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Sheet Pan Chicken and Veggies

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Sheet Pan Chicken and Veggies is marinated chicken with lots of colorful veggies, all done in 30 minutes for a quick and easy chicken dinner that is full of flavor.

sheet-pan-chicken-and-veggies

Winner Winner Chicken Dinner! This sheet pan chicken dinner is easy to make and full of flavor; from the marinated chicken to the tender veggies, you can’t go wrong, just like Chicken Pot Pie Casserole, Olive Garden Chicken Marsala, or Buffalo Wild Wings Chicken Pasta.

Chicken-and-veggies-on-a-plate

Ingredients for Sheet Pan Chicken

sheet-pan-chicken-ingredients
  • 2-3 boneless, skinless chicken breasts: cut into ½-inch bite-size pieces. You can use boneless chicken thighs.
  • Two cups Yukon gold potatoes: quartered.
  • 3 large carrots, sliced
  • One large red onion is cut into thin wedges.
  • One 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 the Chicken Marinate:

chicken-marinade-ingredients
  • ¼ cup olive oil
  • 5 cloves chopped garlic
  • 2 teaspoons lemon juice
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper

Step by Step Directions for Sheet Pan Chicken

Step 1: Marinate Chicken

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).

Chicken-Marinate
Chicken-in-ziplock-bag

Step 2: Sheet Pan Chicken and Veggies

On a large baking pan or sheet pan, toss in the potatoes, carrots, red onion, zucchini, and squash with olive oil, salt, and pepper to taste.

Chicken-Marinate

Step 3: Bake

  • Bake at 400°F for 15-20 minutes.
  • Remove the vegetables from the oven, stir, and add the chicken to the vegetables.
Chicken-Marinate

Step 3: Add Chicken

  • 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.
Chicken-Marinate

Step 3:Remove and Serve

  • Remove from oven.
  • Garnish with fresh chopped parsley and lemon wedges, if desired. Serve while hot.
Chicken-Marinate
chicken-and-veggies

Tips and Tricks

  • If you start marinating the chicken before preparing the vegetables, the chicken will be more tender because of the longer marinating time.
  • To make things easier, use the plastic zip-loc bag to marinate the chicken.
  • The number of vegetables can be adjusted to your liking.
  • Microwave the potato pieces for 10 minutes before placing them in the oven for more tender potatoes.
Sheet-pan-chicken

Frequently Asked Questions:

How to store leftover sheet pan chicken and veggies:

Store in an airtight container for up to 3 days in the fridge.

Can I freeze sheet pan meals?

You can freeze sheet pan meals; they freeze well and are great for a quick meal. Freeze in an air-tight container or ziplock freezer bag for up to 6 months.

Will the vegetables be done at the same time as the chicken?

All vegetables should become tender within the recommended amount of cooking time, but be sure that certain vegetables don’t start to burn if cooked longer (such as the red onion). 

What substitutions can I make for sheet pan chicken and veggies?

Feel free to use chicken thighs instead of chicken breast. You can use any veggies you like in this recipe, for instance: Asparagus, Corn, and Bell Peppers; the options are endless.

More Recipes:

sheet-pan-chicken-dinner.
sheet-pan-chicken-and-veggies

Sheet Pan Chicken and Veggies

Yield: 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Sheet Pan Chicken and Veggies is marinated chicken with lots of colorful veggies, all done in 30 minutes for a quick and easy chicken dinner that is full of flavor.

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:

  1. In a small bowl, combine all marinade ingredients.
  2. Add diced chicken pieces to a large bowl or plastic bag.
  3. 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

  1. On a large baking pan, toss the potatoes, carrots, red onion, zucchini, and squash with olive oil, salt, and pepper to taste.
  2. Bake at 400°F for 15-20 minutes.
  3. Remove the vegetables from the oven, stir, and arrange the chicken among the vegetables.
  4. Drizzle any remaining marinade over the chicken.
  5. Bake for another 15-20 minutes or until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  6. Garnish with fresh chopped parsley and lemon wedges, if desired. Serve while hot.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 315Total Fat: 16gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 51mgSodium: 474mgCarbohydrates: 22gFiber: 5gSugar: 5gProtein: 22g

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