Name: Sheet Pan Chicken and Veggies Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 2 pounds); 2 tablespoons olive oil; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ¼ teaspoon cumin; ¼ teaspoon dried dill; 2 teaspoons kosher salt; Freshly ground black pepper, to taste; 2 crowns broccoli, trimmed into florets; 1 large red onion, sliced; 1 ½ pounds baby potatoes, halved; 1 tablespoon olive oil; 1 ½ teaspoon kosher salt; ½ teaspoon garlic powder; Freshly ground black pepper, to taste; 1 cup cherry tomatoes (whole); Chopped parsley; Parmesan cheese; Lemon wedges (optional)

If you’re craving an easy, wholesome dinner that practically makes itself, you’re going to adore this Sheet Pan Chicken and Veggies Recipe. I absolutely love how everything roasts together on one tray, creating this perfect harmony of juicy chicken and caramelized veggies without the hassle of multiple pots and pans. When I first tried this, I was amazed at how flavorful and satisfying it was with so little effort—trust me, you’ll want to make this a regular in your weeknight rotation.

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Why You’ll Love This Recipe

One-Pan Convenience: Everything cooks together, cutting down your prep and cleanup time dramatically.
Flavorful & Juicy: The marinade locks in juicy chicken while the veggies soak up delicious seasonings.
Versatile & Customizable: Easily swap veggies or tweak spices to suit your taste or pantry.
Perfect for Busy Days: It’s simple, quick, and makes a wholesome meal the whole family will go crazy for.

The image shows two sliced, cooked chicken breasts placed on a large white tray. The chicken is golden brown with light grill marks and sprinkled with small bits of green herbs. Surrounding the chicken are many roasted baby potatoes in different shades of brown, yellow, and purple. Scattered throughout are bright red roasted cherry tomatoes, and green broccoli florets with slightly charred tips. Thin slices of soft purple onion are mixed in with the vegetables, all resting on a white marbled surface. The colors and textures create a warm, rustic look with a balanced mix of vegetables and meat. photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Chicken and Veggies, Sheet Pan Chicken and Veggies recipe, easy roasted chicken and vegetables, healthy sheet pan dinner, one-pan chicken meal

Ingredients You’ll Need

The magic of this Sheet Pan Chicken and Veggies Recipe comes down to balancing those hearty ingredients with vibrant veggies that roast up beautifully. I always look for firm baby potatoes and bright cherry tomatoes—they really hold their shape and add fresh bursts of sweetness.

Flat lay of four raw boneless, skinless chicken breasts surrounded by vibrant green broccoli florets, bright red sliced onion rings, halved baby potatoes with creamy yellow centers, a cluster of shiny red cherry tomatoes, fresh lemon wedges, and a small pile of chopped green parsley leaves, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Chicken and Veggies, Sheet Pan Chicken and Veggies recipe, easy roasted chicken and vegetables, healthy sheet pan dinner, one-pan chicken meal

Boneless, skinless chicken breasts: These cook evenly and stay juicy with the marinade—plus, they’re easy to slice.
Olive oil: A good quality extra virgin olive oil provides a lovely richness and helps everything roast perfectly.
Smoked paprika: Adds a warm, smoky depth that gives the chicken a subtle kick.
Garlic powder & onion powder: Essential aromatics that boost flavor without overpowering.
Cumin: Offers a hint of earthiness—such a nice complement to the paprika.
Dried dill: I love this light herbal note; it really freshens up the dish.
Kosher salt & freshly ground black pepper: Simple but crucial for bringing all the flavors together.
Broccoli florets: Easy to prep, and they get delightfully crispy on the edges.
Red onion: Adds sweetness and a little bite once roasted.
Baby potatoes: Halved so they cook through perfectly alongside the chicken.
Cherry tomatoes: Tossed in last, they burst with juices and add bright pops of flavor.
Chopped parsley and Parmesan cheese: Garnish to finish—parmesan melts a little on top for a savory hit.
Lemon wedges (optional): A squeeze of fresh lemon adds brightness and balances the savory notes.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One thing I love about this Sheet Pan Chicken and Veggies Recipe is how flexible it is. I often switch up the veggies depending on what’s in season or what I have on hand, so feel free to get creative and put your own spin on it!

Swap the Veggies: I’ve had great success swapping broccoli for green beans, asparagus, or even Brussels sprouts—just adjust cooking time accordingly.
Spice It Up: Sometimes I add a pinch of chili powder or cayenne to the marinade to bring a little heat when I want more kick.
Herb Focus: If you’re fresh out of dried dill, fresh thyme or rosemary also pairs nicely with the chicken.
Make It Gluten-Free or Paleo: This recipe naturally fits both diets, just watch the Parmesan if you want a dairy-free twist.

How to Make Sheet Pan Chicken and Veggies Recipe

Step 1: Marinate Your Chicken

Start by mixing olive oil, smoked paprika, garlic powder, onion powder, cumin, dried dill, kosher salt, and freshly ground black pepper in a bowl. Toss your chicken breasts in this mixture until they’re fully coated. I like to let mine rest for at least 15 minutes to soak up those flavors, but if you plan ahead, popping them in the fridge overnight makes the chicken even more tender and flavorful.

Step 2: Prep and Roast the Veggies

On a large greased sheet pan, arrange your broccoli florets, sliced red onion, and halved baby potatoes in a single layer. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and freshly ground pepper. Toss well so everything is coated evenly. Roast these in your preheated oven at 425°F for 10 minutes first, which helps them start cooking without overcooking the chicken later.

Step 3: Add Chicken and Cherry Tomatoes

After those initial 10 minutes, pull the sheet pan out and create space among the vegetables for your chicken breasts. Add them to the pan, then scatter whole cherry tomatoes around. The tomatoes roast quickly and add such a lovely burst of flavor and color.

Step 4: Bake Until Perfect

Return the sheet pan to your oven and roast everything together for another 25 to 30 minutes. You’re aiming for the chicken to be lightly browned and an internal temperature of 165°F when checked with a meat thermometer. The vegetables should be tender and beautifully caramelized. I like to let it rest for 5 minutes off the heat before serving—this helps lock in all the juices and finish the cooking perfectly.

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Pro Tips for Making Sheet Pan Chicken and Veggies Recipe

Marinate Ahead: I discovered this trick—marinate your chicken overnight if you’ve got the time. It makes a whopping difference in depth of flavor and juiciness.
Even Sizing Matters: Cut your veggies similarly sized so everything cooks evenly—especially the potatoes, which can take longer.
Don’t Overcrowd: Spread ingredients in a single layer on the sheet pan. Overcrowding causes steaming instead of roasting, which we want to avoid for that crispy finish.
Check Internal Temps: Using a meat thermometer ensures your chicken is perfectly cooked every time—avoid dryness by pulling it at 165°F.

How to Serve Sheet Pan Chicken and Veggies Recipe

Sheet Pan Chicken and Veggies Recipe - Serving

Garnishes

I like to finish this dish with a sprinkle of freshly chopped parsley and a handful of grated Parmesan cheese—those little touches add freshness and a savory pop that take the flavors up a notch. If I’m feeling zesty, a squeeze of lemon over the top right before serving can brighten everything wonderfully.

Side Dishes

This Sheet Pan Chicken and Veggies Recipe is pretty complete on its own, but for something extra, I like pairing it with a simple green salad or crusty bread to mop up all those delicious juices left on the pan.

Creative Ways to Present

For special occasions, I sometimes lay everything out on a rustic wooden platter—just swap the sheet pan for a serving tray. Scatter the herbs and Parmesan last minute, and add some lemon wedges around the edges. It makes a charming and colorful table centerpiece that’s sure to impress your guests!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to 4 days. From my experience, the chicken stays juicy and the veggies hold their flavor surprisingly well. Keep the garnish separate and add fresh parsley or lemon right before reheating to keep it tasting fresh.

Freezing

I’ve frozen this recipe successfully on occasion, especially the chicken and potatoes. Just portion it into freezer-safe containers and thaw overnight in the fridge before reheating. Veggies like broccoli and tomatoes can get a little soft after freezing, but it’s still a handy option for meal prep.

Reheating

To keep the chicken moist when reheating, I pop leftovers in a 350°F oven for about 10-15 minutes. If you’re in a hurry, the microwave works too—just cover the dish loosely with a damp paper towel to retain moisture.

FAQs

Can I use bone-in chicken instead of boneless breasts for this recipe?

Yes, you can! Just keep in mind bone-in chicken pieces will likely need a longer cooking time—around 35 to 40 minutes—to ensure they’re cooked through. Also, it helps to arrange them skin-side up for crispy skin. Using a meat thermometer is a great way to check doneness, ensuring the internal temperature hits 165°F.
What veggies work best for the Sheet Pan Chicken and Veggies Recipe?

Broccoli, baby potatoes, red onions, and cherry tomatoes are my favorites because they roast evenly and develop wonderful flavor. Feel free to experiment with asparagus, bell peppers, green beans, or Brussels sprouts; just keep an eye on cooking times and adjust accordingly.
How do I prevent chicken from drying out?

The key is to marinate the chicken for at least 15 minutes (or overnight if possible) and avoid overcooking. Using a meat thermometer to check for 165°F internal temperature is the best way to ensure juiciness. Also, letting the chicken rest for 5 minutes after baking helps keep it moist.
Can I prepare this recipe ahead of time?

Absolutely! You can marinate the chicken up to 24 hours ahead in the fridge. Prep the veggies and assemble on the pan when you’re ready to bake. This saves tons of time on busy days and keeps flavors vibrant.
Is this recipe suitable for meal prep?

Yes, it’s perfect for meal prep thanks to easy portioning and balanced nutrition. Just be mindful of how you store garnishes like fresh herbs and lemon wedges to keep everything tasting fresh throughout the week.

Final Thoughts

This Sheet Pan Chicken and Veggies Recipe holds a special place in my heart because it’s one of those dishes that’s both comforting and effortlessly elegant—perfect for those busy weeknights when you want something nourishing without fuss. I truly hope you enjoy making it as much as I do, and that it becomes a staple in your kitchen too. Give it a try next time you want dinner done in a flash with maximum flavor and minimum cleanup—your future self will thank you!