Go Back
Easy Chicken and Veggie Sheet Pan Bake
Youssef Hb

Easy Chicken and Veggie Sheet Pan Bake

This balanced, wholesome meal is the perfect solution for busy weeknights. By roasting chicken breasts with colorful vegetables and savory spices on a single sheet pan, you achieve deep, delicious flavors with minimal effort and cleanup. It is a reliable, high-protein staple that satisfies the whole family while keeping your kitchen routine simple and stress-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: DINNER
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 1 tbsp Italian seasoning
  • 2 tsp garlic powder
  • 2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 medium Yukon gold potatoes, cubed
  • 2 medium carrots, sliced into sticks
  • 1.25 lbs boneless skinless chicken breasts, cubed
  • 6 oz broccoli florets
  • 1 medium red bell pepper, chopped
  • 1/2 medium red onion, sliced

Method
 

  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper.
  2. In a large mixing bowl, whisk together the olive oil, Italian seasoning, garlic powder, paprika, salt, and black pepper.
  3. Add the potatoes and carrots to the bowl and toss until evenly coated in the seasoned oil.
  4. Spread the potato and carrot mixture onto the prepared sheet pan and roast for 20 minutes.
  5. While those roast, add the chicken, broccoli, bell pepper, and onion to the same mixing bowl and toss to coat with any remaining seasoning.
  6. Remove the pan from the oven, add the chicken and veggie mixture to the pan, and toss everything together.
  7. Return the pan to the oven and roast for another 20 minutes or until the chicken is cooked through and vegetables are tender.

Notes

Ensure vegetables are cut into uniform sizes to promote even roasting. If you prefer crispier broccoli, you can add it during the final 10 minutes of cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.