Sheet Pan Chicken and Vegetables

This sheet pan chicken is what I make when I want something veggie-loaded and light. It’s the kind of recipe you can make for meal prep because all of the ingredients – in this case, boneless chicken, potatoes, carrots, broccoli, and peppers – store well in the refrigerator for a few days and reheat great, too.

It’s basic but delicious. It’s also easy to dress up with different sauces, which I do often – sometimes, I drizzle on some salsa verde or Italian salad dressing. It’s pretty hearty with all the potatoes, but to stretch it into more than four meals, I’ll serve it with some rice.

If you’re craving some colorful veggies and chicken, it’s a good recipe to try! There is some prep work, but the clean-up is easy since everything bakes on a sheet pan.

Ingredients

• Boneless, skinless chicken breasts: I use just over a pound of chicken, but a little more or less won’t make much difference.
• Seasonings: The chicken and veggies are coated in olive oil, Italian seasoning, garlic powder, paprika, salt, and pepper. Feel free to swap the seasonings for others!
• Potatoes: Any potato will work – I like russets and Yukon gold potatoes. The most important thing is that they’re cut into equal-sized pieces so they cook evenly within the baking time.
• Carrots: I cut the carrots into short sticks. See the recipe card notes for more details.
• Broccoli florets
• Red bell pepper
• Red onion
• Fresh parsley for garnish

How to Make Sheet Pan Chicken and Veggies

☑️ Prepare the Potatoes and Carrots

The key to this recipe is cooking the vegetables in a particular order so they’re all done at the same time. So, you’ll start with the potatoes and carrots.

Mix the oil and seasonings in a large bowl, then add the potatoes and carrots. Stir them so they are lightly coated in the oil mixture. There will be some leftover oil, which is fine. You’ll use it to season the rest of the veggies and chicken.

Spread the potatoes and carrots on a sheet pan lined with parchment and bake them for 15 minutes at 425°F.

☑️ Prepare the Rest of the Veggies and Chicken

Place the remaining vegetables and chicken in the bowl with the leftover oil mixture. Stir to coat them evenly.

Once the potatoes and carrots have cooked for 15 minutes, remove the sheet pan from the oven. Add the rest of the veggies and chicken. Stir it all on the sheet pan so everything is in an even layer.

☑️ Bake

Bake it all for 20 to 25 minutes or until the chicken is cooked through and the vegetables are tender. Give it all a stir about halfway through the cooking time.

Garnish with the fresh parsley before serving.