Sheet Pan Chicken and Vegetables

Busy weeknights call for a quick sheet pan dinner.

Tender chicken breast pieces are baked with veggies and then broiled with a sprinkle of crispy parmesan cheese.

Ingredients and Variations

Chicken: Chicken breasts, chicken thighs, or even chicken drumsticks can be used in a sheet pan dinner. For extra flavor toss in some slices of summer sausage too.

Vegetables: Potatoes, peas, and fresh or frozen mixed veggies are perfect in a sheet pan dinner. Mushrooms, halved Brussels sprouts, corn cobs cut into bite-size pieces, thick coins of zucchini, asparagus, and chunks of red onion and red bell peppers will all caramelize nicely and bring on new flavors.

Seasoning: Homemade seasoned salt and Italian seasoning are quick and easy to make and the ingredients can be adjusted to suit your preference. Or toss chicken and veggies in a zesty Adobo blend and serve with warm tortillas and wedges of lime.

Variations: This recipe is perfect for using what you’ve got! Mix up the proteins and use salmon or shrimp for an old-fashioned shrimp boil, or use leftover beef or pork.

How to Make a Sheet Pan Dinner

1. Season potatoes and bake them on a baking sheet.
2. Toss vegetables (except peas) and chicken in with seasoning and oil.
3. Roast chicken and vegetables with the potatoes (recipe below).
4. Add thawed peas. Sprinkle with parmesan cheese and broil.

Holly’s Best Tips and Tricks

• Prep the pan with parchment paper for faster cleanup.
• Don’t crowd the pan. If necessary, use two sheet pans
• Chop potatoes, carrots, and squash into uniform sizes so they cook evenly.
• Starchy veggies like potatoes, squash, and carrots need to be cooked a little first, but you can prep the rest of the dish ahead.
• Keep leftovers in a covered container in the refrigerator for up to 4 days.

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Sheet Pan Chicken and Vegetables

For a one-pan easy-to-make meal, try this sheet-pan dinner recipe!

Prep Time 13 minutes minutes

Cook Time 36 minutes minutes

Total Time 49 minutes minutes

Cook ModePrevent your screen from going dark

• Preheat the oven to 400°F.

• Toss potatoes with 1 tablespoon olive oil and seasoned salt. Place on a rimmed baking sheet and roast for 20 minutes.

• Meanwhile, in a large bowl, combine the seasoning mix ingredients and 1 tablespoon of olive oil. Add the vegetables (except for the peas) and chicken pieces and toss well to coat.

• Stir the potatoes on the pan and arrange the chicken and vegetables around the potatoes. Return to the oven and roast for an additional 14 to 18 minutes or until the vegetables are tender and the chicken is cooked through.

• Sprinkle with the thawed peas and parmesan cheese and broil on high heat 4 inches from the broiler for 2 minutes.

Lemon pepper can be salty. Taste your seasoning and if it doesn’t have enough salt, add additional salt to the mixture.
For the vegetables choose any of the following:
zucchini sliced ½-inch thick, sliced bell pepper, cherry tomatoes, snap peas, asparagus spears cut in thirds.
If the asparagus is thin, add for the last 10 minutes of cooking time.
Leftovers will keep in the refrigerator for up to 4 days. 

Calories: 469 | Carbohydrates: 44g | Protein: 35g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 669mg | Potassium: 1240mg | Fiber: 11g | Sugar: 2g | Vitamin A: 9657IU | Vitamin C: 45mg | Calcium: 136mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine American

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