Description
This Sheet Pan Chicken and Vegetables recipe offers an easy, healthy, and mess-free meal solution packed with tender roasted chicken and perfectly cooked mixed vegetables, all roasted together on a single sheet pan for convenience and flavor.
Ingredients
Scale
Proteins
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
Vegetables
- 2 cups mixed vegetables (such as bell peppers, zucchini, carrots, and broccoli), chopped
Seasoning and Oil
- 3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Prepare the ingredients: Preheat your oven to 425°F (220°C). Rinse and pat dry the chicken breasts. Chop the mixed vegetables into bite-sized pieces for even roasting.
- Toss with oil and seasoning: In a large bowl, combine the chicken and mixed vegetables. Drizzle olive oil over them, then sprinkle with salt and black pepper. Toss everything together until evenly coated.
- Arrange on sheet pan: Spread the chicken breasts and vegetables out in a single layer on a large sheet pan, ensuring they aren’t crowded to allow even roasting.
- Roast: Place the sheet pan in the preheated oven and roast for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.
- Serve: Remove the pan from the oven and let the chicken rest for a few minutes. Serve warm alongside the roasted vegetables for a wholesome meal.
Notes
- Use a meat thermometer to ensure the chicken is cooked to the safe internal temperature of 165°F (74°C).
- Feel free to swap in any seasonal vegetables you prefer or have on hand.
- For extra flavor, add minced garlic, fresh herbs like rosemary or thyme, or a squeeze of lemon juice before roasting.
- To make cleanup easier, line the sheet pan with parchment paper or aluminum foil.