Description
This Sheet Pan Chicken and Veggies recipe is a quick and flavorful one-pan meal perfect for busy weeknights. Tender boneless chicken breasts are seasoned with a smoky and aromatic spice blend, then roasted alongside vibrant broccoli, red onion, baby potatoes, and burst-in-your-mouth cherry tomatoes for a nutritious and satisfying dinner. Minimal prep and easy cleanup make this healthy dish a family favorite.
Ingredients
Scale
For the Chicken
- 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
For the Vegetables
- 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)
For Garnish
- Chopped parsley
- Parmesan cheese
- Lemon wedges (optional)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and lightly grease a large 21 x 15-inch sheet pan with olive oil to prevent sticking.
- Marinate Chicken: In a medium bowl, combine chicken breasts with 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, and freshly ground black pepper. Toss thoroughly to coat evenly. Let the chicken rest for at least 15 minutes to absorb flavors; refrigerate overnight for more flavor if desired.
- Prepare Vegetables: On the prepared sheet pan, arrange broccoli florets, sliced red onion, and halved baby potatoes evenly in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle 1 ½ teaspoon kosher salt, ½ teaspoon garlic powder, and freshly ground black pepper. Toss the vegetables gently on the pan to coat well.
- Roast Vegetables: Place the sheet pan in the oven and roast the vegetables for 10 minutes to start softening and caramelizing.
- Add Chicken and Tomatoes: Remove the sheet pan from the oven, create space for the chicken breasts among the vegetables, and add the chicken to the pan. Scatter whole cherry tomatoes around the pan evenly.
- Bake Until Done: Return the sheet pan to the oven and continue roasting for 25-30 minutes until the chicken is lightly browned and reaches an internal temperature of 165°F (74°C). Vegetables should be tender and caramelized.
- Rest and Garnish: Remove the sheet pan from the oven and allow the chicken and vegetables to rest for 5 minutes. Garnish with chopped parsley and parmesan cheese and serve with lemon wedges if desired.
Notes
- Storage: Best enjoyed freshly cooked. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a 350°F oven until warmed through for best texture; microwave in a pinch.
- Freshness Tips: Add chopped fresh herbs or a squeeze of lemon to brighten flavors when serving leftovers.
- Marination: Marinate chicken overnight in the refrigerator for deeper flavor infusion.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 38 g
- Cholesterol: 90 mg
