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.

Prep Time10

Cook Time30

Course: Dinner, Main Course

Cuisine: American, Classic Dinner, Dinner

Keyword: Sheet Pan Chicken

Servings: servings

Author: Jennie Duncan

Ingredients

Potatoes:

1 lbs red potatoes
1 tbsp EVOO oil
½ tbsp Italian seasoning
½ tsp garlic powder
½ tsp salt
2 tbsp grated parmesan

Chicken & Broccoli

1 ½ pounds chicken thighs (boneless and skinless)
4 cups broccoli florets
2 tbsp EVOO oil
2 tbsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
¼ cup grated parmesan

Instructions

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
In the same bowl mixing bowl add chicken thighs and broccoli. Toss with oil then Italian seasoning, garlic powder, onion powder, and grated parmesan.
Remove the sheet pan from the oven and add chicken and then broccoli to the sheet pan. 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.

Notes

Storage and Reheating

Refrigerator

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.

Freezer

The cooked chicken can be frozen for up to 3 months. Some roasted vegetables may become softer after freezing and thawing, so I prefer storing those in the refrigerator.

Reheating

Reheat leftovers in the microwave for a quick meal or place them back on a sheet pan and warm in a 350°F oven until heated through. An air fryer is also a great way to help the vegetables crisp back up.

Nutrition