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
Scale
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.
