This easy sheet pan chicken is a winner for dinner! Juicy chicken thighs roast with bright veggies like bell peppers and zucchini, making a colorful and tasty meal all in one go.
Honestly, the best part? Just toss everything on one pan and let the oven do the work! It’s a fun way to eat your veggies and cleanup is a breeze. Who doesn’t love that? 😄
Key Ingredients & Substitutions
Chicken: You can use chicken breasts or thighs based on your preference. Thighs are juicier and stay tender, while breasts are leaner. If you want a quick option, consider rotisserie chicken—just add it in for the last few minutes of cooking!
Veggies: I love bell peppers and zucchini for color and taste. If you don’t have these, feel free to swap them out. Asparagus, carrots, or Brussels sprouts work great, too! Just adjust cooking times if you pick denser vegetables.
Sweet Potato: This adds sweetness and fiber, but if you need a lower-carb option, try cauliflower florets or butternut squash instead. They will still give you a nice texture and flavor.
Seasonings: You can’t go wrong with Italian seasoning! If you want a bit more heat, add some red pepper flakes. For a different vibe, swap in taco seasoning for a fun twist.
How Do I Ensure My Chicken and Veggies Cook Evenly?
To make sure your chicken and veggies cook perfectly, follow these tips:
- Uniform Size: Cut your chicken and vegetables into similar-sized pieces. This helps them cook at the same rate.
- Single Layer: Spread the chicken and veggies out in a single layer on the baking sheet. Avoid overcrowding to ensure they roast properly instead of steaming.
- Stir Halfway: Stirring once during cooking allows for even browning and prevents sticking.
- Check Temperature: Use a meat thermometer to ensure chicken reaches 165°F (74°C) before serving. This keeps everything safe and delicious!
Easy Sheet Pan Chicken with Colorful Veggies
Ingredients You’ll Need:
For the Chicken and Veggies:
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 red bell pepper, diced
- 1 small head broccoli, cut into small florets
- 1 medium zucchini, halved and sliced
- 1 medium yellow squash, halved and sliced
- 1 large sweet potato, peeled and diced
For Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning (or a mix of oregano, basil, thyme)
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful sheet pan meal will take roughly 10 minutes to prepare and 20-25 minutes to bake. In total, you’re looking at about 30-35 minutes from start to finish. Perfect for a quick and tasty dinner!
Step-by-Step Instructions:
1. Prepping the Oven & Baking Sheet:
Start by preheating your oven to 425°F (220°C). While it’s heating up, take a large baking sheet (or two, if needed) and line it with parchment paper or give it a light grease with cooking spray to prevent sticking.
2. Chop Everything Up:
Now it’s time to get chopping! Prepare all your veggies by dicing the red bell pepper, cutting the broccoli into small bite-sized florets, and slicing the zucchini and yellow squash. Don’t forget to peel and dice the sweet potato. Once everything is ready, cut your chicken into bite-sized pieces to help them cook evenly.
3. Combine Ingredients:
In a large bowl, add the chicken pieces along with all the chopped veggies: sweet potato, broccoli, bell pepper, zucchini, and yellow squash. Make sure everything is nicely mixed together!
4. Add Oil and Seasonings:
Drizzle the olive oil over your chicken and veggies. Sprinkle on the garlic powder, Italian seasoning, paprika, and a pinch of salt and pepper. Use your hands (or a spatula) to toss everything together until all the pieces are well coated with the oil and seasonings.
5. Arrange on Baking Sheet:
Now, spread the chicken and veggies out on your prepared baking sheet in a single layer. This helps them roast instead of steam, giving you that beautiful color and flavor.
6. Bake it Up:
Pop your baking sheet in the oven and let it bake for 20-25 minutes. Remember to stir the mixture halfway through to ensure even cooking. You’ll know it’s ready when the chicken is cooked through and the veggies are tender and slightly roasted.
7. Serve & Enjoy:
Once it’s done, carefully remove the sheet from the oven. Give it a little garnish with fresh chopped parsley for that extra pop of color and freshness. Serve it hot and enjoy your easy, colorful, and healthy meal!
Enjoy your delicious sheet pan chicken with vibrant veggies!
Frequently Asked Questions (FAQ)
Can I Use Frozen Vegetables in This Recipe?
Yes, you can! If using frozen vegetables, there’s no need to thaw them first. Just toss them in with the chicken and seasoning, but note that cooking times may be slightly longer as they’ll release moisture while roasting. Aim for an extra 5-10 minutes of baking.
Can I Make This Recipe in Advance?
Absolutely! You can prep the chicken and veggies a day ahead. Just keep them in an airtight container in the fridge. When you’re ready to cook, add your seasoning and oil right before popping it in the oven!
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can pop them in the microwave or give them a quick stir in the oven at 350°F (175°C) for about 10 minutes until heated through.
What Can I Serve with This Dish?
This sheet pan chicken is great on its own, but you can also serve it over rice, quinoa, or with a side of crusty bread to soak up any juices. A fresh green salad would pair perfectly for a complete meal!
