Sheet Pan Chicken and Veggies

Some nights just call for a meal that practically cooks itself.

This sheet pan chicken and veggies recipe is great for when you need something healthy, filling, and uncomplicated. It uses basic pantry seasonings, whatever vegetables you have in the fridge, and a handful of chicken thighs or breasts.

The result? Tender, juicy chicken with perfectly roasted veggies—flavorful, nourishing, and ready in under an hour.

It’s also one of those meals you can dress up or down depending on what’s going on that night. Add a quick side of rice or throw everything into a wrap for lunch the next day!

Ingredients:

• 4 boneless, skinless chicken thighs (or breasts)
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, chopped
• 1 yellow squash, chopped
• 1 red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried Italian seasoning
• ¾ teaspoon salt
• ½ teaspoon black pepper
• Optional: lemon wedges and fresh parsley for serving

Instructions:

1. Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
2. Chop the veggies and place them in a large mixing bowl. Drizzle with 1 tablespoon olive oil and half of the seasoning mixture. Toss until evenly coated.
3. Prepare the chicken: Pat chicken dry and place on the sheet pan. Drizzle with remaining olive oil and rub with the rest of the seasoning.
4. Arrange everything on the sheet pan in a single layer. Spread the veggies around the chicken so they roast evenly.
5. Bake for 30–35 minutes, or until the chicken reaches an internal temp of 165°F and the veggies are roasted to your liking.
6. Optional finish: Broil for the last 2–3 minutes for a bit of extra color and crisp on the edges.
7. Serve warm, garnished with lemon wedges or fresh parsley if you’d like.

Tips & Swaps

• Veggie mix-n-match: Use whatever’s in the fridge—carrots, green beans, cauliflower, or Brussels sprouts all work well.
• Meal prep winner: Make a double batch and portion into containers for easy grab-and-go lunches.
• Use bone-in chicken: Just increase the cook time by 10–15 minutes and check internal temp.

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