Sheet Pan Chicken and Veggies Recipe
Sheet pan chicken and veggies is a one pan dinner of seasoned chicken and roasted summer vegetables. It is a fast weeknight meal and an easy meal prep lunch, with crisp potatoes and tender squash. The staggered roasting method below is what keeps the vegetables from turning soft and watery.
Table of Contents
Why You’ll Love This Recipe
- Ready in under an hour: 15 minutes of prep and 40 minutes in the oven.
- One pan cleanup: Everything roasts on a single sheet pan, so there are no extra dishes.
- Pantry staple seasonings: Italian seasoning, paprika, garlic powder, and onion powder do all the work.
- Family friendly: Mild flavors and bite sized pieces that kids will actually eat.
- Made for meal prep: The portions hold up in the fridge for lunches all week.
- Easy to swap: Use whatever vegetables are already in your crisper drawer.
Sheet pan cooking is our favorite way to get dinner on the table with almost no cleanup. If you want more, try our Roasted Half Chicken, Sheet Pan Turkey Dinner, and Easy Baked Chicken Fajitas.
Ingredients
This is a list of the ingredients that you need to make your grocery shopping easier. You can find the full list and amounts in the recipe card below.
- Boneless, skinless chicken breasts: Cut into 1 inch pieces so they finish with the vegetables. Boneless thighs also work and stay juicier.
- Red potatoes: They hold their shape and crisp up well. Yukon gold potatoes are a good swap.
- Eggplant: Adds a soft, meaty texture to the pan. Skip it and add more zucchini if you prefer.
- Zucchini and yellow squash: Cut into 1 inch circles so they do not overcook. Bell peppers or broccoli work here too.
- Cherry tomatoes: They burst and make a light pan sauce. Grape tomatoes do the same thing.
- Olive oil: Divided between the potatoes, chicken, and vegetables for even browning. Avocado oil is a good substitute.
- Italian seasoning, paprika, garlic powder, and onion powder: This blend seasons the chicken without a marinade. Smoked paprika adds more depth.
- Salt and black pepper: Season each layer as it goes onto the pan. That builds flavor all the way through.
- Parmesan cheese: An optional finish that adds salty, nutty flavor. Leave it off to keep the dish dairy free.
How to Make Sheet Pan Chicken and Veggies
This is a quick overview of the step-by-step instructions for making this recipe. You can find the full instructions in the printable recipe card below.
- Toss the halved red potatoes with olive oil, salt, pepper, and garlic powder. Arrange them cut side down. Roast the potatoes for 15 minutes.
- Toss the chicken with olive oil, Italian seasoning, paprika, onion powder, garlic powder, salt, and pepper.
- Add the chicken to the pan and spread everything into a single layer. Roast for 10 minutes.
- Toss the eggplant, zucchini, and yellow squash with olive oil, salt, and pepper. Add them to the pan and roast for 10 minutes.
- Add the cherry tomatoes. Roast 8 to 12 more minutes, until the chicken reaches 165°F and the potatoes are tender. Sprinkle with grated Parmesan cheese before serving, if you like.
- Serve right away or if meal prepping, cool for 10 minutes before placing in a glass container with a lid.
Substitutions and Additions
- Swap the protein: Boneless chicken thighs, turkey breast, or sliced sausage all roast well here.
- Change the vegetables: Broccoli, red onion, bell peppers, and asparagus are easy swaps. Add quick cooking ones at the end.
- Add a little heat: Toss in half a teaspoon of red pepper flakes with the chicken seasoning.
- Brighten it up: Squeeze fresh lemon over the pan right before serving. It wakes up the whole dish.
- Make it a bowl: Serve the chicken and veggies sheet pan over rice, quinoa, or orzo.
Tips For Making Sheet Pan Roasted Chicken and Veggies
- Use the largest pan you own: Crowded vegetables steam instead of roast. Two pans beat one packed pan every time.
- Cut everything the same size: Uniform 1 inch pieces cook at the same rate. This is the fastest fix for uneven results.
- Add the ingredients in stages: Potatoes need the longest and tomatoes need the least. Follow the timing and everything finishes together.
Common Mistakes to Avoid When Making Sheet Pan Veggies and Chicken
- Skipping the preheat: A cold oven lets the chicken release liquid before it browns. Wait for the full 425°F.
- Starting with wet vegetables: Water on the surface turns to steam and blocks browning. Pat everything dry before it goes on the pan.
- Stirring too often: Every toss interrupts the browning that is already happening. Let the pieces sit still between stages.
- Guessing when the chicken is done: Pieces vary in size and dry out fast. Check for 165°F with an instant read thermometer.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions for this recipe.
Yes. Boneless, skinless thighs work well and stay juicy. Cut them into 1 inch pieces and cook to 165°F.
The pan was most likely crowded, or everything went in at once. Spread the pieces in a single layer and add them in stages.
Yes. Chop the chicken and vegetables up to 2 days ahead. Store them separately and season right before roasting.
Broccoli, bell peppers, red onion, and asparagus all roast beautifully. Add quick cooking vegetables during the last 10 minutes.
Other Delicious Chicken Dinner Recipes You May Enjoy
Simple Sheet Pan Chicken and Veggies Recipe
Equipment
- Large baking sheet pan
- Parchment Paper
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 1 pound red potatoes cut in half
- 1 medium eggplant halved and cut into 1-inch slices
- 2 medium zucchini cut into 1-inch circles
- 2 medium yellow squash cut into 1-inch circles
- 2 cups cherry tomatoes
- 3 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup grated Parmesan cheese optional
Instructions
- Preheat the oven to 425°F. Lightly grease a large sheet pan.
- Place the halved red potatoes on the pan. Toss with 1 tablespoon olive oil, ¼ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Arrange the potatoes cut-side down.
- Roast the potatoes for 15 minutes.
- While the potatoes cook, toss the chicken with 1 tablespoon olive oil, Italian seasoning, paprika, onion powder, remaining garlic powder, remaining salt, and remaining black pepper.
- After the potatoes have roasted for 15 minutes, add the chicken to the pan. Spread everything into a single layer.
- Return the pan to the oven and roast for 10 minutes.
- Toss the eggplant, zucchini, and yellow squash with the remaining 1 tablespoon olive oil, salt and black pepper. Add the vegetables to the pan.
- Roast for 10 minutes.
- Add the cherry tomatoes to the pan.
- Roast for another 8–12 minutes, or until the chicken reaches 165°F, the potatoes are tender, and the zucchini and yellow squash are tender when pierced with a fork.
- Sprinkle with Parmesan cheese before serving, if desired.
Notes
How to Store and Reheat Sheet Pan Chicken and Veggies
Storage: Let the chicken and vegetables cool, then move them to an airtight container. They keep in the refrigerator for up to 4 days. Freezing: Freeze the chicken and potatoes in a sealed container for up to 3 months. Leave out the squash and tomatoes, since they turn watery after thawing. Reheating: Spread leftovers on a sheet pan and reheat at 375°F for 8 to 10 minutes. The microwave is faster, but the potatoes lose their crisp edges.Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
