Sheet Pan Chicken and Veggies
One-pan roasted chicken and vegetables for effortless American weeknight dinners. High-protein, minimal cleanup, and food-safe oven temps with a 165°F finish.
🛒Ingredients
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 1/2-inch chunks
- 2 cups broccoli florets
- 1 red bell pepper, chopped
- 1 zucchini, sliced into half-moons
- 1 red onion, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Optional: 1/2 teaspoon red pepper flakes
🔧Kitchen Tools Needed
- Rimmed sheet pan
- Parchment paper
- Instant-read thermometer
- Mixing bowl
📝Instructions
- 1
Preheat oven to 425°F. Line a large rimmed sheet pan with parchment.
- 2
Toss chicken and vegetables with oil and seasonings on the pan. Spread in a single layer.
- 3
Roast 18–22 minutes, stirring once, until chicken reaches 165°F and veggies are tender-crisp.
- 4
Rest 3 minutes. Taste and adjust salt. Serve as-is or over quinoa/rice.
- 5
Food safety: do not undercook chicken pieces—check the largest chunk with a thermometer.
🥗Nutrition Information
⚡Calories per serving: 320
🏷️Recipe Tags
❓Frequently Asked Questions
Crowded pan?
Use two pans—steam softens texture if overcrowded.
Bone-in thighs?
Add 10–15 minutes; confirm 165°F.
Meal prep?
Portion into containers; reheat until steaming hot.
Swap veggies?
Carrots and Brussels sprouts work; cut similar sizes for even cooking.
Air fryer adaptation?
Cook chicken and sturdy veggies at 375°F in batches to 165°F.
