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Close-up of roasted chicken pieces, broccoli, carrots, and red onion served in a white bowl from a Sheet Pan Chicken & Veggie Dinner.

Sheet Pan Chicken & Veggie Dinner

This recipe provides a simple method for cooking chicken breasts and mixed vegetables on a single sheet pan for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken and Vegetables
  • 1.5 lbs Boneless, skinless chicken breasts Cut into 1-inch pieces
  • 1 lb Broccoli florets
  • 2 medium Carrots Peeled and sliced
  • 1 medium Red onion Cut into wedges
  • 2 tbsp Olive oil
  • 1 tsp Dried oregano
  • 1/2 tsp Garlic powder
  • 1 tsp Salt
  • 1/2 tsp Black pepper

Equipment

  • Large rimmed baking sheet
  • Large bowl

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a large rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the cut chicken pieces, broccoli florets, sliced carrots, and red onion wedges.
  3. Drizzle the olive oil over the chicken and vegetables. Sprinkle with oregano, garlic powder, salt, and pepper.
  4. Toss everything together in the bowl until the chicken and vegetables are evenly coated with the oil and seasonings.
  5. Spread the seasoned chicken and vegetables in a single layer on the prepared baking sheet. Avoid overcrowding the pan; use two sheets if necessary.
  6. Bake for 25 to 30 minutes, or until the chicken is cooked through (internal temperature reaches 165 degrees Fahrenheit) and the vegetables are tender.
  7. Remove from the oven and serve immediately.

Notes

You can substitute the vegetables with others that cook at a similar rate, such as bell peppers, zucchini, or small potatoes. If you use potatoes, cut them smaller or blanch them first to ensure they cook fully in the allotted time.

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