Quick Sheet Pan Chicken and Vegetables Recipe

Highlighted under: Quick & Easy

Quick Sheet Pan Chicken and Vegetables Recipe

Chelsea Payne

Created by

Chelsea Payne

Last updated on 2025-12-28T17:46:02.168Z

This Quick Sheet Pan Chicken and Vegetables Recipe is perfect for busy weeknights. With minimal prep and cleanup, you can enjoy a delicious, wholesome meal in no time!

Why You'll Love This Recipe

  • One-pan meal means less cleanup
  • Juicy chicken paired with perfectly roasted vegetables
  • Quick and easy preparation for busy nights

Perfect for Busy Weeknights

In today’s fast-paced world, finding time to prepare a nutritious and delicious meal can be a challenge. This Quick Sheet Pan Chicken and Vegetables recipe is designed with your busy lifestyle in mind. With minimal prep and cooking time, you can have a wholesome dinner on the table in under 40 minutes. Simply season the chicken, toss the vegetables, and let the oven do all the work. It’s a fantastic way to ensure you and your family enjoy a healthy meal without sacrificing time or flavor.

The one-pan nature of this dish means that cleanup is a breeze. After a long day, the last thing you want to do is wash a mountain of dishes. With this recipe, everything cooks on a single sheet pan, allowing you to spend more time enjoying your meal and less time scrubbing pots and pans. It’s an efficient solution for those who want to simplify their cooking process without compromising on taste.

Versatile and Customizable

One of the best things about this sheet pan recipe is its versatility. Feel free to swap out the vegetables based on what you have on hand or what’s in season. Zucchini, asparagus, or Brussels sprouts can be fantastic alternatives, allowing you to tailor the dish to your family’s preferences. You can even experiment with different seasonings or marinades to give the chicken a unique flavor profile. This flexibility makes it easy to adapt the recipe to suit various dietary needs and taste preferences.

Additionally, this recipe can easily be scaled up or down depending on the number of servings you need. Whether you’re cooking for one or preparing a meal for the whole family, it’s simple to adjust the quantities of chicken and vegetables. This adaptability not only helps reduce food waste but also makes meal planning a breeze, ensuring you have a delicious and satisfying meal ready whenever you need it.

Healthy and Nutritious

When it comes to healthy eating, this Quick Sheet Pan Chicken and Vegetables recipe stands out. Chicken thighs provide a good source of protein and are typically more flavorful and juicier than chicken breasts. Coupled with a colorful array of vegetables, this dish offers a well-rounded meal filled with essential vitamins and minerals. Broccoli is known for its high fiber content, while carrots provide a boost of beta-carotene, making this meal not just tasty but also incredibly nutritious.

By preparing your meal in this way, you’re also controlling the ingredients and portions, which is crucial for maintaining a balanced diet. With just a few tablespoons of olive oil and simple seasonings, you can create a satisfying dish that doesn’t rely on heavy sauces or unhealthy additives. Enjoy the peace of mind that comes from knowing you’re feeding your family wholesome ingredients while still delivering on flavor.

Ingredients

Ingredients for Chicken and Vegetables

  • 4 boneless, skinless chicken thighs
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup baby carrots
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Make sure to wash all vegetables before use.

Instructions

Preheat the Oven

Preheat your oven to 400°F (200°C).

Prepare the Chicken

Season the chicken thighs with olive oil, garlic powder, onion powder, salt, and pepper.

Arrange on Sheet Pan

Place the chicken and vegetables on a large sheet pan, ensuring they are evenly distributed.

Bake

Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.

Serve

Remove from oven and let it cool for a few minutes before serving.

Enjoy your meal!

Storing Leftovers

If you happen to have leftovers, storing them is easy! Simply place the cooled chicken and vegetables in an airtight container. They can be stored in the refrigerator for up to three days. This makes them perfect for quick lunches or dinners during the week. You can reheat them in the microwave or in a hot oven for a few minutes, bringing back that fresh-roasted flavor without any hassle.

For longer storage, consider freezing the leftovers. They can be frozen for up to three months. Just be sure to separate the chicken and vegetables into individual servings for convenience. When ready to eat, simply thaw in the refrigerator overnight and reheat thoroughly before enjoying.

Pairing Suggestions

This Quick Sheet Pan Chicken and Vegetables recipe pairs beautifully with a variety of sides. For a wholesome meal, consider serving it alongside quinoa or brown rice, which can soak up the delicious juices from the chicken. A simple green salad with a light vinaigrette can add a refreshing crunch and balance out the meal, enhancing the overall dining experience.

If you're looking for a heartier option, crusty bread or rolls can be a great addition to help mop up any leftover juices. This not only makes the meal more satisfying but also adds a comforting element that everyone will enjoy. Feel free to get creative with your pairings to suit your family’s tastes!

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Questions About Recipes

→ Can I use different vegetables?

Yes, feel free to substitute with your favorite vegetables like zucchini or asparagus.

→ How do I know when the chicken is done?

The chicken should have an internal temperature of 165°F (75°C) to ensure it's fully cooked.

→ Can I make this recipe ahead of time?

You can prep the ingredients and store them in the refrigerator for up to 24 hours before cooking.

→ What should I serve with this dish?

This dish pairs well with rice or quinoa for a complete meal.

Quick Sheet Pan Chicken and Vegetables Recipe

Quick Sheet Pan Chicken and Vegetables Recipe

Prep Time10 minutes
Cooking Duration30 minutes
Overall Time40 minutes

Created by: Chelsea Payne

Recipe Type: Quick & Easy

Skill Level: easy

Final Quantity: 4 servings

What You'll Need

Ingredients for Chicken and Vegetables

  1. 4 boneless, skinless chicken thighs
  2. 2 cups broccoli florets
  3. 1 red bell pepper, sliced
  4. 1 cup baby carrots
  5. 2 tablespoons olive oil
  6. 1 teaspoon garlic powder
  7. 1 teaspoon onion powder
  8. Salt and pepper to taste

How-To Steps

Step 01

Preheat your oven to 400°F (200°C).

Step 02

Season the chicken thighs with olive oil, garlic powder, onion powder, salt, and pepper.

Step 03

Place the chicken and vegetables on a large sheet pan, ensuring they are evenly distributed.

Step 04

Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.

Step 05

Remove from oven and let it cool for a few minutes before serving.

Nutritional Breakdown (Per Serving)

  • Calories: 400 kcal
  • Total Fat: 20g
  • Saturated Fat: 3g
  • Cholesterol: 100mg
  • Sodium: 350mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 5g
  • Sugars: 5g
  • Protein: 30g