Oh my gosh, you have got to try this sheet pan chicken and veggies recipe! It’s my go-to when I want something healthy but don’t want to spend all night in the kitchen. Honestly, some nights I’m so tired I can barely think straight – that’s when this lifesaver comes in. Just chop, toss, and roast – dinner’s done in 30 minutes! The best part? You can use whatever veggies you have hanging out in your fridge. My kids even eat their vegetables when I make it this way (shh… don’t tell them it’s good for them).
Why This Sheet Pan Chicken and Veggies Works Every Time
Listen, I’ve tried dozens of one-pan meals, but this sheet pan chicken and veggies recipe just hits different. It’s the perfect marriage of convenience and flavor – like that magical moment when you realize you can have both a clean kitchen and a great meal. The secret? Everything cooks at the same temperature, but the flavors mingle in the most delicious way. Those chicken juices drip onto the veggies as they roast, creating this amazing caramelization that you just can’t get when cooking everything separately.
I first made this during one of those crazy weeks when my schedule was packed solid. You know the kind – running between work, soccer practice, and school events. I was about to order takeout (again) when I spotted some chicken and random veggies in my fridge. Twenty minutes later, dinner was in the oven. My family actually cheered when they smelled it cooking – now that’s what I call a win!
What makes this recipe foolproof is how the high heat works its magic. The chicken gets beautifully golden while staying juicy inside, and the veggies develop those slightly charred edges that taste like heaven. No babysitting required – just set your timer and walk away. I’ve served this to unexpected guests, brought it to potlucks, and even meal prepped it for the week. Every single time, it delivers. That’s why after years of making it, this sheet pan dinner still has a permanent spot in my rotation.
Perfect 30-Minute Sheet Pan Chicken and Veggies Recipe
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 35-40 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Calorie
Description
A simple and healthy one-pan meal with roasted chicken and vegetables.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups broccoli florets
- 2 cups baby carrots
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Place chicken breasts and vegetables on a sheet pan.
- Drizzle olive oil over the chicken and vegetables.
- Sprinkle garlic powder, paprika, thyme, salt, and pepper evenly.
- Toss to coat everything well.
- Spread the chicken and vegetables in a single layer.
- Bake for 25-30 minutes until the chicken is cooked through and vegetables are tender.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- Feel free to swap vegetables based on your preference.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: sheet pan chicken, roasted vegetables, healthy dinner, one-pan meal
