Sheet Pan Chicken Dinner
This ultimate sheet-pan dinner features juicy chicken breasts roasted alongside a colorful medley of seasonal vegetables. Everything is tossed in a garlic-herb vinaigrette, making cleanup as simple as the preparation.
- Prep time: 10 minutes
- Cook time: 38 minutes
- Total time: 48 minutes
- Servings: 4
- Difficulty: Easy
- Cuisine: International
Ingredients
- 2 large chicken breasts, cut into chunks
- 1 pound baby potatoes, halved
- 1 large head of broccoli, cut into florets
- 1 red bell pepper, chopped
- 3 tablespoons olive oil
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper.
- In a large bowl, whisk together the olive oil, Italian seasoning, garlic powder, paprika, lemon juice, salt, and pepper.
- Add the chicken, potatoes, broccoli, and bell pepper to the bowl and toss to coat evenly.
- Spread the mixture in a single layer on the prepared sheet pan.
- Roast for 20 to 25 minutes, tossing halfway through, until the chicken is cooked through.
- Remove from the oven, sprinkle with parmesan cheese, and serve immediately.
Tips
- Ensure the potatoes are cut into small pieces so they finish cooking at the same time as the chicken.
- Do not overcrowd the pan; use two pans if necessary to ensure the vegetables roast rather than steam.
- Drizzle with a little extra balsamic glaze before serving for an added depth of flavor.
Frequently Asked Questions
Can I use chicken thighs?
Yes, thighs are very forgiving and often result in a more tender final product.
What other vegetables work well?
Zucchini, carrots, and asparagus are excellent additions to this sheet pan meal.
Can I make this ahead of time?
You can prep the ingredients and store them in the fridge, but roast them just before serving.