why make this recipe
Sheet Pan Chicken is a wonderful choice for busy nights when you want a healthy and delicious meal with minimal cleanup. This recipe allows all the ingredients to roast together, infusing the chicken and vegetables with incredible flavor. The best part? Everything cooks on one pan, making it easy to prepare and perfect for weekdays.
how to make Sheet Pan Chicken
Ingredients :
- 4 chicken breasts
- 2 cups of mixed vegetables (such as bell peppers, broccoli, and carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (such as rosemary or thyme) for garnish
Directions :
- Preheat your oven to 400°F (200°C).
- Place the chicken breasts on a sheet pan.
- In a bowl, mix the olive oil, garlic powder, paprika, salt, and pepper.
- Brush the mixture over the chicken.
- Arrange the mixed vegetables around the chicken on the sheet pan.
- Drizzle a little more olive oil over the vegetables and season with salt and pepper.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh herbs before serving.
how to serve Sheet Pan Chicken
Serve the Sheet Pan Chicken hot right from the oven. Pair it with your favorite side salad or some crusty bread for a complete meal. If you have any leftovers, they make a great lunch the next day.
how to store Sheet Pan Chicken
To store any leftovers, let them cool completely. Place the chicken and vegetables in an airtight container and store them in the refrigerator. They will stay fresh for about 3 to 4 days. You can also freeze them for longer storage, but it’s best to consume them within a month for the best flavor.
tips to make Sheet Pan Chicken
- For an extra punch of flavor, marinate the chicken in the olive oil mixture for a couple of hours before cooking.
- Feel free to use any vegetables you have on hand. Just make sure they have similar cooking times to the chicken.
- You can line the sheet pan with parchment paper for easier cleanup.
variation
You can easily switch up the spices according to your taste. Try adding lemon juice for a zesty flavor, or use a different herb mixture if you prefer.
FAQs
Can I use bone-in chicken instead of boneless?
Yes, but bone-in chicken will require a longer cooking time. Make sure to check that it cooks through properly.
What vegetables work well in this recipe?
You can use any vegetables like zucchini, asparagus, or snap peas. Just be mindful of their cooking time.
Can I make this recipe ahead of time?
Yes! You can prepare the chicken and vegetables ahead of time and store them in the fridge until you’re ready to cook. Just add a bit more cooking time if they are cold when you put them in the oven.
Sheet Pan Chicken
A healthy and delicious one-pan meal featuring chicken and mixed vegetables, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
- 4 chicken breasts
- 2 cups mixed vegetables (such as bell peppers, broccoli, and carrots)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh herbs (such as rosemary or thyme) for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the chicken breasts on a sheet pan.
- In a bowl, mix the olive oil, garlic powder, paprika, salt, and pepper.
- Brush the mixture over the chicken.
- Arrange the mixed vegetables around the chicken on the sheet pan.
- Drizzle a little more olive oil over the vegetables and season with salt and pepper.
- Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh herbs before serving.
Notes
Marinate the chicken for extra flavor. Use any vegetables on hand that have similar cooking times.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 90mg
