Description
This Sheet Pan Chicken and Veggies recipe offers a simple, wholesome, and flavorful meal with tender roasted chicken breasts and a vibrant mix of seasoned vegetables all cooked together on a single sheet pan. Perfect for an easy weeknight dinner, it features a smoky, herb-infused marinade and a medley of broccoli, red onion, baby potatoes, and cherry tomatoes, garnished with fresh parsley and Parmesan cheese.
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 teaspoon 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 (about 21 x 15 inches) with olive oil to prevent sticking and ensure easy cleanup.
- Marinate the Chicken: In a medium bowl, combine the chicken breasts with olive oil, smoked paprika, garlic powder, onion powder, cumin, dried dill, kosher salt, and freshly ground black pepper. Toss thoroughly so each piece is well coated. Allow the chicken to rest for at least 15 minutes to absorb flavors; alternatively, refrigerate overnight for deeper marination.
- Prepare Vegetables: Arrange broccoli florets, sliced red onion, and halved baby potatoes in a single layer on the prepared sheet pan. Drizzle with olive oil and sprinkle with kosher salt, garlic powder, and freshly ground black pepper. Toss gently to coat the vegetables evenly with the seasoning and oil.
- Roast Vegetables Initially: Place the sheet pan with vegetables in the preheated oven and roast for 10 minutes to begin softening and caramelizing them.
- Add Chicken and Cherry Tomatoes: Remove the sheet pan from the oven, create spaces among the partially roasted vegetables, and add the marinated chicken breasts to the pan. Scatter whole cherry tomatoes around the chicken and vegetables.
- Continuing Bake: Return the sheet pan to the oven and bake for an additional 25 to 30 minutes until the chicken is lightly browned and reaches an internal temperature of 165°F (74°C). The vegetables should be 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 and grated Parmesan cheese. Serve with optional lemon wedges for an added fresh citrus touch.
Notes
- Storage: Enjoy this dish fresh on the day it’s cooked for best flavor and texture.
- Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat gently in a 350°F oven for optimal texture or microwave if in a hurry.
- Freshness Tip: Adding fresh herbs or a squeeze of lemon when serving leftovers helps revive flavors.
Nutrition
- Serving Size: 1 serving (approximately 1 chicken breast with vegetables)
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 45 g
- Cholesterol: 110 mg
