Description
A wholesome and flavorful sheet pan chicken and vegetables dinner featuring tender, seasoned chicken breasts roasted alongside vibrant broccoli, red onion, baby potatoes, and cherry tomatoes. This one-pan meal is easy to prepare, packed with nutrients, and perfect for a quick weeknight dinner with minimal cleanup.
Ingredients
Scale
For the Chicken
- 4 boneless, skinless chicken breasts (about 2 pounds)
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon dried dill
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
For the Vegetables
- 2 crowns broccoli, trimmed into florets
- 1 large red onion, sliced
- 1 ½ pounds baby potatoes, halved
- 1 tablespoon olive oil
- 1 ½ teaspoon kosher salt
- ½ teaspoon garlic powder
- Freshly ground black pepper, to taste
- 1 cup cherry tomatoes (whole)
For Garnish
- Chopped parsley
- Parmesan cheese
- Lemon wedges (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly grease a large sheet pan (approximately 21 x 15 inches) with olive oil to prevent sticking.
- Marinate the Chicken: In a medium mixing bowl, combine the chicken breasts with 2 tablespoons of olive oil, 2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ¼ teaspoon cumin, ¼ teaspoon dried dill, 2 teaspoons kosher salt, and freshly ground black pepper. Toss well to coat evenly. Allow the chicken to rest and marinate for at least 15 minutes at room temperature or refrigerate overnight if preparing ahead.
- Prepare Vegetables: On the greased sheet pan, spread out the broccoli florets, sliced red onion, and halved baby potatoes in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with 1 ½ teaspoons kosher salt, ½ teaspoon garlic powder, and freshly ground black pepper. Toss the vegetables directly on the pan to coat evenly.
- Roast Vegetables Initially: Place the sheet pan in the preheated oven and roast the vegetables for 10 minutes to start softening and developing flavor. This step ensures the potatoes and broccoli cook properly alongside the chicken.
- Add Chicken and Tomatoes: Remove the sheet pan from the oven and create space among the vegetables for the chicken breasts. Arrange the marinated chicken breasts in the cleared spaces and scatter the whole cherry tomatoes around the pan for a burst of color and sweetness.
- Bake Until Done: Return the sheet pan to the oven and bake for 25 to 30 minutes, or until the chicken is lightly browned and an internal temperature of 165°F (74°C) is reached. The vegetables should be tender and caramelized at this point.
- Rest and Garnish: Remove the pan from the oven and let the chicken rest for 5 minutes to retain juiciness. Garnish the dish with chopped parsley, a sprinkle of Parmesan cheese, and optional lemon wedges before serving for an extra burst of flavor.
Notes
- Storage: Best enjoyed the same day for optimal flavor and texture. Store leftovers in an airtight container for up to 4 days in the refrigerator.
- Reheating: Reheat leftovers in a 350°F oven for best texture, or use a microwave for a quick option.
- Freshness: Add chopped fresh herbs or a squeeze of lemon to leftovers to brighten flavors before serving.
- Variations: Substitute vegetables such as carrots or bell peppers as desired. Adjust seasoning to taste.
Nutrition
- Serving Size: 1 chicken breast with vegetables (approximate)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 95 mg
