Sheet Pan Chicken and Veggies
This Sheet Pan Chicken and Veggies is an easy, wholesome one-pan dinner featuring juicy chicken thighs, roasted baby potatoes, and colorful vegetables seasoned with garlic, paprika, and Italian herbs. Perfect for busy weeknights and meal prep.
Equipment
- large sheet pan
- parchment paper
- Large Mixing Bowl
- measuring spoons
- chef's knife
- cutting board
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into pieces
- 1 lb baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 3 tbsp olive oil, divided
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp dried Italian herbs
- salt and pepper, to taste
- fresh lemon wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- Toss the halved baby potatoes with 1 tablespoon olive oil, salt, and pepper directly on the sheet pan. Roast for 10 minutes.
- In a large bowl, toss the chicken, broccoli, bell pepper, zucchini, and red onion with the remaining olive oil, garlic powder, paprika, Italian herbs, salt, and pepper.
- Push the potatoes to one side of the sheet pan and spread the seasoned chicken and vegetables in a single layer across the remaining space.
- Roast for 25–30 minutes, stirring once halfway through, until the chicken reaches an internal temperature of 165°F and the vegetables are tender with lightly browned edges.
- Squeeze fresh lemon juice over the roasted chicken and vegetables before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a 350°F oven until heated through. Freeze for up to 2 months, although the vegetables may soften slightly after thawing. Serve with fresh lemon wedges for added brightness.