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Easy Sheet Pan Chicken and Veggies

A delightful dish featuring crispy chicken and vibrant roasted vegetables, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken thighs (or breasts for a leaner option)
  • 2 cups broccoli florets
  • 1 cup bell peppers, sliced (red, yellow, or green)
  • 1 cup carrots, sliced
Seasoning and Oil
  • 4 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • Salt and pepper to taste
Garnish (Optional)
  • Fresh herbs (like thyme or rosemary) for garnish

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Pat the chicken pieces dry and place them in a large bowl. Drizzle with olive oil, then season with garlic powder, paprika, onion powder, salt, and pepper. Toss to ensure the chicken is well-coated.
  3. In a separate bowl, toss the broccoli, bell peppers, and carrots with olive oil, salt, and pepper.
  4. Line a large sheet pan with parchment paper. Arrange the seasoned chicken in the center and the veggies around them.
Cooking
  1. Place the sheet pan in your preheated oven and bake for about 30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the veggies are tender and slightly caramelized.
Serving
  1. Garnish with fresh herbs if desired. Serve warm and enjoy.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 3 months. Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes.