easy-sheet-pan-chicken-and-roasted-vegetables

Easy Sheet Pan Chicken and Roasted Vegetables

TOTAL
55min
PREP
15min
COOK
40min
Easy

This incredibly simple sheet pan dinner features juicy chicken breasts roasted alongside tender potatoes, sweet carrots, and crisp broccoli florets. Tossed in a flavorful herb seasoning and baked on a single pan, it's a weeknight winner with minimal cleanup.

450 Calories
30g Protein
35g Carbs
20g Fats

*Nutrition per serving

Sheet Pan Dinner
Chicken
Vegetables
Healthy

Ingredients

Servings: 4
4 boneless, skinless (about 600g or 1.3 lb total) Chicken breasts
500g (1 lb) Small potatoes (like baby Yukon Golds or red potatoes)
3 medium (about 250g or 0.5 lb) Carrots
1 large head (about 400g or 0.9 lb) Broccoli florets
60ml (1/4 cup) Olive oil
2 tbsp (10g) Dried Italian seasoning
1 tsp (3g) Garlic powder
1.5 tsp (9g) Salt
1 tsp (3g) Black pepper
2 tbsp (5g) Fresh parsley

Steps

1

Preheat your oven to 200°C (400°F). Line a large baking sheet (approximately 33cm x 45cm or 13x18 inches) with parchment paper for easier cleanup. If you don't have parchment paper, you can lightly grease the baking sheet with oil.

2

Prepare the vegetables: Ensure your potatoes are cut into uniform 2.5cm (1 inch) cubes. Peel and chop the carrots into similar-sized chunks (about 2.5cm or 1 inch). Wash and cut the broccoli into bite-sized florets.

💡

Cutting vegetables into uniform sizes is crucial for even cooking. If pieces are too large, they may not cook through by the time the chicken is done. If too small, they can burn.

3

In a large bowl, combine the cubed potatoes and carrot chunks. Add half of the olive oil (30ml or 2 tbsp), 1 teaspoon (5g) of the Italian seasoning, 1/2 teaspoon (1.5g) of garlic powder, 1/2 teaspoon (3g) of salt, and 1/2 teaspoon (1.5g) of black pepper. Toss well to coat all the vegetables evenly.

💡

Ensure all vegetables are coated in oil and seasonings for maximum flavor and to prevent sticking.

4

Spread the seasoned potatoes and carrots in a single layer on one half of the prepared baking sheet. Make sure they are not overcrowded, as this will steam them instead of roasting them. Place the baking sheet in the preheated oven and roast for 15 minutes.

💡

Starting the potatoes and carrots first allows them to get a head start on cooking, as they take longer than chicken and broccoli.

5

While the potatoes and carrots are roasting, prepare the chicken and broccoli. In the same large bowl (no need to wash), add the chicken breasts. Add the remaining olive oil (30ml or 2 tbsp), the remaining Italian seasoning (1 tbsp or 5g), the remaining garlic powder (1/2 tsp or 1.5g), the remaining salt (1 tsp or 6g), and the remaining black pepper (1/2 tsp or 1.5g). Toss to coat the chicken evenly.

💡

Using the same bowl minimizes dishes. Ensure chicken is well-coated for flavor and to prevent drying out.

6

Add the broccoli florets to the bowl with the seasoned chicken. Toss gently to coat the broccoli with any remaining seasoning and chicken juices. Be careful not to break the florets.

💡

Adding broccoli later prevents it from becoming too soft or burnt.

7

After the potatoes and carrots have roasted for 15 minutes, carefully remove the baking sheet from the oven. Add the seasoned chicken breasts and broccoli florets to the empty half of the baking sheet, arranging them in a single layer. Ensure the chicken is not overlapping.

💡

Arrange chicken and broccoli so they have space to roast and brown properly.

8

Return the baking sheet to the oven and continue roasting for another 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 74°C or 165°F), the potatoes are tender when pierced with a fork, and the broccoli is tender-crisp and slightly charred.

💡

Cooking time may vary depending on the thickness of the chicken breasts and your oven. Use a meat thermometer for accuracy. Visually check for doneness and desired browning on vegetables.

9

Once cooked, carefully remove the baking sheet from the oven. Let the chicken and vegetables rest on the pan for 5 minutes before serving. This allows the juices in the chicken to redistribute, resulting in more tender and juicy meat.

10

Serve the sheet pan chicken and vegetables immediately. Garnish with fresh chopped parsley, if desired.

💡

This dish is best served hot.

Related recipes