Sheet Pan Chicken and Veggies

For a meal that truly nourishes, you want ingredients that work as hard as you do. This sheet pan chicken and veggies delivers lean protein and vibrant vegetables in one perfectly roasted package, making healthy eating feel effortless and delicious.

I think we can all agree that the best recipes are the ones that meet you right where you are. For me, that’s often a Wednesday evening, with a hungry family and a kitchen that’s already seen better days. That’s the exact moment this sheet pan chicken and veggies recipe was born from necessity. It’s the ultimate reset button for a chaotic week. You get a complete, comforting meal with minimal active time and, the real hero move, only one pan to wash. It’s about turning simple, honest ingredients into something greater than the sum of their parts. The chicken gets juicy and golden, the veggies caramelize at the edges, and your kitchen fills with that irreplaceable, cozy aroma of a home-cooked dinner. This isn’t just another recipe; it’s your new favorite strategy for reclaiming weeknights. Regular kitchen, regular time, great results.

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Ingredients List for Sheet Pan Chicken and Veggies

This sheet pan chicken and veggies recipe is built on a foundation of simple, flavorful ingredients that roast together beautifully. The magic is in the seasoning blend and the combination of textures.

• 1.5 to 2 pounds boneless, skinless chicken thighs (or breasts, see swap below)
• 1 pound baby potatoes, halved or quartered if large
• 3 cups broccoli florets (about 1 medium head)
• 1 large bell pepper, any color, sliced into 1-inch strips
• 1 medium red onion, cut into wedges
• 3 tablespoons olive oil, divided
• For the seasoning:
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (regular paprika works too)
  • 1 teaspoon dried oregano
  • ½ teaspoon onion powder
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
• Fresh parsley or thyme for garnish (optional)

Smart Swaps & Notes:

• Chicken: Thighs stay incredibly juicy, but boneless, skinless breasts work for a leaner option. Just reduce the cook time slightly to prevent drying.
• Veggies: This is your canvas! Swap in cauliflower, carrots, zucchini, or asparagus based on what’s in your fridge. Aim for veggies that roast in about the same time.
• Dairy-Free/Low-Carb: This recipe is naturally dairy-free. For a lower-carb version, swap the potatoes for more broccoli, cauliflower, or halved Brussels sprouts.

Timing for Your Easy Healthy Chicken Dinner

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes

That’s about 20 minutes faster than preheating the oven and cooking chicken and sides separately. You’re getting a full, healthy meal on the table in the time it takes to watch a sitcom.

Step-by-Step Instructions

The process for this sheet pan chicken and veggies is straightforward, but a few key steps ensure everything cooks evenly and gets perfectly caramelized.

1. Prep the Oven and Pan.
Preheat your oven to 425°F (220°C). This high heat is crucial for getting a good roast on the vegetables and a nice color on the chicken. Line a large, rimmed baking sheet with parchment paper or foil for the easiest cleanup imaginable.

2. Season the Chicken.
Pat the chicken thighs completely dry with paper towels—this helps the seasoning stick and promotes browning. In a small bowl, mix all the dried spices: garlic powder, smoked paprika, oregano, onion powder, salt, and pepper. Drizzle the chicken with 1.5 tablespoons of the olive oil and rub it all over. Sprinkle the seasoning mix evenly over the chicken, rubbing it in to coat every piece. Let it sit while you chop the veggies.

3. Chop and Coat the Vegetables.
Place the halved potatoes, broccoli florets, bell pepper strips, and onion wedges on the prepared sheet pan. Drizzle with the remaining 1.5 tablespoons of olive oil and a good pinch of salt and pepper. Toss everything with your hands until the vegetables are evenly coated. This hands-on method is the best way to ensure every piece gets a little love.

4. Arrange and Roast.
Push the vegetables to the perimeter of the pan, creating a space in the center. Place the seasoned chicken thighs in that empty space. This allows the hot air to circulate around the chicken for even cooking and prevents the veggies from steaming under the chicken. Roast in the preheated oven for 25-30 minutes. The chicken is done when it reaches an internal temperature of 165°F, and the potatoes are tender when pierced with a fork.

5. Rest and Serve.
Once out of the oven, let the chicken rest on the pan for 5 minutes. This lets the juices redistribute, keeping every bite moist. Garnish with fresh herbs if you have them, then serve directly from the pan for a beautiful, rustic family-style meal.

Nutritional Information

A serving of this sheet pan chicken and veggies (roughly one chicken thigh and a quarter of the vegetables) provides a balanced, satisfying meal.

• Calories: ~380
• Protein: ~32g
• Carbohydrates: ~25g
• Fat: ~18g

This dish is a fantastic source of lean protein from the chicken and packed with vitamins and fiber from the variety of colorful vegetables. The olive oil provides heart-healthy fats, making this a truly nourishing choice for a healthy chicken dinner.

Equipment Needed

You don’t need any fancy gadgets for this easy healthy chicken dinner. Just a few kitchen basics:

• Large Rimmed Baking Sheet (Sheet Pan): The star of the show. A standard half-sheet pan (18x13 inches) is perfect.
• Parchment Paper or Aluminum Foil: For effortless cleanup. I prefer parchment as it prevents sticking without any reaction to the acidic veggies.
• Sharp Knife & Cutting Board: For prepping your vegetables and chicken.
• Mixing Bowls: One small one for the spice mix, and you can use the sheet pan itself to toss the veggies.
• Measuring Spoons: For your spice blend.
• Meat Thermometer (Optional but Recommended): The most reliable way to know your chicken is perfectly cooked and safe to eat.

Why You’ll Love This Sheet Pan Chicken and Veggies

This recipe has earned a permanent spot in my weekly rotation, and I know it will in yours too.

1. One Pan, Zero Stress: The cleanup is almost non-existent. Everything cooks together, so you’re free to set the table, help with homework, or simply put your feet up.
2. Customizable to Your Taste: Don’t like broccoli? Use green beans. Love spice? Add a pinch of chili flakes to the seasoning. This framework works with almost any vegetable and seasoning profile you love.
3. Meal Prep Perfection: It doubles easily and stores beautifully. Cook once, and enjoy healthy meals with chicken for days.
4. Family-Friendly Flavor: The seasoning is savory, smoky, and universally appealing—no complicated flavors that might turn off pickier eaters. It’s comfort food, made easy.
5. Healthy Without the Hassle: It’s a complete plate of protein and vegetables, making it one of the simplest healthy chicken dinner ideas that doesn’t sacrifice an ounce of flavor.

Healthier Alternatives for the Recipe

This sheet pan chicken and veggies is already a wholesome choice, but you can easily tweak it to fit specific dietary needs.

• For a Lower-Carb / Keto Version: Omit the potatoes entirely. Double up on low-carb vegetables like broccoli, cauliflower, bell peppers, zucchini, and mushrooms. They roast beautifully and soak up all the delicious pan juices.
• For a Higher-Protein Boost: Stick with chicken thighs for their juiciness, or use a mix of thighs and breasts. You can also add a can of drained chickpeas to the vegetable mix for an extra plant-based protein punch.
• For a Whole30 or Paleo Version: Ensure your smoked paprika and dried herbs contain no additives or sugars. The recipe is naturally compliant otherwise.
• For an Anti-Inflammatory Twist: Swap the olive oil for avocado oil, which has a higher smoke point. Add turmeric to the spice blend and include antioxidant-rich veggies like sweet potatoes and red onions.

Serving Suggestions

This dish is a full meal on its own, but a few simple additions can make it feel extra special.

• For a Heartier Meal: Serve over a bed of fluffy quinoa, brown rice, or couscous to soak up the delicious juices. My Chicken Street Corn Rice Bowls use a similar grain-base strategy for a fantastic meal.
• Add a Creamy Element: A dollop of tzatziki, garlic aioli, or a simple drizzle of tahini sauce adds a wonderful cool contrast to the warm, roasted flavors.
• Brighten it Up: A squeeze of fresh lemon juice just before serving adds a pop of acidity that makes all the flavors sing.
• Leftover Magic: Chop up any leftover chicken and veggies and toss them into a frittata, a wrap, or a big salad for lunch the next day. They’re also perfect for making a quick Chicken Fried Rice, transforming your leftovers into a brand-new meal.

Common Mistakes to Avoid

A few small missteps can affect your final dish. Here’s how to avoid them for perfect sheet pan chicken and veggies every time.

• Crowding the Pan: This is the #1 mistake. If the vegetables are piled on top of each other, they’ll steam instead of roast, becoming soggy. Use two pans if you’re doubling the recipe, or roast in batches.
• Not Drying the Chicken: Moisture on the surface of the chicken prevents browning and makes the seasoning slide off. Always pat it dry thoroughly.
• Cutting Vegetables Inconsistently: If your potato chunks are huge and your broccoli florets are tiny, they won’t finish cooking at the same time. Aim for uniform sizes for even roasting.
• Skipping the Preheating: Putting your pan into a cold oven changes the cooking dynamics and can lead to uneven results. Always let your oven come to full temperature first.
• Forgetting to Season the Veggies: The chicken gets its own spice rub, but the vegetables need love too! A simple coat of oil, salt, and pepper is essential for bringing out their natural sweetness.

Storing Tips for the Recipe

This is a fantastic make-ahead and leftover meal.

• Refrigerating Leftovers: Store cooled chicken and vegetables in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: For longer storage, place portions in freezer-safe bags or containers. The chicken and sturdier veggies (like potatoes and peppers) freeze best for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: To retain texture, reheat in a 350°F oven or toaster oven for 10-15 minutes until warmed through. The microwave works in a pinch but can make the veggies a bit soft. For a quick skillet revival, toss everything in a hot pan with a tiny bit of oil until sizzling.

Conclusion

At the end of a long day, dinner should be a source of comfort, not another item on your to-do list. This sheet pan chicken and veggies recipe is exactly that: a reliable, flavorful, and genuinely easy path to a homemade meal that feels like a hug on a plate. It proves that healthy meals with chicken don’t have to be complicated or bland. With one pan and about 45 minutes, you can have a dinner that nourishes your body and simplifies your evening.

I hope this becomes your new go-to, just like it’s become mine. Food that feels like home doesn’t get much simpler than this. If you give it a try, I’d love to hear how it turned out for you! Leave a comment below, and don’t forget to tag @StackSipSnack on Pinterest so I can see your beautiful creations.

Craving more easy, flavor-packed dinners? You might also love my Sheet Pan Teriyaki Chicken for a sweet and savory twist, or my Honey Mustard Sheet Pan Salmon if you’re in the mood for seafood. For something a bit more indulgent, my Creamy Tuscan Chicken is always a crowd-pleaser. Happy cooking.

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