Sheet Pan Chicken and Veggies is the best quick and easy recipe that makes getting dinner on the table a breeze. A simple lemon garlic marinade adds so much flavor to chicken breasts, potatoes, squash, broccoli, bell peppers, and carrots. Since all you need is one pan, this dish is perfect to meal prep for busy weeknights.
Everyone has those nights. You’re dragging yourself into the kitchen to figure out dinner. You want a healthy dish that the whole family likes…but you need something quick and easy.
The last thing you want is to be cleaning pots and pans well after dinner.
With this sheet pan chicken and veggies, you only need a mixing bowl and one pan! Clean up is a breeze.
Plus, it is LOADED with healthy vegetables like red potatoes, squash, broccoli, and carrots. The lean chicken provides a ton of protein, and the simple lemon garlic butter sauce is loaded with flavor.
If you love to meal prep, then this dish is perfect. Feel free to switch out the veggies for ones your family loves, as well. Sheet pan dinners are so versatile and easy!
For a Mexican twist on this idea, check out these Sheet Pan Chicken Fajitas!
Ingredients
To make this Sheet Pan Chicken and Veggies recipe you need:
- Chicken. You’ll want around 1 ½ pounds of lean chicken breasts. Pound it thin and divide the breasts into four sections. Look for a brand with no added hormones. If you want to use chicken thighs, be sure to get boneless and skinless, and adjust the cooking time.
- Potatoes. Red potatoes are flavorful and add a pop of color, but other varieties like Russet or gold can be subbed. You can use sweet potatoes, but the flavor will be quite different.
- Squash. Yellow summer squash cooks up nicely and is so nutritious. You can use zucchini, also.
- Broccoli. You only need one head. Remove as much of the stem as possible and chop the remaining into florets.
- Bell pepper. Red was used in this recipe, but any color will work.
- Carrot. Whole carrots you peel and chop are best, but you can use baby if needed. Don’t use matchstick or they will cook too quickly.
- Garlic. Fresh minced garlic is essential for a flavorful punch from the sauce. In a pinch, ¼ teaspoon of garlic powder can be used.
- Olive oil. A high-quality brand is best that has a flavor you like is best since you will get some of the taste.
- Butter. Opt for natural and organic, if possible. You can also sub for ghee or leave it out and use extra olive oil.
- Honey. Local honey is full of health benefits. Be sure you choose all-natural, as well. You can choose pure maple syrup, agave nectar, or even regular sugar.
- Italian seasoning. It is so easy to make your own at home! Or, you can use a store-bought version.
- Dijon mustard. Adds the perfect tangy, sharp flavor. If you need to sub, go with yellow mustard. Stone ground is not recommended.
- Lemon. You will need both the juice and lemon zest to balance out the sweetness of the honey.
- Seasoning. Salt, pepper, and paprika round out the marinade.
How to Make Sheet Pan Chicken and Veggies
These are the steps to follow to make this Sheet Pan Chicken and Veggies recipe:
Prepare the Chicken
To ensure the chicken and veggies cook at the same rate, you need thin pieces of chicken. Cut the breasts into four equal pieces.
Place chicken in a Ziploc bag or between two sheets of parchment paper. This step keeps all the juice contained and away from your counters! Use a meat mallet and pound the chicken until they are not more than 1-inch thick.
Do NOT skip this step or your veggies will be overcooked before your chicken is ready.
Lemon Garlic Sauce
Add olive oil, melted butter, minced garlic, honey, Italian seasoning, mustard, lemon zest and juice, paprika, salt, and pepper to a large bowl. Get a big one, because you’ll be adding the veggies to this bowl, too!
Whisk well until all of the ingredients are combined. Reserve about 3 tablespoons of the sauce.
Toss to Coat
You need to cut the red potatoes, squash, broccoli florets, bell pepper, and carrots into bite-sized pieces.
Then, add the prepared veggies to the bowl with the marinade. Gently toss until all of the pieces are covered.
Add to Sheet Pan
To make cleanup even easier, line the baking sheet with some parchment paper, and then spread the vegetables out onto the pan into a single layer. Use a half-sheet pan if you have one. Otherwise, you might need to use to more than one to fit all the ingredients.
Add the chicken to the bowl the veggies were in, pour in the reserved sauce, and gently toss to coat the chicken.
Make 4 wells evenly spaced on the tray in the middle of the vegetables and then add the chicken breasts.
Bake in Oven
Preheat the oven to 425℉.
Bake for 22-24 minutes, or until the chicken is cooked through and the vegetables are tender. Depending on how big your pieces of chicken and veggies are, you might need to leave them in for a little more or less time.
Meal Prep and Storage
- To Prep-Ahead: This dish is SO easy to prep ahead. You can chop the veggies the day before, but be sure to toss the potatoes with oil or they will brown. You can make the sauce ahead of time, just give it a good whisk before using it.
- To Store: Store leftovers in an airtight container in the fridge for up to 4 to 5 days.
- To Freeze: Tightly wrap the veggies separate from the chicken and keep them in a freezer-safe bag for up to 4 months. Some vegetables will be mushy when they thaw, however.
- To Reheat: Warm chicken and veggies up on a pan in a 350℉ oven for 10 minutes. You can use the microwave, but the vegetables will get soggy.
FAQs
Yes! It is so easy to bake vegetables and chicken together on a single pan. Just be sure to cut the veggies to similar sizes and pound the chicken thin so everything cooks evenly.
Chicken goes with so many veggies. This dish calls for potatoes, broccoli, squash, carrots, and peppers. But you could easily add in white or red onions, butternut squash, or any vegetables you have on hand.
If you are looking for something to pair with chicken and vegetables, then try Instant Pot quinoa, Instant Pot rice, or pasta.
Expert Tips and Tricks
- Pound it thin. Use a meat mallet to get the chicken no more than 1-inch thick.
- Keep it even. Cut the veggies to similarly-sized pieces so they cook consistently.
- Let it rest. If you have time, allow the chicken to sit in the marinade for 30 minutes for maximum flavor.
- Start early. This recipe is perfect to meal prep the day before! Then all you have to do is put everything on the sheet pan and throw it in the oven.
- Get creative. You can go so many ways with this recipe, like changing up the vegetables, sprinkling it with parmesan cheese, or adding a bit of hot sauce for some heat.
More Sheet Pan Recipes
If you’re looking for more ways to make dinner super simple, try one of these meals next:
- Sheet Pan Nachos
- Sheet Pan Chicken Fajitas
- Sheet Pan Breakfast Potato Hash
- Sheet Pan Thai Peanut Sauce Chicken
- Sheet Pan Caprese Chicken
- Sheet Pan Chicken and Asparagus
- Sheet Pan Pesto Salmon and Asparagus
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Sheet Pan Chicken and Veggies Recipe
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Ingredients
- 1 ¼ – 1 ½ lbs. chicken breasts pounded thin, cut into 4
- 3 Tbsp. olive oil
- 2 Tbsp. butter melted
- 4 cloves garlic finely minced
- 1 Tbsp. honey
- 2 tsp. Italian seasoning
- 1 tsp. Dijon mustard
- 1 tsp. lemon juice
- 1 tsp. lemon zest
- ½ tsp. paprika
- 2 tsp. salt to taste
- ½ tsp. black pepper to taste
- ½ lb. small red potatoes cut into 1-inch pieces
- 2 yellow squash cut into bite-sized pieces
- 1 large head broccoli cut into florets
- 1 red bell pepper cut into 1-inch pieces
- 2-3 carrots peeled and cut into ¼-inch slices
Instructions
- Cut chicken breasts into 4 equally-sized pieces and then pound with a meat mallet until 1-inch thick.
- Whisk olive oil, melted butter, minced garlic, honey, Italian seasoning, mustard, lemon juice, zest, and seasonings in a medium-sized bowl. Reserve 3 tablespoons and pour the rest over the vegetables in a large bowl. Toss until well coated.
- Spread the vegetables out onto a large sheet pan that has been lined with parchment paper.
- Add the reserved sauce to the chicken in a large bowl and toss to coat. Make 4 wells on the tray in the middle of the vegetables and then add the chicken breasts.
- Bake at 425 for 22-24 minutes, or until the chicken is cooked through and the vegetables are tender.
- Serve immediately with a sprinkle of fresh parsley, if desired. Enjoy!
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Notes
Meal Prep and Storage
- To Prep-Ahead: This dish is SO easy to prep ahead. You can chop the veggies the day before, but be sure to toss the potatoes with oil or they will brown. You can make the sauce the day before, just give it a good whisk before using it.
- To Store: Store leftovers in an airtight container in the fridge for up to 4 to 5 days.
- To Freeze: Tightly wrap the veggies separate from the chicken and keep them in a freezer-safe bag for up to 4 months. Some vegetables will be mushy when they thaw, however.
- To Reheat: Warm chicken and veggies up on a pan in a 350℉ oven for 10 minutes. You can use the microwave, but the veggies will get soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
