Sheet Pan Chicken and Veggies Recipe

If you’re like me, juggling life’s busy pace means you want dinners that are not only delicious but also fuss-free and quick. That’s exactly why I’m excited to share this Sheet Pan Chicken and Veggies Recipe—it’s one of my go-to meals that perfectly balances flavor, simplicity, and wholesome ingredients. You get tender, juicy chicken paired with a rainbow of roasted vegetables, all cooked on one pan for minimal cleanup. Seriously, once you try this, you’ll wonder how you ever cooked dinner any other way!

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Ingredients You’ll Need

To get the best from this Sheet Pan Chicken and Veggies Recipe, I stick with fresh, quality ingredients that roast evenly and harmonize well. You’ll want to grab sturdy veggies that stand up to high heat without turning mushy. Also, the seasoning mix is simple but packs such a punch—don’t skip it!

• Boneless, skinless chicken breasts: I find these cook perfectly within the timeframe and soak up the seasoning beautifully.
• Olive oil: Adds richness and helps create that coveted crispness on veggies and chicken.
• Smoked paprika: Adds a subtle smoky depth that I absolutely love in this dish.
• Garlic powder & onion powder: Great pantry staples that give the chicken a savory boost.
• Cumin: Just a hint adds warmth without overpowering the flavor.
• Dried dill: This was a game-changer the first time I tried it—adds a gentle herby note.
• Kosher salt & freshly ground black pepper: Essentials for seasoning; I always use kosher salt for better flavor distribution.
• Broccoli florets: They roast up tender yet crisp, perfect for this sheet pan meal.
• Red onion: Sliced into rings, it caramelizes beautifully alongside the veggies.
• Baby potatoes: Halved to ensure they cook through and get that glorious roasted exterior.
• Cherry tomatoes: Added toward the end, they burst with sweetness as they roast.
• Chopped parsley and Parmesan cheese: Optional but my favorite way to add freshness and umami before serving.
• Lemon wedges: I love squeezing fresh lemon over the finished dish—it brightens up every bite.

Variations

One of the best parts about this Sheet Pan Chicken and Veggies Recipe is how easily you can make it your own. I often tweak it depending on what’s in season or what my family is craving that week. Feel free to swap in veggies you love or adjust the seasoning to suit your mood.

• Veggie Swap: I’ve swapped broccoli for Brussels sprouts or added carrots when I wanted a sweeter flavor profile—both worked great!
• Spice it Up: When I want some heat, I sprinkle in a pinch of cayenne or red pepper flakes into the chicken seasoning.
• Herb Variations: Fresh rosemary or thyme also bring a lovely aromatic touch if dill isn’t your thing.
• Make it Dairy-Free: Simply skip the Parmesan garnish, and it’s still just as tasty and satisfying.

How to Make Sheet Pan Chicken and Veggies Recipe

Step 1: Prep and Marinate the Chicken

This step is where all the flavor begins! Combine olive oil with smoked paprika, garlic powder, onion powder, cumin, dried dill, salt, and pepper in a bowl. Toss the chicken breasts in this mixture until they’re well coated. I love to let the chicken rest in the fridge for at least 15 minutes—sometimes I marinate overnight, which really amps up the flavor and juiciness.

Step 2: Prepare and Roast the Vegetables

While the chicken marinates, arrange the broccoli, sliced red onion, and halved baby potatoes on your greased sheet pan. Drizzle with olive oil then sprinkle salt, garlic powder, and pepper. Toss everything so each piece is well coated. Roast these veggies at 425°F for about 10 minutes—this jumpstarts the cooking and caramelization without overcooking the chicken later.

Step 3: Add Chicken and Tomatoes, then Finish Roasting

Pull the sheet pan from the oven and carefully make space among the veggies for the chicken breasts. Nestle the chicken in and scatter cherry tomatoes around. Pop it back in the oven for another 25 to 30 minutes until the chicken is cooked through to 165°F inside and the veggies are tender with nice caramelized edges.

Step 4: Rest and Garnish

Let the pan rest for 5 minutes straight out of the oven—this is my secret to juicy chicken every time. Then, sprinkle on some chopped parsley and shaved Parmesan if you’re using, and add lemon wedges for squeezing. That fresh citrus note really perks up the dish.

How to Serve Sheet Pan Chicken and Veggies Recipe

Garnishes

To really make this dish pop, I practically always add a sprinkle of fresh chopped parsley and some good-quality grated Parmesan. The herbs bring a touch of brightness, while the cheese adds a savory, nutty kick that pairs beautifully with the roasted flavors. And lemon wedges? They’re non-negotiable in my book—nothing like a little citrus squeeze to lift all those flavors and add a fresh zing.

Side Dishes

This Sheet Pan Chicken and Veggies Recipe is a meal on its own, but sometimes I like to add a simple green salad or some crusty bread on the side to soak up all the roasted goodness. On busy nights, though, it’s perfect served solo—no sides necessary!

Creative Ways to Present

For a dinner party, I’ve served this straight from the sheet pan onto a large wooden board and garnished with extra parsley and lemon wedges for a rustic, family-style vibe. It’s so fun watching everyone dig in together, and the vibrant colors make a beautiful centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and they keep well for up to 4 days. I usually put the chicken and veggies together, which saves time and taste-wise, it stays delicious. Just keep in mind the potatoes might soak up juices, making them softer over time.

Freezing

Freezing the whole dish works fine but I prefer freezing chicken and veggies separately for better texture when reheating. Thaw overnight in the fridge and reheat gently to preserve juiciness and prevent veggies from becoming too mushy.

Reheating

My favorite way to reheat leftovers is in the oven at 350°F for about 15 minutes—this revives the crispy edges on veggies and keeps the chicken tender. Microwaving works in a pinch but can sometimes make the potatoes a bit soggy.

FAQs

Final Thoughts

I absolutely love how this Sheet Pan Chicken and Veggies Recipe transforms a simple chicken dinner into something special and effortless. When I first tried it, I was blown away by how easy it was to put together and how juicy the chicken stayed, all while the veggies roasted to caramelized perfection. Every time I make it, my family goes crazy for the flavors and the convenience. I’m confident you’ll enjoy making this as much as I do—it’s the kind of recipe that quickly becomes a staple in your kitchen. So next time you want an easy, wholesome meal that feels homemade but requires minimal effort, give this recipe a whirl. Trust me, it’s going to be a winner at your table!

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