Sheet Pan Chicken & Veggies

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Sheet Pan Chicken & Veggies is a simple, nutritious, and delicious one-pan meal where chicken and an assortment of vegetables are roasted together in the oven. It’s a go-to dinner for busy weeknights, offering a complete meal with minimal prep, cleanup, and maximum flavor.




Why People Love It

  • One-Pan Convenience: Everything cooks on a single sheet pan—fewer dishes!

  • Balanced Meal: Includes protein, fiber, and nutrients in one dish.

  • Versatile: Easy to switch up the vegetables, seasoning, or even the protein.

  • Meal Prep Friendly: Great for batch cooking and storing in the fridge for lunches.

  • Healthy: Roasting brings out natural flavors without needing heavy sauces or frying.Core Ingredients

Chicken

  • Common cuts:

    • Bone-in, skin-on chicken thighs (juicy, flavorful)

    • Chicken breasts (leaner, cooks faster—watch for drying)

    • Drumsticks (great for families/kids)

  • Seasoning Ideas:

    • Olive oil, garlic, paprika, thyme, rosemary, oregano, lemon zest

    • Optional: Dijon mustard, balsamic vinegar, soy sauce, or chili flakes

Vegetables

Use a mix of hearty and soft vegetables to get varied textures and flavors:

  • Hearty veggies (roast well):

    • Carrots

    • Potatoes or sweet potatoes

    • Brussels sprouts

    • Butternut squash

  • Quicker-cooking veggies (add later or cut thicker):

    • Broccoli

    • Bell peppers

    • Zucchini

    • Red onions

    • Cherry tomatoes

  Preparation Steps

  1. Preheat oven to 400–425°F (200–220°C).

  2. Chop veggies into uniform, bite-sized pieces for even roasting.

  3. Season chicken and veggies with olive oil, salt, pepper, and herbs.

  4. Arrange on a baking sheet lined with parchment paper or foil.

    • Place chicken skin-side up and spaced out.

    • Nestle veggies around the chicken.

  5. Roast for 30–45 minutes depending on cut/thickness.

    • Stir veggies halfway for even caramelization.

  6. Finish with a squeeze of lemon, a drizzle of balsamic glaze, or fresh herbs (parsley, thyme, etc.).

Time Breakdown

  • Prep Time: 10–15 minutes

  • Cook Time: 30–45 minutes

  • Total Time: ~45–60 minutes

Serving Suggestions

  • Serve as-is for a low-carb meal.

  • Pair with:

    • Rice or quinoa

    • Crusty bread or garlic toast

    • Yogurt or tzatziki dipping sauce

    • Side salad (arugula, mixed greens, etc.)

Tips for Best Results

  • Don’t overcrowd the pan—use two pans if needed for crispier roasting.

  • Pat chicken dry before seasoning for extra crispy skin.

  • Cut vegetables based on cook time—e.g., carrots smaller, zucchini larger.

  • Add quick-cooking vegetables halfway through roasting.

  • Use a meat thermometer: chicken is done at 165°F (75°C) internal temperature.

Custom Variations Vegetarian:

Replace chicken with chickpeas, tofu, or tempeh. Add tahini or lemon-garlic sauce.

Spicy:

Add cayenne, chipotle powder, or hot sauce to the seasoning mix.

Mediterranean Style:

Use lemon juice, garlic, oregano, olives, and cherry tomatoes. Top with feta.

Tex-Mex Version:

Add chili powder, cumin, bell peppers, and serve with avocado or salsa.

Storage & Leftovers

  • Fridge: Store in an airtight container for up to 4 days.

  • Reheat: In oven or skillet for best texture (microwave works too).

  • Freezer: Chicken freezes well; veggies can get soft—best eaten fresh.

Sample Recipe Summary

Dish: Sheet Pan Chicken & Veggies
Prep: 15 mins | Cook: 40 mins
Ingredients: Chicken thighs, carrots, potatoes, broccoli, olive oil, garlic, herbs
Instructions: Toss everything in seasoning, spread on a sheet pan, roast at 425°F for 40 mins.

Would you like a printable recipe, a low-carb version, or a shopping list for this dish?

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