Name: Sheet Pan Chicken and Veggies Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 2 pounds); 2 tablespoons olive oil; 2 teaspoons smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; ¼ teaspoon cumin; ¼ teaspoon dried dill; 2 teaspoons kosher salt; Freshly ground black pepper, to taste; 2 crowns broccoli, trimmed into florets; 1 large red onion, sliced; 1 ½ pounds baby potatoes, halved; 1 tablespoon olive oil; 1 ½ teaspoons kosher salt; ½ teaspoon garlic powder; Freshly ground black pepper, to taste; 1 cup cherry tomatoes (whole); Chopped parsley; Grated Parmesan cheese; Lemon wedges (optional)

If you’re craving a dinner that’s as simple as it is satisfying, trust me, you’re going to love this Sheet Pan Chicken and Veggies Recipe. It’s my ultimate go-to when I want a fuss-free meal with hearty chicken and perfectly roasted veggies all in one pan—minimal cleanup is a huge plus! I absolutely love how the smoky spices marry with tender chicken and crisp-tender potatoes and broccoli. Keep reading, and I promise you’ll walk away with a recipe that feels like a warm hug on a plate.

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Why You’ll Love This Recipe

One-Pan Wonder: Everything cooks together, so you save time on prep and cleanup—hello, easy weeknight dinners!
Flavor-Packed Chicken: The smoked paprika and herbs give the chicken a smoky, savory punch that your taste buds will thank you for.
Versatile Veggies: Broccoli, baby potatoes, and tomatoes roast to caramelized perfection, balancing the dish with freshness and bite.
Family Favorite: My family literally goes crazy for this, and it’s so easy to customize with your favorite veggies or seasonings.

The image shows two sliced, cooked chicken breasts placed on a large white tray. The chicken is golden brown with light grill marks and sprinkled with small bits of green herbs. Surrounding the chicken are many roasted baby potatoes in different shades of brown, yellow, and purple. Scattered throughout are bright red roasted cherry tomatoes, and green broccoli florets with slightly charred tips. Thin slices of soft purple onion are mixed in with the vegetables, all resting on a white marbled surface. The colors and textures create a warm, rustic look with a balanced mix of vegetables and meat. photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Chicken and Veggies, sheet pan dinner, easy chicken recipes, healthy weeknight meals, roasted veggie recipes

Ingredients You’ll Need

This Sheet Pan Chicken and Veggies Recipe brings together common ingredients that work beautifully with one another. The smoky and earthy spices create a layered flavor, while the fresh veggies roast to just the right texture. When shopping, look for baby potatoes that are firm and broccoli crowns with tight florets for the best roasting results.

Flat lay of four raw boneless, skinless chicken breasts surrounded by vibrant green broccoli florets, bright red sliced onion rings, halved baby potatoes with creamy yellow centers, a cluster of shiny red cherry tomatoes, fresh lemon wedges, and a small pile of chopped green parsley leaves, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Sheet Pan Chicken and Veggies, sheet pan dinner, easy chicken recipes, healthy weeknight meals, roasted veggie recipes

Boneless, skinless chicken breasts: Choose evenly sized breasts so they cook uniformly.
Olive oil: Use extra virgin olive oil for the marinade for richer flavor.
Smoked paprika: This adds a deep smoky note that really elevates the dish.
Garlic powder and onion powder: Pantry staples that bring savory depth.
Cumin and dried dill: These subtle spices add an unexpected, herbaceous twist.
Kosher salt and freshly ground black pepper: Season generously for the best taste.
Broccoli crowns: Make sure they’re trimmed into uniform florets for even cooking.
Red onion: Adds sweetness and a pop of color when roasted.
Baby potatoes: Halving them helps them cook faster and get nice and crispy.
Cherry tomatoes: Pop these in last to avoid overcooking—they burst with flavor.
Chopped parsley and Parmesan cheese: Fresh garnishes that bring brightness and a touch of indulgence.
Lemon wedges (optional): A squeeze at the end wakes up all the flavors beautifully.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I’m all about making this recipe your own. Once you get comfortable with the base, experimenting with vegetables and seasonings can be so much fun. It’s one of those recipes where no two batches have to be exactly the same.

Swap the veggies: I’ve used carrots, bell peppers, or asparagus instead of broccoli with great results—season timing is key here.
Spice it up: Add a pinch of cayenne or some chili flakes for a kick if you like heat.
Herb twist: Fresh rosemary or thyme work beautifully if you want to switch up the herb profile.
Make it gluten-free: This recipe is naturally gluten-free, so it’s perfect if you’re avoiding gluten.

How to Make Sheet Pan Chicken and Veggies Recipe

Step 1: Marinate the Chicken for Maximum Flavor

Start by preheating your oven to 425°F (220°C). While it warms up, toss your chicken breasts in olive oil and your spice mix—smoked paprika, garlic and onion powders, cumin, dill, salt, and pepper. I like to let the chicken sit in this marinade for at least 15 minutes; if you have time, pop it in the fridge overnight for even better flavor. This step is crucial because it infuses the chicken with all those lovely smoky and earthy notes that make this dish so special.

Step 2: Prep and Roast Your Veggies

While your chicken marinates, prepare the veggies. Spread trimmed broccoli florets, sliced red onion, and halved baby potatoes on your lightly greased sheet pan. Drizzle with olive oil and sprinkle garlic powder, kosher salt, and pepper—then give everything a good toss to coat. Pop this in the oven for about 10 minutes to start softening the potatoes and get those edges caramelized just right.

Step 3: Add Chicken and Cherry Tomatoes, Then Bake

After the veggies roast for 10 minutes, carefully pull out the pan, make some space, and nestle in the chicken breasts. Scatter the cherry tomatoes around—they’ll roast perfectly without turning mushy. Return the whole pan to the oven and bake for another 25 to 30 minutes, until the chicken is golden and cooked through (use a meat thermometer for peace of mind—165°F/74°C is perfect). The veggies will be tender and caramelized, making this meal a winner on every front!

Step 4: Rest, Garnish, and Enjoy!

Once out of the oven, let the chicken rest for about 5 minutes—this keeps it juicy. Sprinkle chopped fresh parsley and Parmesan on top if you like, and add a squeeze of lemon for a bright, fresh finish. Trust me, you’re going to want to dive right into this feast.

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Pro Tips for Making Sheet Pan Chicken and Veggies Recipe

Even Cooking: I always trim veggies into similar sizes so everything cooks evenly—you’ll avoid some turning mushy while others stay raw.
Marinate Ahead: When I marinate the chicken overnight, the flavors deepen and the texture gets even better.
Thermometer Use: Investing in a good instant-read thermometer changed the game—no more overcooked dry chicken here!
Avoid Crowding: Spreading ingredients in a single layer helps everything brown instead of steam.

How to Serve Sheet Pan Chicken and Veggies Recipe

Sheet Pan Chicken and Veggies Recipe - Serving

Garnishes

I usually love a good sprinkle of fresh chopped parsley and a generous dusting of Parmesan cheese right before serving—it adds a lovely pop of color and umami. If I’m feeling fancy or want to brighten up the plate, a few lemon wedges on the side do wonders. They cut through the richness and brighten every bite.

Side Dishes

This meal stands on its own, but when I want to round it out, I’ll serve it with some crusty bread to soak up any juices or a simple mixed green salad for a fresh contrast. Sometimes a scoop of fluffy couscous or quinoa is my go-to if I want something a bit more filling.

Creative Ways to Present

For casual dinners, I like to serve everything family-style right from the sheet pan—it’s cozy and encourages sharing. For special occasions, plating the chicken slices alongside roasted veggies arranged neatly with a drizzle of herb oil adds a restaurant-quality touch that impresses every time.

Make Ahead and Storage

Storing Leftovers

After enjoying your dinner, store any leftovers in an airtight container in the fridge. I’ve found they last beautifully for up to 4 days. When packed well, the veggies retain their texture, and the chicken stays juicy.

Freezing

If you want to batch cook, you can freeze this dish. Freeze in individual portions and thaw overnight in the fridge before reheating. Keep in mind the baby potatoes might get a little softer after freezing, so I prefer freezing mainly the chicken and broccoli.

Reheating

To reheat, I pop leftovers in a 350°F oven for about 15 minutes to preserve crispness, but when short on time, a quick microwave zap works too. Adding a little lemon juice or fresh herbs before serving keeps it tasting fresh.

FAQs

Can I use bone-in chicken thighs instead of chicken breasts?

Absolutely! Bone-in thighs add extra juiciness and flavor, but keep in mind they’ll take longer to cook—about 35–40 minutes at 425°F. Make sure to monitor their internal temperature to reach 165°F and adjust veggies accordingly, as they might overcook if left too long.
Can I prepare this recipe without a food thermometer?

You can, but using a food thermometer is the best way to ensure juicy, safe-to-eat chicken. If you don’t have one, cut into the thickest part of the chicken breasts and check that the juices run clear and the meat is white all the way through.
How do I prevent the vegetables from getting soggy?

Spread the veggies out in a single layer so they roast rather than steam. Also, roasting the vegetables alone for 10 minutes before adding the chicken helps develop texture and caramelization.
Can I make this recipe vegan?

Definitely! Skip the chicken and load your pan with a variety of veggies like mushrooms, bell peppers, zucchini, and sweet potatoes. Use olive oil and your favorite spices, roast until tender, and enjoy a delicious vegan sheet pan meal.
Is it okay to use frozen vegetables?

Fresh is always best for roasting, but if frozen is all you have, make sure to thaw and pat them dry thoroughly before roasting to avoid sogginess. Adjust roasting times since frozen veggies might release extra water.

Final Thoughts

This Sheet Pan Chicken and Veggies Recipe has become one of my treasured weeknight solutions—a lovely balance of comforting and healthy that never gets old. It’s the kind of meal you can feel good serving your loved ones because it’s simple, packed with wholesome ingredients, and beautifully flavorful. I hope you give it a try soon and enjoy the ease and deliciousness as much as my family and I do. Trust me, once you have this in your dinner rotation, you’ll wonder how you ever lived without it!