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Sheet Pan Baked Chicken and Roasted Vegetables

A comforting one-pan meal featuring juicy chicken and vibrant roasted vegetables, perfect for cozy dinners and family gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 800
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs or breasts
  • 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli) Can include a mix of vegetables.
Seasoning
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • to taste Salt and pepper Season to taste.
  • 1 tablespoon fresh herbs (optional, e.g., thyme, rosemary) Add before serving for extra flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the chicken with olive oil, garlic powder, paprika, and a generous pinch of salt and pepper.
  3. Place the seasoned chicken on a prepared sheet pan, spaced out for even heat.
  4. In the same bowl, combine mixed vegetables, drizzle with a little olive oil, and season with salt and pepper.
  5. Spread the seasoned vegetables around the chicken on the sheet pan in a single layer.
Cooking
  1. Bake in the preheated oven for around 25-30 minutes until the chicken is cooked through and the vegetables are tender.
  2. If using fresh herbs, sprinkle them over the chicken and vegetables just before serving.

Notes

Store leftovers in the fridge for 3-4 days or freeze for 2-3 months in a freezer-safe container. Reheat on low in a skillet or in the microwave.