introduction

This is a clean, easy meal that cooks on one pan. You can make it fast. You can change the veg and herbs. Try this if you want a warm, simple meal. For a different chicken dish, try this honey-mustard option: honey-mustard chicken with rice.

why make this recipe

You make this when you want one pan, small clean up, and good taste. The oven cooks the meat and veg at the same time. You can use any veg you like. If you like a mild spice mix, you may also like this baked ranch chicken.

how to make Sheet-Pan Chicken with Vegetables

Make the pan, cut the veg, and season the chicken. Use high heat so the skin gets a light brown color. Move the veg so they cook in hot air around the meat. If you want a fried style flavor on the chicken, see a skewers idea here: bang-bang chicken skewers.

Ingredients :

4 chicken thighs or breasts
2 cups mixed vegetables (such as bell peppers, zucchini, and carrots)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Fresh herbs (such as thyme or rosemary) for garnish

Directions :

Preheat the oven to 425°F (220°C).
On a large sheet pan, arrange the chicken and mixed vegetables.
Drizzle olive oil over the chicken and vegetables.
Sprinkle garlic powder, paprika, salt, and pepper evenly over the top.
Toss the vegetables gently to coat.
Bake for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.
Garnish with fresh herbs before serving.

how to serve Sheet-Pan Chicken with Vegetables

Serve hot from the oven. Place chicken on a plate and add the veg on the side. You can add a small salad or bread. For a pasta side that pairs well, try this slow cooker pasta idea: garlic parmesan chicken pasta.

how to store Sheet-Pan Chicken with Vegetables

Let the food cool to room heat. Put in a tight container. Keep in the fridge for 3–4 days. Reheat in the oven or a pan until hot. Do not leave the food out for more than two hours.

tips to make Sheet-Pan Chicken with Vegetables

Use similar size veg pieces so they cook the same.
Pat the chicken dry so the skin can brown.
Use a hot oven to get a light crisp on the meat.
Add lemon slices for a bright taste near the end of bake time.
For a change, try the flavor mix from this creamy pasta dish: marry me chicken pasta.

variation (if any)

Use chicken breasts or thighs. Thighs stay juicier.
Swap vegetables for broccoli, potatoes, or green beans. Cut small so they cook in the same time.
Add a splash of balsamic or soy sauce for a new flavor.
Add sliced lemon or grated parmesan in the last 5 minutes for more taste.

FAQs

Q: Can I use frozen vegetables?
A: Yes. Thaw first and dry them well. Add a few more minutes to bake time if needed.

Q: How do I know when the chicken is done?
A: The safe heat for chicken is 165°F (74°C). Cut the thick part to check that the meat is not pink.

Q: Can I make this for a crowd?
A: Yes. Use two pans. Do not crowd the pieces. Give space so air moves and food browns.

Q: Can I use skinless chicken?
A: Yes. Skinless cook a bit faster. Check them a few minutes early.

Q: Can I add spice?
A: Yes. Add chili powder or cayenne to the dry rub for heat.

Conclusion

Try a bright, lemony version if you want more zing. For a similar idea with citrus and cheese, see this Sheet Pan Chicken with Rainbow Vegetables, Lemon and Parmesan: Sheet Pan Chicken with Rainbow Vegetables, Lemon and Parmesan.