Sheet pan chicken and vegetables cooks together on one pan for a super easy dinner with minimal cleanup. Meals like this are a lifesaver during hectic evenings when you need to get dinner on the table without a lot of effort. Plus, one pan meals are a great way to use up what you already have.
Also known as “clean out the fridge dinners” around here. Onions, potatoes and tomatoes are usually on hand, so you are halfway there. If you have a bell pepper sitting in the fridge, or a few carrots that are starting to look like they’ve seen better days, don’t waste them.
All of those miscellaneous bits of veggies can be chopped up and used for this simple pan roasted chicken and vegetables.
If you don’t eat meat, or if it’s a “meatless Monday”, you’re done. Otherwise, a couple of chicken breasts thrown on with the veggies and some seasoning makes this a slam dunk in record time.
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Roasted chicken and vegetables
The most time consuming part of this is chopping the vegetables. If I know that I’m facing a busy week, I chop veggies ahead of time and store them in the fridge.
I really love meals like this because I always have bits of veggies in the fridge. Not enough to actually serve as a side by themselves, but if I put them all together- I’m in business.
This is also the perfect way to use up those vegetables that are on the verge of being tossed out. No one wants to waste food, so a sheet pan supper is the way to salvage what you’ve already bought!
One pan roasted chicken and vegetables
The best part of a sheet pan chicken supper – only 1 pan to wash and if you line it with parchment paper, it’s a snap. I use parchment paper for everything. It keeps food from sticking to the trays and makes scrubbing up the sheet pan so much easier.
Use this recipe as a basic jumping off point. If your family doesn’t like certain veggies, change them out. This is a suggestion and it’s what I had in my fridge. It changes quite literally every time I make this.
One week, it could be broccoli and Brussels sprouts and the next I might only have a few root vegetables. The proteins change as well – try shrimp or a beautiful piece of salmon or cod in place of chicken, just remember to adjust cooking times.
Sheet pan suppers
If you have a jelly roll pan or a flat cookie sheet (no sides), those aren’t the same as sheet pans. A heavy-duty commercial grade sheet pan is best. If you don’t own one, you should consider buying one (or 5).
It will last you forever, it stand up to lots of wear and tear and you can bake everything from scones and cookies to high-heat items like my melting potatoes on them.
Sheet pan chicken with vegetables
If you have the convection feature on your oven, use it. It will circulate air in the oven to brown everything nicely and it will cook more evenly.
Boneless, skinless chicken breasts can dry out easily, so if you want a bit more color on the chicken, sear it in a hot pan for 5 minutes before putting it on the sheet pan. This is not necessary, but if you want more color on your chicken breast, that’s how you get it.
This roast chicken and vegetables is one of our favorite easy weeknight dinners and I hope it will be one of yours too.
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- 2 - 4 boneless, skinless chicken breasts
- 2 bell peppers, chopped
- 4 carrots, peeled, sliced in half and chopped into 2" pieces (I used rainbow carrots)
- 1 large sweet onion or 5 shallots, peeled and chopped
- 2 russet potatoes, washed and diced into 1" pieces
- 1 large sweet potato, washed and diced into 1" pieces
- 1 1/2 cups grape or cherry tomatoes
- a few sprigs of fresh thyme or rosemary or a tsp each of dried thyme and rosemary
- kosher salt and black pepper to taste
- 2 tbsp. olive oil
- Preheat oven to 375°F. (use convection if your oven has this feature)
- Line sheet pan with parchment paper.
- Toss carrots, sweet potatoes and russet potatoes with half of the oil and a sprinkle of salt and pepper.
- Place on sheet pan and put in the oven. Roast until about halfway done, roughly 20 minutes.
- Toss remaining veggies with 1 tsp. oil, salt & pepper. Drizzle remaining oil over chicken breasts and season with salt & pepper.
- Remove tray from oven and add chicken and the rest of your veggies. If using fresh herbs - tuck sprigs of thyme or rosemary between vegetables and lay on top of chicken. If using dried - sprinkle herbs over chicken with salt and pepper.
- Return tray to oven for 25 - 28 minutes, or until chicken is done. If your chicken breasts are on the smaller side, start checking them at 24-25 minutes. If they are large, you may need the full 28 minutes.
Adding ingredients to the sheet pan in stages helps everything finish cooking at the same time. Potatoes & carrots take a bit longer, so they need a head start.
If you use seafood instead of chicken, remember to cut baking time by roughly half. Shrimp will cook in about 10-12 minutes (medium size) in a hot oven with convection. Portions of fish will need a few minutes longer.
You can swap out chicken thighs for chicken breast, just add on an additional 5 - 7 minutes, depending on the size of the chicken thighs. Bone in thighs will take longer than boneless thighs.
*All ovens are different! You may have to adjust a few minutes on either side of cooking times if your oven runs cool or hot.
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Amount Per Serving: Calories: 523Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 102mgSodium: 305mgCarbohydrates: 62gFiber: 9gSugar: 24gProtein: 44g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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Originally published: 2/28/17, most recent update: 4/20/20.