Sheet Pan Roasted Chicken and Vegetables
Want an easy healthy dinner recipe that’s full of flavor? This incredible Sheet Pan Roasted Chicken and Vegetables is here to deliver!
If you’re ready to make a quick and healthy meal the whole family will love, get your sheet pan ready!
Why You Will Love Sheet Pan Chicken and Veggies
Ingredients Needed for Roast Chicken and Vegetables
Ingredient quantities for this easy homemade sheet pan recipe are located in the recipe card at the end of the post.
- Cauliflower
- Yellow squash
- Red bell pepper
- Broccoli
- Onion
- Chicken breasts
- Olive oil
- Garlic
- Italian seasoning
- Salt
- Pepper
How To Make Sheet Pan Chicken and Veggies
The steps below are just a quick overview of how to make recipe. The full process in detail is located in the recipe card at the end of the post.
- Preheat your oven to to the temperature listed on the recipe card (located at the end of the post).
- Photo 1: Take your prepared vegetables and chicken and combine them in a large bowl.
- In a separate small bowl, mix the sauce ingredients.
- Photo 2: Pour the sauce over the chicken and vegetables, mixing them together until everything is evenly coated.
- Photo 3: Spread the mixture out in a single layer on a large, rimmed baking sheet.
- Photo 4: Bake the dish at 400°F for 10 minutes, then rotate the pan or toss the ingredients and bake for another 10 minutes.
- Once the dish is fully cooked, use a meat thermometer to ensure that the chicken has reached an internal temperature of 165°F. If it has, your meal is ready to be served and enjoyed! (If not, continue to bake in 1-minute increments until it reaches the correct temperature.)
Tip 💡
Prefer crispier roasted vegetables? You can spread the mixture across two baking sheets.
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I hope you love this recipe as much as I do! It’s a staple in my household.
More Sheet Pan Recipes
- Our turkey meatloaf recipe is fun for any night of the week and is easy to make a healthy side dish companion.
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- This recipe for roasted broccoli and carrots is delicious and easy to make.
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Sheet Pan Roasted Chicken and Veggies
Ingredients
Chicken and Vegetable Ingredients
- 2 cups cauliflower florets
- 2 cups chopped yellow squash
- 2 cups chopped red bell pepper
- 2 cups broccoli florets
- 1 cup chopped red onion
- 3 cups raw boneless skinless chicken breasts (chopped into small pieces)
Sauce Ingredients
- 1/4 cup olive oil
- 3 cloves garlic (minced)
- 1 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat your oven to 400°F.
- Take your prepared vegetables and chicken and combine them in a large bowl.
- In a separate small bowl, mix the sauce ingredients.
- Pour the sauce over the chicken and vegetables, mixing them together until everything is evenly coated.
- Spread the mixture out in a single layer on a large, rimmed baking sheet.
- Bake the dish at 400°F for 10 minutes, then rotate the pan or toss the ingredients and bake for another 10 minutes.
- Once the dish is fully cooked, use a meat thermometer to ensure that the chicken has reached an internal temperature of 165°F. If it has, your meal is ready to be served and enjoyed! (If not, continue to bake in 1-minute increments until it reaches the correct temperature.)
Notes
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
