Description
This Sheet Pan Chicken and Veggies recipe is a quick and easy one-pan meal featuring tender, seasoned chicken breasts roasted alongside a colorful medley of broccoli, red onion, baby potatoes, and cherry tomatoes. Packed with flavor from smoked paprika and aromatic herbs, it’s a wholesome dinner perfect for busy weeknights with minimal cleanup.
Ingredients
Scale
For the Chicken
- 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
For the Vegetables
- 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)
For Garnish
- Chopped parsley
- Grated Parmesan cheese
- Lemon wedges (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly grease a large sheet pan (21 x 15 inches) with olive oil to prevent sticking.
- Marinate Chicken: In a medium bowl, combine the chicken breasts with 2 tablespoons of 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, and freshly ground black pepper. Toss well to coat. Let the chicken rest for at least 15 minutes to absorb the flavors, or refrigerate overnight for a deeper marinade.
- Prepare Vegetables: On the prepared sheet pan, arrange broccoli florets, sliced red onion, and halved baby potatoes in a single layer. Drizzle with 1 tablespoon olive oil and sprinkle with 1 ½ teaspoons kosher salt, ½ teaspoon garlic powder, and freshly ground black pepper. Toss gently to coat all vegetables evenly.
- Roast Vegetables: Place the sheet pan in the oven and roast the vegetables for 10 minutes to start softening and partially cooking them.
- Add Chicken and Tomatoes: Remove the sheet pan from the oven and create space among the partially roasted vegetables for the marinated chicken breasts. Arrange the chicken on the pan and scatter the whole cherry tomatoes around.
- Finish Baking: Return the sheet pan to the oven and continue baking for 25-30 minutes, or until the chicken is lightly browned and reaches an internal temperature of 165°F (74°C), and the vegetables are tender and caramelized.
- Rest and Garnish: Remove the sheet pan from the oven and allow the chicken and vegetables to rest for 5 minutes. Garnish with chopped parsley, grated Parmesan cheese, and optional lemon wedges before serving for extra brightness and flavor.
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a 350°F oven until warmed through for best texture, or microwave briefly if needed.
- Freshness: To brighten leftover flavors, add fresh herbs or a squeeze of lemon when serving.
- Marinating: For best flavor, marinate the chicken overnight in the refrigerator.
- Vegetable Variations: Feel free to swap veggies based on seasonality, such as bell peppers or carrots.
Nutrition
- Serving Size: 1 serving (1 chicken breast with vegetables)
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 100mg
