Sheet Pan Chicken and Vegetables
This easy Sheet Pan Chicken and Vegetables recipe combines seasoned chicken breasts with roasted red potatoes, zucchini, yellow squash, eggplant, and cherry tomatoes. Everything roasts together on one pan for a colorful, flavorful dinner with simple ingredients and easy cleanup.
Servings: 4 Servings
Calories: 473kcal
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
Serving: 1Serving | Calories: 473kcal | Carbohydrates: 36g | Protein: 45g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 114mg | Sodium: 930mg | Potassium: 2120mg | Fiber: 8g | Sugar: 12g | Vitamin A: 944IU | Vitamin C: 67mg | Vitamin D: 0.2µg | Calcium: 136mg | Iron: 3mg