This Sheet Pan Chicken and Vegetables Recipe is a ridiculously easy sheet pan dinner that can be made in less than 30 minutes. It's loaded with red bell peppers, carrots, and a simple seasoning that is perfect for meal prep or a simple lunch.
Quick Look: Sheet Pan Chicken and Vegetables Recipe
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- ⏳ Total Time: 30 minutes
- 🍲 Servings: 4 servings
- ⚡ Calories: 412 calories per serving
- 🍂 Flavor Profile: A blend of herbs and spice creates an irresistible crust.
- 👌 Difficulty: Easy - the easiest baking sheet meal you will make all week.
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As a proud working woman, I know firsthand how hectic a busy week can be. Besides worrying about a business, I am also always focused on providing for my kids and so many other loved ones. Busy days led me to make my first Easy Sheet Pan Chicken Thighs. It brought great flavor without a lot of work and can always be easily adjusted.
It was those exact adjustments that led me to make this new simple sheet pan chicken and vegetables recipe. Both my family and I love it because of the bright colors, great flavor and short cook time.
If you like sheet pan chicken and vegetables recipes, make sure to check out my Sheet Pan Chicken and Sweet Potatoes, Oven Baked Whole Chicken Wings, and Sheet Pan Fajitas Steak
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Why You'll Love This Recipe
- Simple Ingredients: My sheet pan chicken recipes focus on healthy ingredients that are almost always already in the house. If not, a quick trip to the store will ensure you will have what you need to get dinner on the table.
- Amazing Flavors: Chicken thighs and veggies complement each other perfectly. Think juicy chicken and crispy roasted vegetables.
- Easy To Make: This dish comes together in just 30 minutes and requires 1 sheet pan. It truly couldn’t be easier!
Ingredients
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
- Chicken Thighs: I used Springer Mountain Farms boneless skinless chicken thighs for this meal. I always use this brand because they never use antibiotics or hormones, and never add animal by-products to its feed. It's also American Humane Certified, which I really love.
- Veggies: This uses squash, zucchini, and peppers. Others are great too!
- Seasonings: This recipe highlights Italian seasoning, garlic powder, and paprika. Other options include onion powder and oregano or a touch of lemon juice.
Flavor Variatons
- Change Your Vegetables: Almost any vegetables will work for this sheet pan chicken and veggies meal. I personally love broccoli, red onion, and yellow bell peppers.
- Spice it Up: Red pepper flakes or some sriracha mixed into the seasonings is a lovely way to add spice (if you can handle the heat). Fresh lemon juice is also a lovely addition.
- Change Your Protein: Skinless chicken breasts or sliced steak are two simple ways to make this dinner feel new each time!
How To Make Sheet Pan Chicken and Vegetables Recipe
Step 1. Preheat the oven to 425°F. Then wash and dice your zucchini, squash, and peppers into half-inch pieces. Then, wash your chicken thighs and place everything onto a sheet pan.
Step 2. Next, pour olive oil and all of the dry seasonings on the sheet pan. Using your hands, toss everything together until evenly coated. Adjust the chicken and veggies so they are not overlapping.
Step 3. Place the sheet pan into the oven uncovered for 20 to 25 minutes until the internal temperature of the chicken thighs is 165°F. Depending upon the size of your chicken thighs, the time could vary. Carefully remove the sheet pan from the oven and serve as is, or with rice and potatoes. Enjoy!
Expert Tips
- Marinate Your Chicken: Save time when making healthy sheet pan dinners by marinating your chicken. This will enhance the flavor and allow you to prep ahead. Keep chicken in an airtight container in the fridge while marinating.
- Use a Meat Thermometer: I love using my ThermoPro Meat Thermometer to make sure my chicken is cooked to at least 165 degrees F. Trust me, you will love this kitchen accessory.
- Save Time: When making one pan meals, save time by covering your pan in tin foil or parchment paper. This will make easy clean up of your pan. It's a great way to make an easy dinner every time.
Sheet Pan Chicken and Vegetables Recipe FAQ's
Yes! I love chicken and vegetables sheet pan recipes because everything gets cooked at the same time. This really allows the seasonings and ingredients to blend perfectly together.
Green beans, yellow onions, and asparagus are all great options!
I love sheet pan chicken and potatoes. Baby potatoes also roast up nicely. The kids also love when I make rice, quinoa, and pasta! The options are endless!
Yes! This recipe and all the other recipes on the website are gluten-free.
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📖 Recipe
Sheet Pan Chicken and Vegetables Recipe
Video
Equipment
- Meat thermometer optional
Ingredients
- 6 Springer Mountain Farms boneless skinless chicken thighs
- 1 zucchini large
- 1 squash large
- 1 cup carrots mini-sized
- 3 tablespoon olive oil
- 2 ½ teaspoon paprika
- 1 ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 tablespoon Italian seasoning
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 425°.
- Then wash and dice your zucchini, squash, and peppers into half an inch pieces.
- After washing the chicken thighs, place everything onto a sheet pan: the chicken thighs, squash, zucchini, peppers, and carrots. Then pour over the olive oil and all of the dry seasonings. Using your hands, toss everything together until evenly coated.
- Then lay them out onto the tray to make sure nothing is overlapping. Place the sheet pan into the oven uncovered for 20 to 25 minutes until the internal temperature of the chicken thighs is 165°. Depending upon the size of your chicken thighs, the time could vary.
- Carefully remove the sheet pan from the oven and serve as is, or with rice and potatoes.
Notes
- I like to use chicken thighs for this recipe because they stay moist while baking. However, if you would like to remove a bit of the fat, you can easily use boneless skinless chicken breasts.
- You can use avocado oil in place of olive oil.
- Always use a food thermometer to ensure the internal temperature of your chicken reaches 165°F.
- Store leftovers, once cooled, in an airtight container for up to four days. Microwave in 30 second intervals until your desired temperature is reached.
- Freeze any leftovers in an airtight container in the freezer for up to three months.
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