Sheet Pan Chicken Dinner
This Sheet Pan Chicken Dinner is an easy one-pan meal featuring juicy seasoned chicken breasts and colorful roasted vegetables. Perfect for busy weeknights, meal prep, and healthy family dinners, it's packed with flavor and requires minimal cleanup.
Servings: 4
Calories: 465kcal
Ingredients
- Chicken
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- Vegetables
- 1 pound baby potatoes halved
- 2 cups broccoli florets
- 2 carrots peeled and cut into chunks
- 1 red bell pepper chopped
- 1 yellow bell pepper chopped
- 1 red onion cut into wedges
- 2 tablespoons olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- Optional Garnish
- Fresh chopped parsley
- Lemon wedges
- Grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a large bowl, toss the chicken with olive oil, garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and black pepper until evenly coated.
- In another bowl, toss the potatoes, broccoli, carrots, bell peppers, and onion with olive oil, salt, and pepper until coated.
- Arrange the seasoned chicken in the center of the prepared sheet pan and spread the vegetables around it in a single layer.
- Roast for 30–35 minutes, stirring the vegetables halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C).
- For extra caramelization, broil for 2–3 minutes until the chicken and vegetables are lightly browned.
- Remove from the oven and let the chicken rest for 5 minutes. Sprinkle with fresh parsley and grated Parmesan if desired.
- Serve immediately with fresh lemon wedges, crusty bread, rice, quinoa, or a simple green salad.
Notes
- Cut vegetables into similar-sized pieces for even roasting.
- If using larger potatoes, quarter them instead of halving.
- Don't overcrowd the sheet pan; use two pans if necessary for better caramelization.
- Chicken thighs can be substituted for chicken breasts with similar cooking times.
- Freshly grated Parmesan adds extra flavor just before serving.
- This recipe is naturally gluten-free.
Nutrition (Per Serving)
- Calories: 465 kcal
- Carbohydrates: 24g
- Protein: 40g
- Fat: 22g
- Saturated Fat: 4g
- Cholesterol: 110mg
- Sodium: 590mg
- Potassium: 1,120mg
- Fiber: 5g
- Sugar: 6g
- Vitamin A: 7,200 IU
- Vitamin C: 110mg
- Calcium: 95mg
- Iron: 3mg