Sheet Pan Chicken and Vegetables
Sheet Pan Chicken and Vegetables is an easy one-pan dinner with juicy seasoned chicken and plenty of tender roasted vegetables. Everything cooks together in stages, giving the potatoes time to soften without overcooking the chicken or squash. It’s a colorful, filling dinner that works especially well for busy weeknights or meal prep.
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Best Sheet Pan Chicken and Vegetables Recipe You’ll Ever Make
I start the potatoes first because they need more oven time than the chicken and softer vegetables. Adding everything in stages means you don’t end up with crunchy potatoes or mushy zucchini just to get the chicken cooked through.
Cutting the chicken and vegetables into similar-sized pieces also helps everything cook more evenly. A hot 425°F oven gives the vegetables roasted edges while keeping this an easy one-pan meal.
If you like the simplicity of sheet pan dinners, try my Chicken Sausage Sheet Pan for another easy meal. My Sheet Pan Vegetables are perfect when you need a versatile side dish, while Sheet Pan Shrimp Tacos make taco night easy with minimal cleanup.
Sheet Pan Vegetables and Chicken Ingredients
See the recipe card below for the full list of ingredients and exact measurements.
- Chicken Breasts: Cut boneless, skinless chicken breasts into 1-inch pieces so they cook quickly and evenly.
- Red Potatoes: Halving the potatoes keeps them bite-sized, while placing them cut-side down helps the bottoms brown.
- Eggplant: Eggplant becomes soft and tender in the oven while picking up plenty of flavor from the seasonings.
- Zucchini: Thick zucchini rounds hold their shape better during roasting without becoming too soft.
- Yellow Squash: Yellow squash adds another color and a mild flavor that works well with the other vegetables.
- Cherry Tomatoes: Add these near the end so they soften and become juicy without completely breaking down.
- Olive Oil: Dividing the oil between the potatoes, chicken, and vegetables helps everything roast evenly.
- Italian Seasoning: This easy herb blend adds plenty of flavor without needing several individual dried herbs.
- Garlic Powder: Garlic powder coats the chicken and potatoes evenly and won’t burn like fresh garlic can at high heat.
- Paprika: Paprika gives the seasoned chicken extra color and mild flavor.
- Onion Powder: This adds savory onion flavor without adding extra chopped vegetables to the pan.
- Parmesan Cheese: Optional, but a little Parmesan over the finished pan adds a salty, cheesy finish.
Substitutions and Variations
- Use Chicken Thighs: Boneless, skinless chicken thighs can replace the chicken breasts for a slightly richer flavor.
- Swap the Squash: Try broccoli, cauliflower, bell peppers, or green beans depending on what you have available.
- Change the Potatoes: Baby gold potatoes work well in place of the red potatoes. Cut larger potatoes into smaller pieces.
- Add Some Heat: Sprinkle crushed red pepper flakes over the chicken for a little extra spice.
- Finish With Lemon: Squeeze fresh lemon juice over everything just before serving for a brighter finish.
How to Make Sheet Pan Chicken and Veggies (Step-by-Step Directions)
STEP 1: Preheat the oven to 425°F and lightly grease a large sheet pan.
STEP 2: Place the halved red potatoes on the pan. Toss them with 1 tablespoon olive oil, salt, pepper, and ½ teaspoon garlic powder.
STEP 3: Arrange the potatoes cut-side down and roast for 15 minutes.
STEP 4: While the potatoes roast, combine the chicken with 1 tablespoon olive oil, Italian seasoning, paprika, onion powder, remaining garlic powder, salt, and pepper.
STEP 5: After the potatoes have roasted for 15 minutes, add the seasoned chicken to the pan. Spread everything into a single layer and roast for 10 minutes.
STEP 6: Toss the eggplant, zucchini, and yellow squash with the remaining tablespoon of olive oil, salt, and black pepper.
STEP 7: Add the vegetables to the sheet pan and roast everything for another 10 minutes.
STEP 8: Add the cherry tomatoes and return the pan to the oven for another 8 to 12 minutes.
STEP 9: Check that the chicken has reached 165°F and the potatoes are fork-tender. The zucchini and squash should also be tender when pierced with a fork.
STEP 10: Sprinkle with Parmesan cheese before serving, if desired.
Tips for Making Sheet Pan Veggies and Chicken
- Use a Large Pan: Give the ingredients enough room to spread out so they roast instead of steaming.
- Keep the Pieces Similar in Size: Evenly sized chicken and vegetables cook more consistently.
- Don’t Skip the Potato Head Start: Potatoes need more time than the chicken and squash, so those first 15 minutes matter.
- Place the Potatoes Cut-Side Down: The flat surface has better contact with the hot pan, helping the potatoes brown.
- Check the Chicken With a Thermometer: Use an instant-read thermometer to make sure the thickest pieces reach 165°F.
Common Mistakes to Avoid When Making Chicken and Veggies Sheet Pan
- Overcrowding the Pan: Crowded ingredients release moisture and steam instead of developing roasted edges.
- Adding Everything at Once: The vegetables have different cooking times, so adding them in stages gives you better textures.
- Cutting the Chicken Too Large: Oversized pieces may still be undercooked when the vegetables are ready.
- Cutting the Squash Too Thin: Thin slices can become overly soft before the chicken and potatoes finish cooking.
- Using Too Much Oil: You only need enough to lightly coat everything. Too much can leave the vegetables greasy instead of roasted.
How to Store
Refrigerator: Store leftovers in the refrigerator for up to 4 days.
Freezing: You can freeze the cooked chicken, but zucchini, squash, eggplant, and tomatoes can soften considerably after thawing, so I don’t recommend freezing them.
Reheating: Reheat leftovers on a sheet pan at 350°F until warmed through. You can also microwave individual portions.
Serving Suggestions
This sheet pan chicken and vegetables already makes a complete dinner, but a few simple additions can round out the meal. Serve it with Cantaloupe Salad for something cool and refreshing, or add warm Homemade Pull Apart Bread for sharing at the table. Finish dinner with an easy Strawberry Dump Cake for dessert.
FAQs
Yes. Boneless, skinless chicken thighs work well and can be cut into bite-sized pieces just like the chicken breasts.
Potatoes take longer to become tender than bite-sized chicken and softer vegetables. Starting them first allows everything to finish at roughly the same time.
Absolutely. Broccoli, cauliflower, bell peppers, onions, and green beans can all work. Add harder vegetables earlier and quick-cooking vegetables later.
Other Chicken Dinner Recipes to Try
- Pineapple Chicken Fried Rice combines chicken, rice, and pineapple for a sweet and savory dinner made in one pan.
- Oven Jerked Chicken is packed with bold seasoning and makes a flavorful change from your usual baked chicken.
- My Artichoke Chicken Pasta with Lemon Cream Sauce combines chicken and pasta with a creamy sauce and bright lemon flavor.
- Chicken Tortellini is another satisfying dinner when you’re craving chicken and cheesy pasta.
- Japanese BBQ Chicken and Rice pairs flavorful chicken with rice for an easy dinner the whole family can enjoy.
Final Thoughts
Sheet pan dinners are especially handy when you want to get a full meal on the table without juggling several pans. This one also makes it easy to use a variety of vegetables in the same dinner.
Try this sheet pan chicken and vegetables on your next busy night, and let me know how it turned out. Save the recipe so you have an easy one-pan dinner ready when you need it.
Sheet Pan Chicken and Vegetables
Equipment
- Rimmed Sheet Pan
Ingredients
- 1 ½ pounds boneless skinless chicken breasts cut into 1-inch pieces
- 1 pound red potatoes halved
- 1 medium eggplant halved and cut into 1-inch slices
- 2 medium zucchini cut into 1-inch rounds
- 2 medium yellow squash cut into 1-inch rounds
- 2 cups cherry tomatoes
- 3 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder divided
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt divided, plus additional as needed
- ½ teaspoon ground black pepper divided, plus additional as needed
- ¼ cup grated Parmesan cheese optional
Instructions
- Preheat the oven to 425°F. Lightly grease a large rimmed sheet pan.
- Place the halved red potatoes on the prepared sheet pan. Drizzle with 1 tablespoon olive oil and season with ¼ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon garlic powder. Toss until evenly coated.
- Arrange the potatoes cut-side down in a single layer. Roast for 15 minutes.
- While the potatoes roast, place the chicken pieces in a large mixing bowl. Add 1 tablespoon olive oil, Italian seasoning, paprika, onion powder, remaining ½ teaspoon garlic powder, ¾ teaspoon salt, and remaining ¼ teaspoon black pepper. Toss until the chicken is evenly coated.
- After the potatoes have roasted for 15 minutes, carefully remove the sheet pan from the oven. Add the seasoned chicken and spread everything into a single layer.
- Return the pan to the oven and roast for 10 minutes.
- While the chicken cooks, add the eggplant, zucchini, and yellow squash to the mixing bowl. Drizzle with the remaining 1 tablespoon olive oil and season lightly with additional salt and black pepper as desired. Toss until evenly coated.
- Carefully remove the sheet pan from the oven. Add the eggplant, zucchini, and yellow squash, spreading everything as evenly as possible across the pan.
- Return the sheet pan to the oven and roast for 10 minutes.
- Remove the pan from the oven and scatter the cherry tomatoes over the chicken and vegetables.
- Roast for another 8 to 12 minutes, or until the chicken reaches an internal temperature of 165°F, the potatoes are fork-tender, and the zucchini and yellow squash are tender.
- Sprinkle the chicken and vegetables with grated Parmesan cheese, if desired. Serve warm.
Notes
- Dry the Chicken First: Pat the chicken with paper towels before seasoning so the oil and spices coat it better.
- Preheat the Sheet Pan: Place the empty pan in the oven while it preheats to give the potatoes a hotter start.
- Use the Center Rack: Baking in the center of the oven helps the chicken and vegetables cook and brown more evenly.
- Turn the Pan Halfway: Rotate the sheet pan during cooking if your oven has hot spots or browns unevenly.
Nutrition Information
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