I’m always on the lookout for meals that don’t create a mountain of dishes, and this Sheet Pan Chicken & Veggies recipe is my current obsession. With just one pan, I can roast tender chicken cubes alongside a rainbow of vegetables—crispy potatoes, sweet carrots, and vibrant broccoli. The beauty lies in its flexibility; you can arrange ingredients separately for picky eaters or mix everything together. But what really makes this dish special? The secret’s in the seasonings and what you serve alongside it…
Why You’ll Love this Sheet Pan Chicken & Veggies
If you’re like me, finding meals that combine convenience, nutrition, and deliciousness feels like hitting the dinner jackpot. This sheet pan chicken recipe checks all those boxes.
First, it’s a true one-pan wonder. Less cleanup? Yes, please. The colorful combination of carrots, potatoes, broccoli, and peppers means you’re getting plenty of nutrients without extra side dishes.
The simple seasonings complement everything beautifully, and you can customize to your family’s taste.
Need to feed picky eaters? Just separate sections of the pan for different preferences.
Best of all, while it roasts, you’re free to help with homework, set the table, or sneak a moment of peace.
What Ingredients are in Sheet Pan Chicken & Veggies?
This super-simple sheet pan chicken recipe needs just a handful of fresh ingredients and pantry staples to create a colorful, nutritious dinner.
- 1.25 pounds boneless, skinless chicken breasts, cut into cubes
- 2 medium carrots, sliced
- 1 pound baby potatoes, halved
- 2 cups broccoli florets
- 1 red bell pepper, cubed
- ¼ cup olive oil
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- Pepper to taste
Don’t worry if you need to make substitutions—this recipe is wonderfully flexible, so feel free to swap in different vegetables based on what’s in season or what your family prefers (cauliflower works beautifully instead of broccoli, and sweet potatoes can replace regular potatoes for a nutritional boost).
How to Make this Sheet Pan Chicken & Veggies
Step 1: Preheat Your Oven
Turn that oven dial to 425°F and let it warm up while you prep your ingredients. A hot oven is essential for getting those beautiful caramelized edges on your veggies.
Step 2: Prep Your Vegetables
Cut 1 pound of baby potatoes into halves, slice 2 medium carrots, chop 1 red bell pepper into cubes, and separate 2 cups of broccoli into bite-sized florets.
Cutting everything into similar sizes helps guarantee even cooking—nobody wants half-raw carrots and overcooked broccoli.
Step 3: Season the Root Vegetables
Toss your halved potatoes and sliced carrots with about half of the ¼ cup olive oil and sprinkle with a portion of your 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon oregano, and pepper.
These hearty veggies need a head start in the oven.
Step 4: Start Roasting the Potatoes and Carrots
Spread your seasoned potatoes and carrots in a single layer on a rimmed baking sheet and pop them in the oven for 15 minutes.
This gives these sturdier veggies time to soften before adding the quicker-cooking ingredients.
Step 5: Prep and Season the Chicken
While the root vegetables roast, cube your 1.25 pounds of boneless, skinless chicken breasts into bite-sized pieces.
Toss the chicken, broccoli florets, and red bell pepper cubes with the remaining olive oil and seasonings in a large bowl.
Step 6: Add Remaining Ingredients and Finish Roasting
After the initial 15 minutes, pull out your baking sheet and add the seasoned chicken, broccoli, and bell pepper to the partially-cooked potatoes and carrots.
Give everything a gentle toss right on the pan to combine, then return to the oven.
Step 7: Complete the Cooking Process
Let everything roast together for another 20-25 minutes, or until the chicken is completely cooked through (reaching 165°F internally) and the vegetables are tender with slightly crispy edges.
For the most even results, give everything a good stir about halfway through this final cooking time.
Step 8: Rest and Serve
Let your beautiful sheet pan creation rest for about 5 minutes before serving.
This resting period allows the chicken juices to redistribute, making for juicier meat. A final squeeze of fresh lemon juice brightens everything up beautifully.
If you plan to make this recipe regularly, investing in a quality food processor will make vegetable prep much faster and more uniform.
What to Serve with Sheet Pan Chicken & Veggies
This hearty one-pan wonder is practically a complete meal on its own, but a few simple additions can take it from great to absolutely dinner-worthy. A scoop of fluffy quinoa or brown rice makes an excellent base, soaking up all those wonderful roasted flavors.
For something lighter, try a crisp side salad with a tangy vinaigrette that cuts through the savory chicken. When I’m feeling fancy, I’ll whip up a quick garlic yogurt sauce—just plain Greek yogurt, minced garlic, lemon juice, and herbs. It’s divine drizzled over everything!
A crusty piece of garlic bread for dinner or even a glass of chilled Sauvignon Blanc rounds out this weeknight staple beautifully. Who knew something so simple could be so satisfying?
Sheet Pan Chicken & Veggies Substitutions and Variations
This recipe is wonderfully flexible—almost like a template for endless dinner possibilities. Who doesn’t love options?
- Protein Swaps: Substitute chicken with turkey breast, firm tofu cubes, or shrimp (add shrimp during the last 8 minutes only).
- Veggie Options: Swap any vegetables based on what’s in your fridge—try zucchini, Brussels sprouts, cauliflower, or sweet potatoes.
- Dietary Adjustments: Already gluten and dairy-free! For vegan, replace chicken with chickpeas or tofu and roast for less time.
- Flavor Boosters: Try different spice blends like Italian seasoning, Cajun mix, or curry powder to transform the entire dish.
- Seasonal Twists: Add butternut squash in fall, asparagus in spring, or corn in summer.
- Finishing Touches: Sprinkle with fresh herbs (parsley, cilantro, basil), toasted nuts, crumbled feta, or a drizzle of balsamic glaze before serving.
Leftovers and Storage for this Sheet Pan Chicken & Veggies
This dish is a meal-prep dream! Store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors actually meld beautifully overnight, making day-two lunches something to look forward to.
For reheating, avoid the microwave if possible—it can make the vegetables soggy and chicken rubbery. Instead:
- Oven: Reheat at 350°F for 10-12 minutes until warmed through
- Skillet: A quick sauté with a splash of olive oil revives everything nicely
Want to freeze? The chicken and vegetables can be frozen for up to 3 months, though potatoes might change texture slightly. Thaw overnight in the refrigerator before reheating.
Pro tip: Keep a lemon on hand to squeeze over reheated portions—it instantly brightens and refreshes the flavors!
Final Thoughts
This humble sheet pan chicken and veggie dinner proves that simplicity often delivers the most satisfying meals.
The magic happens when those colorful vegetables caramelize alongside perfectly seasoned chicken, creating a complete meal with minimal effort and cleanup.
It’s the ideal solution for those chaotic weeknights when cooking feels impossible—just prep, season, and let the oven do the heavy lifting.
The versatility makes it perfect for picky eaters too, as ingredients can easily be swapped based on preferences or what’s available in your fridge.
In a world of complicated recipes, sometimes the most nourishing meals are the ones that bring us back to basics.