Sheet Pan Chicken and Veggies combines tender marinated chicken with roasted Yukon gold potatoes, carrots, red onion, zucchini, and yellow squash. A garlic, lemon, and oregano marinade gives the chicken plenty of flavor while the vegetables roast until tender.
Sheet pan dinners are perfect for those nights when I want a complete dinner without using a bunch of pots and pans. Everything comes together on one pan, and cleanup is much easier afterward.
Why I love Sheet Pan Chicken and Veggies
Ingredients for Sheet Pan Chicken
About the Ingredients ⭐
- Chicken Breasts: Cut into ½-inch bite-size pieces. Boneless chicken thighs also work.
- Yukon Gold Potatoes: Quarter them so they cook evenly.
- Carrots: Slice into similar-sized pieces.
- Red Onion: Cut into thin wedges.
- Zucchini: Slice into half-moons.
- Yellow Squash: Slice into half-moons.
- Olive Oil: Helps the vegetables roast and brown.
- Salt & Pepper: Season to taste.
- Optional Garnishes: Fresh parsley and lemon wedges add a fresh finish.
For the Chicken Marinade
- Olive Oil: Forms the base of the marinade.
- Garlic: Fresh chopped garlic adds plenty of flavor.
- Lemon Juice: Adds a fresh, bright flavor.
- Oregano: Gives the chicken a savory herb flavor.
- Salt & Pepper: Season the chicken and bring the marinade together.
Be sure to check out the full recipe and ingredient list below
How to Make Sheet Pan Chicken and Veggies
1 – Marinate: Toss the chicken with the marinade ingredients and let it marinate.
2 – Prep: Add the potatoes, carrots, and red onion to the sheet pan with olive oil, salt, and pepper.
3 – Roast: Roast the vegetables to give them a head start.
4 – Add: Add the marinated chicken, zucchini, and yellow squash to the pan.
5 – Finish: Return to the oven and bake until the vegetables are tender and the chicken is cooked through. 💙
Tips I Found Helpful 💙
- Cut evenly: Keep the chicken and vegetables similar in size so they cook evenly.
- Give potatoes a head start: Potatoes and carrots take longer to cook than the chicken, zucchini, and squash.
- Don’t overcrowd: Spread everything out on the sheet pan so the vegetables roast instead of steam.
- Marinate the chicken: Give the chicken time to soak up the garlic, lemon, and oregano flavors.
- Check the chicken: Cook until the chicken reaches an internal temperature of 165°F.
Questions Readers Ask Most
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work well. Cut them into similar-sized pieces so they cook evenly.
Can I use different vegetables?
Yes. Bell peppers, broccoli, cauliflower, or green beans are good options. Keep in mind that cooking times may vary.
Can I prepare Sheet Pan Chicken and Veggies ahead of time?
Yes. You can chop the vegetables and marinate the chicken ahead of time. Keep them refrigerated separately until you’re ready to cook.
How do I store leftovers?
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 3–4 days.
How do I reheat Sheet Pan Chicken and Veggies?
Reheat them in the oven or air fryer until warmed through. You can also use the microwave for a quicker option.
Can I freeze the leftovers?
You can, but the zucchini and yellow squash may become softer after freezing and reheating.
Sheet Pan Chicken and Veggies
Tender marinated chicken roasted with potatoes, carrots, zucchini, squash, and red onion.
Ingredients
- 2-3 boneless, skinless chicken breasts, cut into ½-inch pieces
- 2 cups Yukon gold potatoes, quartered
- 3 large carrots, sliced
- 1 large red onion, cut into thin wedges
- 1 zucchini, sliced into halves
- 1 yellow squash, sliced into halves
- 2 tablespoons olive oil
- Salt & pepper to taste
- Optional garnishes: fresh chopped parsley and lemon wedges
For Marinate
- ¼ cup olive oil
- 5 cloves chopped garlic
- 2 teaspoons lemon juice
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
Instructions
For Marinate:
- In a small bowl, combine all marinade ingredients.
- Add diced chicken pieces to a large bowl or plastic bag.
- Pour marinade over the chicken and coat completely. Place in the refrigerator to marinate until needed (30 minutes minimum).
For Sheet Pan Chicken and Veggies
- On a large baking pan, toss the potatoes, carrots, red onion, zucchini, and squash with olive oil, salt, and pepper to taste.
- Bake at 400°F for 15-20 minutes.
- Remove the vegetables from the oven, stir, and arrange the chicken among the vegetables.
- Drizzle any remaining marinade over the chicken.
- Bake for another 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
- Garnish with fresh chopped parsley and lemon wedges, if desired. Serve while hot.
Notes
Cut the chicken and vegetables into similar-sized pieces for even cooking. Boneless, skinless chicken thighs can be used instead of chicken breasts. Cook the chicken to an internal temperature of 165°F.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 315Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 51mgSodium: 474mgCarbohydrates: 22gFiber: 5gSugar: 5gProtein: 22g
