Sheet Pan Chicken and Veggies Recipe

If you’re craving a simple, comforting dinner without the fuss, this Sheet Pan Chicken and Veggies Recipe is exactly what you need. I absolutely love how everything roasts together on one pan—juicy chicken, tender potatoes, caramelized onions, and vibrant broccoli with juicy cherry tomatoes. It’s an effortless weeknight dinner that feels fancy enough for company yet straightforward enough for your busiest evenings. Stick with me, and I’ll share all my tips to make it absolutely foolproof in your kitchen.

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Ingredients You’ll Need

The beauty of this Sheet Pan Chicken and Veggies Recipe is in its simplicity—each ingredient complements the other perfectly. When I shop for this dish, I always pick fresh, firm veggies and boneless chicken breasts that look plump and moist.

• Boneless, skinless chicken breasts: They cook evenly and soak up the smoky spice blend beautifully.
• Olive oil: Use good quality for roasting as it adds flavor and helps crisp the chicken and veggies.
• Smoked paprika: This is the star of the seasoning, giving the chicken that irresistible smoky aroma.
• Garlic powder & onion powder: These pantry staples build deep flavor without dominating the dish.
• Cumin & dried dill: Just a pinch adds an earthy, aromatic note that rounds out the spices.
• Kosher salt & freshly ground black pepper: Essential for seasoning every bite perfectly.
• Broccoli florets: Tender yet slightly crisp when roasted, providing a great veggie bite.
• Large red onion, sliced: Adds natural sweetness after roasting.
• Baby potatoes, halved: Their creamy inside contrasts wonderfully with the roasted exterior.
• Cherry tomatoes: Burst with juicy freshness and brighten the whole pan.
• Chopped parsley and Parmesan cheese (optional): These add freshness and a savory finish if you’re feeling fancy.
• Lemon wedges (optional): A squeeze of lemon just before serving lifts everything beautifully.

Variations

I’m all about making this Sheet Pan Chicken and Veggies Recipe your own—you can swap veggies or tweak spices depending on what you have in the fridge or what your family prefers.

• Veggie swap: I once swapped broccoli for Brussels sprouts, and the dish was equally amazing—crispy edges and tender insides.
• Spice it up: If you like heat, adding a pinch of cayenne or smoked chili flakes gave my chicken a nice kick without overpowering.
• Low-carb version: Use cauliflower florets instead of baby potatoes to lighten things up.
• Herb change-up: Fresh rosemary or thyme work beautifully in place of dill for a different herbal note.

How to Make Sheet Pan Chicken and Veggies Recipe

Step 1: Prep the Chicken with a Flavorful Marinade

Start by whisking together olive oil, smoked paprika, garlic powder, onion powder, cumin, dill, kosher salt, and pepper in a medium bowl. Toss your chicken breasts in this mix, making sure they’re evenly coated. I love letting mine rest for at least 15 minutes to let the flavors sink in, but if you plan ahead, pop it in the fridge overnight—the chicken practically marinates itself.

Step 2: Toss Your Veggies on the Sheet Pan

While the chicken marinates, spread out broccoli florets, sliced red onion, and halved baby potatoes on your greased sheet pan. Drizzle with olive oil, sprinkle with kosher salt, garlic powder, and pepper—then toss everything together directly on the pan to coat well. I find giving the potatoes a little more oil helps them crisp up better.

Step 3: Roast the Vegetables Before Adding Chicken

Pop the sheet pan in the oven at 425°F (220°C) and roast the veggies alone for 10 minutes. This jump-start gives those potatoes a head start since they take longer to cook than the chicken. You’ll notice the onions start to caramelize and the broccoli turns a little golden—exactly what you want!

Step 4: Add Chicken and Cherry Tomatoes, Then Roast Again

Carefully pull the sheet pan out and make space for the chicken breasts among the veggies. Scatter those gorgeous cherry tomatoes around—it’s those bursts of sweetness that really lighten the dish up. Return the pan to the oven and bake for another 25-30 minutes, until the chicken’s edges are browned and an instant-read thermometer hits 165°F (74°C).

Step 5: Rest, Garnish, and Serve!

Let the chicken and veggies rest for 5 minutes before serving. This little pause locks in juices and lets the flavors settle. Finish with a sprinkle of chopped parsley and a dusting of Parmesan cheese if you like, plus a squeeze of lemon for brightness. I promise, those final touches make a world of difference!

How to Serve Sheet Pan Chicken and Veggies Recipe

Garnishes

I almost always top this dish with chopped fresh parsley and a generous sprinkle of Parmesan cheese—it adds color and that extra savory punch. If I have lemons on hand, I love guests squeezing fresh lemon over their plate; it adds a fresh, tangy note that balances the smoky spices perfectly.

Side Dishes

This dish works perfectly on its own thanks to the veggies and potatoes, but I sometimes pair it with a crisp green salad or crusty bread to soak up all the delicious pan juices. When serving for a crowd, a light couscous or quinoa salad adds a lovely texture contrast.

Creative Ways to Present

For special occasions, I arrange the chicken slices artfully on a platter surrounded by the roasted veggies, finishing with a sprinkle of fresh herbs and a drizzle of olive oil. Sometimes I add roasted lemon halves for a rustic touch. It’s surprisingly easy but looks restaurant-worthy!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge for up to 4 days. The flavors actually deepen, but I recommend reheating gently to keep the chicken juicy and the veggies tender-crisp.

Freezing

I’ve frozen this dish successfully by separating chicken and veggies into freezer-safe containers. Thaw overnight in the fridge and reheat in the oven. Potatoes can get a bit softer, but the flavors hold up well, which is great for busy weeks.

Reheating

To bring leftovers back to life, I reheat in a 350°F oven for about 15 minutes or until warmed through to retain crispiness. Microwaving works in a pinch but can make potatoes and broccoli a bit mushy.

FAQs

Final Thoughts

This Sheet Pan Chicken and Veggies Recipe has become a kitchen go-to for me—and for good reason. It’s simple, colorful, full of flavor, and downright satisfying. When I first tried this, I was amazed how deliciously the spices and roasting method brought all the ingredients together with minimal effort. I genuinely hope you enjoy making it as much as I do—and that it becomes a staple in your dinner rotation, too!

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