If you're looking for an easy dinner that’s healthy and full of flavor, this sheet pan chicken with vegetables is the perfect choice. It’s one of those sheet pan meals that makes dinner simple and stress-free—perfect for a busy weeknight. With boneless skinless chicken breast, zucchini, red bell pepper, Brussels sprouts, and onion, this dish is loaded with rainbow veggies that bring color and nutrients to your plate. Whether you’re cooking for your family or planning your week, this sheet pan dinner is a great recipe to keep on repeat.
What makes this sheet pan chicken with vegetables a complete meal is how everything cooks together on one pan—easy to make and even easier to clean up.
The chicken breast stays juicy while the rainbow veggies roast to perfection. It’s delicious dinner you can throw together in minutes, making it perfect for meal prep or when you need something quick on a busy weeknight. Just chop, season, bake in a large baking sheet, and enjoy. This is one of those sheet pan meals that saves time without sacrificing flavor.
Pair the sheet pan chicken and veggies with fluffy saffron rice, garlic butter rice, or creamy orzo risotto for a satisfying, well-rounded meal
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Ingredients:
This recipe uses simple, wholesome ingredients that come together for a flavorful and colorful dish.
- Boneless Skinless Chicken Breast – Lean protein that stays juicy and flavorful when roasted.
- Rainbow Veggies (Yellow or Red Onion, Brussels Sprouts, Red Bell Pepper, Zucchini) – A colorful mix that adds natural sweetness, crunch, and nutrients. Roasts perfectly for a balanced texture and flavor.
- Extra Virgin Olive Oil – Helps everything roast evenly and adds richness.
- Garlic Powder, Onion Powder, Smoked Paprika, Kosher Salt & Black Pepper – A simple, flavorful seasoning blend used on both the chicken and veggies.
- Red Wine Vinegar – Adds a tangy kick to the chicken marinade.
- Oregano – Gives the chicken a fresh, herby flavor during marinating.
How to Make Sheet Pan Chicken and Vegetables
Below are the easy steps to follow to make sheet pan chicken and vegetables that your whole family will love:
Marinate the Chicken
In a bowl or zip lock bag, toss the boneless skinless chicken breast with olive oil, kosher salt, black pepper, onion powder, garlic powder, and oregano, and a splash of red wine vinegar. Let it sit while you prep the veggies to soak up flavor.
Season the veggies
In a large bowl, mix your rainbow veggies (yellow onion, Brussels sprouts, red bell pepper, zucchini) with olive oil, and the seasoning blend: garlic powder, onion powder, paprika, salt, and black pepper.
Roast everything
Arrange the veggies and chicken on a lined sheet pan in a single layer. Roast in the oven at 400°F (200°C) for about 30-40 minutes, or until the chicken is cooked through and the veggies are tender with crispy edges.
Tips for the Best Sheet Pan Chicken and Vegetables:
- Cut Evenly – Make sure your veggies are chopped to similar sizes so they cook evenly. Brussels sprouts can be halved, while zucchini and peppers can be cut into medium chunks.
- Don’t Overcrowd the Pan – Spread everything out in a single layer with space between pieces. If the pan is too full, the veggies will steam instead of roast. Use two pans if needed! In this recipe, I used the Nordic Ware Jumbo Baking Sheet.
- Use Parchment or Foil – Lining your sheet pan makes for easy cleanup and prevents sticking.
- Roast at a High Temp – 400°F (200°C) is just right to get caramelized veggies and juicy chicken.
- Check for Doneness – Chicken should be cooked to an internal temp of 165°F (74°C). If the chicken is done before the veggies, take it out of the oven and let it rest while the veggies continue roasting. Veggies should be fork-tender and golden brown on the edges.
- Add Freshness – This is optional. A squeeze of lemon or a sprinkle of fresh herbs like parsley at the end adds a pop of brightness.
How to Store Leftovers:
- Cool the Dish – Before storing, allow the chicken and veggies to cool to room temperature.
- Use Airtight Containers – Place the leftovers in airtight containers to keep them fresh.
- Refrigerate – Store in the fridge for up to 3-4 days.
- Freeze for Longer Storage – If you want to keep it longer, freeze the leftovers in a freezer-safe container or bag for up to 3 months.
How to Reheat Leftovers:
To reheat, simply warm the chicken and veggies in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also
microwave them in short bursts, stirring occasionally.
Frequently Asked Questions (FAQ):
Yes! Chicken thighs are a great alternative and will stay juicy during roasting. Just make sure to adjust the cooking time slightly, as thighs may take a bit longer to cook than chicken breasts.
Absolutely! You can add other veggies like sweet potatoes, carrots, or broccoli. Just make sure they’re cut to similar sizes and adjust the cooking time accordingly if they’re more dense or cook faster than the ones in the recipe.
You can add a pinch of red pepper flakes to the seasoning mix or drizzle the chicken and veggies with a little hot sauce before roasting to add some heat.
Yes, marinating the chicken overnight will allow the flavors to soak in even more, making it extra tasty. Just store the marinated chicken in an airtight container in the fridge.
The best way to check is by using a meat thermometer. Chicken should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, the juices should run clear when pierced with a fork, and the chicken should be no longer pink inside.
Yes, this recipe is great for meal prep. You can prep everything the night before, store it in the fridge, and then roast it when you're ready to eat. It’s a convenient option for a healthy lunch or dinner throughout the week.
Store any leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze them for up to 3 months for longer storage. Just reheat in the oven or microwave when ready to eat! You can find more info about it here.
📖 Recipe
Sheet Pan Chicken with Vegetables
Ingredients
- 2 large chicken breasts, boneless and skinless, (about 10 oz each)
- 2 (12 oz) zucchinis, (halved and sliced into ½ inch thickness)
- 14 oz medium-large brussel sprouts, (halved)
- 1 large yellow onion, (cut into big chunks)
- 2 (8 oz) red bell pepper, (cored and chopped into 1-inch pieces)
- 2 tablespoons red wine vinegar
- 5 tablespoons extra virgin olive oil, (divided)
- 1 teaspoon garlic powder, (divided)
- 1 teaspoon onion powder, (divided)
- 1 teaspoon coarse kosher salt, (divided)
- ½ teaspoon ground black pepper, (divided)
- ¾ teaspoon smoked paprika
- 1 teaspoon dried oregano
Instructions
- Marinate the Chicken – In a bowl/zip lock bag, combine the chicken with 2 tablespoons of oil, 2 tablespoons of red wine vinegar , ½ teaspoon of onion powder, ½ of teaspoon garlic powder, 1 teaspoon of oregano, ¼ teaspoon of black pepper, and ½ teaspoon of salt (or more to your liking). Toss to coat evenly. Let it sit while you prep the vegetables, or marinate for 30 minutes to up to overnight for deeper flavor.
- Preheat the Oven and Season the Veggies – Preheat the oven to 400°F. In a large bowl, toss the zucchini, yellow onion, Brussels sprouts, and bell pepper with 3 tablespoons of olive oil. Add smoked paprika, along with the remaining garlic powder, onion powder, salt, and black pepper. Mix well to coat the vegetables evenly.
- Roast Everything – Spread the marinated chicken and seasoned veggies in a single layer on a lined sheet pan. Roast at 400°F (200°C) for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender with golden, crispy edges.
Notes
- Adjust the Cooking Time – Cooking time may vary depending on the size/thickness of your chicken breasts and the type of oven or pan you use. To avoid overcooking, start checking the chicken for doneness at the 25-minute mark. If it's cooked through, remove it from the pan and let the vegetables continue roasting. The same goes for the veggies—cook them until they're crisp-tender and done to your liking. Keep an eye on everything and adjust the timing as needed.
- Chicken Breast. For best results, use a large, thick chicken breast—this helps it cook more evenly alongside the vegetables as they begin to caramelize. If you're working with a smaller or thinner piece, you may need to shorten the cooking time and remove the chicken before the vegetables are fully done.
- Refrigerate – Store in the fridge for up to 3-4 days.
- Freeze for Longer Storage – If you want to keep it longer, freeze the leftovers in a freezer-safe container or bag for up to 3 months.
Rika says
Gotta love a meal that’s both delicious and low-effort on cleanup — sheet pan dinners are total lifesavers!