Sheet Pan Chicken

Sheet Pan dinners are my go-to for fuss-free weeknight meals! My Sheet Pan Chicken with colorful veggies not only looks inviting but each bite is bursting with flavor. I toss chicken bites and veggies with a zesty, herby marinade and then spread them out on a sheet pan to cook in about 30 minutes.

I love this because there are no extra pots and pans to clean afterward, and there are so many ways to serve this dish full of veggie power. It’s perfect for those nights when I want to clean out the fridge and still have a delicious dinner!

Imagine you come home from work tired, but you need to eat and feed your family. All I want is to somehow magically make that dinner happen.

Well, this sheet pan chicken meal comes pretty close to magic. All I have to do is dice the meat and veggies, and spread them out on my sheet pan.

Then I season everything liberally with a quick marinade, then pop it all in the oven. Meanwhile, I just relax and sip on some well-earned wine while dinner cooks itself in about 30 minutes. Sounds good, right? Well, let me tell you more…

Ingredients Needed

• Chicken: I use boneless, skinless chicken thighs, as they are easy and yield juicy, tender bites. But if you prefer white meat, feel free to use chicken breast or chicken tenders. White meat will bake 5-8 minutes faster than dark meat.
• Veggies: Truly rainbow colored to make it look pretty. We used multi colored bell peppers, yellow squash, zucchini, carrots, red onion and broccoli.
• Marinade: Olive oil, garlic powder, onion powder, oregano, fresh parsley, red chili flakes, salt, pepper.
• Parmesan cheese: Freshly grated for garnish.

Easy Sheet Pan Chicken Recipe

To make the marinade, I grab a small bowl and mix together olive oil, garlic powder, onion powder, oregano, fresh parsley, red chili flakes, and a bit of salt and pepper.

Next, I take the marinade and toss it with the chicken and veggies in a large bowl. I make sure to mix everything thoroughly so that all the pieces are evenly coated.

I preheat the oven to 400°F and make sure the rack is in the center position. I lightly coat a sheet pan with nonstick spray, then spread the marinated chicken and veggies in a single layer on the pan. I let them bake for about 30 minutes, and if they need a bit more crispiness, I pop them under the broiler for a few minutes. To finish, I garnish with some grated Parmesan and serve it right away while it’s hot and delicious

While it bakes, check out our collection of favorite sheet pan dinners.

Alpana’s Tips

1. Cook it at high temperature. I like it to bake the chicken and veggies at 400°F.
2. I use a large sheet pan so I can spread the chicken and veggies in a single layer, which helps them cook evenly.
3. I choose veggies that have the same cooking time. If I’m using potatoes, sweet potatoes, or butternut squash, I give them a head start by baking them for a bit before adding the chicken and other quicker-cooking veggies.
4. Make sure not to overcook the chicken. Chicken thigh bites would take about 30 minutes at 400°F, but chicken breast and tender bites cook faster, in about 20-22 minutes.
5. I love garnishing it with parmesan cheese and/or parsley for extra flavor.

Serving Suggestions

• Rice/brown rice/quinoa: I love topping up my rice, brown rice, or quinoa bowls with this sheet pan chicken and veggies. It adds so much flavor and makes a simple grain bowl really special.
• Pastas: I stir with any of my favorite pasta dishes, or couscous. My Pesto Pasta and Fettuccine Alfredo would be great with these chicken and veggies added in. Or serve it with simple egg noodles.
• Believe it or not, it’s great in tacos. I tried it!! (now a days I try everything in a taco)
• For low carb followers, it’s a complete meal in itself. One pan chicken with veggies dinner, yum.
• I also love turning it into a salad. Just add some fresh greens, maybe a vinaigrette, and it’s a whole new way to enjoy these flavors.

Variations

1. You can try different proteins like sausage or salmon with the same recipe – it’s so versatile!

2. Other veggies to play with: Potatoes and sweet potatoes are great here. They just need some heads up time to bake, so bake them 10 -12 minutes ahead of time before adding the rest of the veggies and chicken. Other vegetable options are brussels sprouts, green beans, asparagus, butternut squash, cauliflower and cherry tomatoes.

3. When it comes to herbs, I sometimes like to use basil, rosemary, or thyme in this recipe. They add a different flavor dimension that’s really delicious.

Though I love some of our complex recipes here on GypsyPlate, there are days when I just want something easy and quick, and sheet pan dinners are the way to go.

My sheet pan chicken delivers big time on flavors, and it’s very kind to you. Make a giant try of this super easy chicken and vegetable one pan meal, and you are all good.

Sheet Pan Chicken and Vegetables, on our Gypsy Plate… enjoy!

Want more quick and easy chicken recipes? Try our…
Chicken Stir Fry
Cajun Chicken Pasta
Chicken Souvlaki
Honey Garlic Chicken Bites
Pesto Chicken Skillet
Chicken Lettuce Wraps
Kung Pao Chicken
Tomato Basil Chicken

Sheet Pan Chicken

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

My effortless Sheet Pan Chicken with Veggies is just the weeknight dinner you need in your life. It's easy, healthy and delicious!

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Ingredients

• 1¼ pounds boneless skinless chicken thighs or breast, cut into bite sized chunks
• ½ red bell pepper, diced into chunks
• ½ green bell pepper, diced into chunks
• ½ yellow bell pepper, diced into chunks
• 1 yellow squash, halved and sliced
• 1 zucchini, halved and sliced
• 1 carrot, sliced
• 2 cups broccoli florets
• ½ red onion, diced in chunks
• ¼ cup olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano
• 2 Tbsp fresh parsley, finely chopped or 1 tsp dried parsley
• ½ tsp red chili flakes
• 1½ tsp salt
• ½ tsp pepper
• parmesan cheese, for garnish

Instructions

1. Pre-heat the oven to 400°F. Place the rack in the center of the oven.
2. Lightly coat the sheet pan with nonstick spray.
3. In a small bowl mix olive oil with garlic powder, onion powder, oregano, fresh parsley, red chili flakes, salt and pepper.
4. Toss the marinade well with chicken and veggie pieces in a big bowl. Mix well so it is coated all over.
5. Spread chicken and veggie in a single layer on greased sheet pan, and bake it for 30 minutes (see note). Broil if needed for a few minutes.
6. Garnish with grated parmesan and serve immediately.

Notes

1. If using chicken breast, bake it for 20 minutes, or till it is cooked, as chicken breast takes less time to cook than chicken thighs.
2. To Store: Leftover chicken and veggies can be stored in an airtight container in the refrigerator for up to 4 days.
3. To Reheat: Microwave it till it is warm through out. You can reheat it in a skillet on the stovetop too.
4. To Freeze: Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 294Total Fat 17gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 116mgSodium 794mgCarbohydrates 12gFiber 4gSugar 4gProtein 26g

Nutrition information calculated by Nutritionix.

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Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.