If you’re on the hunt for a meal that combines simplicity, vibrant flavors, and minimal cleanup, I have just the thing for you. This Ridiculously Easy Sheet Pan Chicken with Veggies Recipe is my go-to weeknight dinner that never fails to impress. It’s loaded with tender chicken breast, crispy-roasted baby potatoes, sweet bell peppers, punchy red onions, and fresh broccoli, all infused with bright lemon and fragrant herbs. The best part? You toss everything on one pan, pop it in the oven, and let it work its magic. Trust me, this dish is as satisfying to eat as it is effortless to make.
Ingredients You’ll Need
One of the reasons this Ridiculously Easy Sheet Pan Chicken with Veggies Recipe is so beloved is how straightforward yet flavorful the ingredients are. Each item plays a vital role in creating layers of taste and texture — from the golden potatoes to the fresh lemon zest, everything works in harmony.
- Olive oil: The base for the dressing that helps everything roast beautifully and stay juicy.
- Salt: Enhances every ingredient’s natural flavor.
- Pepper: Adds just a subtle hint of heat.
- Garlic powder: Provides that comforting, savory warmth without overpowering.
- Onion powder: Gives extra depth to the seasoning blend.
- Oregano: Brings a slightly earthy, fragrant note to the chicken and veggies.
- Lemon zest and juice: Injects bright, fresh acidity that wakes up the entire dish.
- Baby potatoes: Halved for quick roasting and a crispy tender bite.
- Red onion: Adds a mellow sweetness and vibrant color.
- Red bell pepper: Gives a juicy crunch and a burst of brightness.
- Broccoli florets: Offers a healthy green punch with perfect roasting texture.
- Minced garlic: Fresh garlic pieces that caramelize beautifully during roasting.
- Chicken breasts: Cut into pieces so they cook evenly and stay juicy.
How to Make Ridiculously Easy Sheet Pan Chicken with Veggies Recipe
Step 1: Whisk the Flavorful Dressing
Start by preheating your oven to 425 degrees (or 400 if your oven runs hot). In a large bowl, whisk together olive oil, salt, pepper, garlic powder, onion powder, oregano, and lemon zest. This zesty, herb-packed dressing is the magic binder for all the ingredients, ensuring every bite bursts with flavor. Set this aside momentarily while you prepare the veggies.
Step 2: Roast the Root Vegetables First
Line a baking sheet with parchment paper — this is a little trick I love for easy cleanup and crispier edges. Toss the halved baby potatoes, chunks of red onion, and pieces of red bell pepper with just enough of the dressing to coat them. Spread everything evenly on the sheet pan and pop it in the oven to roast for 20 minutes. This step allows the potatoes and harder veggies to begin softening up while developing a golden, crispy exterior.
Step 3: Combine Broccoli and Chicken with Remaining Dressing
While the root veggies are roasting, toss the broccoli florets, chicken pieces, and minced garlic into the large bowl with the remaining dressing. Make sure every piece gets a beautiful coating of that lemony, herbaceous goodness. This ensures your protein and green veggies soak up the flavors and cook perfectly together in the next step.
Step 4: Add Chicken and Broccoli, Finish Roasting
After the initial 20 minutes, remove your sheet pan from the oven. Add the dressed chicken and broccoli to the pan in one even layer alongside the roasting potatoes and peppers. Return everything to the oven for 20 more minutes. The chicken cooks through to juicy perfection, while all the veggies turn tender with caramelized edges. Just before serving, drizzle fresh lemon juice over the top for a bright finishing touch that ties all the flavors together beautifully.
How to Serve Ridiculously Easy Sheet Pan Chicken with Veggies Recipe
Garnishes
Simple garnishes elevate this dish wonderfully. Try sprinkling freshly chopped parsley or thyme for an herbal freshness. A little extra lemon zest or a handful of crunchy toasted pine nuts can add a lovely contrast. For a touch of indulgence, dollops of Greek yogurt or crumbled feta cheese bring cooling creaminess that pairs beautifully with the lemon and herbs.
Side Dishes
This sheet pan meal shines on its own, but if you want to bulk it up, serve over fluffy quinoa, brown rice, or even buttery pasta. A crisp green salad with a light vinaigrette complements the warm, roasted flavors perfectly. For an extra veggie boost, roasted asparagus or sautéed spinach make fantastic side companions.
Creative Ways to Present
For a casual family dinner, serve it straight from the sheet pan—it’s rustic and cozy. If you’re entertaining, plate the chicken and veggies over a bed of grain and sprinkle garnishes with style. Wrapping leftovers in warm tortillas or stuffing into pita pockets with some tzatziki transforms the dish into a fun handheld option. The Ridiculously Easy Sheet Pan Chicken with Veggies Recipe is versatile enough to shine on any table.
Make Ahead and Storage
Storing Leftovers
After enjoying your sheet pan feast, let the leftovers cool completely, then transfer them to an airtight container. Stored properly, they’ll keep fresh in the fridge for up to 3 days. The chicken remains juicy, and the veggies hold their lovely roasted texture—perfect for easy lunches or quick dinners.
Freezing
If you want to stash some away for longer, this recipe freezes surprisingly well. Portion the cooled chicken and veggies into freezer-safe containers or bags and freeze for up to 2 months. To avoid sogginess, it’s best to keep the potatoes and broccoli separate from any grains if you’re serving with a side later.
Reheating
Reheat leftovers gently in the oven at 350 degrees until warmed through to maintain the crispiness. Alternatively, microwave on medium power, covered, but be mindful the potatoes might lose some crunch. A quick sauté in a hot pan with a splash of olive oil can also revive the texture beautifully.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and flavor. Just adjust cooking time slightly if the pieces are larger, ensuring they reach a safe internal temperature.
What vegetables can I swap in or add?
This recipe is very flexible. Feel free to toss in carrots, Brussels sprouts, mushrooms, or zucchini depending on your preference or what’s in season. Just keep in mind roasting times may vary slightly.
Can I make this recipe gluten-free?
Yes, this entire dish is naturally gluten-free, making it a fantastic option for those with gluten sensitivities. Just double-check any seasoning blends if you’re using pre-packed spices.
Is it okay to marinate the chicken and veggies longer?
Definitely! If you have the time, marinate the chicken and vegetables in the dressing for up to 1 hour before roasting. This enhances the flavor infusion even more.
How can I make this recipe spicier?
To give this dish a kick, add red pepper flakes to the seasoning blend or toss in some sliced jalapeños with the veggies. You can also serve with a spicy yogurt sauce for extra heat.
Final Thoughts
If you’re looking for a dinner that’s fuss-free, delicious, and packed with color and nutrition, the Ridiculously Easy Sheet Pan Chicken with Veggies Recipe is your new best friend in the kitchen. It takes all the stress out of cooking while delivering big on flavor, texture, and comfort. I can’t wait for you to try this recipe and make it a staple in your rotation—you’ll be amazed at how such a simple meal can taste so incredible!
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Ridiculously Easy Sheet Pan Chicken with Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Ridiculously Easy Sheet Pan Chicken with Veggies is a quick, flavorful meal that combines tender, juicy chicken breasts with a colorful medley of roasted vegetables. Tossed in a zesty lemon and herb dressing, the dish offers a perfect balance of savory and fresh flavors, all cooked together on one pan for minimal cleanup. Ideal for busy weeknights, this recipe yields a wholesome and satisfying dinner that can be served on its own or alongside your favorite grains like rice, quinoa, or pasta.
Ingredients
For the Dressing
- ¼ cup olive oil
- 2 teaspoons salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 lemon, zested and juiced
Vegetables
- 1 pound baby potatoes, halved
- 1 red onion, cut into 1 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 2 cups broccoli florets
- 4 cloves garlic, minced
Protein
- 2 boneless, skinless chicken breasts, cut into 1 inch pieces
Instructions
- Preheat and prepare dressing: Preheat your oven to 425°F (or 400°F if your oven runs hot). In a large bowl, whisk together olive oil, salt, pepper, garlic powder, onion powder, oregano, and lemon zest to create a flavorful dressing. Set this aside.
- Roast initial vegetables: Line a baking sheet with parchment paper. Add the baby potatoes, red onion, and red bell pepper to the sheet and toss them with just enough of the dressing to coat. Spread the veggies evenly on the pan and roast in the oven for 20 minutes to start softening and caramelizing them.
- Combine chicken and broccoli: While the first vegetables roast, add the broccoli florets, minced garlic, and cut chicken breasts to the remaining dressing in the large bowl. Toss until everything is well coated.
- Add chicken and broccoli to sheet pan: After 20 minutes, remove the baking sheet from the oven. Add the coated chicken and broccoli to the pan in a single even layer alongside the partially roasted veggies.
- Finish roasting: Return the sheet pan to the oven and roast for an additional 20 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender.
- Serve: Once cooked, drizzle the roasted mixture with fresh lemon juice for extra brightness. Serve the dish by itself or over cooked rice, quinoa, or pasta for a complete meal.
Notes
- For best results, cut vegetables into uniform pieces to ensure even cooking.
- If using frozen broccoli, thaw and drain excess moisture before tossing with dressing.
- You can swap chicken breasts for thighs if preferred; adjust cooking time to ensure thorough cooking.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
- Optional: garnish with fresh herbs like parsley or basil before serving for added color and flavor.
