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Sheet Pan Chicken and Vegetables

seasoned chicken and vegetables on a sheet pan.
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This sheet pan dinner is a great way to get your veggies! It combines chicken with potatoes, carrots, broccoli, peppers, and onion, and the best part is that they all cook on a single sheet pan for easy clean-up.

Ingredients

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  • 1/4 cup olive oil
  • 1 tablespoon dried Italian seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons paprika
  • 1 teaspoon kosher salt (see note)
  • 1/2 teaspoon black pepper
  • 3 medium potatoes, cut into 1″ pieces (see note)
  • 2 medium carrots sliced into 2″ sticks (see note)
  • 1.25 pounds boneless, skinless chicken breasts cut into 1” pieces
  • 6 ounces broccoli florets cut into equal-sized florets
  • 1 medium red bell pepper, cut into 1” pieces
  • 1/2 medium red onion, sliced into pieces (see note)
  • Chopped fresh parsley for garnish (optional)

Instructions

  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
  2. Whisk the oil and all of the seasonings in a large mixing bowl.
  3. Place the potatoes and carrots in the bowl and stir to coat them evenly in the seasoned oil. Spread them on the prepared baking sheet and bake them for 15 minutes.
  4. Place the chicken, broccoli, peppers, and onion in the bowl. Stir to coat them in the remaining oil.
  5. After the potatoes and carrots have cooked for 15 minutes, add the chicken and the rest of the vegetables. Stir everything on the sheet pan into an even layer.
  6. Place the sheet pan back in the oven and cook the chicken and veggies for 20 to 25 minutes, or until the chicken is cooked through and the veggies are tender. Stir halfway through the cooking time so everything cooks evenly. Garnish with parsley for serving, if using.

Notes

Salt: Depending on your tastes, you may want to add more salt once the veggies and chicken are cooked. So give it a taste before serving, and add more if you like.

Potatoes: You can use any potato in this recipe. I like russet potatoes or Yukon gold potatoes.

Carrots: I cut the carrots into sticks by first cutting the carrots in half. Next, I slice each half into halves crosswise so there are four thinner pieces. From there, slice them into sticks about 2″ long. You can also slice the carrots into 1/2″ coins or dice them.

Onion: I like to cut the onion into slices about 1″ wide and then cut the slices in half. I break apart the pieces so they mix in with the other veggies so you don’t end up with big chunks of onion.

Serving tips: The chicken and veggies are great as is, or you can serve them over rice. Sometimes, I top mine with some salsa verde or Italian dressing to add something extra.

Storage: Leftovers keep in the refrigerator for three to four days. You can warm them in the microwave.

Nutrition

Find it online: https://www.girlgonegourmet.com/one-pan-roasted-chicken-and-veggies/