Sheet Pan Chicken

Sheet Pan Chicken is an easy one-pan dinner made with juicy seasoned chicken and roasted vegetables. This simple 30-minute chicken recipe is perfect for busy weeknights and easy cleanup.

When you need an easy dinner without a sink full of dishes afterward, this Sheet Pan Chicken is the perfect recipe. Juicy seasoned chicken and vegetables roast together on one pan for a simple, flavorful meal that’s perfect for busy weeknights.

If you’re looking for an easy chicken dinner, a healthy weeknight meal, or simply something you can get on the table fast, this Sheet Pan Chicken is a recipe you’ll want to keep in your regular dinner rotation. Try my Sheet Pan Pork Chops and Potatoes if you want a different option.

Why You’ll Love This Recipe

This Sheet Pan Chicken is the kind of easy weeknight dinner that makes life a little simpler. The chicken and vegetables cook together on one pan, so you get a complete meal with minimal prep and even less cleanup.

It’s easy to customize with whatever vegetables you have on hand, and the simple seasonings give everything plenty of flavor without a complicated ingredient list.

If you want a good idea for a Sheet Pan breakfast, try my Sheet Pan Pancakes.

Ingredient Notes:

• Chicken Thighs – Boneless and skinless. Cut or pound thicker pieces to an even thickness so they cook at the same rate. You can also use chicken breast.
• Broccoli Florets – Fresh broccoli roasts beautifully and develops slightly crisp edges in the oven. Keep the florets similar in size for even cooking.
• Olive Oil – Coating the chicken and vegetables in olive oil helps them brown and keeps everything from drying out. I like to use EVOO.
• Seasonings – Italian seasoning, garlic powder, onion powder and salt.
• Grated Parmesan
• Red Potatoes – Baby potatoes are perfect for sheet pan meals. Cut them into small, evenly sized pieces so they have enough time to become tender.

Directions:

Step One – Preheat to 400 degrees. Wash and dice potatoes.

Place them in a mixing bowl and toss in olive oil and Italian seasoning, garlic powder, salt, grated parmesan.

Place on a sheet pan and into the oven to bake for 10 minutes

Step Two – In the same bowl mixing bowl add chicken thighs and broccoli.

Toss with oil then Italian seasoning, garlic powder, onion powder, and grated parmesan.

Step Three – Remove the sheet pan from the oven and add chicken and then broccoli to the sheet pan with your potatoes

Baking Information:

Bake 25-30 minutes flipping halfway through or until chicken is cooked through and reached an internal temperature of 165° F.

Once cooked through serve and enjoy.

Tips for the Best Sheet Pan Chicken

• Don’t overcrowd the sheet pan – Leaving space between ingredients helps them roast instead of steam.
• Use a meat thermometer – It’s the easiest way to prevent over or undercooking the chicken.
• Line your sheet pan with parchment paper – This makes cleanup much easier.
• Pull the chicken early if needed – If it finishes before the vegetables, remove it from the pan and let the vegetables continue roasting.

FAQs

Can I cook raw chicken and vegetables on the same pan?
Yes, as long as everything cooks thoroughly and the chicken reaches 165°F.

What vegetables are best for a sheet pan dinner?
Potatoes, broccoli, bell peppers, carrots, green beans, Brussels sprouts, zucchini, cauliflower, and onions all work well.

Can I prep Sheet Pan Chicken ahead of time?
Yes. Chop the vegetables and season the chicken ahead, then store covered in the fridge until ready to cook.

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