel free to toss in some cubed tofu or chickpeas along with the chicken. They’ll soak up the flavors beautifully, adding an extra layer of complexity to your meal.
- Go spicy: For those who like their meals with a bit of a kick, sprinkle some red chili flakes or garlic pepper before baking, or drizzle your finished sheet pan with some hot sauce. This will certainly add some heat to your Sheet Pan Chicken and Veggies!
- Cheese lovers: Sprinkle your favorite grated cheese over the chicken and veggies about 5 minutes before they’re done baking. The cheese will melt and add a delicious creamy texture. Parmesan, cheddar, or mozzarella would work great.
- Extra crunch: For an added crunch, sprinkle some slivered almonds or sunflower seeds over the top before serving. The nuts and seeds not only give a pleasant crunch but also add a bit of healthy fat.
- Go Mediterranean: Swap out the oregano for some rosemary and thyme, add some sliced olives and feta cheese, and you’ve got yourself a Mediterranean twist to this sheet pan chicken recipe.
How to Make Sheet Pan Chicken and Vegetables
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1: Make the marinade. Make the marinade by mixing its ingredients in a small bowl. Add the chicken pieces to a large bowl or plastic bag, pour the marinade over them, and ensure they’re fully coated. Chill the marinated chicken in the fridge for at least 30 minutes.
STEP 2: Add the vegetables. Scatter the potatoes, carrots, red onion, zucchini, and squash in an even layer on a large sheet pan. Drizzle them with olive oil, season with salt and pepper as you like, and give everything a good mix.
STEP 3: Roast in the oven. Stick the baking sheet in the oven (preheated to 400°F) and let everything roast for about 15-20 minutes.
STEP 4: Stir the ingredients. Pull the sheet out of the oven, give the veggies a stir, then nestle the chicken pieces among them. Pour any leftover marinade over the chicken.
STEP 5: Cook until the chicken is hot. Pop the sheet back into the oven for another 15-20 minutes, or until the chicken is cooked through (it should hit an internal temperature of 165°F) and the veggies are tender.
STEP 6: Garnish and serve. If you’re feeling fancy, sprinkle some freshly chopped parsley over everything and serve with lemon wedges on the side. Make sure to eat it while it’s still hot.
Recipe Pro Tips
- Don’t overcrowd the pan: Ensure the ingredients are spread out in a single layer on the pan. Overcrowding can result in steamed veggies instead of the desired crispy, roasted effect.
- Cut veggies uniformly: Make sure your veggies are cut into similar-sized pieces so that they cook evenly.
- Marinate the chicken: Marinating the chicken enhances its flavor. If you have the time, marinate it overnight for maximum taste.
- Don’t skip the preheat: Preheating your oven is crucial as it ensures your chicken and veggies start to cook as soon as they hit the heat.
- Rotate pan for even cooking: Halfway through cooking, rotate your pan to ensure even roasting.
- Check the chicken’s temperature: Use a meat thermometer to verify the chicken is cooked to a safe internal temperature of 165°F.
- Customize to your liking: Feel free to swap out any of the veggies for what you have on hand or what’s in season, and even add on other seasonings to give this even more flavor.
Recipe FAQs
Absolutely! Both juicy chicken thighs and breasts work well for this easy recipe. Just remember that thighs might take a little longer to cook.
Yes! This great recipe is super versatile. You can add different veggies like bell peppers, broccoli, tomatoes, or mushrooms. Just keep in mind the cooking times may vary.
While marinating the chicken isn’t absolutely necessary, it does help to infuse the meat with more flavor. If you’re short on time, even a quick 30-minute marinade can make a difference!
Yes, dried herbs can be used in place of fresh. Generally, you’ll want to use ⅓ of the amount of dried herbs as you would fresh since dried herbs are more potent.
Yes, you can chop all the veggies and make the marinade ahead of time. You can even marinate the chicken overnight. Just remember to take it out of the fridge about 30 minutes before cooking to let it come up to room temperature.
What to Serve with Sheet Pan Chicken and Vegetables
The beauty of this Sheet Pan Chicken and Veggies recipe is that it’s a complete meal on its own! However, if you’re looking to add a little something extra to the dinner table, here are a few ideas:
- Quinoa or Rice: A side of fluffy quinoa or rice would complement the chicken and veggies quite well, soaking up any delicious juices left on the plate.
- Green Salad: A fresh green salad with a tangy vinaigrette can provide a crisp, refreshing contrast to the roasted flavors in the dish.
- Bread: Try serving it with some warm homemade Italian bread, cheesy pull-apart bread, or frozen garlic bread. It’s perfect for mopping up any flavorful bits left behind.
Storage
Storing and freezing this Sheet Pan Chicken and Veggies is quite straightforward. Let the leftovers cool down to room temperature. Once cooled, transfer them into airtight container and place them in the refrigerator. They will stay good for up to 4 days.
As for freezing, you can indeed! Place the cooled leftovers in freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months.
The next time you’re ready to eat, let them thaw overnight in the fridge and then reheat in the microwave or oven until hot. Remember, the veggies might not be as crisp when reheated, but they will still be delicious!
More Chicken Recipes You’ll Love
Chicken works for almost any meal, and there’s always something new to try. Want a simple lunchtime option? Then try these Fried Chicken Sliders. Or, for a slow cooker option, you could make Easy Slow Cooker Shredded Chicken.
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Sheet Pan Chicken and Vegetables
Ingredients
Chicken and vegetables:
- 2-3 boneless skinless chicken breasts cut into ½-inch pieces
- 4 cups Yukon gold potatoes quartered
- 3 large carrots sliced
- 1 large red onion cut into thin wedges
- 1 zucchini sliced into halves
- 1 yellow squash sliced into halves
- 2 tablespoons olive oil
- Salt & pepper to taste
- optional seasonings such as, garlic butter, lemon-pepper, seasoning blends such as Mrs. Dash's, parmesan cheese
Marinade:
- ¼ cup olive oil
- 5 cloves chopped garlic
- 2 teaspoons lemon juice
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
- In a small bowl, combine all marinade ingredients. Add diced chicken pieces to a large bowl or plastic bag. Pour marinade over chicken and coat completely. Place in the refrigerator to marinate until needed (30 minutes minimum).
- On a large baking pan, toss in the potatoes, carrots, red onion, zucchini, and squash with olive oil, salt, and pepper to taste.
- Bake at 400°F for 15-20 minutes.
- Remove vegetables from the oven, stir, and arrange chicken among the vegetables.
- Drizzle any remaining marinade over the chicken and season with optional other seasonings if desired.
- Bake for another 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Garnish with fresh chopped parsley and lemon wedges, if desired. Serve while hot.
Notes
- If you start marinating the chicken before preparing the vegetables, the chicken will be more tender because of the longer marinating time.
- To make things easier, use the plastic zip-loc bag to marinate the chicken.
- The seasonings and amount of vegetables can be adjusted to your liking. This recipe is lightly seasoned/flavored, to not overwhelm picky palates. Adding your favorite seasonings or sauces may be required.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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