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Sheet Pan Chicken and Veggies

This sheet pan chicken and veggies is just one of my favorite sheet pan healthy dinner ideas that come together so quickly and effortlessly. Charred roasted veggies, tender pieces of chicken, seasoned with delicate herbs and spices!

chicken and vegetables cooked on a sheet pan

Chicken and Vegetable Sheet Pan Dinner

If you’ve ever had sheet pan dinners before, you’ll know that you can never have too many recipes. It’s so nice to be able to have a complete dinner ready so easily, but if you have kids, you’ll know that it’s always a good thing to have variety in your back pocket!

Sheet pan chicken and vegetables is a variation on sheet pan chicken thighs. That and my one pan balsamic chicken and veggies are ones I make regularly because I know everyone loves it, and it’s nice to have a healthy dinner idea come to life without extra time and effort.

It’s great for busy weeknights, but it’s just as great for lazy weekends, and leftovers for lunch the next day make it easy to grab something healthy!

cutting vegetables on wooden cutting board

Why You’ll Love This Sheet Pan Chicken Dinner

  • It’s super easy to throw together on days when you’re in a rush or you just don’t feel like making a big deal about dinner.
  • Everything gets cooked on one sheet pan which makes clean up a breeze.
  • It’s delicious the way it is but can be completely customized to your liking, from the chicken, the veggies, and the seasonings!
  • You can easily double the recipe by using 2 sheet pans, especially if you’re wanting leftovers or more for meal prep.
  • Prep this dish ahead and have it ready to pop in the oven when it’s time to eat!

Tips & Variations

  • As with any sheet pan chicken and vegetable dish, you can switch up the veggies to whatever you and your family like.
  • In the winter I like to use root vegetables and cook along with the potatoes but in the summer I tend to use more zucchini with the broccoli.
  • Line your baking sheet for even easier cleanup (and nonstick!)
  • Don’t overcrowd the pan. Keeping items too close together will create steam and keep the veggies from crisping up nicely.
prepping chicken and vegetables on sheet pan

FAQ’s

Can I use a cut other than chicken breast?

I use chicken breast because I find it easier for my kids to eat, but you can switch out the type of chicken you use. Sheet pan chicken thighs are great, as are any skin-on, or bone-in options. Chicken with bones will take a bit longer, so you’ll want to cook them with the potatoes are shortly after.

Will the entire meal cook at the same time?

Not necessarily. Root vegetables like potatoes, sweet potatoes, butternut squash, turnips, beets, etc. will take longer to cook than other vegetables. The entire meal is cooked on one sheet, but depending on what you put on it, some ingredients may go on first while the others catch up later.

Can I make this dish ahead?

Sure! This is a great meal prep dish both before and after it’s made. Make it ahead of time by seasoning the chicken and marinating it for a few hours. Chop your veggies, and you can also season those if you’d like. Keep everything stored separately in the fridge and add them to the pan when you’re ready to roast.

If you’re making a double batch, portion it out into separate containers and keep stored in the fridge. That way you’ll have easy access to a quick and healthy lunch on the go.

Storing Suggestions

Leftovers can be kept in the fridge, in an airtight container, for up to 3 days. Reheat in the microwave or the oven.

chicken and vegetables cooked on sheet pan

More Easy One Pan Dinners:

chicken and vegetables cooked on sheet pan

Sheet Pan Chicken and Veggies

5 from 3 votes
This sheet pan chicken and veggies is just one of my favorite sheet pan healthy dinner ideas that come together so quickly and effortlessly. Charred roasted veggies, tender pieces of chicken, seasoned with delicate herbs and spices!
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Servings: 4

Ingredients 

  • 3-4 Tablespoons olive oil
  • 1 pound baby potatoes , could also use red potatoes
  • 1 pound chicken breast , cut into bite sized pieces
  • 1 bell pepper , sliced
  • 1 head broccoli
  • 1/2 pint cherry tomatoes
  • 1 1/2 teaspoon kosher salt , more to taste
  • 1 teaspoon dried basil leaves , or Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper , more to taste

For serving (optional): Freshly chopped basil, grated parmesan cheese

    Instructions

    • Preheat the oven to 425°F. Cut the potatoes in half and then place on a large baking sheet (18×13"). Drizzle with 1-2 Tablespoons of olive oil and sprinkle 1/2 teaspoon salt on top. Toss to combine. Bake for 10 – 15 minutes or until tender.
      potatoes on sheet pan
    • While the potatoes are cooking, prep additional vegetables as needed.
      cutting vegetables on wooden cutting board
    • Remove from oven and add the remaining chicken and vegetables to the pan. Drizzle the olive oil and sprinkle the seasonings evenly over top. Then toss to evenly combine. Add an extra Tablespoon of oil if needed.
      prepping chicken and vegetables on sheet pan
    • Bake for an additional about 15 to 20 minutes, tossing half way through. Once chicken is cooked through rand reaches 165°F, remove from oven. Serve while warm. Salt and pepper to taste. Top with parmesan cheese and basil if desired.
      chicken and vegetables cooked on a sheet pan

    Notes

    Vegetables: This recipes is easy to swap out vegetables. If using a root vegetable (like carrots), make sure to cook with the potatoes. During summer season, we like to add a zucchini in with the broccoli. 
    Chicken: I prefer to use boneless and skinless chicken breasts which are easier for my kids to eat, however you can use chicken thighs if preferred. 
    Storage: Store leftovers in a covered container in the refrigerator or up to 3 days. 

    Calories: 383kcal | Carbohydrates: 35g | Protein: 32g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1069mg | Potassium: 1582mg | Fiber: 8g | Sugar: 6g | Vitamin A: 2206IU | Vitamin C: 211mg | Calcium: 106mg | Iron: 3mg
    Course: Main Dish
    Cuisine: American
    Author: Jamielyn Nye

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