Sheet Pan Chicken and Veggies Dinner
Everything goes on one pan — seasoned chicken, hearty potatoes, colorful bell peppers, broccoli, and zucchini — then roasts together in a hot oven until the chicken is juicy and golden, and the veggies are tender with caramelized edges.
Equipment
- Large rimmed baking sheet (18x13 inch / 46x33cm)
- Parchment paper - or silicone baking mat
- Large mixing bowl
- Small mixing bowl
- Sharp chef's knife
- Cutting board
- Instant-read meat thermometer
- Measuring spoons
- Spatula or tongs
Ingredients
- 1.5 lbs boneless, skinless chicken breasts - about 680g, cut into 1-inch (2.5cm) pieces
- 1 lb baby potatoes - about 450g, halved
- 1 large red bell pepper - cut into 1-inch (2.5cm) pieces
- 1 large yellow bell pepper - cut into 1-inch (2.5cm) pieces
- 1 small head broccoli - cut into florets, about 2 cups or 200g
- 1 medium zucchini - sliced into half-moons
- 1 medium red onion - cut into wedges
- 3 tablespoons olive oil - 45ml, divided
For the Seasoning Blend
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 0.5 teaspoon onion powder
- 1 teaspoon kosher salt - divided
- 0.5 teaspoon black pepper - divided
For Serving
- 2 tablespoons fresh lemon juice - 30ml, about 1 lemon
- fresh parsley - for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, combine garlic powder, smoked paprika, dried oregano, onion powder, ¾ teaspoon salt, and ¼ teaspoon black pepper.
- In a large bowl, toss halved baby potatoes and red onion wedges with 1 tablespoon olive oil and one-third of the seasoning blend. Arrange cut-side down on half the prepared baking sheet and roast for 15 minutes.
- In the same bowl, toss broccoli florets, bell pepper pieces, and zucchini half-moons with 1 tablespoon olive oil and half of the remaining seasoning blend.
- Pat chicken pieces dry with paper towels, then toss with remaining 1 tablespoon olive oil and the rest of the seasoning blend.
- Remove potatoes from oven, arrange seasoned chicken in the center, and spread vegetables around. Ensure everything is in a single layer.
- Return pan to oven and roast for 20-25 minutes. At the 10-minute mark, stir and flip vegetables for even browning, but leave chicken undisturbed.
- Check the thickest piece of chicken with an instant-read thermometer; it should reach 165°F (74°C). Broil for 1-2 minutes for extra color if desired.
- Remove from oven, squeeze fresh lemon juice over the entire pan, let rest for 2-3 minutes, garnish with parsley, and serve directly from the pan.
Notes
- Don't skip the potato head start: Baby potatoes take longer to become tender than the other vegetables. Giving them 15 minutes first ensures everything finishes cooking at the same time.
- Dry the chicken thoroughly: Patting the chicken dry with paper towels removes surface moisture that would create steam and prevent beautiful browning.
- Cut everything to a similar size: Aim for roughly 1-inch (2.5cm) pieces for all ingredients so cooking times stay consistent across the pan.
- Never overcrowd the pan: Food needs space to roast, not steam. If things look crowded, use a second baking sheet rather than cramming everything in.
- Use a real thermometer: An instant-read thermometer takes the guesswork out of cooking chicken and guarantees safe, juicy results every time.
- Make it your own: Swap in any sturdy vegetables you have on hand — carrots, asparagus, green beans, Brussels sprouts, sweet potatoes, cauliflower, mushrooms, and cherry tomatoes all work beautifully.
- Try a flavor twist: Turn this into Italian-style with Italian seasoning and Parmesan, or go spicy with cayenne and red pepper flakes. A balsamic glaze adds a gorgeous sweet-savory depth.
- Storage tips: Leftovers keep well in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 375°F (190°C) for 10-12 minutes to restore crispiness.