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Sheet Pan Chicken and Vegetables with roasted veggies

Sheet Pan Chicken and Vegetables – Easy One-Tray Dinner

A wholesome and colorful one-pan dinner featuring juicy seasoned chicken breasts baked alongside tender baby potatoes, broccoli, carrots, and bell peppers. Ready in just 40 minutes with minimal cleanup—perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 People
Course: DINNER
Cuisine: American, American comfort food
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (or thighs)
  • 3 cups baby potatoes halved
  • 2 cups broccoli florets
  • 2 carrots peeled and sliced
  • 1 red bell pepper sliced
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp dried thyme or Italian seasoning
  • Salt and pepper to taste
  • Optional: lemon wedges & fresh parsley for garnish

Equipment

  • Large baking sheet (lined with parchment paper or foil)
  • Large mixing bowl
  • Measuring spoons
  • Oven thermometer (optional)
  • Nutrition:
  • Calories: ~400 kcal per serving
  • Serving size: 1/4 of recipe
  • Protein: Moderate (chicken)
  • Carbohydrates: From vegetables and potatoes
  • Fat: From olive oil

Method
 

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
  2. In a large bowl, toss the potatoes, carrots, broccoli, and bell pepper with 2 tbsp olive oil, half the garlic powder, paprika, thyme, salt, and pepper.
  3. Drizzle the chicken with remaining 1 tbsp olive oil and season with the rest of the spices, salt, and pepper.
  4. Spread the seasoned vegetables evenly on the baking sheet. Nestle the chicken breasts among the veggies.
  5. Bake for 25–30 minutes until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender. For extra crispiness, broil for the last 2–3 minutes.
  6. Remove from oven and garnish with chopped parsley and lemon wedges if desired. Serve hot.

Notes

Use an oven thermometer to ensure the chicken is cooked safely.
Swap vegetables based on seasonality or preference (e.g., green beans, zucchini).
Broiling at the end crisps the chicken skin nicely but watch closely to avoid burning.
Leftovers keep well in the fridge for 2–3 days and reheat beautifully.