Sheet Pan Roasted Chicken and Vegetables

Sheet pan roasted chicken and vegetables will become one of your favorite go-to meals. An easy healthy one-pan meal.

Easy cleanup, delicious flavor, and perfect for meal prep or dinner in a jiffy. We had this for dinner and prepped several lunches with the leftovers.

Try our Strawberry Shortcake!

Sheet Pan Roasted Chicken and Vegetables

Sheet Pan Roasted Chicken and Vegetables - vegetables tossed with spices in a mixing bowl

It’s about the method, mix it up. Try different vegetables or different spices. Just be sure all the ingredients will cook in the same amount of time.

Preheat oven to 425F. Line a baking sheet with aluminum foil and set aside.

Cut the vegetables into bite size pieces.

Place the chopped vegetables in the large bowl. Drizzle with the olive oil. Sprinkle all the spices and garlic over the vegetables and toss to coat.

Spread them evenly on each side of the sheet pan. (or all to one side, it really doesn’t matter)

Sheet Pan Roasted Chicken and Vegetables - raw vegetables and chicken breasts on a foil lined baking sheet

Place the chicken breast in the middle of the pan, drizzle with the olive oil, sprinkle the Italian seasoning, salt, pepper, and rub with your hands to coat.

Check out our Bread Pudding!

Sheet Pan Roasted Chicken and Vegetables - cooked on a foil lined baking sheet

Bake for 20 minutes or until the vegetables are tender and chicken is cooked through (internal temperature 165F).

Slice the chicken then serve or divide up into storage containers for lunch. So easy, healthy and delicious. Not to mention the savings you will have from staying in for lunch!

Sheet Pan Roasted Chicken and Vegetables portioned in a plastic container

Perfectly portioned lunch ready for reheating and enjoying. All microwaves are different so reheat according to your microwaves abilities. We heated at 90 power for 1 minute 30 seconds.

Sheet Pan Roasted Chicken and Vegetables on a foil lined pan

An easy sheet pan dinner for a quick healthy meal or meal prepping.

Sheet Pan Chicken and Veggies Recipe

Sheet Pan Roasted Chicken and Vegetables

Sheet Pan Roasted Chicken and Vegetables – Easy cleanup, delicious flavor, and perfect for meal prep or dinner in a jiffy.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner, Main Course
Cuisine: American
Keyword: chicken, sheet pan, vegetables
Servings: 4
Calories: 147kcal
Author: Don’t Sweat The Recipe

Ingredients

  • 2 medium chicken breast
  • 1 small head broccoli, cut into bite-sized florets
  • 1/2 head cauliflower, cut into bite-sized pieces
  • 8 ounces Brussels sprouts, sliced in half
  • 3-4 medium carrots, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • 2 tablespoons olive oil

Seasoning for the chicken:

  • 1/2 tablespoon olive oil
  • 1/2 teaspoon Italian seasonings
  • 1 clove garlic, minced
  • salt and pepper to taste

Instructions

  • Preheat oven to 425F. Line a baking sheet with aluminum foil and set aside.
  • Place the chopped vegetables in the large bowl. Drizzle with the olive oil. Sprinkle all the spices and garlic over the vegetables and toss to coat. Spread them evenly on each side of the sheet pan. (or all to one side, it really doesn’t matter)
  • Place the chicken breast in the middle of the pan, drizzle with the olive oil, sprinkle the Italian seasoning, salt, pepper and rub with your hands to coat.
  • Bake for 20-25 minutes or until the veggies are tender and chicken is cooked through (internal temperature 165F).
  • Serve or divide into meal prep containers. Cover and store in the fridge for up to 5 days.

Nutrition

Calories: 147kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 654mg | Potassium: 598mg | Fiber: 6g | Sugar: 5g | Vitamin A: 8166IU | Vitamin C: 86mg | Calcium: 81mg | Iron: 2mg

Recipe inspired by GimmeDelicious

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