Sheet Pan Chicken and Veggies Recipie
This Sheet Pan Chicken and Veggie recipe combines tender, juicy chicken with colorful roasted vegetables for a flavorful and wholesome meal. It’s incredibly simple to prepare, making it a great option for busy weeknights. Enjoy it as a complete meal on its own or serve it alongside rice for something more filling.
I love making this dish whenever I’m craving roasted vegetables with plenty of flavor. The avocado oil and seasoning blend evenly coat the chicken and vegetables, helping everything roast to golden, delicious perfection in the oven.
For more simple weeknight meal ideas, check out my Sheet Pan Pizza and Chicken Fajita Rice Bowls.
Ingredients & Substitutions
- Seasoning – This flavorful blend combines Italian seasoning, paprika, garlic powder, red chili flakes, salt, and pepper. It adds plenty of flavor and makes the kitchen smell wonderful while everything roasts. You can swap it for your favorite seasoning blend. Use about 2 tablespoons of seasoning, not counting the salt.
- Broccoli Florets – I use one large fresh broccoli crown for this recipe. Frozen broccoli hasn’t been tested, and fresh broccoli is preferred because frozen varieties can release extra moisture during roasting.
- Zucchini – Medium zucchini works best for the right texture. If zucchini isn’t your favorite, you can replace it with additional yellow squash.
- Yellow Squash – Yellow squash works especially well with zucchini and bell peppers. If you don’t have any, simply use more zucchini.
- Bell Pepper – Any color will work. Red, yellow, and orange peppers have a naturally sweeter flavor, while green bell peppers provide a slightly sharper taste.
- Onion – Red, yellow, or white onion can be used, depending on what you have available.
- Olive Oil – Avocado oil or canola oil can be substituted if you don’t have olive oil.
- Chicken Breast – Chicken tenders or boneless chicken thighs are also good alternatives. Use about 1 pound of either option.
How to Make One Pan Chicken and Veggies
Step 1 | Mix Seasoning Together
Add the Italian seasoning, salt, paprika, garlic powder, chili flakes if using, and black pepper to a small bowl. Stir everything together until the spices are evenly combined.
Step 2 | Season Veggies & Bake
Place the broccoli, zucchini, yellow squash, bell pepper, and onion on a large sheet pan. Drizzle with 2 tablespoons of olive oil and sprinkle over half of the seasoning mixture. Toss the vegetables well so they are evenly coated. Spread them into an even layer and bake for 15 minutes.
Step 3 | Add the Chicken
Cut the chicken into large bite-sized pieces. Remove the sheet pan from the oven and add the chicken to the vegetables. Drizzle with the remaining olive oil and sprinkle with the rest of the seasoning. Toss everything together, then return the pan to the oven and bake for another 15 minutes, or until the chicken is fully cooked and the vegetables are tender.
Prep Ahead of Time!
Prep: You can chop the vegetables and chicken up to one day ahead and keep them refrigerated. The seasoning mixture can also be prepared in advance.
Store: Keep the prepared vegetables and chicken in separate airtight containers in the refrigerator until you’re ready to cook.
Tip: For extra juicy chicken, combine half of the seasoning and olive oil with the chicken ahead of time and let it marinate before cooking.
Cook: When you’re ready to make the meal, follow the roasted sheet pan chicken and veggies recipe as directed.
Sides
This chicken and veggie dish is satisfying enough to enjoy on its own, but you can also serve it over rice for a hearty bowl. For a lower-carb option, pair it with cauliflower rice or a simple fresh salad.
