There’s something magical about a dish that brings together juicy chicken and crisp veggies, all roasted to perfection on a single sheet pan. The aroma fills the kitchen, teasing your taste buds with promises of savory goodness. Imagine biting into tender chicken, seasoned just right, complemented by caramelized carrots and colorful bell peppers. It’s a hug in food form that makes even the busiest weeknight feel special.

Jump to:
- Ingredients for sheet pan chicken and veggies
- How to Make sheet pan chicken and veggies
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- FAQs:
- What is sheet pan chicken and veggies?
- How long does it take to cook sheet pan chicken and veggies?
- Can I customize the vegetables in sheet pan chicken and veggies?
- What are some seasoning suggestions for sheet pan chicken and veggies?
- Conclusion for sheet pan chicken and veggies:
- 📖 Recipe Card
Growing up, I remember family dinners where we’d gather around the table, laughter mixing with the delightful scent of roasted meals. This sheet pan chicken and veggies recipe takes me back to those moments—easy to prepare yet oh-so-satisfying. baked chicken cordon bleu Whether you’re hosting friends or simply treating yourself after a long day, this dish is perfect for any occasion. For more inspiration, check out this Baked Cranberry Turkey Sliders recipe.
Why You'll Love This Recipe
- This sheet pan chicken and veggies recipe is incredibly easy to whip up, making dinner time stress-free.
- Bursting with flavor from fresh herbs and spices, every bite is a delight.
- The vibrant colors of the veggies make it not only delicious but also a feast for the eyes.
- Plus, it’s versatile enough to swap in whatever veggies you have on hand!
Ingredients for sheet pan chicken and veggies
Here’s what you’ll need to make this delicious dish:
- Boneless, Skinless Chicken Thighs: These are juicy and full of flavor; they stay moist during cooking compared to breasts.
- Bell Peppers: Choose a mix of colors for visual appeal and sweetness; red and yellow are especially delightful.
- Carrots: Fresh carrots add crunch and natural sweetness; baby carrots work well if you’re in a hurry.
- Red Onion: A robust flavor that sweetens beautifully when roasted; slice it thick for added texture.
- Olive Oil: Use high-quality extra virgin olive oil to enhance flavors while keeping everything moist.
For seasoning:
- Garlic Powder: A must-have for that savory kick; use fresh minced garlic if you want an extra punch.
- Dried Oregano: This adds an aromatic touch that complements the chicken perfectly.
- Salt and Pepper: Essential for bringing out all the flavors—don’t skimp!
The full ingredients list, including measurements, is provided in the recipe card directly below.
How to Make sheet pan chicken and veggies
Follow these simple steps to prepare this delicious dish:
Step 1: Preheat Your Oven
Begin by preheating your oven to a cozy 400°F (200°C). This will ensure everything roasts evenly while you prep.
Step 2: Prepare Your Chicken
Grab those boneless, skinless chicken thighs and place them in a large bowl. Drizzle with olive oil, then sprinkle garlic powder, dried oregano, salt, and pepper over them. Give everything a good toss until the thighs are well coated.
Step 3: Chop the Veggies
Now it’s time for some veggie action! Slice your bell peppers into strips, chop your carrots into rounds (or halves if they’re baby carrots), and cut your red onion into wedges. Toss these beautiful colors in a separate bowl with olive oil and more salt and pepper.
Step 4: Arrange on Sheet Pan
Spread the seasoned chicken thighs across one half of your baking sheet. On the other half, arrange your vibrant veggie medley. Make sure there’s space between everything—nobody likes crowded food!
Step 5: Roast Away
Slide your sheet pan into the preheated oven and let it roast away for about 25-30 minutes. The chicken should be cooked through (165°F internal temperature) while veggies become beautifully caramelized.
Step 6: Serve It Up
Once done, carefully remove it from the oven (don’t burn those precious fingers!) Transfer the chicken and veggies onto plates or serve straight from the pan for rustic charm.
Enjoy your delicious plate of sheet pan chicken and veggies! Each bite is packed with flavor that’ll make you want to do a little happy dance in your kitchen!
You Must Know
- This amazing Greek chicken marinade offers more than just flavor; it makes meal prep a breeze.
- You can easily customize the ingredients based on what you have on hand.
- The vibrant colors and aromas make it visually stunning on any dinner table.
- Perfect for grilling but versatile enough for baking or pan-searing.
Perfecting the Cooking Process
Start by seasoning the chicken and letting it marinate for at least 30 minutes. Preheat your oven while preparing veggies. Arrange everything on the sheet pan, ensuring even spacing, then roast until cooked through and golden brown.
Add Your Touch
Feel free to swap out vegetables based on what’s in your fridge. Try adding sweet potatoes or bell peppers for extra color. Experiment with spices like paprika or cumin to personalize the dish to your taste.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. For reheating, pop them back in the oven at 350°F for about 10-15 minutes to maintain that crispy texture.
Chef's Helpful Tips
- Always let your chicken rest after cooking to lock in juices.
- Use a meat thermometer; chicken should reach 165°F.
- Don’t overcrowd the pan; this ensures even cooking and crispiness.
I remember one time I made this sheet pan chicken and veggies for a family gathering, and my cousin declared it “the best thing since sliced bread.” It’s safe to say, I’ve made it a regular at our family dinners!
FAQs:
What is sheet pan chicken and veggies?
Sheet pan chicken and veggies is a one-pan meal that combines seasoned chicken pieces with various vegetables, all roasted together on a single baking sheet. This dish is loved for its simplicity, minimal cleanup, and the delicious flavor that comes from roasting. roast leg of lamb You can use any combination of vegetables such as bell peppers, carrots, and broccoli, making it versatile and customizable to your taste preferences. It’s an ideal recipe for busy weeknights or meal prep.
How long does it take to cook sheet pan chicken and veggies?
Cooking sheet pan chicken and veggies typically takes around 30-40 minutes in the oven at a temperature of 400°F (200°C). The exact time may vary depending on the size of the chicken pieces and the type of vegetables used. Always ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. For optimal results, cut vegetables into uniform sizes to ensure even cooking. For more inspiration, check out this Amish Country Casserole recipe.
Can I customize the vegetables in sheet pan chicken and veggies?
Absolutely! One of the best features of sheet pan chicken and veggies is its flexibility. You can easily swap out or add any vegetables you like based on what’s in season or what you have on hand. ham and bean soup Popular options include zucchini, sweet potatoes, green beans, or Brussels sprouts. Feel free to experiment with different combinations for a unique flavor profile every time you make this dish.
What are some seasoning suggestions for sheet pan chicken and veggies?
Seasoning is key to enhancing the flavors in sheet pan chicken and veggies. A simple blend of olive oil, salt, pepper, garlic powder, paprika, and Italian herbs works well. For an added kick, consider using chili powder or cayenne pepper. Experimenting with different marinades or spice blends can also bring variety to your meals while keeping them healthy and delicious.
Conclusion for sheet pan chicken and veggies:
In summary, sheet pan chicken and veggies offer a quick, nutritious meal option that requires minimal effort for maximum flavor. By customizing the vegetables and playing with different seasonings, you can create endless variations to suit your taste. delicious taco salad This dish not only saves time but also reduces cleanup by cooking everything on one tray. Enjoy this delightful recipe as part of your weekly meal rotation for a perfect balance between convenience and deliciousness!
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📖 Recipe Card
Print
Sheet Pan Chicken and Veggies
- Total Time: 40 minutes
- Yield: Serves 4
Description
Enjoy a delightful one-pan meal with this easy and flavorful sheet pan chicken and veggies recipe. Juicy boneless chicken thighs roast alongside vibrant bell peppers and crunchy carrots, creating a comforting dish that’s perfect for busy weeknights. With minimal prep time and cleanup, this recipe brings the joy of home-cooked meals to your table without the fuss.
Ingredients
- 1 lb boneless, skinless chicken thighs
- 2 cups mixed bell peppers (red, yellow, green), sliced
- 1 cup carrots, sliced (or baby carrots)
- 1 medium red onion, cut into wedges
- 3 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a bowl, combine chicken thighs with 2 tablespoons of olive oil, garlic powder, oregano, salt, and pepper. Toss until evenly coated.
- In another bowl, mix bell peppers, carrots, and red onion with the remaining olive oil; season with salt and pepper.
- Arrange the chicken on one half of a large baking sheet; place the veggies on the other half.
- Roast in the oven for 25-30 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the veggies are caramelized.
- Serve immediately or enjoy straight from the pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 plate (approx. 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 140mg