This Easy Sheet Pan Chicken is a winner for dinner! Juicy chicken pieces roast to perfection with a mix of colorful veggies like bell peppers, carrots, and broccoli. Yum!
I love how all the flavors come together in one pan—it’s less mess and more time for you! And honestly, who doesn’t enjoy a meal that’s easy to clean up? 🌈
Key Ingredients & Substitutions
Chicken Breast: Boneless, skinless chicken breast is great for this dish, but you could use chicken thighs if you prefer. Thighs bring a richer flavor and are often more juicy!
Vegetables: The colorful mix here includes sweet potato, bell pepper, zucchini, yellow squash, and broccoli. You can swap veggies based on what you have—carrots, asparagus, or cauliflower work well too!
Olive Oil: Olive oil adds flavor and helps with roasting. If you’re out, avocado oil or vegetable oil can do the trick. Just ensure you use a high smoke point oil for roasting.
Herbs and Spices: I love garlic powder, oregano, and basil for flavor. You can also experiment with Italian seasoning or even a pinch of chili powder for some heat.
How Do I Get the Chicken and Veggies Perfectly Roasted?
Getting the right roast is key to a great sheet pan dinner! Cooking everything evenly makes the dish shine. Here’s how to do it:
- Keep veggies similar in size to chicken pieces for even cooking.
- Spread the mixture in a single layer. Overcrowding the pan can lead to steaming instead of roasting.
- Stir halfway through baking to promote even browning.
- Use a meat thermometer to check the chicken; aim for 165°F (74°C) to ensure it’s cooked through!
These steps will help you get perfectly roasted chicken and vibrant veggies every time. Enjoy your colorful meal!
Easy Sheet Pan Chicken with Colorful Veggies
Ingredients:
- 1.5 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 1 medium red bell pepper, chopped
- 1 medium zucchini, sliced into half-moons
- 1 medium yellow squash, sliced into half-moons
- 1 medium sweet potato, peeled and diced
- 1 cup broccoli florets
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional for garnish)
- Grated Parmesan cheese (optional)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 20-25 minutes to roast, giving you a total of around 35-40 minutes to a delicious meal from start to finish! It’s perfect for busy evenings.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
2. Combine Chicken and Veggies:
In a large mixing bowl, add the bite-sized chicken pieces alongside the chopped veggies: red bell pepper, zucchini, yellow squash, diced sweet potato, and broccoli florets. This colorful mix will make your dish pop!
3. Add Olive Oil and Seasonings:
Drizzle the olive oil over everything. Then, sprinkle on the garlic powder, dried oregano, dried basil, paprika, salt, and pepper. This is where the flavor magic happens, so make sure to measure out your spices well!
4. Toss to Coat:
Use your hands or a spatula to mix everything together, ensuring the chicken and veggies are well coated in oil and seasonings. This will help all the flavors meld together while cooking.
5. Spread on the Sheet Pan:
Now, spread the chicken and veggie mixture evenly across your prepared sheet pan. Try to keep everything in a single layer for the best roasting results!
6. Roast in the Oven:
Place the pan in the preheated oven and roast for about 20-25 minutes. Halfway through, give everything a good stir to ensure even cooking. You’ll know it’s done when the chicken reaches an internal temperature of 165°F (74°C) and the veggies are fork-tender and golden brown.
7. Finish and Serve:
Once done, remove the pan from the oven. If you’d like, sprinkle some fresh chopped parsley and grated Parmesan cheese on top for an extra touch. Serve hot and enjoy your vibrant, healthy meal!
This dish combines protein and colorful vegetables beautifully in one easy pan—perfect for a quick dinner with minimal cleanup!
FAQ for Easy Sheet Pan Chicken with Colorful Veggies
Can I Use Frozen Chicken or Vegetables?
Yes, you can use frozen chicken or vegetables, but the cooking time may vary. Ensure that the chicken is fully thawed before preparing. Frozen vegetables can be added directly, but you may need to extend the roasting time by a few minutes until they are tender.
What Other Vegetables Can I Add?
Feel free to get creative with your veggies! Asparagus, green beans, carrots, Brussels sprouts, or cauliflower work well in this recipe. Just make sure they cook at a similar rate to ensure everything is perfectly roasted.
How Can I Make This Meal Meal Preppable?
This dish is fantastic for meal prep! You can prepare the chicken and veggies ahead of time—just toss them in the seasonings and store them in the fridge for up to 2 days before roasting. You can even roast everything in bulk and portion them out for easy lunches or dinners throughout the week!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or heat them in a skillet over low heat until warmed through. You can also add a splash of olive oil or a bit of broth to help rejuvenate the flavors!
