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Sheet Pan Chicken and Vegetables

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A simple and flavorful sheet pan chicken dinner with roasted vegetables, perfect for an easy weeknight meal with minimal cleanup.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 2 cups baby potatoes, halved
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Place the chicken breasts, broccoli, potatoes, and bell peppers on the sheet pan.
  3. In a small bowl, mix olive oil, garlic, paprika, thyme, salt, pepper, and lemon juice.
  4. Drizzle the mixture evenly over the chicken and vegetables, tossing gently to coat.
  5. Spread everything into a single layer for even cooking.
  6. Bake for 25–30 minutes, or until the chicken is fully cooked and the vegetables are tender.
  7. Remove from the oven, let rest for a few minutes, and serve warm.

Notes

  • You can substitute chicken thighs for extra juiciness.
  • Swap vegetables based on preference, such as zucchini or carrots.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Serve with rice, quinoa, or a fresh salad for a complete meal.

Nutrition

Find it online: https://yumfamilyrecipes.com/sheet-pan-chicken-and-vegetables/